Kraft Ham & Cheese Calzones

Made these last night and easyyyyyyyy and yummmmmmm

prep time: 10 min

total time: 28 min

makes: 4 servings

What You Need

1 can (13.8 oz.) refrigerated pizza crust

16 slices OSCAR MAYER Deli Fresh Shaved Honey Ham

1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

1/4 cup KRAFT Ranch Dressing

1 tomato, cut into 8 thin slices

Make It

HEAT oven to 400°F.

UNROLL pizza dough on lightly floured surface. Pat out dough to form 16x12-inch rectangle. Cut into quarters.

TOP dough with ham to within 1/2 inch of sides. Mix cheese and dressing; spread on ham. Top with tomatoes. Fold each rectangle in half; seal edges with fork. Put on baking sheet sprayed with cooking spray.

BAKE 16 to 18 min. or until golden brown.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7 grams of fat per serving by preparing with KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses and KRAFT Light Ranch Dressing.

Make Ahead

Prepare calzones as directed. Wrap baking sheet with plastic wrap. Refrigerate up to 8 hours. Unwrap and bake as directed just before serving.

Substitute

Prepare using KRAFT Shredded Colby & Monterey Jack Cheeses.

Savory Bean and Spinach Soup from Fitness magazine

Makes: 6 servings

3 14-ounce cans of vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

1. In a 3.5-4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic.

2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2.5-3.5 hours.

3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat, 8g fiber.

Apple Dip, perfect fall snack

Apple Dip


This is my most favorite apple dip any time of the year. Its beyond simple to make!


1 bag Butterscotch Chips
1 can Sweetened Condensed Milk
1/4 tsp. Salt
1 tsp. White Vinegar
2 tsp. Cinnamon

Microwave Butterscotch Chips, Salt and Condensed Milk for 2-3 minutes. Take out and stir in Vinegar and 2 tsps cinnamon.

And wah-lah, the most yummy apple dip ever!

Easy Pasta Primavera

3 cups (8 oz.) rotini pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

1/2 lb. (8 oz.) velveeta (2% milk) pasteuized cheese product, cut up

1/4 tsp. garlic powder

1/4 black pepper

make it:

add pasta to 2 quarts (8 cups) boiling water in a large sauce pan. boil 3 minutes. stir in vegetables; cook an addtional 7 minutes or until pasta is tender. drain; return to saucepan.

add velveeta (made with 2% milk) and seasonings. cook until velveeta is melted, stirring frequently.

 
*I cook up some cubed chicken breast and add that in, too....more hearty....and a little more poly friendly :)

Cilantro Lime Marinade

I love this recipe and it's so EASY!! It's great on chicken, I have never tried anything else with it, but I am sure it work on anything.

Cilantro Lime Marinade

1 Bunch of Cilantro(Chopped)
6 Limes
6 Cloves of Garlic(Diced- or however big chunks of garlic you want)
1 Tbs of Olive Oil
1 Tbs of Honey
Salt and Pepper to taste
4-6 Chicken Breasts

Cut up the Cilantro, add lime juice, diced garlic, olive oil, honey and salt and pepper.
Mix it up and pour over thawed chicken breasts. Let it marinate for 3-4 hours or longer. If you are in a hurry 1 hour works, it's just not as flavorful. So, try and marinate as long as you can. Once it has sat for a couple hours, fire up the grill and enjoy!!!!

Enchiladas

I think these are fairly easy. They are my mom's recipe and I have been afraid to make them thinking they'd be difficult, but I was surprised at how easy they are. For just me and my husband I only make about 1/2 of what this calls for and we still have leftovers for lunch. It's really flexible, so if you don't have all the beef it calls for just do a little less in each enchilada.

Enchiladas

Sauce:

1 10 oz. Las Palmas Enchilada sauce

1 8 oz. can tomato sauce

Mix and warm

Beef Filling:

1 ½ lb. ground beef

1 tsp. salt

½ bunch green onions (bottoms)

Other ingredients:

1 small can chopped olives

1 ½ lb. sharp cheese (grated)

Corn tortillas

Green onion tops

Cook meat, onions, and salt until meat is well broken into small pieces.

Dip tortillas into sauce. Fill with meat, olives, cheese. Turn rolled side down into baking pan. Put remaining sauce, a few olives, chopped onions (tops), and cheese over all. Bake 450 for 15 mins.

Garlic Lemon Baked Salmon

2 cloves garlic, minced

3 tablespoons light olive oil

1 teaspoon dried basil

½ teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped (or dry parsley conversion)

2 (6 ounce) fillets salmon

1. If cooking immediately, preheat oven to 375 degrees F (190 degrees C), otherwise after step 2.

2. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour (optional), turning occasionally.

3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.