Feeling domestic

Any time I try a new recipe I feel very domestic and a little proud of myself.  I got extra points this week because I tried 2 new recipes and they were both fantastic.  If you like pork, try this (the best part was that I didn't have to alter this one AT ALL to make it Ethan-friendly):

HONEY SPICE-RUBBED PORK TENDERLOIN
1 pork tenderloin (1 lb.)

1/4 cup  KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp.  garlic powder

1 tsp. dry mustard

1/2 tsp.  paprika

1/4 tsp. dried thyme leaves

1 Tbsp.  honey

PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.

BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF). 

REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

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And here's the other one.  Every once in a while I'll make a dish that just can't be altered for Ethan.  I strive to have us all eating the same thing - or at least a version of the same thing - but sometimes a girl needs some stuffed pasta.  On these nights, Ethan gets to choose what he wants for dinner, and he probably looks forward to these nights!

CREAMY SPINACH RAVIOLI
2 pkg. (9 oz. each) refrigerated cheese ravioli
1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/4 cup  plus 2 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
4 cups baby spinach leaves
2 Tbsp.  chopped fresh dill
Grated peel from 1 lemon
6   cherry tomatoes, quartered

COOK pasta as directed on package. 

MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.

DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.