UNITE MEAT & VEGGIE LOVERS - New family faves for meat lovers & veggie lovers - Kraft Canada
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MEAT & VEGGIE LOVERS UNITE New family faves for meat lovers & veggie lovers.
FOR THE
Beef & Vegetable Lasagna MEAT Eggplant Lasagna
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PREP TIME TOTAL TIME SERVINGS
LOVER SEE RECIPE ONLINE »
PREP TIME TOTAL TIME SERVINGS
30MIN
1 30
HR MIN
12
1 PIECE (236 G) EACH
30MIN
1 15
HR MIN
9
1⁄ 9 RECIPE (310 G) EACH
WHAT Y OU NEED: W HAT YOU NEED:
»» 1 Tbsp. olive oil »» 1/4 cup olive oil
»» 1-1/2 lb. (675 g) extra-lean ground beef »» 1 eggplant, peeled, chopped
»» 1 onion, chopped »» 1/2 cup chopped onions
»» 2 jars (650 mL each) Classico Riserva Marinara Pasta Sauce »» 2 cloves garlic, minced
»» 1 cup water »» 1 jar (24 oz.) Classico di Napoli Tomato & Basil Pasta Sauce
»» 12 oven-ready lasagna noodles »» 3 cups part-skim ricotta cheese
»» 3 zucchini (1-1/2 lb./675 g), cut lengthwise into thin slices »» 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
»» 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese »» 1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided
»» 1/4 cup Kraft 100% Parmesan Aged Grated Cheese »» 9 lasagna noodles, cooked
MAKE IT: MAKE IT:
Heat oven to 350°F. Heat oven to 350°F.
Heat oil in large deep skillet on medium heat. Add meat and onions; cook 8 to Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and
10 min. or until meat is evenly browned, stirring frequently. garlic; cook 15 min. or until eggplant is very tender, stirring occasionally.
Remove from heat. Stir in pasta sauce.
Stir in pasta sauce. Pour 1/2 cup water into each empty sauce jar; cover and
shake well. Add to meat mixture in skillet; mix well. Bring to boil, stirring Mix ricotta, 1 cup mozzarella and 1/4 cup Parmesan until blended.
frequently; simmer on medium-low heat 10 min., stirring occasionally. Remove Layer 1/3 each of the noodles, cheese mixture and sauce in 13x9-inch baking
from heat. dish sprayed with cooking spray; repeat layers twice. Top with remaining
Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with mozzarella and Parmesan.
cooking spray; cover with layers of 4 noodles, then 1/3 each of the zucchini, Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting
meat sauce and cheeses. Repeat layers twice; cover. to serve.
Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15
min. before cutting to serve.
FOR THE
Black and White Bean
Chicken Chili MEAT Veggie Chili
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PREP TIME TOTAL TIME SERVINGS
LOVER SEE RECIPE ONLINE »
PREP TIME TOTAL TIME SERVINGS
30MIN
30MIN
8
1 CUP (250 ML) EACH
30MIN
60MIN
10
2 CUPS (500 ML) EACH
WHAT Y OU NEED: W HAT YOU NEED:
»» 1 can (28 fl oz/796 mL) diced tomatoes, undrained »» 1/4 cup Kraft Zesty Italian Dressing
»» 1 lb. (450 g) boneless skinless chicken breasts, »» 2 onions, chopped
cooked, cut into bite-size pieces »» 10 arbol chiles, stemmed, torn into small pieces
»» 1 can (19 fl oz/540 mL) black beans, rinsed »» 1 butternut squash (1-1/2 lb./675 g), peeled, cubed (about 3 cups)
»» 1 can (19 fl oz/540 mL) white kidney beans, rinsed »» 4 large carrots (1 lb./450 g), chopped
»» 1 cup Kraft Original BBQ Sauce »» 2 red peppers, seeded, chopped
»» 1 onion, chopped »» 2 cans (19 fl oz/540 mL each) kidney beans, drained
»» 1 tsp. chili powder »» 2 cans (19 fl oz/540 mL each) diced tomatoes, undrained
»» 1 tsp. ground cumin »» 2 cups tomato sauce
»» 1 cinnamon stick
MAKE IT: »» 6 cups hot cooked long-grain white rice
Combine ingredients in large saucepan. »» 2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or »» 1/2 cup chopped fresh cilantro, divided
until heated through, stirring occasionally.
MAKE IT:
Heat dressing in stockpot on medium-high heat. Add onions; cook 5 to 7 min.
or until crisp-tender, stirring frequently. Stir in chiles; cook 1 min.
Add squash, carrots, red peppers, beans, tomatoes and tomato sauce; mix
well. Add cinnamon stick; bring to boil. Simmer on medium-low heat 30 min. or
until squash is tender, stirring occasionally.
Discard cinnamon stick. Serve chili over rice; top with cheese and cilantro.
Barley, Beans and
Mexican Stuffed Peppers Tomato Stuffed Peppers
FOR THE
MEAT
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PREP TIME TOTAL TIME SERVINGS PREP TIME TOTAL TIME SERVINGS
30MIN
1 10
HR MIN
4
1 STUFFED PEPPER
(584 G) EACH LOVER 15
MIN
1 45
HR MIN
5
2 STUFFED PEPPER
HALVES (480 G) EACH
WHAT Y OU NEED: W HAT YOU NEED:
»» 1 lb. extra-lean ground chicken »» 2 cups water
»» 1 small onion, chopped »» 3/4 cup pearl barley, uncooked
»» 3 cloves garlic, minced »» 1 can (28 fl oz/796 mL) crushed tomatoes
»» 1 Tbsp. chili powder »» 5 red peppers
»» 1 Tbsp. ground cumin »» 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
»» 4 green peppers »» 1 small onion, finely chopped
»» 1 can (28 fl oz/796 mL) diced tomatoes, undrained »» 1 clove garlic, minced
»» 1 can (19 fl oz/540 mL) black beans, rinsed »» 1 can (14 fl oz/540 mL) no-salt-added diced tomatoes, undrained
»» 1 cup Cracker Barrel Shredded Tex Mex Cheese »» 1 can (14 fl oz/540 mL) no-salt-added black beans, rinsed
»» 1 Tbsp. chili powder
MAKE IT: »» 1 Tbsp. ground cumin
Heat oven to 375ºF. »» 1/4 cup Kraft 100% Parmesan Grated Cheese
Cook chicken, onions, garlic and seasonings in large skillet on medium-high
heat 7 to 9 min. or until chicken is done, stirring occasionally. MAKE IT:
Heat oven to 400ºF.
Cut tops off peppers; chop tops, then stir into chicken mixture along with
the tomatoes and beans. Cook 5 to 6 min. or until slightly thickened, stirring Bring water and barley to boil in medium saucepan on medium-high heat;
frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill cover. Simmer on medium-low heat 40 to 50 min. or until barley is tender and
sides up, in shallow pan. just small amount of water remains. Remove from heat. Let stand 5 min.
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch Meanwhile, pour crushed tomatoes into 13x9-inch baking dish. Cut peppers
depth around peppers; cover. lengthwise in half; remove and discard ribs and seeds. Place peppers, cut sides
up, in prepared baking dish.
Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers
to pan. Top with cheese; bake 5 min. or until melted. Heat dressing in large skillet on medium-high heat. Add onions and garlic;
cook and stir 2 to 3 min. or until softened. Add diced tomatoes, beans and
seasonings; mix well. Cook 8 to 10 min. or until slightly thickened, stirring
frequently. Stir in barley. Spoon into pepper halves.
Bake 40 min. or until peppers are crisp-tender and filling is heated through. Top
with cheese.
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