cook press

Mini Cheeseburgers

2009-09-12T07:03:00.001-07:00

INGREDIENTS :

1 lb. extra-lean ground beef

1/4 cup finely chopped onions

2 Tbsp. ketchup

1 Tbsp. yellow mustard

8 hot dog buns, cut into thirds

6 CLAUSSEN Kosher Dill Sandwich Slices, cut into quarters

6 KRAFT Singles, cut into quarters

COOKING DIRECTIONS :

HEAT oven to 350ºF.

MIX first 4 ingredients just until blended.

ARRANGE bottom halves of buns, cut-sides up, in 13x9-inch baking pan sprayed with cooking spray. Spoon about 1 Tbsp. meat mixture onto each; flatten with spatula. Top with pickles, Singles and tops of buns. Cover tightly with foil.

BAKE 30 to 35 min. or until meat mixture is cooked through. Let stand 5 min. before serving.

Note

Be sure to use a metal baking pan sprayed with cooking spray to prevent the bottoms of the buns from becoming soggy.

How to Portion Meat

Use a cookie scoop to portion the meat for each burger.

Size-Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

NUTRITION INFO :

Calories

330

Total fat

11 g

Saturated fat

5 g

Cholesterol

55 mg

Sodium

880 mg

Carbohydrate

32 g

Dietary fiber

1 g

Sugars

7 g

Protein

24 g

Vitamin A

6 %DV

Vitamin C

4 %DV

Calcium

35 %DV

Iron

20 %DV

Mini Pizzas

2009-09-12T07:02:00.001-07:00

INGREDIENTS :

4 English muffins, cut in half, toasted

1/2 cup pizza sauce

1 cup KRAFT Shredded Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

24 slices OSCAR MAYER Pepperoni

COOKING DIRECTIONS :

HEAT oven to 400ºF.

PLACE muffin halves on foil-covered baking sheet; spread with pizza sauce.

TOP with remaining ingredients.

BAKE 8 to 10 min. or until cheese is melted.

Serving Suggestion

Try serving with a quick bagged salad tossed with your favorite KRAFT Dressing, such as Zesty Italian.

NUTRITION INFO :

Calories

320

Total fat

14 g

Saturated fat

7 g

Cholesterol

35 mg

Sodium

980 mg

Carbohydrate

30 g

Dietary fiber

2 g

Sugars

2 g

Protein

17 g

Vitamin A

8 %DV

Vitamin C

4 %DV

Calcium

35 %DV

Iron

10 %DV

America's Favorite Grilled Cheese Sandwich

2009-09-12T07:00:00.001-07:00

INGREDIENTS :

2 slices white bread

2 KRAFT Singles

2 tsp. butter or margarine, softened

COOKING DIRECTIONS :

TOP 1 bread slice with Singles; cover with remaining bread slice.

SPREAD outside of sandwich with butter.

COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Healthy Living

Save 100 calories, 11 grams of fat and 6.5 grams of saturated fat per serving by preparing with whole wheat bread, KRAFT 2% Milk Singles and cooking spray.

Grilled Cheese for a Crowd

When preparing sandwiches for a crowd, place buttered sandwiches on baking sheet. Bake at 400°F for 6 min. on each side or until golden brown on both sides.

Serving Suggestion

Serve with 1/2 cup baby carrots and 1/2 cup grapes.

NUTRITION INFO :

Calories

330

Total fat

19 g

Saturated fat

11 g

Cholesterol

60 mg

Sodium

880 mg

Carbohydrate

28 g

Dietary fiber

1 g

Sugars

5 g

Protein

12 g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

50 %DV

Iron

10 %DV

Grilled Turkey Club Quesadillas

2009-09-12T06:57:00.000-07:00

INGREDIENTS :

2 flour tortillas (6 inch)

1 Tbsp. MIRACLE WHIP Dressing

1/4 tsp. chili powder

4 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast

1 slice OSCAR MAYER Bacon, cooked, crumbled

1 KRAFT Singles, cut in half

COOKING DIRECTIONS :

HEAT grill to medium heat. Spread tortillas with dressing; sprinkle with chili powder.

LAYER half each of the remaining ingredients on half of each tortilla; fold in half.

GRILL 2 to 3 min. on each side or until quesadillas are golden brown on both sides and Singles are melted.

Special Extra

Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream for dipping.

Shortcut

Prepare using OSCAR MAYER Fully Cooked Bacon.

Variation

Cook quesadilla in nonstick skillet on top of stove instead of on the grill.

NUTRITION INFO :

Calories

380

Total fat

16 g

Saturated fat

6 g

Cholesterol

40 mg

Sodium

1230 mg

Carbohydrate

41 g

Dietary fiber

2 g

Sugars

3 g

Protein

17 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

35 %DV

Iron

15 %DV

Super Cheesy Baked Macaroni & Cheese

2009-09-12T06:55:00.000-07:00

INGREDIENTS :

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1 cup milk

1/2 cup KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Shredded Cheddar Cheese

COOKING DIRECTIONS :

HEAT oven to 375°F.

PREPARE Dinner in large saucepan as directed on package. Stir in milk and mozzarella.

SPOON into greased 1-1/2-qt. casserole; sprinkle with Cheddar.

BAKE 20 min. or until heated through.

Serving Suggestion

Serve this cheesy main dish with a mixed green salad tossed with your favorite KRAFT Light Dressing and a hot steamed vegetable.

Deluxe Baked Macaroni & Cheese with Bacon

Stir 1 cup cooked and crumbled OSCAR MAYER Bacon into prepared Dinner with milk and mozzarella.

Special Extra

Mix 1/2 cup crushed RITZ Crackers with 1 Tbsp. melted butter; sprinkle over casserole before baking. Or, sprinkle top of casserole with additional 1 cup Cheddar and ground red pepper (cayenne) before baking.

