Dinner Attempt...

I would never, ever call myself a cook.  A baker, yes.  Cook, hell no!  When I do cook I generally make the same five things over and over.  When it’s time for something new I scoure the internet, read blogs, and pour over reviews.  Anything I can do to keep the meal from being a total failure.

Last night I was NOT able to go through my process when my Mom asked me to make dinner for their return.  They were in Vallejo so I had about an hour.  I rushed to the computer and -

VOILA!

My Mom said she didn’t know if it was the fact that they hadn’t eaten since breakfast, but it was delicious!  I would definitely make this again.  It was easy, I only dirtied one pan and it took no time at all.  I thought I had to do my part and share it with all of you.

lasagna toss

{adapted from kraft recipes}

  • 1 lb. Italian Seasoned Lean Ground Turkey from Jennie-O
  • 1 can mild green chilies
  • 1 jar  (26 oz.) vodka spaghetti sauce
  • 3 cloves garlic, minced
  • 1-2/3 cups chicken broth
  • 1/4 cup  KRAFT Italian Dressing
  • 12 oven-ready lasagna noodles, broken into quarters
  • 3/4 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1/4 cup Parmesan Cheese

preperation

BROWN meat in large saucepan; drain.

ADD chilies, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

 

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