Pregnancy has done a number on my desire to cook. This didn’t surprise me at all in the first trimester; after all, nausea was a way of life for me for what felt like forever. But, as I moved into the second trimester and now the third trimester, I have been a little surprised that my desire to cook hasn’t returned. Every time I do settle in with my favourite knife and Dutch ovens, it quickly becomes drudging work rather than the joy it used to be.
So, solution? Easy, easy, easy. The only requirement I have for the meals I do end up getting on the table is simplicity. This means we’ve been eating a lot of sandwiches and platefuls of perogies. True, perogies are delicious, but they get a little boring after a while, not to mention a complete lack of balance.
Recently, I was introduced to Kraft’s new shredded cheese, Kraft Shredded Cheese with a Touch of Philadelphia. It’s been specially blended with just a touch of Philadelphia cream cheese, which causes it to melt like no other shredded cheese, so soft and creamy. The possibilities for it seem endless: cheesy tuna melts, nachos so melty the cheese is all that matters, casseroles covered in just the right amount of gooey cheese.
But, my thoughts went to Alfredo sauce. When I was in university, I ate a lot of Alfredo pasta dishes, unceremoniously dumping the full contents of a jar of canned Alfredo sauce over noodles with chicken or shrimp thawed from frozen. If I was getting fancy, I might have added a pepper, but I was a student: vegetables weren’t particularly important to me back in those days.
My eating habits have certainly changed. I can no longer justify alfredo sauce from a jar. The expense of it for the questionable nutritional value means it never finds its way into my cart at the grocery store. This week, I discovered that it really isn’t that hard to make my own, from scratch, with a little Kraft Shredded Cheese with a Touch of Philadelphia to help.
It was delicious. The husband agreed. The baby agreed. And even better, it was so easy to whip up.
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped
1 jalapeno pepper
2 cooked chicken breasts, chopped
3 tbsp flour
1 cup chicken stock
1 package Kraft Shredded Cheese with a Touch of Philadelphia
¼ cup cream
- Over medium heat the olive oil in a large pan or skillet.
- Add the onions and garlic to the pan. Saute until the onions are slightly translucent.
- Add the peppers and cook for a few minutes, then add the chicken.
- Sprinkle the flour over the chicken and veggies, and mix in.
- Slowly add the chicken stock, stirring constantly to make a roux.
- Reduce heat. Add the Kraft Shredded Cheese with a Touch of Philadelphia and watch it melt into the mix deliciously.
- Mix in the cream to make it even creamier.
- Serve over cooked pasta of your choice.
The cheese and its memorable melt definitely made this recipe. I used the Creamy Herb and Garlic flavour because I love garlic, but I’m looking forward to trying the Creamy Mozza and Creamy Mexicana flavours too. There are a lot of other recipes to try on the Kraft website too, just as easy and delicious as this one. Make sure you check them out!
If you crave even more new recipes and dinner ideas, check out the Kraft Twitter Party too! @KraftCanada will be hosting it on Wednesday, April 16 at 9pm. Use the hashtag #TouchofPhillyCheese to keep up on the conversation.
Make sure you let me know if you try this recipe and the new cheese. I’d love to hear what you think.
Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada.