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 -
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.
- 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
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.