The past few weeks I have shared a couple of recipes using Kraft Fresh Take cheese & breadcrumb mix. My goal was to show everybody that you could use the Kraft Fresh Take for more than just breaded chicken (even though I LOVE breaded chicken).
The first recipe I made was this super delicious Artichoke Cheese Ball. It is SO good and the Kraft Fresh Take makes this a breeze to prepare. This is going to be on my Easter table. The recipe makes two cheese balls. That is a good thing because I can eat one all by myself!
The second recipe I made was this easy Ham and Cheese Pasta Frittata. It uses whole grain pasta and leftover ham. This recipe is perfect way to use up any leftover Easter ham you might have from this weekend. It completely transforms the leftovers into a new and exciting dish.
This dish combines two of my favorite foods - pizza and pasta. We absolutely LOVED this! I think it was the fresh mozzarella that really put this over the top for us. I wanted to eat the entire skillet of pasta myself.
This is surprisingly simple to make. It uses a jar of pasta sauce. Everything is cooked in the skillet and the cheese and pepperoni are browned under the broiler. This pasta can be customized to your family's tastes. I used sausage, mushrooms and mini pepperoni. Add your favorite pizza toppings to the pasta - ham, olives, peppers, onions. This makes a ton. Fortunately, it is great reheated the next day. This is definitely going into the regular dinner rotation!
I make a lot of taquitos, but I've never made flautas. As far I can tell, taquitos use corn tortillas and flautas use flour tortillas. These are by no means authentic flautas. Authentic taquitos and flautas are fried. I baked mine because I don't like to fry food at home. It is so messy, and I never know what to do with the used oil.
I had some leftover flour tortillas from the Italian Fajitas we made and decided to make these flautas. I thought they were a great change to our regular soft tacos. I used a simple beef and cheese filling. Make sure to roll the flautas very tight. I secured mine with toothpicks so they didn't open up while they baked. You might want to make an extra batch of these and freeze them for a quick meal or snack.
We came up with this idea while were having dinner in the Italy Pavilion at Epcot. We were brainstorming about recipes (doesn't everybody do that?), and Chicken Legs asked if we could make Italian fajitas. We thought about it and decided that we could change up our favorite fajita recipe and give it an Italian flare.
The fajitas turned out GREAT! I used a can of diced tomatoes with garlic, onion and oregano in place of the Rotel. I seasoned the marinade with garlic, balsamic and Italian seasoning. If you want to go all out, use an Italian beer. We used a Peroni, but any beer will work. I sautéed up some shallots and peperoncini peppers to go with the chicken. We both really enjoyed this twist on traditional fajitas.
Back at Christmas, someone brought a lemon pie to the office that was super delicious. It didn't look like your average lemon pie. It looked more like a cool whip pie. I searched the internets and found something I thought was very similar from Taste of Home. The filling for this pie only has 3 ingredients - cool whip, sweetened condensed milk and lemon juice. You can add some yellow food coloring if you want it to be yellow.
The pie takes about 4 hours to set up. I have to confess, it was incredibly hard to wait! Once we could finally taste it, we loved it! It was so light and had just the right amount of lemon flavor. This was a nice and easy alternative to making our usual Lemon Velvet Cream Pie. This would be a great addition to your Easter meal.
This dish was inspired on a recent lunch trip. This quiche was the quiche of the day. I didn't order it, even though I was tempted. I ordered the chicken sandwich (shocking, I know). I did make a note to recreate the quiche for dinner the following week.
The quiche turned out SOOO delicious! It had all the flavors of a loaded baked potato. I used frozen diced potatoes, bacon, cheese, sour cream and green onions. This came together quickly. You can make this the night before you want to bake it and store it in the refrigerator until you are ready to bake it. I actually made two quiches and froze one for later.