Parmesan Fries

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.

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.

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.

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.

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.

Blueberry Banana Salad

Ingredients
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 can (11 ounces) mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream

Directions
In a large bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Yield: 6 servings.

Apple Cranberry Sauce

Ingredients
1 pound cranberries, fresh or frozen
1 cup apple cider
1/3 cup granulated sugar
1/4 cup brown sugar

Directions
In a saucepan, combine the cranberries, cider, and sugars.
Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.

Cool Cucumber Salad

Ingredients

1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste



Directions
In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.

Makes 4 servings.

Six Bean Salad

Ingredients

1 can garbonzo beans, drained & rinsed
1 can black beans, drained & rinsed
1 can lima beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can green beans, drained & rinsed
1 can wax beans, drained & rinsed
1 large white onion, chopped
1 stalk of celery, chopped
2 jars red pimentos, sliced
3/4 cup Splenda sweetner
1 cup white vinegar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper


Directions

In a large bowl combine first 9 ingredients.
In another bowl combine remaining ingredients.
Stir and pour over bean mixture.
Chill overnight.


Number of Servings: 14

Heavenly Spinach

Ingredients

2-10oz packages frozen chopped spinach
1/2 cup mushrooms, sliced
2 tbsp butter
1/4 cup butter
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
1/2 cup Parmesan cheese
8.5 oz bottle of marinated artichoke hearts (drained)
3 tomatoes
1/2 cup Italian-style bread crumbs
Salt and pepper to taste


Directions

Cook spinach and drain.
Saute' mushrooms in 2 tbsp butter.
Combine mayo, sour cream, and cheese.
Stir in artichoke hearts, spinach, and mushrooms.
Season to taste with salt and pepper.
Pour in greased 13x9 inch dish.
Slice tomatoes and place on top in one layer.
Saute' bread crumbs in 1/4 cup butter and sprinkle over casserole.
Bake at 325 degrees for 20 minutes.


Number of Servings: 18

Broiled Cinnamon Peaches

Ingredients

Preparation time: 10 minutes

Cooking time: 5 to 10 minutes

Yield: 8 servings

Two 15-ounce cans peach halves canned in extra-light syrup.

2 tablespoons light margarine

2 teaspoons brown sugar substitute

cinnamon


Directions

1 Drain the peaches. Place the peaches cut side up in a broiler pan. Dot the cnter of each peach with the light margarine. Sprinkle lightly with brown sugar substitute. Sprinkle with cinnamon.
2 Broil approximately 5 to 10 minutes until brown

Number of Servings: 8

Kidney Bean Salad

Ingredients

1 serving dark red kidney beans 4 tbsp fat free mayonnaise 2 tbsp fat free sour cream 1/3 cup celery, diced 2 tbsp onions, chopped

Directions

Rinse and drain the kidney beans.
Mix sour cream and mayo until smooth.
Mix kidney beans, celery, onions and dressing.
Refrigerate for several hours before serving.


Number of Servings: 4

Cucumber Salad

Ingredients

3 large cucumbers, peeled 4 large tomatoes 6 tbsp Reduced fat mayonnaise 2 tbsp shallots, chopped Garlic, 1 tbsp. minced Salt and pepper to taste

Directions

Chop cucumber, tomato and shallot.
Combine all ingredients n a large bowl, mixing well. Refrigerate for 1 hour before serving.


Number of Servings: 6

Zucchini Parmesan

Ingredients

Zucchini, 1 cup, sliced Parmesan Cheese, grated, 1 tbsp I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays Non-stick cooking spray

Directions

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!