Cooking Creme

This week I didn't cook a new meal completely, but I did try something new.  I tried the new Philadelphia "Cooking Creme".  I had seen this advertised, and decided to try it out.  The things I liked about it were that it was super quick, easy and is sooo versatile.  I mean really, you can add it to just about anything - or add just about anything to it, just let your inner chef come out. :) 

The only con was that it didn't have much flavor.  I guess I should say that it had flavor, just not enough for my liking.  It smelled awesome while it was cooking though (that's a pro not a con).  I semi-copied the recipe on the back of the container an added some additional seasonings (garlic powder, salt, italian seasoning) to it for more flavor.  Overall, it was good, quick and easy.  Definitely worth trying out the other flavor's. 

I started with this: About a cup (dry) of cooked and drained pasta ( I used garden rotini). 1 chicken breast cooked and cut into bite size pieces, half of a green bell pepper, sliced. 

Added about half of the container of the Creamy Pesto Philadelphia Cooking Creme.  I also added a splash of milk because it was a little thick (and the recipe on the back said to if it was thick..ha). Cooked it for a few minutes, just long enough to heat thoroughly.

Add this was the result!

This made enough for me for a couple of meals. 

Baked Cavatelli

This was last weeks "new" meal.  My house was turned into an italian eatery while making this. :)  It was yummy and simple!  I halved the recipe as usual.  I feel the need to add a Disclaimer here, so I shall.

Disclaimer: From this point on, unless stated otherwise, the recipes posted on this blog are prepared using only half the ingredients.  The ingredients of the recipes, as posted, are for the full recipe. 

There, now I don't have to keep telling you everytime that "I halved the recipe." :)

Ingredients: 1 package (12 ounces) italian sausage links, 2 1/2 cups dry cavatelli pasta, 1 26-ounce jar pasta sauce, 1 cup shredded mozzerala cheese, 3/4 cup onion, chopped, 2 cloves garlic, minced, 1/4 teaspoon black pepper

Note: I couldn't find cavatelli pasta so I used rotini, it worked great, any small pasta would probably work.  Also, I used 1 garlic cube in place of the fresh garlic (remember I halved the recipe so use 2 if you are making the full recipe).

Preheat the oven to 375 degrees.

Cook the pasta according to the package directions.  Basically just add some water to a sauce pan, bring to a boil, salt, and add pasta, cook until it is done.

 

While the pasta is cooking.....

Cut up the sausage into small chunks, In a skillet, cook the sausage, onion and garlic for 4-5 minutes.  Drain off any fat. 

In a medium bowl, mix together the sauce, 3/4 of the cheese and the black pepper. 

When the pasta is done cooking, drain, and add to the sauce mixture. 

Add the sausage mixure to the sauce and pasta.  Stir gently to combine.

Spoon the mixture into a baking dish (2 quart for full recipe). 

I used a 10 oz cooking dish for one serving and then divided the remaining mixture into containers to refrigerate for meals for the next few days.  I ended up with about 3 servings.

  Bake, covered, in a 375 degree oven for 25-30 minutes or until nearly heated through.  Uncover, sprinkle with remaining cheese.  Bake about 5 minutes more or until cheese is melted. 

Note:  I covered mine with foil and baked for about 15-20 minutes.  Uncovered, added the cheese and baked for another 5 minutes to melt the cheese. 

ENJOY!

See a written version of this recipe here.