Do you remember when I made Chicken Fajita Pizza using Kraft Recipe Makers? Well I am back to share another fun recipe using a new Kraft Recipe Makers product. This time I am using the Hickory Barbeque Beef, and totally mixing things up! Nachos are always a hit – doesn’t really matter who you are. Combine that with tangy barbeque sauce, and you have a non-traditional snack or dinner everyone will love.
Kraft Recipe Makers is a new product that packages two complementary sauces together, so you can create a quick and easy meal the whole family will enjoy. The sauces create layers of flavor, that you can’t always get in a quick weeknight dish. All you have to do is add the fresh ingredients (protein, grains, and veggies). The box comes with three recipes ideas for you, or you can create your own. There are nine varieties to pick from, so there is sure to be something for everyone.
To show you just how easy it is to use Kraft Recipe Makers I made a little video for you! This is my first time shooting a video, so be nice 🙂
Barbeque chicken nachos are perfect for a game day party, a weeknight dinner, or an afternoon snack. The chicken could be cooked in the crockpot, so all you have to do is assemble when you get home from a busy day. A beef roast would also be a great option for these nachos.
Curried Butternut Squash Soup
Curried Butternut Squash Soup - a light and creamy butternut sqaush soup that is full of coconut milk and curry flavor. Super quick and easy to make!
Ingredients
Soup
- 1 (2 1/2 pound) butternut squash, peeled and cubed
- 4 tsp canola oil
- 3/4 tsp salt
- 1 cup onion, , chopped
- 3 cups chicken stock (Use Vegetable Stock to make this soup Vegan)
- 4 tsp red curry paste
- 1 1/2 Tbls fresh lime juice
- 1 (13.5 oz) can light coconut milk
Optional Garnish
- Cilantro Leaves
- Wonton Strips
Instructions
- Preheat oven to 450 degrees.
- Place squash on a lined baking sheet. Drizzle with 1 Tbls canola oil, and sprinkle with 1/4 tsp salt. Toss to coat evenly. Bake for 35 minutes, until golden and tender.
- In a large saucepan, heat remaining 1 tsp oil over medium heat. Add onion, cook for 5 minutes, stirring occasionally. Add roasted squash, stock, and curry paste. Mix in 1/2 tsp salt.
- Bring to a boil. Reduce heat, simmer for 15 minutes, stirring occasionally.
- Remove from heat, stir in coconut milk and lime juice.
- Using an immersion blender puree the soup until smooth.
- If using a regular blender, allow the soup to cool for 10 minutes before blending. Reheat if necessary.
- Garnish with cilantro and wonton strips if desired.
Notes
Adapted from Cooking Light.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 131Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 549mgCarbohydrates 12gFiber 1gSugar 5gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
What could you do with these sauces for weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces for a chance to win a $100 Visa gift card.
Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
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This giveaway is open to US Residents age 18 or older.
Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 9/9/13 – 10/27/13.
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Chelsea A says
What a great looking recipe! I’d eat those nachos!
Instead of mixing up one of my own recipes, could I just follow your nacho recipe and sub in black beans…? haha. 🙂
(OK, that or I’d make sweet & sour tofu with the recipe makers …! just to play by the rules a little better ;D)
angie lilly says
mmmmmmmmmmmm make the Chicken Bruschetta Pasta minus the chicken plus a bunch of wild mushrooms!
angie lilly says
I tweeted here: https://twitter.com/MsTofuFairy/status/394501594416295936
Buddy Garrett says
I would use the sweet and sour chicken to make Pineapple Chicken.
Betty C says
I’d like to use the New England Pot Roast sauces to make beef stroganoff.
Betty C says
Pinned – http://www.pinterest.com/pin/122089839871997742/
Mary Jacobowitz says
I would use the New England Pot Roast to make the Beef Stroganoff
Sand says
I would use the New England Pot Roast Kraft Recipe Maker to make a quick pasta dish.
susan smoaks says
i would make the Shrimp Puttanesca recipe it would be really good
susansmoaks at gmail dot com
CharityS says
My 3 cheese pasta bake with meat.
CharityS says
http://twitter.com/ccboobooy/status/394600497639727104
Marcy Strahan says
I would use the cheesy chicken Florentine sauce to make my Crawfish noodle casserole with cream cheese too & green onions!
Mihaela Day says
I’d make the chicken alfredo w/roasted veggies 🙂