NUTRITION INFO :

Calories

350

Total fat

14 g

Saturated fat

9 g

Cholesterol

45 mg

Sodium

870 mg

Carbohydrate

39 g

Dietary fiber

1 g

Sugars

6 g

Protein

17 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

30 %DV

Iron

10 %DV

Homemade Chicken Nuggets

2009-09-12T05:49:00.000-07:00

INGREDIENTS :

1 lb. boneless skinless chicken breasts, cut into 1-1/2 to 2-inch pieces

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

COOKING DIRECTIONS :

HEAT oven to 400°F. Moisten chicken with water; shake off excess.

SHAKE chicken, 3 or 4 pieces at a time, in shaker bag with coating mix; place in 15x10x1-inch pan. Discard bag and any remaining coating mix.

BAKE 10 to 15 min. or until chicken is done. Serve with KRAFT or BULL'S-EYE Barbecue Sauce.

Special Extra

Add 1/3 cup KRAFT Grated Parmesan Cheese to SHAKE 'N BAKE Coating Mix before using to coat chicken. Serve with any of the following dipping sauces: ketchup, honey, KRAFT Sweet 'N Sour Sauce, KRAFT CATALINA Dressing or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.

SHAKE 'N BAKE Honey Dijon Nuggets

Prepare as directed, moistening chicken pieces with 1/4 cup GREY POUPON Savory Honey Mustard before coating with SHAKE 'N BAKE Crispy Chicken Nuggets Seasoned Coating Mix.

NUTRITION INFO :

Calories

210

Total fat

4.5 g

Saturated fat

1.5 g

Cholesterol

65 mg

Sodium

490 mg

Carbohydrate

14 g

Dietary fiber

1 g

Sugars

1 g

Protein

26 g

Vitamin A

6 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

15 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

1 Starch + 3 Meat (L)

Nutrition Bonus

These chicken nuggets are a tasty alternative to fast food. Baking them instead of frying is a better-for-you method to get great taste without all the fat and calories. Carb Choices: 1

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

2009-09-12T05:46:00.000-07:00

INGREDIENTS :

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla, divided

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

4 eggs

2 cups fresh strawberries, sliced

COOKING DIRECTIONS :

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.

Healthy Living

Great news! You'll save 80 calories, 9 g of fat and 7 g of saturated fat per serving by preparing with margarine, PHILADELPHIA 1/3 Less Fat Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.

NUTRITION INFO :

Calories

420

Total fat

30 g

Saturated fat

18 g

Cholesterol

140 mg

Sodium

360 mg

Carbohydrate

30 g

Dietary fiber

1 g

Sugars

22 g

Protein

7 g

Vitamin A

20 %DV

Vitamin C

20 %DV

Calcium

10 %DV

Iron

4 %DV

Double-Chocolate Mousse

2009-09-12T05:45:00.001-07:00

INGREDIENTS :

1-1/2 cups cold fat-free milk, divided

2 squares BAKER'S Semi-Sweet Chocolate

1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding

2 cups thawed COOL WHIP FREE Whipped Topping, divided

1/2 cup fresh raspberries

COOKING DIRECTIONS :

MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.

WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.

TOP with remaining COOL WHIP and berries.

Makeover - How We Did It

We used fat-free milk in place of 2% milk and JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP FREE Whipped Topping in place of the regular products. This results in a savings of 60 calories, 3.5 g of fat, and 3 g of saturated fat per serving.

Fresh Berry Care

Wash berries just before using. A quick, gentle rinse in cold water is all that is needed. Gently pat berries with paper towels to remove excess moisture.

NUTRITION INFO :

Calories

140

Total fat

4.5 g

Saturated fat

3 g

Cholesterol

0 mg

Sodium

250 mg

Carbohydrate

24 g

Dietary fiber

2 g

Sugars

11 g

Protein

3 g

Vitamin A

4 %DV

Vitamin C

4 %DV

Calcium

8 %DV

Iron

8 %DV

Healthy Living Information

Low fat

Diet Exchange

1-1/2 Carbohydrate + 1 Fat

Nutrition Bonus

This luscious chocolatey dessert, made with better-for-you products, not only tastes great but it can also fit into your healthful eating plan! Carb Choices: 1-1/2

Carrot-Ginger Cupcakes with Spiced Cream Cheese

2009-09-12T05:43:00.001-07:00

INGREDIENTS :

1 pkg. (16 oz.) pound cake mix

3/4 cup shredded carrots

1 Tbsp. ground ginger

1 tsp. ground cinnamon, divided

1/2 cup PLANTERS Walnut Pieces, toasted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups thawed COOL WHIP Whipped Topping

COOKING DIRECTIONS :

PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.

SPOON batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.

BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

NUTRITION INFO :

Calories

160

Total fat

9 g

Saturated fat

4 g

Cholesterol

30 mg

Sodium

125 mg

Carbohydrate

18 g

Dietary fiber

0 g

Sugars

10 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

4 %DV

Zesty Grilled Veggies

2009-09-12T05:40:00.001-07:00

INGREDIENTS :

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

COOKING DIRECTIONS :

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

Cooking Know-How

Don't have a grill basket? Cover grill grate with large sheet of heavy-duty foil before heating as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.

How to Buy Peppers

Look for peppers with very bright colors and a firm thick flesh. Refrigerate unwashed peppers in a plastic bag for up to 2 weeks.

NUTRITION INFO :

Calories

Total fat

3.5 g

Saturated fat

1 g

Cholesterol

5 mg

Sodium

220 mg

Carbohydrate

10 g

Dietary fiber

2 g

Sugars

4 g

Protein

4 g

Vitamin A

35 %DV

Vitamin C

160 %DV

Calcium

8 %DV

Iron

4 %DV

Healthy Living Information

Good source of vitamin A or C

Ranch-Style Coleslaw with Bacon

2009-09-12T05:38:00.000-07:00

INGREDIENTS :

1 pkg. (16 oz.) coleslaw blend

4 slices OSCAR MAYER Bacon, crisply cooked, crumbled

1/2 cup KRAFT Ranch Dressing

COOKING DIRECTIONS :

TOSS coleslaw blend and bacon in large bowl.

