Week of 5/7 – 5/13
Monday – Meatballs & Rice
Tuesday – Tex-Mex Beef & Rice Casserole
Wednesday – Black Bean Chili with Pasta
Thursday – Calzones
Friday – Pizza Bread is scheduled – but we will be having
Sloppy Joes and Chips for Shekinah’s Birthday Party
Saturday – Quiche
Sunday – Chicken Salad – Mother’s Day Meal
1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages
*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.
Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.
Tex-Mex Beef & Rice Casserole
Ingredients
- 1 lb. extra-lean ground beef
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Directions
Kraft Kitchen Tips
Black Bean Chili with Pasta
A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness
Ingredients
- 12 ounces dry whole grain penne pasta, uncooked
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1 tablespoon finely chopped jalapeno pepper
- 1/2 teaspoon minced garlic
- 1 can (15 oz each) Black Beans, drained, rinsed
- 1 can (15 oz each) Tomato Sauce
- 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Directions
- Prepare pasta according to package directions. Drain and set aside.
- Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
- Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
- Add reserved pasta to chili; stir to combine.
Cook's Tip
Leftover pasta works great in this recipe.7. Quiche
Ingredients
- 2 tablespoons butter
- 1 onion, minced
- 1 teaspoon minced garlic
- 2 cups chopped fresh broccoli *
- 1 (9 inch) unbaked pie crust
- 1 1/2 cups shredded mozzarella cheese *
- 4 eggs, well beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, melted
* You can add your favorites:
meat – ham, bacon, ground sausage you want.
veggies – broccoli, red – green- yellow peppers, zucchini
cheese you want – Swiss, cheddar, jack, Mexican blend
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven for 30 minutes, or until center has set.
Enjoy~
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