A couple of recipes
Simply Lasagne!
Prep: 20 min Ready In: 1 hr 50 min Serves: 12
1 lb. lean ground beef
2-1/2 cups Kraft Part Skim Mozzarella Shreds, divided
2 cups ricotta cheese
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 can (680 mL) Primo Thick & Zesty Original Recipe Pasta Sauce
1-1/2 cups water
12 Primo Lasagne Noodles, uncooked
PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended.
DRAIN meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce can; cover and shake well. Add to skillet; stir until well blended.
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; cover with layers of 3 of the noodles, 1/3 of the ricotta cheese mixture and 1 cup of the remaining meat sauce. Repeat layers 2 times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 1 hour. Uncover; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.
Veggie Thai Pinapple Fried Rice
SERVES 4
1 whole pineapple
3 cups cooked rice, preferably several days old
4 Tbsp. peanut or coconut oil
1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian)
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 green chilli, thinly sliced
½ cup raw unsalted whole cashews
½ cup frozen peas
1 egg (optional)*
¼ cup raisins or currants
2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder
3 spring onions finely sliced
1/3 cup fresh coriander
1. Slice off one side of the pineapple to remove the skin (do no cut off the leaves). Carve out the fruit from inside the pineapple. Set carved pineapple aside. (For step by step instructions, click on the link below recipe)
2. Cut the fruit into bite-size pieces to make 1 cup. Save the rest to eat later (keep in a container in the refrigerator).
3. Mix 1 Tbsp. oil with the rice, using your fingers to separate chunks.
4. Place remaining oil in wok and turn heat on to medium-high. Add shallots, garlic, and chilli, stir-frying until fragrant (1-2 minutes). If wok becomes too dry, add some stock.
5. Crack egg into wok, if using, and stir quickly to cook.
6. Add [veggie] fish sauce or soy sauce, curry powder, peas, and cashews. Stir-fry (1 minute).
7. Wok should be fairly dry and hot at this point. Now add rice, fresh pineapple pieces, and currents. Stir to combine and continue stir frying over high or medium-high heat until the rice "dances" (you'll be able to hear it popping), 1-3 minutes).
8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. more [veggie] fish sauce or soy sauce.
9. To serve, scoop rice into the carved-out pineapple. Top with spring onions and coriander.