ADD dressing; toss to coat.

Asian-Style Coleslaw

Prepare as directed, substituting KRAFT Asian Toasted Sesame Dressing for the Ranch dressing and 1/4 cup chopped PLANTERS COCKTAIL Peanuts for the bacon.

CATALINA Coleslaw

Prepare as directed, substituting KRAFT CATALINA Dressing for the Ranch dressing and 1 small apple, chopped, for the bacon.

Italian-Style Coleslaw

Prepare as directed, substituting KRAFT Tuscan House Italian Dressing and Marinade for the Ranch dressing and 1 small red pepper, cut into short thin strips, for the bacon.

NUTRITION INFO :

Calories

120

Total fat

10 g

Saturated fat

2 g

Cholesterol

10 mg

Sodium

320 mg

Carbohydrate

6 g

Dietary fiber

2 g

Sugars

4 g

Protein

3 g

Vitamin A

45 %DV

Vitamin C

40 %DV

Calcium

4 %DV

Iron

4 %DV

Big Bowl of Tuscan Greens

2009-09-12T05:37:00.001-07:00

INGREDIENTS :

1 pkg. (8 oz.) torn romaine lettuce

1 tomato, cut into thin wedges

1/4 cup sliced pitted ripe olives

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

1/4 cup KRAFT Grated Parmesan Cheese

1/2 cup croutons

COOKING DIRECTIONS :

TOSS lettuce, tomatoes and olives in large serving bowl.

ADD dressing; toss lightly.

SPRINKLE with Parmesan cheese and croutons.

Serving Suggestion

This salad makes a great accompaniment to lean grilled or baked meat, fish or poultry.

Special Extra

Enhance the flavor of this salad by topping with a few pickled pepperoncini peppers.

Substitute

Prepare as directed, using 6 cups of your favorite torn salad greens for the romaine lettuce.

NUTRITION INFO :

Calories

200

Total fat

16 g

Saturated fat

3 g

Cholesterol

10 mg

Sodium

490 mg

Carbohydrate

9 g

Dietary fiber

2 g

Sugars

4 g

Protein

5 g

Vitamin A

70 %DV

Vitamin C

30 %DV

Calcium

15 %DV

Iron

6 %DV

Steak House Grilled Sirloin

2009-09-12T05:35:00.001-07:00

INGREDIENTS :

1/3 cup A.1. Roasted Garlic Steak Sauce

1/4 cup finely chopped onion

3/4 tsp. hot pepper sauce

1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick

COOKING DIRECTIONS :

PREHEAT grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside.

GRILL steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture.

CUT steak into 6 pieces to serve.

Use Your Broiler

Cook steak under the broiler instead of on the grill.

Substitute

Prepare as directed, using A.1. Original Steak Sauce.

NUTRITION INFO :

Calories

150

Total fat

5 g

Saturated fat

2 g

Cholesterol

60 mg

Sodium

310 mg

Carbohydrate

5 g

Dietary fiber

0 g

Sugars

3 g

Protein

21 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

15 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

3 Meat (L)

Nutrition Bonus

Grilling lean beef makes this a quick entree that can help you eat right. The steak provides a good source of iron.

Quick-Fix Barbecued Fajitas

2009-09-12T05:33:00.000-07:00

INGREDIENTS :

1 lb. boneless skinless chicken breasts, cut into strips

1 each green and red pepper, cut into strips

1 onion, cut into thin wedges

1/2 cup KRAFT Original Barbecue Sauce

8 flour tortillas (6 inch), warmed

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

COOKING DIRECTIONS :

HEAT grill to medium-high heat.

COMBINE chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.

GRILL chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.

SPOON onto tortillas; top with remaining ingredients. Roll up.

Shortcut

Substitute a stir-fry basket for the foil pan. Reduce grilling time to 7 to 10 min.

Easy Cleanup

Place chicken and vegetables in resealable plastic bag. Pour sauce into bag; seal bag. Use your fingers to massage the bag to evenly distribute the sauce.

Substitute

Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

NUTRITION INFO :

Calories

550

Total fat

20 g

Saturated fat

9 g

Cholesterol

105 mg

Sodium

1330 mg

Carbohydrate

56 g

Dietary fiber

3 g

Sugars

14 g

Protein

36 g

Vitamin A

30 %DV

Vitamin C

70 %DV

Calcium

30 %DV

Iron

20 %DV

Grilled Cedar-Planked Salmon

2009-09-12T05:31:00.001-07:00

INGREDIENTS :

1 untreated cedar plank (14x7x1 inch)

1/2 cup KRAFT Sun-Dried Tomato Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped sun-dried tomatoes

1 Tbsp. oil

1 salmon fillet (2 lb.), 1 inch thick

COOKING DIRECTIONS :

IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.

HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.

GRILL 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle of water close at hand if needed for flare-ups.

Note

Salmon can also be grilled on a sheet of heavy-duty foil instead of the cedar plank.

NUTRITION INFO :

Calories

190

Total fat

10 g

Saturated fat

2 g

Cholesterol

55 mg

Sodium

250 mg

Carbohydrate

3 g

Dietary fiber

0 g

Sugars

2 g

Protein

22 g

Vitamin A

8 %DV

Vitamin C

8 %DV

Calcium

2 %DV

Iron

4 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

3 Meat (VL) + 1 Fat

Nutrition Bonus

A great way to add seafood to your diet, this delicious entree can help you eat right! Carb Choices: 0

Creamy Shrimp Alfredo

2009-09-11T15:33:00.001-07:00

INGREDIENTS :

1/2 lb. linguine, uncooked

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/2 lb. uncooked deveined peeled medium shrimp

3 cloves garlic, minced

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT Grated Parmesan Cheese, divided

1 Tbsp. chopped fresh parsley

COOKING DIRECTIONS :

COOK pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.

