Quick Pepperoni Skillet Kraft Dinner Food
QUICK PEPPERONI SKILLET KRAFT DINNER
Get out your skillet, a package of KRAFT Macaroni & Cheese Dinner and some fresh veggies to make this weeknight-delish dish.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Add remaining ingredients; cook and stir on medium-low heat 1 to 2 min. or until heated through.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 3 g, Protein 10 g
QUICK PEPPERONI PASTA
Make and share this Quick Pepperoni Pasta recipe from Food.com.
Provided by Iron Bloomers
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta; set aside, keeping warm.
- In a large skillet melt margarine; sauté mushrooms and pepperoni. Drain off fat.
- Stir in spinach till wilted, about 1 minute.
- Add pasta, basil and lemon juice with 1/2 of the cheese.
- Toss together and serve sprinkled with remaining cheese.
Nutrition Facts : Calories 306.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 6, Sodium 189.1, Carbohydrate 48.1, Fiber 3.9, Sugar 2.5, Protein 13.3
PIZZA SKILLET SUPPER
A pizza pasta casserole in a skillet. Kind of like a homemade Hamburger Helper. Quick, easy and a kid pleaser! I use turkey pepperoni to cut way down on the grease that regular pepperoni can release.
Provided by Pam-I-Am
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, brown ground beef, onion and bell pepper, drain.
- Stir in pizza sauce and soup, blend well.
- Stir in water and pepperoni. Bring to a boil; stir in uncooked noodles.
- Cover and cook over medium heat for 10 to 15 minutes or until pasta is tender, stirring frequently.
- Remove from heat; sprinkle with cheese. Cover, let stand for 5 minutes.
- Makes 5 (1 cup) servings.
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- Bring a large pot of salted water to a boil. Cook macaroni according to package instructions. Once cooked to al dente, reserve one cup of pasta water and drain noodles. Rinse with cool water and set aside.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the onion and sauté for 3-4 minutes, stirring frequently. Push the onions to the far side of the skillet and reduce heat to medium-low. Add the butter to the skillet. As the butter melts slowing whisk in the flour, creating a roux. Do not burn.
- Slowly whisk in the milk with the roux and reincorporate the onions. With the milk fully incorporated, whisk in the pizza sauce, Italian seasoning, salt, and pepper, if needed. Stir in 1 cup of the mozzarella cheese and the cheddar cheese with the sauce and mix in the pre-cooked macaroni noodles and half of the pepperonis.
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