Quick springtime dinners for rainy days

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3/29/17 Cook’s Corner

Betty Kaiser

The calendar may say it’s springtime, but it doesn’t look springy to me. Looking out the window the daffodils are struggling to bloom and the skies are still gray and yucky. I know that we need the rain but I am really, really tired of wet, cloudy weather and boring dinners.

So while I’m waiting for the weather to lighten up, I checked out some of my old editions of “Food & Family” magazine. This is my go-to recipe source when I’m really desperate for something different to prepare for almost any meal. Kraft’s recipes are made to order for busy cooks of all ages and anyone who’s just plain old tired of cooking.

The thing I love about their recipes is that they look and taste special AND I can usually find most of the ingredients in my cupboard and refrigerator. Also, if I have to run to the market and pick up one or two ingredients it won’t break the bank. I always strike gold when I pull out a stack of their quarterly issues.

Today I’m sharing some recipes that now have a permanent home in my recipe box. They are especially colorful and tasty in this gloomy weather. The shrimp, broccoli and spaghetti go together so fast that you barely have time to set the table. And if company is coming I guarantee that the Bacon-wrapped Pork with Mango Salsa will be a hit. A quick Caesar Salad will be great with either of the entrees and my not-so-secret instant pudding recipe will polish off the meals with minimal effort if you add a store bought vanilla wafer. Enjoy!

SPAGHETTI WITH GARLIC-SHRIMP BROCCOLI

8 ounces spaghetti, uncooked

4 cups broccoli florets

1/2 cup Tuscan House Italian Dressing

1 pound uncooked, deveined, peeled large shrimp

2 cloves garlic, minced’1/4 cup grated Parmesan Cheese

Cook spaghetti in large saucepan as directed on package. Add broccoli to the cooking water for the last 2 minutes.

Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3-4 min. or until shrimp turns pink.

Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese, mix lightly. Serve with a green salad and crusty bread.

Note: Recipe says that it serves 6 but I think it’s more like 4.

BACON-WRAPPED PORK with MANGO SALSA

1 pork tenderloin (1 pound) cut into 4 pieces

4 slices bacon

1/4 cup zesty Italian Dressing

1 mango, chopped (or pineapple)

1/2 cup red pepper, finely chopped

1-2 green onions, finely chopped

1-2 tablespoons fresh cilantro, chopped

1-tablespoon fresh limejuice

Mango Salsa: Combine dressing, red pepper, green onion, cilantro and lime juice. Set aside.

Meat: Press each piece of meat into 3-1/2 inch medallion. Wrap bacon slice around edge of each piece; secure with wooden toothpicks.

Heat large heavy skillet sprayed with cooking spray on high heat. Add meat; cook on medium-high heat 5 minutes on each side or until done.

Remove and discard toothpick from meat. Let meat stand 3 minutes. Serve topped with mango mixture, a baked potato, green vegetable and salad.

Note: Can also be grilled.

QUICK CAESAR SALAD

8 cups romaine lettuce, washed, drained and refrigerated

1 cup seasoned croutons

1/4 cup Parmesan Cheese

1/ 3 cup Kraft Lite Caesar Dressing

Tear the romaine into bite-size pieces. Add croutons and lightly mix with dressing. Garnish with Parmesan Cheese. Serves 4.

NOT-SO-SECRET INSTANT PUDDING

1 small package Instant Jell-O Pudding

(Your choice: banana, butterscotch, chocolate, pistachio)

1 3/4 cups milk

1/2 cup Cool Whip (defrosted)

Whip together the pudding and milk until well blended. Put in refrigerator about 20 minutes or until partially set. Remove and fold in Cool Whip. Spoon into serving dishes, garnish and serve when cold and set. Serving size varies.

Garnish according to pudding flavor: banana slices, coconut, maraschino cherries, butterscotch or chocolate chips, etc.

Keep it simple and keep it seasonal! 
Betty Kaiser’s Cook’s Corner is dedicated to sharing
 a variety of recipes that are delicious, family oriented and easy to prepare.