Recently in Lunch Category
MIX cream cheese spread and relish; spread onto bread.
COVER 1 of the bread slices with chicken and slaw.
TOP with remaining bread slice.
For added crunch to this delicious lunch treat, serve with pickles!
SPREAD tortilla with cream cheese spread.
TOP with turkey, bacon and lettuce.
ROLL into cone shape, using cream cheese spread to hold cone together.
We all know how hard it can be to eat a good wholesome lunch. In today’s fast-paced world it’s easier to grab something from a drive-thru or skip lunch altogether. Beat your mid-day meal woes with these quick and easy lunch ideas that will keep your tummy full while on the go.
1. Creamy corn and Turkey Soup:
Make this creamy soup the night before and set in your refrigerator for the next day’s lunch. (It will last up to 48 hours in the fridge). It’s easy to transport and reheat, and tastes delicious the next day. Pour it into a thermos so you can eat lunch anytime, or anywhere. If you’re watching your weight, try making it with the Philadelphia Neufchatel 1/3 Less Fat than Cream Cheese.
2. BLT Pasta:
Bacon and Pasta are foods that are hard to say no to. Try combining these two greats and mix it up with a Creamy Philadelphia Cream Cheese sauce for a truly irresistible mid day meal. Throw in some fresh grape tomatoes and pine nuts for a nice crunch.
Quick, easy, cheap and tastes great too! Add tomato slices and you have the perfect lunch.
MIX cream cheese spread, tuna and onion; spread evenly onto 6 of the bread slices. Top with Singles and remaining bread slices.
SPREAD outsides of sandwiches with butter.
COOK in skillet on medium heat for 3 minutes on each side or until lightly browned on both sides.
This frittata is delightful when served with fresh fruit salad or a crisp mixed green salad, tossed with your favorite reduced fat dressing, such as Catalina. If you're looking for a more filling frittata try adding ham or bacon chunks, sliced green onions, chopped tomato and even chopped fresh parsley.
| 3 Tbsp. oil |
| 2-1/2 cups frozen shredded hash browns |
| 2 cups mixed fresh vegetables, such as small broccoli florets, chopped red pepper and shredded carrots |
| 8 eggs |
| 3 Tbsp. milk or water |
| 1/4 tsp. salt |
| 1/3 cup KRAFT 100% Grated Parmesan Cheese |
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| HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and chopped vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. |
| BEAT eggs, milk and salt with wire whisk until well blended. Pour evenly over potato mixture; cover. Reduce heat to medium-low. |
| COOK 10 to 12 minutes or until center is set. Sprinkle with cheese; cover. Let stand 5 minutes. Cut into 6 wedges to serve. |
This is an amazingly delicious pasta recipe! For a low fat option, prepare as directed using Philly Neufchatel Cream Cheese.
| 3 cups (8 oz.) penne pasta, uncooked |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up |
| 1 cup milk |
| 1/4 cup KRAFT 100% Grated Parmesan Cheese |
| 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled |
| 2 cups baby spinach leaves |
| 1 cup grape or cherry tomatoes |
| 1 tsp. Italian seasoning |
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| COOK pasta in large saucepan as directed on package. |
| MEANWHILE, cook cream cheese, milk and Parmesan cheese in large skillet on medium-high heat 3 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining ingredients; cook and stir 5 min. or until heated through. |
| DRAIN pasta; return to pan. Add sauce; toss to coat. |
For more robust flavor, roast and peel the red peppers before chopping; add to the soup along with the turkey. Feel free to add some celery salt and seasoned salt for a little extra taste. You will definitely want to make this soup more than once!
| 1/2 cup chopped onion |
| 1 cup chopped red pepper, divided |
| 2 Tbsp. butter or margarine |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed |
| 1 can (14.75 oz.) cream-style corn |
| 2 cups chicken broth |
| 3/4 cup milk |
| 2 cups shredded leftover cooked turkey |
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| COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low. |
| ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well. |
| COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper. |
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| COOK and stir onions in butter in medium skillet on medium heat until tender. Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted and mixture is well blended, stirring occasionally. Stir in horseradish. |
| FILL pita pockets evenly with meat, tomatoes and lettuce. |
| DRIZZLE with the horseradish sauce. |
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