ADD cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.

DRAIN pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

Healthy Living

Save 50 calories and 6 grams of fat per serving by preparing with KRAFT Light Balsamic Vinaigrette Dressing and PHILADELPHIA Neufchatel Cheese.

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal!

NUTRITION INFO :

Calories

480

Total fat

20 g

Saturated fat

11 g

Cholesterol

175 mg

Sodium

610 mg

Carbohydrate

47 g

Dietary fiber

2 g

Sugars

4 g

Protein

27 g

Vitamin A

15 %DV

Vitamin C

8 %DV

Calcium

20 %DV

Iron

20 %DV

Simple Southern-Style "Unfried" Chicken

2009-09-11T15:25:00.000-07:00

INGREDIENTS :

1 broiler-fryer chicken (3-1/4 lb.), cut up

1/2 cup KRAFT Light Ranch Dressing

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

COOKING DIRECTIONS :

REMOVE skin from all chicken pieces except wings. Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate.

HEAT oven to 400°F. Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning each piece over to evenly coat both sides. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.

BAKE 40 to 45 min. or until chicken is cooked through (165°F).

Makeover - How We Did It

Try our made-over version of fried chicken. You'll save 90 calories and 9 g of fat per serving when compared to the same amount of fried chicken.

Special Extra

For a spicier version, add hot sauce to taste to dressing before marinating chicken.

NUTRITION INFO :

Calories

250

Total fat

11 g

Saturated fat

2.5 g

Cholesterol

75 mg

Sodium

670 mg

Carbohydrate

13 g

Dietary fiber

0 g

Sugars

2 g

Protein

24 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

8 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

1 Starch + 3 Meat (L) + 1 Fat

Nutrition Bonus

Watching dietary fat? Try this baked version of a family favorite. The dressing not only adds flavor, but also helps keep the baked skinless chicken moist. Carb Choices: 1

Thai Peanut Chicken

2009-09-11T15:24:00.001-07:00

INGREDIENTS :

1/4 cup KRAFT CATALINA Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

1-1/2 cups water

1 can (14-1/2 oz.) chicken broth

2 Tbsp. soy sauce

1 Tbsp. peanut butter

1/2 lb. thin spaghetti, broken in half, uncooked

2 cups broccoli florets

2 carrots, thinly sliced

COOKING DIRECTIONS :

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.

STIR in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti; cover. Simmer 5 min.

ADD vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.

Serving Suggestion

Serve with CRYSTAL LIGHT Raspberry Green Tea as a complementary beverage.

Substitute

Try preparing with another pasta, such as egg noodles, rice noodles or angel hair pasta.

Special Extra

Sprinkle with chopped PLANTERS Peanuts and cilantro just before serving.

NUTRITION INFO :

Calories

480

Total fat

13 g

Saturated fat

2.5 g

Cholesterol

65 mg

Sodium

1150 mg

Carbohydrate

53 g

Dietary fiber

4 g

Sugars

9 g

Protein

37 g

Vitamin A

180 %DV

Vitamin C

30 %DV

Calcium

6 %DV

Iron

20 %DV

Chimichangas

2009-09-11T15:21:00.000-07:00

INGREDIENTS :

1 lb. ground beef

1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 TACO BELL® HOME ORIGINALS® Flour Tortillas

6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 8 slices

2 cups oil

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup finely chopped fresh cilantro

COOKING DIRECTIONS :

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain.

PLACE 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Variation

Save 110 calories and 14 g total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Process Cheese Product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until potatoes are heated through, stirring frequently. Spoon onto tortillas and continue as directed.

Thawing Ground Beef Safely

To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.

NUTRITION INFO :

Calories

700

Total fat

43 g

Saturated fat

15 g

Cholesterol

115 mg

Sodium

990 mg

Carbohydrate

43 g

Dietary fiber

3 g

Sugars

6 g

Protein

34 g

Vitamin A

15 %DV

Vitamin C

2 %DV

Calcium

30 %DV

Iron

25 %DV

BBQ Ranch Chicken Salad

2009-09-11T15:20:00.001-07:00

INGREDIENTS :

1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup KRAFT Original Barbecue Sauce

1 pkg. (10 oz.) mixed salad greens

1 large tomato, cut into wedges

1/2 cup sliced red onions

1/2 cup KRAFT Light Ranch Dressing

1/4 cup KRAFT Natural Sharp Cheddar Cheese Crumbles

COOKING DIRECTIONS :

COOK and stir chicken in barbecue sauce in skillet on medium-high heat until chicken is done.

TOSS greens with chicken, tomatoes and onions in large bowl.

ADD dressing; mix lightly. Top with cheese.

Note

Chicken mixture can be moistened with additional barbecue sauce, if desired.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the cooked cut-up fresh chicken. Reduce barbecue sauce to 1/4 cup; toss with chicken breast strips. Continue as directed.

Use Your Grill

Place boneless skinless chicken breast halves on greased grill over hot coals. Grill until cooked through, turning and brushing frequently with barbecue sauce. Slice chicken; serve over greens mixture.

NUTRITION INFO :

Calories

200

Total fat

7 g

Saturated fat

2 g

Cholesterol

55 mg

Sodium

620 mg

Carbohydrate

16 g

Dietary fiber

2 g

Sugars

9 g

Protein

18 g

Vitamin A

20 %DV

Vitamin C

15 %DV

Calcium

8 %DV

Iron

8 %DV

Healthy Living Information

Low calorie

Good source of vitamin A or C

Diet Exchange

1 Starch + 2 Meat (L) + 1/2 Fat

Nutrition Bonus

Feel good about serving this delightful low-calorie main-dish salad.

