I can count on one hand the number of times I have had breakfast in bed. It’s the ultimate in indulgence and pampering and frankly, I could use a little more of that :)

Kraft Chocolate Philly thinks so, too. That’s why they’ve created a “Breakfast in Bed Challenge” on their Facebook page to help our cause along. Here’s how it works …

Chocolate Philly has come up with a simple yet highly effective way to convince our guy/loved ones to serve us breakfast in bed. We work hard every day, so how about a delicious reward? In just 3 quick and easy steps, our loved one could be serving us Chocolate Philly in bed.

C’mon – we deserve it! And we can use the power of social media and some friendly peer pressure to do it. Here’s what we need to do …

• Just post a Facebook status update that says something like “If I get 20 Likes, my sweetie(s) are/is serving me Chocolate Philly in bed. Help a girl out! Thank you!!”

• Your friends will start liking your post and put the pressure on.

• When your guy/family serves you breakfast in bed with Chocolate Philly, take a photo and submit it to the Philadelphia Cream Cheese Canada Facebook page.

I can’t think of anything I’d like to be on the tray that my guy delivers more than this – fresh strawberries with Chocolate Philly. With Chocolate Philly, you get the dairy goodness of Philly plus the deliciousness of pure milk chocolate. (And though you’d never know it from the taste, Chocolate Philly has half the sugar and calories of the other guys. Bonus!)

If you haven’t tried Chocolate Philly, starting on May 21st, 2013, you can download a coupon from the “>Philly Facebook page to try it yourself. But hurry, it’s only available for a limited time!

Disclosure:This is a sponsored campaign for SheBlogs and Kraft Canada. All opinions expressed are my own.

Sponsored: Kraft Chocolate Philly Breakfast in Bed Challenge - Food and Family

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I guess that’s why I was excited to hear about Kraft’s new salad dressings – Pourables. They are made with real fruits and vegetables and have no artificial flavours or colours, so I don’t have to compromise when choosing a ready-made salad dressing. They are also low in fat and salt. I like that, too.

As for the new flavour options, they are all bold, with a fresh taste. The varieties include Berry Balsamic, Roasted Yellow Pepper, Garlic and Lime, Fire Roasted Tomato with Basil and Garlic Parmesan with Roasted Cauliflower. I enjoyed them all.

We tried them with a Turkey and Ham Cobb Salad. It’s one of my favourite dinner salads, since it has enough meat to satisfy my husband’s appetite, while offering a variety of taste and textures. It’s a bit of chopping, but honestly, after a busy day, I kind of find that therapeutic.

I tried the Yellow Pepper, Garlic and Lime and loved it’s fresh vegetable flavour. My husband enjoyed the Fire Roasted Tomato and thought it went especially nice with this salad. Our daughter picked the Garlic Parmesan, made with roasted cauliflower. She’s a garlic girl and really liked this dressing, as well. I did a separate taste test of the Berry Balsamic and can say that it has a wonderful fresh fruit taste. It would be especially nice on salads that have fruit (oranges, cranberries, apples or pears).

Check out more salad ideas with the Salad Creator at the Kraft Salad Centre.

Turkey Ham Cobb Salad and Kraft Pourables Salad Dressings - Food and Family

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1.Ham & Cheese Muffins – great grab-and-go snack muffins. (1/2 cup ham)

2.Ham & Asparagus Strata – ham cheese and asparagus together in an egg and bread base. (3/4 cup ham)

3.Split Pea Soup with Ham – hearty and healthy soup and a tasty option for left-over ham, especially if you have a bone! (1 cup ham)

4.Braised Peas with Ham & Eggs – a great supper idea, with all the components cooked in one pan. (1 cup ham)

5.Ham & Caramelized Onion Quiche – a delicious flavour combination together in a classic quiche. (1 cup ham)

6.Ham & Cheese Scones – beautiful savory scones, with cheddar cheese and ham. (1/2 cup ham)

7.Classic Eggs Benedict – don’t want to forget this classic, perfect for breakfast, brunch, lunch or dinner.

8.Ham Alfredo Pasta – classic pasta alfredo with ham. (1/2 cup ham)

9.Green Eggs and Ham – not the Seuss classic, but a lovely dinner salad of arugula, eggs and ham.

10.The Hamembert – Ham, camembert cheese, arugula and jam panini. Yum!

10 Delicious Recipes for your Leftover Ham - Food and Family

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I’ve gathered up 15 easy, delicious and quick pasta sauce recipes for all tastes and you’re sure to find one that matches ingredients that you have around.

Here are a few tips for perfect pasta, every time …

• Use a big pot and lots of water
• Salt pasta water well! The water should taste like the ocean.
• Cook pasta just until al dente
• Save 1 cup of pasta water before draining
• Cook the pasta with sauce for a couple of minutes. As pretty as spooning sauce over cooked pasta looks, if you’re after a great pasta dish, try cooking the pasta together with the sauce for a few minutes. If the pot gets a bit dry, add some of the pasta water that you saved before you drained the pasta to loosen it up.

