Mac & Cheese Lasagna

Found on Kraft Recipes

what you need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1/2 lb.  lean ground beef

1-1/2 cups spaghetti sauce

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

PREPARE Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

kraft kitchens tips

SUBSTITUTE

Substitute 1 cup chopped leftover cooked chicken for the browned ground beef. Or, omit it for a meatless version.

SERVING SUGGESTION

Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal!

Rachel Meatball Poppers

Found on Pillsbury

INGREDIENTS

12

refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)

1

cup well-drained sauerkraut (squeeze to drain)

1/2

cup shredded Swiss cheese (2 oz)

1/3

cup shredded Parmesan cheese (2 oz)

2

tablespoons Thousand Island dressing

1/8

teaspoon salt

2

teaspoons McCormick® Caraway Seed

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)

1

LAND O LAKES® Egg, well beaten

DIRECTIONS

• 1Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• 2Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
• 3Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
• 4Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
• 5Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

High Altitude (3500-6500 ft)

High Altitude Directions

Neely's Muffuletta

Found on Kraft Recipes

what you need

3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/4 cup  KRAFT Zesty Italian Dressing

3/4 cup each chopped drained black and stuffed green olives

1/2 cup  chopped drained canned artichoke hearts

4 ribs celery, chopped (about 1 cup)

1/4 tsp.  ground black pepper

1 round Italian bread loaf (10 inch)

6 slices  each OSCAR MAYER Deli Fresh Shaved Cajun Seasoned Chicken Breast, Shaved French Dip Flavored Roast Beef, Shaved Smoked Ham, Shaved Smoked Turkey Breast

4 KRAFT DELI DELUXE Process American Cheese Slices

make it

MIX mayo and dressing in medium bowl; stir in next 5 ingredients.

CUT bread horizontally in half. Hollow top slightly; discard removed bread or save for another use.

FILL bottom half of bread with layers of half the olive mixture, meat and cheese; cover with remaining olive mixture and bread top. Wrap tightly in plastic wrap. Refrigerate 1 hour.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT Light Zesty Italian Dressing.

VARIATION

Substitute OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast instead of the Cajun Seasoned Chicken Breast and/or OSCAR MAYER Slow Roasted Roast Beef instead of the French Dip Flavored Roast Beef.

TAILGATING TIP

This hearty sandwich is great sandwich to take to your next tailgating party. Cut into wedges before wrapping in the plastic wrap. Refrigerate at least 1 hour before placing in the cooler to tote to the party.

Simple Lasagna Roll-Ups

Found on Kraft Recipes

what you need

16 lasagna noodles

1 lb.  lean ground beef

1 large onion, chopped

1 jar  (24 oz.) spaghetti sauce, divided

1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1 cup  water

1/2 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 375ºF.

COOK lasagna noodles as directed on package, omitting salt. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in 1 cup spaghetti sauce and shredded cheese. Mix remaining spaghetti sauce and 1 cup water; spread 1 cup onto bottom of 13x9-inch baking dish.

DRAIN noodles. Spread each with 1/4 cup meat mixture; roll up. Place, seam-sides down, over sauce in dish. Top with remaining sauce and Parmesan; cover.

BAKE 50 min. to 1 hour or until heated through, uncovering for the last 10 min.

Pepperoni Cheese Bake

Found on Betty Crocker

2	cups Original Bisquick® mix
1/4	cup grated Parmesan cheese
1/2	cup water
1/2	teaspoon Italian seasoning
1/2	package (3 1/4-ounce size) sliced pepperoni, cut in half
1/2	cup shredded mozzarella cheese (2 ounces)
	Sliced ripe olives, if desired
	Pizza sauce, heated, if desired

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1. Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
2. Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
3. Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.