Sausage with Peppers and Pasta

2009-09-11T15:18:00.000-07:00

INGREDIENTS :

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage, sliced

1 each: red, green and yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

COOKING DIRECTIONS :

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Healthy Living

Save 160 calories and 19 grams of fat per serving by preparing with turkey sausage and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

NUTRITION INFO :

Calories

540

Total fat

31 g

Saturated fat

13 g

Cholesterol

80 mg

Sodium

1130 mg

Carbohydrate

39 g

Dietary fiber

3 g

Sugars

6 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

15 %DV

All-American BBQ-Bacon Cheeseburgers

2009-09-11T15:16:00.000-07:00

INGREDIENTS :

1/2 cup KRAFT Original Barbecue Sauce, divided

1 lb. ground beef

4 KRAFT Singles

4 kaiser rolls, split, toasted

4 lettuce leaves

4 thin tomato slices

4 slices OSCAR MAYER Bacon, crisply cooked, broken in half

COOKING DIRECTIONS :

HEAT broiler.

RESERVE 1/4 cup barbecue sauce. Shape meat into 4 patties.

BROIL, 4 to 6 inches from heat, 7 to 9 min. on each side or until done (160°F), brushing occasionally with remaining barbecue sauce. Top with Singles. Broil 1 min. or until Singles begin to melt.

FILL rolls with lettuce, tomatoes, burgers, reserved sauce and bacon.

Variation

Prepare using thawed frozen LOUIS RICH Pure Ground Turkey and KRAFT 2% Milk Singles.

Use Your Grill

To grill meat patties instead of broiling them, heat grill to medium heat. Remove 1/4 of the barbecue sauce for later use. Grill patties 7 to 9 min. on each side or until done (160ºF), turning and brushing occasionally with remaining barbecue sauce for the last few minutes. Top with Singles; grill 1 min. or until Singles begin to melt. Continue as directed.

Substitute

Substitute 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 4 slices, OR KRAFT DELI DELUXE Cheese Slices for the Singles.

NUTRITION INFO :

Calories

520

Total fat

24 g

Saturated fat

10 g

Cholesterol

95 mg

Sodium

1210 mg

Carbohydrate

43 g

Dietary fiber

2 g

Sugars

11 g

Protein

32 g

Vitamin A

20 %DV

Vitamin C

6 %DV

Calcium

35 %DV

Iron

25 %DV

Zesty Italian Sauteed Onion, Pepper and Beef Sand...

2009-09-11T15:15:00.001-07:00

INGREDIENTS :

1/2 cup thinly sliced onions

1/4 cup thinly sliced green bell peppers

1/4 cup KRAFT Light Zesty Italian Dressing

12 slices OSCAR MAYER Deli Fresh Shaved Roast Beef

2 submarine rolls (7 inch), partially split

2 Tbsp. pickled pepper rings

COOKING DIRECTIONS :

COOK and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.

ADD meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.

FILL rolls with meat mixture; top with pickled peppers.

Healthy Living

Cut the sodium by 30% per serving by preparing with KRAFT Light House Italian Dressing and omitting the pickled pepper rings.

Special Extra

Add 1 KRAFT DELI DELUXE Mozzarella Cheese Slice, cut in half, or 1 Tbsp. KRAFT Shredded Parmesan Cheese to each sandwich.

Special Extra

Prepare as directed, cooking 1/3 cup sliced mushrooms along with the onions and bell peppers.

NUTRITION INFO :

Calories

290

Total fat

7 g

Saturated fat

2 g

Cholesterol

25 mg

Sodium

1540 mg

Carbohydrate

39 g

Dietary fiber

2 g

Sugars

9 g

Protein

17 g

Vitamin A

6 %DV

Vitamin C

10 %DV

Calcium

10 %DV

Iron

20 %DV

Chicken Salad Panini

2009-09-11T15:14:00.000-07:00

INGREDIENTS :

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

COOKING DIRECTIONS :

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.

NUTRITION INFO :

Calories

420

Total fat

16 g

Saturated fat

5 g

Cholesterol

100 mg

Sodium

800 mg

Carbohydrate

28 g

Dietary fiber

3 g

Sugars

4 g

Protein

40 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

25 %DV

Iron

15 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

2 Starch + 5 Meat (L) + 1 Fat

Nutrition Bonus

Enjoy this delicious sandwich, made with better-for-you ingredients, as part of your healthy eating plan. Carb Choices: 2

Spicy Sesame Buffalo Chicken Wings

2009-09-11T15:12:00.000-07:00

INGREDIENTS :

1/4 cup sesame oil

1 Tbsp. garlic salt

1 Tbsp. ground red pepper (cayenne)

2 tsp. ground ginger

2 lb. chicken wings, separated at joints, tips removed

3/4 cup BULL'S-EYE Raging Buffalo Barbecue Sauce

2 Tbsp. sliced green onions

COOKING DIRECTIONS :

COMBINE oil, garlic salt, pepper and ginger in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the oil mixture. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

PLACE chicken on serving platter; sprinkle with the onions.

Serving Suggestion

Serve as dippers with KRAFT Blue Cheese Dressing or KRAFT Ranch Dressing.

Special Extra

Sprinkle with 1/2 cup toasted sesame seed just before serving.

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes 6 servings.

NUTRITION INFO :

Calories

300

Total fat

19 g

Saturated fat

4.5 g

Cholesterol

50 mg

Sodium

780 mg

Carbohydrate

14 g

Dietary fiber

1 g

Sugars

11 g

Protein

17 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

6 %DV

Cheesy Spinach and Artichoke Dip

2009-09-11T15:07:00.000-07:00

INGREDIENTS :

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, 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

COOKING DIRECTIONS :

HEAT oven to 350°F. Mix all 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.

Makeover Savings

Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving when compared to the traditional recipe!

Awesome Spinach and Mushroom Dip

Substitute 1 cup chopped mushrooms for the artichokes.

