Secret To Stress-Free Weeknights


Quick Chili Mac Skillet

Quick Chili Mac Skillet

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The busy school year means that dinner planning often gets pushed aside. Moms and dads alike may find themselves opting for the drive-thru instead of the dinner table. But that’s not the only option. Homemade Quick Chili Mac Skillet was created with busy weeknights in mind. Not only is it quick and easy, it’s a family-friendly and healthy dinner that you can feel good about serving.

Start with everyone’s favorite elbow pasta, but not just any pasta. Choose one that offers some extra benefits that traditional pasta doesn’t provide. For example, Dreamfields Elbows are made from durum wheat semolina, which ensures the taste and texture of traditional pasta, but with a nutritional boost. Five grams of fiber per 1-cup cooked serving and fewer digestible carbohydrates make it a delicious and healthy option to traditional pasta.

While the pasta cooks, brown ground beef and onion, making sure the beef is completely cooked. Stir in a pinch of chili powder for a peppery kick; add diced canned tomatoes and kidney beans — super simple. On these time-crazed days, swapping out hand-chopping for the can opener makes a lot of sense.

Simply toss the chili with the pasta, sprinkle with cheese and serve a delicious one-dish dinner that will get the entire family back to the table. A green salad or fruit would be a great way to round out the menu.

Visit www.DreamfieldsFoods.com to find more delicious recipes and to view the instructional video on how to make Quick Chili Mac Skillet.

Quick Chili Mac Skillet

Preparation Time: 10 minutes

Cook Time: 15 minutes

Makes 4 servings

1/2 box Dreamfields Elbows

2 teaspoons canola or vegetable oil

1/2 pound lean ground beef (85% lean)

1 medium onion, coarsely chopped

1 to 2 teaspoons chili powder

1 can (14.5 ounces) diced tomatoes, undrained

1 can (15 ounces) kidney or black beans, rinsed and drained

Salt

Coarsely ground black pepper

1/4 cup shredded Mexican cheese blend

Cook pasta according to package directions. Drain; return to pan.

Meanwhile, heat oil in large nonstick skillet over medium heat. Brown ground beef and onion 8 to 10 minutes or until beef is cooked through and onions are tender, breaking beef into large crumbles. Stir in chili powder then tomatoes. Cook and stir 2 to 3 minutes to blend flavors. Add beans; heat through.

Remove skillet from heat. Toss beef mixture with pasta. Season with salt and pepper, as desired. Sprinkle with cheese.

Note: If desired, ground chicken or turkey breast may be substituted for the ground beef.

Nutrition information (1/4 of recipe): 425 calories; 25g protein; 29g digestible carbohydrates*; 12g total fat; 4g saturated fat; 40mg cholesterol; 331mg sodium; 11g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 59g carbohydrate.

Source: Dreamfields Pasta

Creamy, Dreamy, Sweet and Savory Recipes

Sweetened condensed milk helps make desserts — and so much more — extraordinary. Whether its traditional recipes with a twist, a new take on a classic dish or a fresh new idea, Eagle Brand® Sweetened Condensed Milk is the secret ingredient to make desserts — and even savory dishes — delicious. These recipes, all finalists in the Eagle Brand Sweet Secret Recipe and Essay Contest, are infused with creativity and sweetened condensed milk. From the savory winning entry — a smooth, creamy soup with a touch of curry — to a sweet, dreamy malt shop-inspired pie and a taste-of-the-tropics cheesecake, these recipes are mouthwatering to look at, easy to prepare and perfect for sharing.

For more easy inspiration to satisfy your creamy cravings, visit www.eaglebrand.com.

Autumn Acorn Squash Soup

Rebekah R., Appleton, Wis.

Servings: 6

Cooking Time: 10 minutes

1 small onion

1/4 cup chopped celery

2 tablespoons sweet cream butter

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon

1/2 teaspoon dill weed

1/4 teaspoon curry powder

Dash cayenne pepper

2 cups chicken bone stock

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

3 cups cooked acorn squash, mashed

Salt and pepper to taste

6 bacon strips, cooked and crumbled

SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.

BOIL for 2 minutes. Add the squash, salt and pepper.

PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.

Malt Shoppe Chocolate Mousse Pie

Gloria B., Naperville, Ill.

Servings: 8

Cooking Time: 22 minutes

1 (9-inch) refrigerated pie crust

1/3 cup packed light brown sugar

1/3 cup malted milk powder

3 tablespoons cornstarch

1/4 teaspoon salt

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

1 teaspoon vanilla extract

1 (8-ounce) container frozen non-dairy whipped topping, thawed, divided

3/4 cup crushed chocolate-covered malted milk balls, divided

Chocolate flavored syrup, maraschino cherry, garnishes

HEAT oven to 450º F. Thoroughly prick bottom and sides of crust with fork to prevent shrinking. Bake pie crust as directed in baked shell using 9-inch glass pie plate. Cool completely.

COMBINE brown sugar, malted milk powder, cornstarch and salt in medium saucepan. Whisk sweetened condensed milk, stirring constantly, over medium heat until mixture comes to a boil and thickens. Remove from heat, stir in chocolate morsels and vanilla until smooth. Refrigerate filling until cooled.

FOLD in 1-1/4 cups of whipped topping into filling. Fold in 1/2 cup crushed malted balls. Spoon filling into cooled, baked crust. Top pie with remaining whipped topping; sprinkle with remaining crushed malted balls. Drizzle with chocolate syrup; top pie with cherry. Refrigerate.

Tropical Breeze Mango-Coconut Cheesecake

Amy S., Clifton, N.J.

Servings: 12

Cooking Time: 60 minutes

Crust:

2 cups sweetened flake coconut

1 tablespoon granulated sugar

Grated zest of half a lime

2 tablespoons unsalted butter, softened

Filling:

3 (8-ounce) packages reduced fat cream cheese, softened

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

3 large eggs

3 tablespoons lime juice

1-1/2 teaspoons vanilla extract

2 tablespoons cornstarch

1 cup Smucker’s® Mango Jam

Garnish (optional):

1 ripe mango, peeled, seeded and thinly sliced

1 lime, thinly sliced

1 can sweetened whipped cream

For Pie Crust: HEAT oven to 350ºF. Toss together coconut, sugar and lime zest in a medium mixing bowl. Add butter and stir until crumbly. Press mixture into bottom and up sides of a 9-inch non-stick spring form pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely.

For Filling: REDUCE oven temperature to 300?F. Beat cream cheese until smooth with an electric mixer on medium speed in a large mixing bowl. Gradually beat in sweetened condensed milk, beating until smooth. Add eggs, lime juice, vanilla extract and cornstarch, mixing until well combined.

POUR cream cheese mixture into prepared crust. Stir in jam until smooth, drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized.

BAKE for 55 to 60 minutes, or until center is set when jiggled. Place pan on wire rack to cool completely. Cover and refrigerate 8 hours or overnight.

Source: Eagle Brand

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