Ingredients:
1 lb. Red potatoes (about 6), cut into 1-inch chunks
2 Carrots, cut into 1/4-inch-thick slices
1 small Red onion, cut into thin wedges
1 Tbsp. Olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Light Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 425°F.
COMBINE first 4 ingredients in 15x10x1-inch pan.
BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.
TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese
Wednesday, August 11, 2010
Slow Cooker Lasagna
Ingredients:
1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked
Directions:
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked
Directions:
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Super Stuffed Potatoes
Ingredients:
4 small Potatoes (2-1/4 lb.)
1 lb. Ground beef
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small Tomato, chopped
2 Green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Directions:
PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.
4 small Potatoes (2-1/4 lb.)
1 lb. Ground beef
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small Tomato, chopped
2 Green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Directions:
PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.
Stove Top One Dish Chicken Skillet
Ingredients:
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Cheesy Salsa Mini Meatloaves
Ingredients
1 lb. Ground beef
1/2 cup finely chopped onions
1 Egg
12 PREMIUM Saltine Crackers, finely crushed (1/2 cup)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
Directions
HEAT oven to 400ºF.
MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
PRESS evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
1 lb. Ground beef
1/2 cup finely chopped onions
1 Egg
12 PREMIUM Saltine Crackers, finely crushed (1/2 cup)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
Directions
HEAT oven to 400ºF.
MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
PRESS evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
South of the Border Chicken Pasta Skillet
Ingredients
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
Hot Spinach Dip
Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced
Directions
HEAT oven to 350°F. Mix all ingredients.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced
Directions
HEAT oven to 350°F. Mix all ingredients.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.
Prep Ahead Mashed Potatoes
Ingredients
3 lb. Red potatoes (about 10 medium), cut into chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Milk
2 Tbsp. Butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme
Directions:
PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.
MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. Microwave on HIGH 6 to 8 min. or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3 min. or until heated through. Sprinkle with thyme.
3 lb. Red potatoes (about 10 medium), cut into chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Milk
2 Tbsp. Butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme
Directions:
PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.
MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. Microwave on HIGH 6 to 8 min. or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3 min. or until heated through. Sprinkle with thyme.
Make Ahead Broccoli, Cheese, and Rice
Ingredients
6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups Instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. Butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions
BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.
6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups Instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. Butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions
BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.
Parmesan Confetti Dip
Ingredients
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder
Directions
MIX all ingredients.
REFRIGERATE until ready to serve.
SERVE with WHEAT THINS Original Crackers.
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder
Directions
MIX all ingredients.
REFRIGERATE until ready to serve.
SERVE with WHEAT THINS Original Crackers.
Apple Cranberry Pecan Stuffing
Ingredients
1-1/2 cups Apple juice
2 Tbsp. Butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Apple, chopped
1/2 cup Cranberries
1/4 cup chopped PLANTERS Pecans, toasted
Directions
BRING juice and butter to boil in medium saucepan on high heat.
ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.
LET stand 5 min. Stir in nuts.
1-1/2 cups Apple juice
2 Tbsp. Butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Apple, chopped
1/2 cup Cranberries
1/4 cup chopped PLANTERS Pecans, toasted
Directions
BRING juice and butter to boil in medium saucepan on high heat.
ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.
LET stand 5 min. Stir in nuts.
Cheesy Spinach and Artichoke Dip
Ingredients
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder
Directions
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder
Directions
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
Skillet Chicken Dijon
Skillet Chicken Dijon
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
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