1. Amatriciana Sauce

1/4 lb. pancetta, diced (can substitute bacon)
1/4 cup olive oil
1 onion, chopped
796 ml (28 oz) can diced tomatoes
Salt and pepper, to taste
1 Tbsp. Parmesan cheese, grated

Brown pancetta, then add onion and cook until softened. Add tomatoes, salt, pepper and Parmesan. Simmer at least 15 minutes. Garnish with more Parmesan and chopped fresh parsley or basil.

2. Vodka Rose Sauce

2 Tbsp. olive oil
1/2 cup onion, diced
1/4 lb. prosciutto, cut into thin strips
3 cloves garlic, finely chopped
1/4 cup vodka
1 can, 796 ml (28 oz) diced tomatoes, with their liquid
1/4 cup 35% (whipped/heavy) cream
1 Tbsp. fresh oregano or basil, chopped
Salt and freshly ground pepper, to taste

Heat olive oil over medium heat. Cook the prosciutto and onion until soft. Add garlic and cook, stirring 45 seconds. Add vodka and cook, stirring until evaporated. Add the tomatoes and simmer sauce 20-30 minutes until reduced. Add cream, herbs and salt and pepper, to tasted.

3. Arugula and Almond Pesto Sauce

8 whole almonds
1 cup (packed) baby arugula
2 Tbsp. olive oil
1/4 cup grated Parmesan
1 large clove of garlic, peeled
Pinch to 1/4 Teaspoon salt, or to taste
One Squeeze of fresh lemon juice (optional)

Place arugula in a food processor or mini chopper. Process until finely chopped.
Scrape down the sides of the processor and add the almonds. Process until almonds are finely chopped and scrape the sides again. Add the Parmesan and process. Add 1 Tablespoon oil and process. Add the second Tablespoon of oil and process until mixture is fully mixed. Move the pesto to a small bowl, taste, and add salt to your liking and add a squeeze of lemon juice. To serve, toss a few tablespoons of mixture with your prepared pasta, or in the case of delicate pastas like ravioli, paint the glaze on with a pastry brush.

4. Pasta al Limone

1 garlic clove, for rubbing
Lemon juice from 2 lemons, freshly squeezed
5 tablespoons extra virgin olive oil
Salt to season
1 cup parmigiano cheese, finely grated, plus extra for sprinkling
Bunch of fresh flat leaf parsley, chopped
Zest of 1 lemon, freshly grated

Cut garlic in half and rub exposed area along the interior of a large serving bowl. Discard the garlic.

In the bowl, add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese. When the pasta is al dente­, drain and add to the serving bowl. Mix well. Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.

5. White Wine, Mushroom and Cream Sauce

1 tray sliced mushrooms
2 garlic cloves, minced
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/4 cup white wine
1/2 cup cream
Salt & pepper, to taste

In a skillet over medium heat, saute sliced mushrooms with 2 small minced garlic cloves in 2 tablespoons butter and 1 tablespoon extra-virgin olive oil for about 5 minutes, stirring regularly. Add 1/4 cup white wine and cook until just evaporated. Stir in 1/2 cup cream and heat gently until thick. Season with salt and pepper. Combine with pasta and garnish with freshly grated Parmesan cheese.

6. Roasted Red Pepper Sauce

Large jar roasted red peppers, packed in water and vinegar
1 clove of garlic, minced
1 small onion; rough chopped
1/4 tsp. dried basil
1/4 ts. dried oregano
1/4 tsp. dried parsley
1/4 tsp red pepper flakes (optional)
Salt and Pepper, to taste

Empty jar of roasted peppers into your food processor and run until smooth. Strain through a mesh strainer, to remove any seeds. Meanwhile, is a saucepan, cook the onions in a little olive oil until transclucent. Add garlic and spices and cook about 1 minute. Add the strained red pepper puree to the pot, cover and simmer about 15 minutes.,

7. Tomato Bacon Sauce

1/2 pound of bacon, chopped
1 onion, chopped finely
8 cloves of garlic, thinly sliced
1 large can of crushed tomatoes
2 sprigs of fresh rosemary, minced
Salt and pepper

Brown bacon in a large saucepan. Add onion and sauté until they soften and begin to caramelize, about 3 minutes. Add garlic and continue to sauté for a few more minutes. Pour in tomatoes and a splash of water. Add rosemary and season with salt and pepper. Simmer for 1 hour.

