Tuesday, March 18, 2014

Pasta salad w/ feta cheese

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Feta and Vegetable Rotini Salad

Feta and Vegetable Rotini Salad recipe
photo by:kraft
Zesty dressing, rotini, feta cheese and fresh veggies unite for a zingy response to "What kind of pasta salad should I bring?"
time
prep:
30 min
total:
1 hr 30 min
servings
total:
8 servings, about 1 cup each
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what you need

3
cups  tri-colored rotini pasta, cooked, cooled
1
cup  ATHENOS Traditional Crumbled Feta Cheese
1
cup  halved cherry tomatoes
1
cup  chopped cucumbers
1/2
cup  sliced black olives
1/2
cup  KRAFT Zesty Italian Dressing
1/4
cup  finely chopped red onions

make it

COMBINE ingredients.
REFRIGERATE 1 hour.

Sunday, March 16, 2014

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.html?oc=linkback

Tuesday, March 4, 2014

Crockpot Teriyaki Chicken

Ingredients
  • 4 boneless skinless chicken breasts
  • small bag of baby carrots
  • 2 20 oz cans of pineapple, undrained
  • 4 garlic cloves, chopped
  • 1 medium red onion, cut into chunks
  • 1 cup Teriyaki Sauce (I used Sweet Baby Ray's)
Instructions
  1. Add all ingredients into Crockpot
  2. Cook on low temperature 6-7 hours.
  3. ***If freezing, dump all ingredients into gallon sized freezer bag***