Ingredients
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
Directions
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.
Sunday, December 11, 2011
Tuna Friendly Tuna
Ingredients
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
Salt
Freshly ground black pepper
Directions
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.
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
Salt
Freshly ground black pepper
Directions
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
Ingredients:
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
Directions
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.
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
Directions
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
Ingredients:
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
Directions:
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.
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
Directions:
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
Ingredients
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
Directions
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.
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
Directions
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
Ingredients:
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.
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
INGREDIENTS
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper
DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper
DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.
Mushroom Fusilli with Garlic Breadcrumbs
INGREDIENTS
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
Hearty Sausage Skillet
Ingredients:
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets
Directions:
BROWN sausage in large skillet on medium-high heat 5 min.; drain.
STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.
SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.
SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets
Directions:
BROWN sausage in large skillet on medium-high heat 5 min.; drain.
STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.
SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.
SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.
New Potato Summer Salad
Ingredients:
3 lb. new potatoes (about 18), cut into 1-inch cubes
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup MIRACLE WHIP Dressing
2 tsp. GREY POUPON Dijon Mustard
Directions:
COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.
MIX remaining ingredients. Add to potato mixture; toss to coat.
REFRIGERATE several hours or until chilled.
VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.
3 lb. new potatoes (about 18), cut into 1-inch cubes
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup MIRACLE WHIP Dressing
2 tsp. GREY POUPON Dijon Mustard
Directions:
COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.
MIX remaining ingredients. Add to potato mixture; toss to coat.
REFRIGERATE several hours or until chilled.
VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.
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