Saturday, June 27, 2009

Weekly Menu

I get to go grocery shopping tomorrow night with no kids so it's time to get the menu and shopping list together. With the house bills we're still going frugal so while there's not a lot exciting it's all meals I know we like:)

Zesty Minestrone(new recipe for us...crockpot)

Weeknight Lasagna Toss

Italian Mac

Breakfast for dinner:
hash browns with onions/peppers
scrambled eggs

Hot dog muffins

Meals if I need them:
Blackeyed peas and cornbread

Bean burritos & rice

Tuesday, June 23, 2009


I got this off the box of Philadelphia cream cheese. It was not sweet enough for me at all but a little added sweetness it would be really good:) I didn't have any light to work with because  Hunter got home around 11pm from the Dynamos game so excuse the picture;)

2 (8 ounce) packages Philadelphia Brand Cream Cheese , softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.Pour into crust.Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight.Makes 8 servings
This recipe created by Kraft Foods.

Monday, June 15, 2009

Quick Pasta Carbonara

We all loved this! Definitely a keeper recipe!

PREP 20 min.
MAKES 4 servings
what you need
½ lb. medium-size pasta
4 slices OSCAR MAYER Bacon, chopped
4 oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
½ cup KRAFT Grated Parmesan Cheese
¾ cup milk
1 cup frozen or canned peas
½ tsp. garlic powder
make it
COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp; remove with slotted spoon to paper towels, reserving 2 Tbsp. drippings in skillet.
ADD remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
DRAIN pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Creamy Chicken Pot Pie

We had this twice last week...sooo easy!

PREP 10 min.
TOTAL 40 min.
MAKES 8 servings
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
½ cup chicken broth
1 lb. cooked Tyson® boneless skinless chicken breasts, cubed (about 3 cups)
16 oz. frozen mixed vegetables, thawed
½ tsp. garlic salt
1 egg
½ cup milk
1 cup all-purpose baking mix
make it
HEAT oven to 400°F.
COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
SPOON into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.
BAKE 25 to 30 min. or until golden brown.
* Cost per serving is based on approximate costs of ingredients