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Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!

Ingredients:

2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend
Directions:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.

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Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

Lemon Chicken with Grapes

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This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!

Ingredients:

1/2 cup Zesty Italian Dressing
8   bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
Zest and juice of 2 lemons
2 cups  seedless green grapes, halved
2 Tbsp. chopped fresh parsley
Directions:

1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.

2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.

3. SPOON sauce over chicken; top with parsley.

Serves 8.

Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!

Ingredients:

1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

Salsa Chicken Wrap with Pineapple Pico de Gallo

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Despite all the prep work for this recipe, it turned out to be a hit! I really enjoyed the different combinations of flavors that came together so well in this recipe!

Ingredients:

2 cups finely chopped fresh pineapple
1/4 cup  finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp.  finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups  shredded cooked chicken
1/4 cup Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) Cream Cheese Spread
2 Tbsp.  Thick ‘N Chunky Salsa
4   flour tortillas (10 inch)
4 leaf lettuce leaves
1 large  tomato, cut into 8 thin slices, halved
Directions:

1. Combine first 5 ingredients.

2. Toss chicken with dressing. Mix cream cheese spread and salsa until well blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.

3. Serve with remaining pineapple mixture.

Nutter Butter Frozen Peanut Butter Pie

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This is a rich, decadent pie. I could not finish my first slice because it was so rich. It was tasty, though!

This is a really simple recipe to make. If you prefer, you can switch out the butter and crushed Nutter Butters for a premade pie crust.

P.S. Keep watching this space for an exciting giveaway from Frito-Lay. Giveaway will be announced within the next 7-10 days but hopefully sooner!

Ingredients:

24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
5 Tbsp.  butter, melted
1 pkg. (8 oz.)  Cream Cheese, softened
1 cup  Creamy Peanut Butter
3/4 cup sugar
1 Tbsp.  vanilla
1 tub (8 oz.) Whipped Topping, thawed, divided
Directions:

1. Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.

2. Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups whipped topping; spoon into crust.

3. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining whipped topping.

Makes 12 servings.

this is the whole pie completed

here’s the pie with my first ginormous piece taken out!

no wonder i couldn’t finish it!

 

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