8. Alfredo Sauce

3 tablespoons butter
8 oz. (1 cup) heavy whipping cream
Salt to taste
Pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese

Melt butter in a saucepan over medium heat. Add heavy cream. Stirring constantly, stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

9. Tomatoes, Chorizo and Cream

1 Tbsp. butter
1 tsp. finely chopped rosemary
1 1/2 lb. fresh ripe tomatoes, peeled, seeded and diced
Salt and freshly ground pepper
Pinch of sugar
6-8oz. chorizo sausage, sliced into 1/4-inch pieces (Could also use Italian sausage)
Pinch crushed red chilies
1/2 cup heavy (whipping/35%) cream
3 Tbsp finely chopped parsley
4 Tbsp freshly grated parmesan

Heat butter over medium heat. Add rosemary and tomatoes and season with salt, pepper and sugar. Cook until tomatoes have just softened into a sauce. Add the sausage and crushed chilies. Add the cream and parsley. Simmer until sauce reduced by half.

10. Caprese Pasta

2 tomatoes, diced
1 large ball mozzarella cheese, cubed
1/2 cup extra virgin olive oil (120ml)
1 teaspoon oregano (5ml)
Salt, to season
4 basil leaves

While your pasta is cooking, begin to make the sauce. Mix tomatoes and mozzarella in a large bowl. Add the extra virgin olive oil, oregano, salt and basil leaves. When the pasta is ready, add it to the bowl with approximately 1/2 cup of pasta water. Mix well and serve immediately.

11. Aglio Olio

4 oz. breadcrumbs
Small bunch of Italian parsley, finely chopped
1/2 cup extra virgin olive oil
3 garlic cloves, diced
3 dried chili peppers, crushed (optional)
Salt to season

Toast breadcrumbs along with parsley in a dry saucepan until golden brown. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic. Add cooked pasta to the pan with olive oil and mix well. Add some pasta water to the pasta. Cook for another minute or until desired state of al dente.Mix in toasted breadcrumbs and parsley before serving.

12. Pasta Con Pomodorini e Pecorino

4 tablespoons extra virgin olive oil, plus extra for drizzling
3 garlic cloves, peeled and crushed
25 cherry tomatoes, halved
bunch of fresh basil leaves
pecorino cheese, freshly grated, for sprinkling

While the pasta is cooking, heat up olive oil in a saucepan and gently saute garlic until golden. Add tomatoes and cook until the tomatoes become soft. Season with salt. Add the cooked and 1 1/2 cups of reserved pasta water to the saucepan. Turn off heat. Add torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil. Transfer to a serving bowl. Top with more pecorino cheese and serve immediately.

13. Spinach Ricotta Pasta

Bunch of spinach (fresh or frozen)
5 oz. soft ricotta cheese (about 2/3 cup)
2 tablespoons unsalted butter
Freshly grated Grana Padano cheese
Extra virgin olive oil for drizzling
Salt to season

In a pot, add spinach along with 1/4 cup of water and cook for a few minutes. Once spinach has softened, remove from heat and puree using a food processor. Add pureed spinach to cooked pasta. Stir in the ricotta, grana padano cheese and butter. Salt to season. Turn off heat and stir for another minute or so.

14. Pasta with Butter and Cheese

2 Tbsp. butter
1/2 cup of freshly grated Grana Padano
2 Tbsp. Parmesan cheese
Salt to season

Drain pasta and pour into mixing bowl along with some reserved pasta water. Add grated Grana Padano cheese, butter and parmesan cheese and allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

15. Pasta with Ricotta and Tomatoes

15 to 20 cherry tomatoes, quartered
4 oz. of fresh ricotta cheese
bunch of Cilantro, Basil or Parsley, finely chopped
4 tablespoons extra virgin olive oil, plus extra for drizzling
Salt to season

While pasta is cooking, heat olive oil in a frying pan and cook cherry tomatoes for 30 seconds. Drain pasta, reserving some of the pasta water. Add cooked pasta and ricotta cheese to pan. Ladle in some pasta water. The sauce Should be velvety, not dry. Salt to season. Cook pasta in pan with all the other ingredients until al dente. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.

Photo

15 Quick and Easy Pasta Sauce Recipes - Food and Family

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This is an easy bread to make, with only one “gotcha” to watch out for. After 30 minutes of baking, the loaves looked done, but when I tested with a thermometer, they were far from it. My loaves needed 45 minutes in the oven to reach 195° internal temperature. I think the moisture from the oats has something to do with it. So be warned. I used a piece of foil over the top after the 30 minutes of baking, to prevent the tops of the loaves from getting too browned.

This recipe will make 2 loaves. Like all bread, this bread freezes well. The dough is moist and a sticky though, so a stand mixer is pretty much required for this one. Resist the urge to add too much flour – just enough to bring the dough together. It will all be good in the end.

Oatmeal Buttermilk Whole Wheat Bread - Food and Family

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Here are 10 quick and easy chicken breast recipes in my queue to try, so I thought I’d share in case you’re in a bit of a chicken rut yourself. There are a mixture of recipes, from the healthy to the little-bit-sinful, so there’s something to satisfy all tastes and diets.

