2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup Water
1 Carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
make it
MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
FOR EASIER HANDLING IN THE SKILLET Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.
Monday, September 6, 2010
Creamy Bacon Cheddar Dip
Ingredients:
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers
Directions
MIX all ingredients except crackers.
SERVE with crackers.
SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers
Directions
MIX all ingredients except crackers.
SERVE with crackers.
SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.
Fast Fruity Delight
Ingredients
3/4 cup boiling water
1 box Jell-O (Strawberry, Raspberry, Orange, Berry Blue)
2 cups frozen fruit (strawberries, raspberries, mixed fruit, blueberries)
1 cup whipped cream, thawed
Directions
Stir boiling water into 1 package (4 serving size) Jell-O Gelatin in large bowl at least 2 minutes until completely dissolved.
Add 2 cups frozen fruit; stir until gelatin starts to thickent. In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture envently into 4 dessert topping mixture in each cup. Refrigerate 15 minutes or until set.
3/4 cup boiling water
1 box Jell-O (Strawberry, Raspberry, Orange, Berry Blue)
2 cups frozen fruit (strawberries, raspberries, mixed fruit, blueberries)
1 cup whipped cream, thawed
Directions
Stir boiling water into 1 package (4 serving size) Jell-O Gelatin in large bowl at least 2 minutes until completely dissolved.
Add 2 cups frozen fruit; stir until gelatin starts to thickent. In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture envently into 4 dessert topping mixture in each cup. Refrigerate 15 minutes or until set.
Crash Hot Potatoes
16 small, round potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs
Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs
Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
Roasted Lemon Herb Chicken
Ingredients
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
Three Bean Chili
Ingredients
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, peeled and chopped
3 tablespoons chili powder
2 sweet bell peppers, cored and diced
1 medium-size zucchini, trimmed and diced
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup ketchup (do not add this for Daniel Fast)
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
grated cheddar cheese (optional) (do not add this for Daniel Fast)
Instructions
Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.
Makes: 8 cups PREP: 10 minutes Cook: 19 minutes
PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, peeled and chopped
3 tablespoons chili powder
2 sweet bell peppers, cored and diced
1 medium-size zucchini, trimmed and diced
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup ketchup (do not add this for Daniel Fast)
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
grated cheddar cheese (optional) (do not add this for Daniel Fast)
Instructions
Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.
Makes: 8 cups PREP: 10 minutes Cook: 19 minutes
PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.
Zero Point Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini
1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini
1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).
Quick Beef and Pinto Bean Chili
Ingredients:
1 garlic clove, minced
1 (16 ounce) packages frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 cup crushed fire roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) cans pinto beans, rinsed and drained
Directions:
Prep Time: 10 minsTotal Time: 20 mins
1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. 2.Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.
1 garlic clove, minced
1 (16 ounce) packages frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 cup crushed fire roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) cans pinto beans, rinsed and drained
Directions:
Prep Time: 10 minsTotal Time: 20 mins
1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. 2.Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.
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