Lasagna Soup (Campbell's Recipe)
prep time 10 min
cooking time 30 min
makes 8 servings
What you Need:
1 pound (454 g) extra lean ground beef
1 box (900 ml) CAMPBELL'S® Ready To Use 30% Less Sodium Beef Broth
1 can (284 ml) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
2 cups (500 ml) water
2 cloves garlic, finely chopped
1 1/2 teaspoons (7 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground black pepper
1 cup (250 ml) diced fresh tomato
2 cups (500 ml) whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
3 tablespoons shredded Parmesan cheese
Make It:
1.Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
2.Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.
3.Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.
Tips and other notes:
Courtesy of CookWithCampbells.ca™
Tip: If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.
Tip: Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.
Tip: It is fun to shred Parmesan cheese straight from a block but for extra convenience, buy it preshredded in tubs or replace it with grated Parmesan from a shaker.
Other Ideas:
Seen from other Lasagna soup recipes.
- add 6 oz fresh spinach to the last 10 minutes
- put out fresh ricotta cheese (on the table)
Original Recipe from: campbell's recipe card, but can also find here: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=13136
My Rating: Groceries expense very reasonable
Very Easy to make, tastes just like Lasagna.
5 out of 5
Would I make again? Yes, and I have.
Chicken Roll
(picture from Cookbook)
makes 4 servings
What you Need:
4 oz / 115 g ground veal
4 skinless, boneless chicken breast portions, about 4½oz/125g each
1 cup Boursin or other cream cheese flavored with garlic and herbs
3 tbs honey
salt and pepper
fresh sage leaves, to garnish (optional)
Make It:
1. Put the ground veal in a pan and cook over medium-low heat, stirring frequently, for 5 minutes until evenly browned and broken up.
Season with salt and pepper and remove the skillet from the heat. Let cool.
2. Preheat the oven to 375°F/190°C. Spread out a sheet of plastic wrap and place the chicken portions on top, side by side. Cover with another sheet of plastic wrap and beat gently with a meat mallet until the portions form a continuous sheet about ½ inch/1cm thick.
3. Remove the chicken from the plastic wrap and spread the cheese over one side of it. Spoon the ground veal evenly over the top. Roll up the chicken from one short side and brush with the honey.
4. Place the chicken roll in a roasting pan and cook for 1 hour, or until tneder and cooked through. Transfer the chicken roll to a cutting board and cut into thin slices. Serve immediately garnished with sage leaves.
Original Recipe from: My Cookbook: Just 4 things (Page 96)
My Rating: Groceries expense not too bad
Not hard to make - originally made for 22-Dec-2012 My Christmas Party
4 out of 5 (pretty good, need practice with rolling to make it look prettier, don't over do the cheese - keep a lighter hand, I added to much the first time)
Would I make again? Yes.
Roasted Beets and Carrots
prep time 15 min
total time 1 hr 45 min
makes 10 servings, about 3/4 cup each
What you Need:
4 fresh beets, trimmed
6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
2 tsp. olive oil
1/2 cup KRAFT Classic CATALINA Dressing
2 tsp. ground ginger
Make It:
HEAT oven to 425°F.
WRAP beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
UNWRAP beets; remove skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
BAKE 15 min. or until vegetables are tender.
kraft kitchen tips
Make Ahead
The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed.
How To Prevent Beet Stains
When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than a cutting board.
Original Recipe from: http://www.kraftrecipes.com/recipes/roasted-beets-carrots-70436.aspx
My Rating: Groceries expense very reasonable
Very Easy to make - originally made for 22-Dec-2012 My Christmas Party
5 out of 5 (empty plate - must be good)
Would I make again? Yes.
Lazy Cabbage Roll Casserole
prep time 15 min
total time 1 hr 40 min
makes 8 servings, 1-1/4 cups (300 mL) each
What you Need:
5 large savoy cabbage leaves
1 lb. (450 g) lean ground beef
1 onion, chopped
1 parsnip, shredded
1 carrot, shredded
1 stalk celery, thinly sliced
1 Tbsp. tomato paste
1 cup instant white rice, uncooked
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 L (4 cups) tomato sauce, divided
1 cup Kraft Mozza-Cheddar Shredded Cheese, divided
Make It:
PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.
kraft kitchens tips
Substitute
Prepare using ground pork.
Substitute
Prepare using Kraft Mozza-Cheddar Light Shredded Cheese.
Note
For best results, use a serrated knife to cut the casserole into wedges to serve.
Original Recipe from: http://www.kraftcanada.com/en/recipes/lazy-cabbage-roll-casserole-124924.aspx
My Rating: Groceries expense very reasonable
Very Easy to make - originally made for 22-Dec-2012 My Christmas Party
5 out of 5 (friends asked for the recipe - must be good)
Would I make again? Yes. Bonus - Mine came out looking like the recipe picture.
nutritional information serving size = 1-1/4 cups (300 mL)per serving
Calories 260 Total fat 10 g Saturated fat 4.5 g Cholesterol 40 mg Sodium 900 mg Carbohydrate 24 g Dietary fibre 4 g Sugars 8 g Protein 19 g Vitamin A 20 %DV Vitamin C 40 %DV Calcium 10 %DV Iron 25 %DV
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