4 flour tortillas (8 inch)
¾ lb. extra lean ground beef
1 tbsp. chilli powder
1 cup match-like carrot sticks
½ cup plus 2 tbsp. chunky salsa, divided
2 tbsp. light mayo
4 cups torn salad greens
1 large tomato, chopped
½ cup shredded reduced fat Mexican style cheese
¼ cup chopped fresh cilantro
PREHEAT oven to 425°. Crumble 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball, spray tortillas with cooking spray. Sprinkle evenly with ½ tsp. of the chili powder. Bake 6 – 8 min or until tortillas are golden brown (tortillas will drape over balls as they bake).
MEANWHILE, brown meat with carrots and remaining 2½ tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add ½ cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX mayo and remaining 2 tbsp salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Makes 4 servings.
Kraft Food & Family magazine (I really like this magazine)
Saturday, March 7, 2009
Easy Baked Manicotti
This was SO yummy! I couldn't find that brand of pesto sauce, so I just got a packet that you make yourself and it was the secret ingredient that made this so good!
2 cups spaghetti sauce
1 egg, slightly beaten
1¾ cups Ricotta cheese
1½ cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup Digiorno Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
PREHEAT oven to 350°. Spread ¾ cup of the spaghetti sauce on bottom of a 13x9-inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut off a small hole from one of the bottom corners of bag.
FILL manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1¼ cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.
Makes 6 servings.
I got this from the Kraft Food & Family magazine
2 cups spaghetti sauce
1 egg, slightly beaten
1¾ cups Ricotta cheese
1½ cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup Digiorno Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
PREHEAT oven to 350°. Spread ¾ cup of the spaghetti sauce on bottom of a 13x9-inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut off a small hole from one of the bottom corners of bag.
FILL manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1¼ cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.
Makes 6 servings.
I got this from the Kraft Food & Family magazine
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