NUTRITION INFO :

Calories

Total fat

4.5 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

200 mg

Carbohydrate

3 g

Dietary fiber

1 g

Sugars

1 g

Protein

3 g

Vitamin A

30 %DV

Vitamin C

6 %DV

Calcium

10 %DV

Iron

0 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1 Fat

Nutrition Bonus

This tasty appetizer serves up an excellent source of vitamin A from the spinach. Carb Choices: 0

Fast & Fantastic Black Bean Soup

2009-09-10T15:55:00.000-07:00

INGREDIENTS :

1 cup fat-free reduced-sodium chicken broth

1 can (15 oz.) black beans, drained, rinsed

1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

2 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

COOKING DIRECTIONS :

PLACE broth, beans and salsa in blender; blend 1 min. or until smooth.

POUR into medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.

ADD VELVEETA; cook 1 min. or until melted, stirring constantly.

Substitute

Substitute 2 KRAFT Singles or KRAFT 2% Milk Singles for the cubed VELVEETA.

Special Extra

Garnish each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream and a light sprinkling of chopped green onions.

NUTRITION INFO :

Calories

300

Total fat

7 g

Saturated fat

4 g

Cholesterol

20 mg

Sodium

900 mg

Carbohydrate

40 g

Dietary fiber

13 g

Sugars

5 g

Protein

22 g

Vitamin A

8 %DV

Vitamin C

4 %DV

Calcium

30 %DV

Iron

20 %DV

Tuscan Chicken Simmer

2009-09-10T15:53:00.000-07:00

INGREDIENTS :

4 small boneless skinless chicken breast halves (1 lb.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup water

1/4 cup pesto

2 cups grape or cherry tomatoes

1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

COOKING DIRECTIONS :

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Healthy Living

Save 50 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Serving Suggestion

Spoon over hot cooked ravioli or fettuccine.

NUTRITION INFO :

Calories

410

Total fat

26 g

Saturated fat

12 g

Cholesterol

125 mg

Sodium

540 mg

Carbohydrate

6 g

Dietary fiber

1 g

Sugars

4 g

Protein

35 g

Vitamin A

30 %DV

Vitamin C

10 %DV

Calcium

30 %DV

Iron

8 %DV

Baked Salmon with Tomatoes, Spinach & Mushrooms

2009-09-10T15:51:00.000-07:00

INGREDIENTS :

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced fresh mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

COOKING DIRECTIONS :

HEAT oven to 375°F. Place fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Substitute

Prepare using red snapper or orange roughy fillets.

Serving Suggestion

Serve with hot cooked rice to round out the meal.

NUTRITION INFO :

Calories

190

Total fat

7 g

Saturated fat

1 g

Cholesterol

60 mg

Sodium

320 mg

Carbohydrate

5 g

Dietary fiber

1 g

Sugars

3 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

10 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1 Vegetable + 3 Meat (L) + 1/2 Fat

Nutrition Bonus

The spinach in this flavorful salmon dish provides a good source of vitamin A. Carb Choices: 0

Cheesy Chicken Pot Pie

2009-09-10T15:48:00.001-07:00

INGREDIENTS :

3 cups chopped cooked chicken

1 pkg. (16 oz.) frozen vegetable blend

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent dinner rolls

COOKING DIRECTIONS :

Creative Leftovers

This is a great way to use leftover cooked chicken or turkey.

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with VELVEETA 2% Milk Pasteurized Prepared Cheese Product, fat-free cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

Creative Leftovers

This is a great way to use leftover cooked chicken or turkey.

Healthy Living

NUTRITION INFO :

Calories

340

Total fat

17 g

Saturated fat

6 g

Cholesterol

70 mg

Sodium

860 mg

Carbohydrate

22 g

Dietary fiber

2 g

Sugars

6 g

Protein

24 g

Vitamin A

35 %DV

Vitamin C

35 %DV

Calcium

25 %DV

Iron

10 %DV

Asian Beef Spring Rolls

2009-09-10T15:46:00.000-07:00

INGREDIENTS :

1 lb. extra lean ground beef

1/4 cup KRAFT Asian Toasted Sesame Dressing, divided

2 carrots, cut into thin strips

2 Tbsp. peanut butter

8 large iceberg lettuce leaves

COOKING DIRECTIONS :

BROWN meat in large skillet; transfer to plate.

HEAT 1 Tbsp. dressing in same skillet on medium-high heat. Add carrots; cook and stir 3 min. or until crisp-tender. Stir in remaining dressing, meat and peanut butter; cook 2 min. or until heated through, stirring occasionally.

SPOON onto lettuce; roll up.

Serving Suggestion

Mix additional 1/4 cup dressing and 2 Tbsp. peanut butter with 1 Tbsp. water. Serve with the spring rolls.

Special Extra

For added flavor, season meat with 1/2 tsp. each crushed red pepper and grated gingerroot before browning.

NUTRITION INFO :

Calories

250

Total fat

13 g

Saturated fat

4 g

Cholesterol

70 mg

Sodium

310 mg

Carbohydrate

9 g

Dietary fiber

2 g

Sugars

6 g

Protein

25 g

Vitamin A

110 %DV

Vitamin C

4 %DV

Calcium

2 %DV

Iron

15 %DV

Mexican Style Lasagna

2009-09-10T15:45:00.001-07:00

INGREDIENTS :

1-1/2 lb. ground beef

1/4 lb. (4 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product, cut up

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

6 flour tortillas (6 inch)

1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

COOKING DIRECTIONS :

PREHEAT oven to 400°F. Brown meat in large skillet; drain. Add 1/4 cup water and Mexican VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.

SPRAY 8-inch square baking dish with cooking spray. Spread 1/4 of the meat mixture into dish; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture; sprinkle with shredded cheese. Cover tightly with foil.

BAKE 30 minutes. Remove foil. Let stand 5 minutes before serving.

Serving Suggestion

Serve with a crisp green salad topped with your favorite KRAFT LIGHT DONE RIGHT Dressing.