Do you have a favourite chicken breast recipe? I’d love it if you’d share a link in the comments!

1.Coconut Chicken with Apricot Sauce – chicken breasts, coated in coconut and baked, then served with a simple apricot sauce (simply apricot jam with mustard!). Quick and easy. *Healthy

2. Stuffed Chicken Marsala – chicken breasts, stuffed with a cheese and sun-dried tomato filling, pan-browned and then baked and topped with a classic marsala mushroom pan sauce.

3. Chicken in Basil Cream – a quick and easy dinner, chicken breasts are lightly breaded in bread crumbs, cooked on the stove-top and topped with a simple cream, tomato and basil pan sauce.

4. Chicken Tikka Masala – the classic Indian dish is a perfect use for chicken breasts. Serve with rice and naan bread for a tasty dinner.

5. Chicken Scallopine – this recipe from Pioneer woman is a winner. Chicken breasts are pounded thin, breaded, pan fried and put together with mushrooms and a creamy lemon sauce. Serve on top of cooked pasta.

6. Spicy Chicken – chicken with an Asian flair. Chicken is cubed, breaded and cooked on the stove top, then topped with a spicy sweet and sour-like sauce. Serve with rice and a veg.

7. Chicken Cordon Bleu – the classic chicken dish, chicken breasts filled with deli ham and cheese, breaded and baked. The author uses mozzarella, though Swiss is another nice option to try.

8. Chicken Marsala – classic, quick and easy chicken dish. This dish uses only one pan and is ready in about 15 minutes. Serve with mashed potatoes or pasta and a veg.

9. Creamy Grilled Chicken Piccata – a tasty twist on the standard chicken piccata. The chicken is marinated and grilled, then served on top of a creamy lemon pasta.

10. Honey Lime Baked Chicken with Pineapple Avocado Relish – this dish is quick, easy and healthy. Chicken is cut into small pieces, combined with a honey-lime sauce and oven-baked, then served with a fresh pineapple avocado relish.

(Top Photo)

10 Delicious Chicken Breast Recipes - Food and Family

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Kraft has asked me to help them get the word out about a couple of their new resources for food lovers.

Kraft First Taste

Find out how good it is to be first.

Kraft First Taste is a new online community for food lovers. You can be among the first to try their newest products, taste their latest recipes and dish all about it!

Get and share food ideas, take fun culinary challenges, plus enjoy exclusive offers and savings. And best of all, you can earn badges, plus points redeemable for cool rewards along the way!

Get your first taste and become a member today!

Recipe by Email

Love quick and easy meal solutions? Sign up for Kraft Recipes By Email, to have great meal ideas show up in your email inbox every week.

You’ll receive great family-friendly food ideas everyone will love, plus special offers and tips. Kraft shares their best recipes for everyday dinners, healthy living, special celebrations, heavenly desserts and much more. Sign up now!

Disclosure: As noted in the title, this is a sponsored post, so I was compensated for writing and sharing it.

Sponsored Post: New food resources from Kraft - Food and Family

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I was recently contact by a reader, Paula, who told me about another one of Campbell’s™ commercial soups that she had eaten recently and asked me if I would have a go at re-creating that one to make at home, too. I’m always up for a challenge, but this one had an added twist – I have never actually tasted the soup!

So I gave some thought to what was probably in this soup, based on what Paula told me, and this past weekend, I did a test run. The resulting soup was really good, so I’m going to share it here. As for whether it tastes like the soup that Paula tried, we’ll have to wait until she tries it and lets us know :)

Anyway, on with the chowder …

Chipotle Chicken, Rice and Corn Chowder - Food and Family

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I love that this soup is thick and comforting, so it’s filling for a “soup dinner”. And despite it’s creamy and cheesy appearance, it’s not over-the-top in terms of fat, especially if you use low-fat milk and broth and lean ground beef.

And yes, that’s iceburg lettuce on the top. I know it seems a little strange, but trust me, it’s perfect with this soup. You should stir it into the hot soup and it will wilt a bit, just like the lettuce on a hot cheeseburger. Even my pretty picky daughter put some on :)

Cheeseburger Soup - Food and Family

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We enjoyed this lovely Basil Chicken Curry for dinner this evening. It came together quickly and everyone enjoyed it. A perfect weeknight meal!

If you don’t have unsweetened coconut, you can use sweetened. I had to use sweetened coconut. I kind of enjoyed the bit of sweet, but DD didn’t so much, so be warned that the kids might object to that substitution. It’s easy to leave it off the rice for them though.

It’s worth gathering up the ingredients for this dish, as they all work together so beautifully. I especially loved the addition of the peanuts and the mango and avocado on the side.

Basil Chicken Curry with Coconut Rice - Food and Family

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