Quick School Day Dinners

All-in-One Pot Pasta
All-in-One Pot Pasta
Easy Pleasing Meatloaf
Easy Pleasing Meatloaf
Golden Crusted Pork Chops
Golden Crusted Pork Chops
Stir-Fry Pork with Ginger
Stir-Fry Pork with Ginger

Aaahh! Potato Soup
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

All-in-One Pot Pasta
1 lb. extra lean ground beef 
1 medium onion, chopped 
3 cups rotini pasta, uncooked 
3-1/2 cups water 
1 jar (26 oz.) spaghetti sauce (about 3 cups) 
1 cup sliced mushrooms 
1 cup chopped red peppers 
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Brown meat large deep skillet; drain. Add onions; cook until tender.  Add pasta, water and spaghetti sauce. Bring to boil; cover Reduce heat to low; simmer 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min.  Sprinkle with cheese.

Asian Beef with Snow Peas
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Chicken Pesto Pizza
1/2 cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded fontina cheese

Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Easy Fusili with Tomato Pesto Sauce
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 (14.5 ounce) can diced tomatoes, drained
14 ounces fusili (spiral) pasta
salt and pepper to taste
3 tablespoons pesto
3 tablespoons freshly grated Parmesan cheese
3 tablespoons fresh basil leaves for garnish

Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Easy Pleasing Meatloaf
2 lb. lean ground beef 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1 cup water 
2 eggs, beaten 
1/2 cup Kraft Original Barbecue Sauce, divided

Preheat oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. 
Shape meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.  Bake 1 hour or until cooked through (160ºF).

Golden Crusted Pork Chops
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
3 Tbsp. Miracle Whip Dressing 
3 Tbsp. Grey Poupon Dijon Mustard 
6 bone-in pork chops (2-1/4 lb.) 
3 cups frozen green beans 
2 Tbsp. Kraft Zesty Italian Dressing

Preheat oven to 425°F. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl; set aside.  Arrange chops in 13x9-inch baking dish; brush with half of the mustard mixture. Turn chops over; brush with remaining mustard mixture. Top chops with stuffing; cover dish with foil. Bake 10 min. 
Meanwhile, place beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 min. or until chops are cooked through (160°F) and beans are heated through. Sprinkle with chopped fresh parsley, if desired.

Grilled Roasted Red Pepper and Ham Sandwich
2 teaspoons mayonnaise, or condiment of your choice (optional)
2 slices sourdough bread
2 slices provolone cheese
2 thin slices ham
1/2 roasted red pepper packed in oil, drained and sliced
2 teaspoons butter
2 teaspoons grated Parmesan or Romano cheese

Spread mayonnaise onto one side of each slice of bread. On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. Top with the other slice of bread with the mayonnaise facing the filling. Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
Heat a skillet over medium heat until warm. Fry the sandwich on both sides until golden brown and cheese is melted. If you have an indoor grill, this sandwich may be grilled that way also. Cut the sandwich in half, and serve.

Mexican Pasta
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes. Toss sauce with cooked pasta and serve.

Olive Blasta Pasta
4 ounces fettuccini pasta
2 skinless, boneless chicken breast halves - cut into bite size pieces
2 green onions, chopped
1/2 teaspoon dried basil
1/2 cup sliced black olives
2 tablespoons olive oil
1/2 teaspoon minced garlic
2 tablespoons grated Parmesan cheese
10 sun-dried tomatoes, softened
1 tablespoon minced fresh parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. Stir in green onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. Toss chicken mixture with pasta; serve.

Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice, uncooked 
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided 
6 Ritz Crackers, finely crushed 
2 Tbsp. Kraft 100% Grated Parmesan Cheese 
4 small boneless skinless chicken breast halves (1 lb.) 
2 tsp. oil 
1/3 cup Philadelphia Chive & Onion Light Cream Cheese Spread 
3/4 lb. asparagus spears, trimmed, steamed 
Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. 
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture. 
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.

Quick & Easy Chicken and Tomato Pasta
1/2 (16 ounce) package angel hair pasta
olive oil
2 skinless, boneless chicken breast halves - chopped
2 teaspoons garlic and herb seasoning blend
1 (6 ounce) can sliced black olives, drained
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans diced tomatoes
freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Roasted Red Pepper Soup
2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

Place roasted red peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Salmon and Pesto with Rice
1 1/2 pounds salmon fillets, cut into 1 inch cubes
1/3 cup pesto
2 tablespoons butter
2 shallots, finely chopped
1 cup uncooked long-grain white rice
2 1/2 cups fish stock
2/3 cup dry white wine

In a medium bowl, toss salmon fillets in pesto to coat.
In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

Sicilian Spaghetti
1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

So-Easy Spaghetti Bolognese
4 oz. spaghetti, uncooked 
1/2 lb. lean ground beef 
1 cup chopped onions 
2 cloves garlic, minced 
1 cup (1/2 of 14-1/2-oz. can) Italian-style stewed tomatoes, undrained 
2 Tbsp. tomato paste 
2 Tbsp. KRAFT Zesty Italian Dressing 
1/4 cup KRAFT 100% Grated Parmesan Cheese

Cook pasta as directed on package. 
Meanwhile, combine meat, onions and garlic in large nonstick skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes, tomato paste and dressing. Bring to boil; cover. Reduce heat to medium-low; simmer 5 min. or until heated through, stirring occasionally. 
Drain pasta; place in large serving bowl. Add meat sauce; mix lightly. Sprinkle with the cheese.

Stir-Fry Pork with Ginger
2 tablespoons vegetable oil
1/2 inch piece fresh ginger root, thinly sliced
1/4 pound thinly sliced lean pork
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine

Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Stuffed Hamburgers
1 small onion, chopped
4 slices bacon, chopped
fresh-ground black pepper
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
4 hamburger buns

Prepare a grill for medium heat. When hot, lightly oil the grate.
Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Tasty Tuna Pasta
8 ounces dry fettuccine pasta
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
1/2 (16 ounce) jar Alfredo-style pasta sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

The Munroe Melt
1 crusty sandwich roll, split
1 tablespoon prepared Dijon mustard mayonnaise blend
2 slices deli turkey
1 slice Swiss cheese
2 slices deli ham
1 tablespoon mayonnaise
2 slices deli roast beef
2 slices tomato
1 slice Muenster cheese

Preheat the oven broiler. Line a baking sheet with aluminum foil.
Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.

Tortilla Soup
9 cups chicken broth
6 cloves roasted garlic
1/2 cup chopped tomatoes
1/2 yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
1/2 yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
Place toasted tortilla strips in each bowl and pour soup over strips.