AHA!

Using flour tortillas instead of noodles saves time. This lasagna bakes in only 30 minutes!

Special Extra

Prepare as directed, spreading 1/3 of a 16-oz. can of TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before topping with the meat mixture.

NUTRITION INFO :

Calories

410

Total fat

22 g

Saturated fat

10 g

Cholesterol

90 mg

Sodium

900 mg

Carbohydrate

21 g

Dietary fiber

1 g

Sugars

4 g

Protein

28 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

15 %DV

Iron

15 %DV

Italian-Style Chicken Stir-Fry

2009-09-10T15:43:00.000-07:00

INGREDIENTS :

2 cups instant brown rice

1 lb. boneless skinless chicken breasts, cut into strips

1 pkg. (16 oz.) frozen stir-fry vegetables, thawed

1/2 cup KRAFT Light Zesty Italian Dressing

COOKING DIRECTIONS :

COOK rice as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; stir-fry 2 to 3 min. or until chicken is no longer pink.

ADD vegetables and dressing; stir-fry 3 to 4 min. or until chicken is cooked through and vegetables are crisp-tender.

SERVE over the rice.

Serving Suggestion

Serve with a fresh fruit salad.

NUTRITION INFO :

Calories

400

Total fat

6 g

Saturated fat

1.5 g

Cholesterol

65 mg

Sodium

580 mg

Carbohydrate

51 g

Dietary fiber

5 g

Sugars

5 g

Protein

30 g

Vitamin A

0 %DV

Vitamin C

70 %DV

Calcium

4 %DV

Iron

20 %DV

Healthy Living Information

Low fat

Good source of vitamin A or C

Diet Exchange

3 Starch + 1 Vegetable + 3 Meat (L)

Nutrition Bonus

The Italian dressing gives this low fat chicken stir-fry new flavor. Plus, the vegetables are a good source of vitamin C. Carb Choices: 3

STOVE TOP Easy Chicken Bake

2009-09-10T15:41:00.001-07:00

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, thawed, drained

COOKING DIRECTIONS :

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Healthy Living

Save 30 calories and 3 grams of fat per serving by preparing with reduced-fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Thaw Chicken Safely and Quickly

When thawing chicken under running water, be sure to use cold water. Keep the chicken in its original wrap or place in a water-tight resealable plastic bag. Be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables

Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

NUTRITION INFO :

Calories

420

Total fat

15 g

Saturated fat

4.5 g

Cholesterol

80 mg

Sodium

990 mg

Carbohydrate

35 g

Dietary fiber

3 g

Sugars

5 g

Protein

31 g

Vitamin A

30 %DV

Vitamin C

6 %DV

Calcium

8 %DV

Iron

15 %DV

Chicken Pasta Primavera

2009-09-10T15:39:00.000-07:00

INGREDIENTS :

2 cups cut-up fresh vegetables (green peppers, zucchini, broccoli, carrots)

2 Tbsp. olive oil

1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips

4 oz. linguine, cooked, drained (about 2 cups)

3 Tbsp. KRAFT Grated Parmesan Cheese

COOKING DIRECTIONS :

COOK and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender.

ADD chicken and linguine; cook an additional 2 min. or until heated through, stirring occasionally.

STIR in the cheese.

Variation

Substitute 2 small boneless skinless chicken breast halves (8 oz.), cut into strips, for the grilled chicken breast strips. Cook and stir chicken in hot oil 2 to 3 min. or until no longer pink on the outside. Add vegetables; continue cooking 5 min. or until vegetables are crisp-tender and chicken is cooked through. Add linguine; continue as directed.

Variation - Lemony Chicken Pasta Primavera

Prepare as directed, adding grated peel and juice from 1 medium lemon before stirring in the cheese.

NUTRITION INFO :

Calories

350

Total fat

14 g

Saturated fat

3.5 g

Cholesterol

45 mg

Sodium

680 mg

Carbohydrate

34 g

Dietary fiber

2 g

Sugars

4 g

Protein

22 g

Vitamin A

60 %DV

Vitamin C

50 %DV

Calcium

15 %DV

Iron

15 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

2 Starch + 1 Vegetable + 2 Meat (VL) + 2 Fat

Nutrition Bonus

Here's a colorful dish that's sure to please the entire family. The carrots are rich in vitamin A and the broccoli, green peppers and zucchini team up to provide a good source of vitamin C.

Quick BOCA Pasta Dinner

2009-09-10T15:37:00.000-07:00

INGREDIENTS :

2 cups whole wheat corkscrew noodles, uncooked

1 jar (26 oz.) spaghetti sauce

2 cups frozen BOCA Ground Crumbles

1 bag (16 oz.) frozen Italian-style vegetable combination

2 Tbsp. KRAFT Grated Parmesan Cheese

COOKING DIRECTIONS :

COOK pasta as directed on package.

MEANWHILE, mix sauce, crumbles and vegetables in large saucepan; cook on medium heat 17 min. or until heated through (160ºF), stirring occasionally.

DRAIN pasta; place on large platter. Top with sauce and cheese.

Special Extra

For a change of pace, try preparing this dish with different flavors of spaghetti sauce, such as mushroom, onion and garlic or tomato basil.

NUTRITION INFO :

Calories

510

Total fat

11 g

Saturated fat

2 g

Cholesterol

5 mg

Sodium

1240 mg

Carbohydrate

85 g

Dietary fiber

16 g

Sugars

23 g

Protein

26 g

Vitamin A

50 %DV

Vitamin C

60 %DV

Calcium

20 %DV

Iron

25 %DV

Healthy Living Information

Low fat

Low calorie

Good source of vitamin A or C

Diet Exchange

4-1/2 Starch + 1 Vegetable + 2 Meat (VL) + 1 Fat

Nutrition Bonus

Enjoy this quick-and-nutritious, low-calorie, low-fat pasta dinner. The spaghetti sauce provides a good source of vitamin A and teams up with the vegetables to provide a good source of vitamin C.

