Sunday, January 6, 2008

Menu Plan Monday

FOR MORE MONDAY MENU stop by Laura's
Monday ~ Salsa Beef Skillet
1 lb. extra lean ground beef
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1 green onion, chopped
BROWN meat in large skillet on medium-high heat; drain.
ADD water, salsa and Macaroni; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
TOP with cheese and onions.
Tuesday ~ Cheesy Tuna
Wednesday ~Stuffed French Toast
Thursday ~"BLT" Pasta
Prep Time:5 min -- Total Time:15 min -- Makes:4 servings, 1-1/2 cups each
3 cups (8 oz.) penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 cup milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 cups baby spinach leaves
1 cup grape or cherry tomatoes
1 tsp. Italian seasoning
COOK pasta in large saucepan as directed on package.
MEANWHILE, cook cream cheese, milk and Parmesan cheese in large skillet on medium-high heat 3 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining ingredients; cook and stir 5 min. or until heated through.
DRAIN pasta; return to pan. Add sauce; toss to coat.
Friday ~Spaghetti
Saturday ~ Cheeze Calzones
Sunday ~ Roast?

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