Sunday, December 11, 2011

Parmesan Fries


4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese


Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.

Tuna Friendly Tuna


1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of)
Big slice of onion, diced into small bits
2 inch piece of cucumber, with skin on, sliced and diced into small chunks
1-2-3 tbsp Vegan mayo
1 tsp fresh lemon juice
Freshly ground black pepper

Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard.
Add the onion and cucumber, give it a mix.
Add the mayo, lemon juice and salt and pepper

The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself.

Stove Top Easy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.

Easy Shepard's Pie

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

HEAT oven to 375ºF.BROWN meat in large skillet; drain. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Caprese Chicken with Bacon

8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.

Ultimate Party Meatballs

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Low Fat Sour Cream Dip

1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper

Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.