Thread: Quick & Fancy Dinner Ideas for Two

Easy Tiramisu for Two

12 Vanilla Wafers, divided
2 Tbsp. hot water 1 tsp. Instant Coffee 2 containers 3.5 oz each JELL-O Ready-to-Eat Pudding Snacks, Vanilla 1/4 cup thawed Whipped Topping, divided
1 tsp cocoa powder, divided
RESERVE two of the wafers; set aside. Coarsely crush remaining 10 wafers. Spoon crushed wafers into each of two dessert dishes.
MIX water and coffee; drizzle over crushed wafers. TOP each with contents of one pudding snack container, 2 Tbsp. whipped topping, 1/2 tsp. cocoa powder and one reserved wafer. Serve immediately or cover and refrigerate until ready to serve.

• 
• 4 medium russet or red potatoes, cut into quarters
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil, divided
• 2 to 4 tablespoons milk
• 1 small onion, finely chopped
• 1 large stalk celery, finely chopped
• 1/2 cup red pepper, finely chopped
• sea salt to taste
• white pepper to taste
• 2 tablespoons freshly grated Fulvi Romano Cheese (optional)
• paprika to garnish

Cook the potatoes in boiling salted water until tender, about 15 minutes.
Preheat oven to 450?F.
Heat 1 tablespoon of olive oil over medium heat in a skillet. Saut? the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the saut?ed vegetables. Season the mixture to taste with sea salt and white pepper.
Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

by Natalie

SPINACH ARTICHOKE SPAGHETTI CASSEROLE
8 oz. brown rice spaghetti, such as Deboles or Tinkyada
14 oz. can quartered artichokes, rinsed and chopped
10 oz. frozen chopped spinach, thawed
1/4 cup+ sun-dried tomatoes (optional)
1 cup heavy whipping cream
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 cup gf chicken broth (or gf vegetable broth)
1/4 cup rice flour
1/4 cup parmesan cheese
Topping: GF Breadcrumbs and Mozzarella Cheese
Directions:
Preheat oven to 350 degrees. Cook your spaghetti noodles. While the spaghetti is cooking, melt butter over med. heat and add garlic-cook for about a minute. Add rice flour and salt and pepper. Cook until flour mixture is bubbly and smooth. Add the chicken broth and cream all at once, whisking until sauce is thickened and bubbly. Stir spinach, sun-dried tomatoes, artichokes, and parmesan cheese into the sauce. Pour the sauce over the spaghetti in an ungreased casserole dish. Stir until combined. Top with gf breadcrumbs and sprinkle with mozzarella cheese. Cook for 25-30 minutes or until the center of the casserole is bubbly.

1 Tbsp. vegetable oil
8 oz. beef top round, julienne cut*
1 Tbsp. garlic, minced 1 cup onions, medium sliced (3 oz.)
1/2 cup green onions, bias cut (1 oz.)
2 cups broccoli florets, blanched (8 oz.) 1 cup carrots, bias cut (4 oz.)
2/3 cup Minor's Chile Garlic Sauce

1. Preheat wok or sautè pan to 400°F. Add oil and swirl around to coat cooking surface. Add meat and stir fry 1-2 minutes until browned.
2. Add garlic, onions and green onions; stir fry 1 minute until cooked.
3. Add broccoli and carrots; stir fry an additional minute.
4. Add chile garlic sauce; toss until heated and well coated with sauce.
5. serve over white rice

INGREDIENTS

• 1 tablespoon Dijon mustard
• 1 tablespoon butter, melted
• 1-3/4 teaspoons honey
• 2 tablespoons and 2 teaspoons fresh bread crumbs
• 2 tablespoons and 2 teaspoons finely chopped pecans
• 1 teaspoon chopped fresh parsley
• 2 (4 ounce) fillets salmon
• salt and pepper to taste
• 2 lemon wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges

Quick Cherry Cheesecake

Prep Time: 10 min
Total Time: 10 min


1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup cherry pie filling
SPOON cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer. TOP with cherry pie filling. SERVE immediately. Or cover and refrigerate until ready to serve.

Prep Time: 10 min
Total Time: 30 min




Take 1 qt. (4 cups) water, 1 can (10-3/4 oz. ) condensed cream of mushroom soup and 1 can (6 oz.) tuna and mix

2 cups broccoli florets
Finely Shredded Italian Style Five Cheese Blend

1 package of rotini pasta
1 Finely Shredded Italian Style Five Cheese Blend

















ADD 1 qt. water to 2 cups uncooked pasta in large skillet; cover. Bring to boil on high heat. Reduce heat to medium-low; cook 8 to 10 minutes or until pasta is tender, adding vegetables to the cooking water during the last 5 minutes of the pasta cooking time. Reduce heat to medium. STIR in soup, drained and flaked tuna and 1 cup KRAFT Shredded Cheese. TOP with additional 1/2 cup KRAFT Shredded Cheese; cover and cook an additional 2 minutes or until cheese is melted.

1 lb. extra lean ground beef

2 tsp. chili powder

1 tsp. Italian seasoning

1 tsp. dried oregano leaves

1 tsp. garlic powder

1/2 cup spaghetti sauce

1/2 cup chunky TACO BELL? HOME ORIGINALS? Thick 'N Chunky Salsa

1/2 cup chopped roasted red peppers

1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce

1/2 cup KRAFT Shredded Pizza! Mozzarella & Cheddar Cheese

1/2 cup KRAFT Mexican Style Shredded Cheese

1/2 cup ATHENOS Traditional Crumbled Feta Cheese

1/2 cup CHEEZ WHIZ Cheese Dip

1 pkg. (6 oz.) STOVE TOP Stuffing Mix


THEN follow our 3 simple steps:

PREHEAT oven to 375?F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160?F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.