Monday 25 June 2012

Some quick and easy midweek recipes from Philly

Macaroni Cheese with Ham & Sweetcorn (£4.54 for 4 servings)
portions: 4

Prep time: 15 minutes
Cook time:: 15 minutes

300 g macaroni
120 g Philadelphia Light
150 ml semi skimmed milk
75 g reduced fat grated cheddar cheese
198 g can no added salt or sugar sweetcorn, drained
75 g lean ham, cut into cubes

1. Preheat the oven to 190 C, Gas 5. Cook the macaroni according to instructions on pack. Whilst it is cooking mix the Philly with the milk and half of the cheddar.
2. Drain the pasta and return to the pan, mix with the Philly mixture, sweetcorn and ham. Turn into a greased ovenproof dish and top with the remaining cheese.
3. Bake in the preheated oven for 15 minutes until light golden brown.
Chilli Pasta Bake
portions: 4 
Prep time: 20 minutes
Cook time:: 20 minutes 
300 g extra lean minced beef
1 large jar ready made chilli con carne sauce
300 g penne pasta
100 g Philadelphia Light with Garlic & Herbs
1 egg
150 g tub o% fat Greek yogurt
40 g reduced fat cheddar cheese, grated
salad, to serve 
1. Heat the oven to 180 C, Gas 4. Heat a large frying pan, add the mince and brown then add the chilli sauce and cook over a reduced low heat for 5 minutes.
2. Cook the pasta according to the instructions on the pack and drain well. Mix with the chilli sauce to combine and pour into an ovenproof dish.
3. In a bowl with a whisk, mix the Philly, egg and yogurt and half of the cheddar cheese. Pour the Philly mix over the top of the saucy pasta and top with the remaining cheese. Bake for 20 minutes until browned on top. Serve with salad.

Philly Meatball Pasta

portions: 4 
Prep time: 20 minutes
Cook time:: 20 minutes 
300 g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150 g Philadelphia Original
2 tsp wholegrain mustard
approx. 75ml beef stock
1 tbsp chopped parsley, optional 

1. Cook the pasta in a large pan of boiling water as directed on the packet.
2. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
3. Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.
4. Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.
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