Cheesy Chicken Italiano

2009-09-10T15:36:00.001-07:00

INGREDIENTS :

3 cups rotini pasta

4 small boneless skinless chicken breast halves (1 lb.)

1 jar (14 oz.) spaghetti sauce

6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

COOKING DIRECTIONS :

COOK pasta as directed on package.

MEANWHILE, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 2 min. on each side. Add sauce; cover. Simmer on low heat 10 min. or until chicken is done (165ºF). Add VELVEETA; cook and stir until melted.

DRAIN pasta; top with chicken and sauce.

Substitute

Prepare using chunky spaghetti sauce.

Perfect Pasta

For perfect pasta that's cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it's tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.

NUTRITION INFO :

Calories

520

Total fat

14 g

Saturated fat

7 g

Cholesterol

100 mg

Sodium

1100 mg

Carbohydrate

55 g

Dietary fiber

3 g

Sugars

11 g

Protein

40 g

Vitamin A

15 %DV

Vitamin C

15 %DV

Calcium

40 %DV

Iron

20 %DV

Pork Chops with Apples and Stuffing

2009-09-10T15:31:00.000-07:00

INGREDIENTS :

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 can (21 oz.) apple pie filling

6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

COOKING DIRECTIONS :

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

BAKE 40 min. or until chops are done (160ºF), removing foil after 30 min.

Substitute

Prepare using 6 boneless skinless chicken breast halves.

NUTRITION INFO :

Calories

390

Total fat

11 g

Saturated fat

3 g

Cholesterol

55 mg

Sodium

690 mg

Carbohydrate

47 g

Dietary fiber

2 g

Sugars

26 g

Protein

25 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

10 %DV

Crustless Bacon and Cheese Quiche

2009-09-06T07:02:00.000-07:00

INGREDIENTS :

5 green onions, chopped, divided

1 tomato, chopped, divided

12 slices OSCAR MAYER Bacon

1 cup sliced fresh mushrooms

12 eggs

1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

COOKING DIRECTIONS :

HEAT oven to 325ºF.

RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Serving Suggestion

Serve with fruit salad.

Crustless Garden Vegetable Quiche

Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Substitute

Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.

NUTRITION INFO :

Calories

180

Total fat

13 g

Saturated fat

5 g

Cholesterol

235 mg

Sodium

360 mg

Carbohydrate

2 g

Dietary fiber

0 g

Sugars

1 g

Protein

14 g

Vitamin A

15 %DV

Vitamin C

2 %DV

Calcium

30 %DV

Iron

6 %DV

Pumpkin Swirl Cheesecake

2009-09-06T07:00:00.000-07:00

INGREDIENTS :

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped PLANTERS Pecans

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves

COOKING DIRECTIONS :

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Make it Easy

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

How to Prepare Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set.

NUTRITION INFO :

Calories

370

Total fat

27 g

Saturated fat

15 g

Cholesterol

120 mg

Sodium

340 mg

Carbohydrate

25 g

Dietary fiber

1 g

Sugars

18 g

Protein

6 g

Vitamin A

60 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

6 %DV

Beef & Poblano Stir-Fry

2009-09-06T06:59:00.000-07:00

INGREDIENTS :

1/2 cup KRAFT Balsamic Vinaigrette Dressing

1 Tbsp. brown sugar

2 Tbsp. soy sauce

2 Tbsp. oil, divided

1-1/2 lb. boneless beef sirloin steak, cut into 1/2-inch-wide strips

1 lb. sweet potatoes (about 3), peeled, cut crosswise in half, then cut into matchlike sticks

1 large onion, sliced

3 poblano chiles, roasted, peeled, seeded, deveined and thinly sliced

1 clove garlic, minced

1/2 cup PLANTERS Dry Roasted Peanuts, chopped

1/4 cup chopped cilantro

3 cup hot cooked rice

COOKING DIRECTIONS :

MIX dressing, sugar and soy sauce until well blended; set aside. Heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add 1/3 of meat; cook 1 to 2 min. or until lightly browned, stirring frequently. Transfer to medium bowl. Repeat with remaining meat and 1 Tbsp. of remaining oil.

HEAT remaining oil in same skillet. Add potatoes and onions; cook 15 min. or until potatoes are tender, stirring occasionally. Return meat to skillet. Add chiles and garlic. Stir in dressing mixture; cook 3 min. or until heated through.

TOP with nuts and cilantro. Serve with rice.

Substitute

Substitute 2 green peppers, cut into thin strips, for the poblano chiles.

Substitute

Substitute PLANTERS Cashews for the peanuts.

NUTRITION INFO :

Calories

460

Total fat

19 g

Saturated fat

4 g

Cholesterol

60 mg

Sodium

680 mg

Carbohydrate

46 g

Dietary fiber

5 g

Sugars

9 g

Protein

28 g

Vitamin A

170 %DV

Vitamin C

15 %DV

Calcium

6 %DV

Iron

30 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

2-1/2 Starch + 1 Vegetable + 3 Meat (L) + 2 Fat

Nutrition Bonus

The sweet potato adds both great flavor and color to this tasty stir-fry. And as a bonus, it also provides an excellent source of vitamin A.

Easy Parmesan-Garlic Chicken

2009-09-06T06:57:00.000-07:00

INGREDIENTS :

1/2 cup KRAFT Grated Parmesan Cheese

1 env. GOOD SEASONS Italian Dressing Mix

1/2 tsp. garlic powder

6 boneless skinless chicken breast halves (2 lb.)

COOKING DIRECTIONS :

HEAT oven to 400°F.

MIX cheese, dressing mix and garlic powder.

MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.

BAKE 20 to 25 min. or until chicken is done (165°F).

Special Extra

For a golden appearance, after chicken is cooked through set oven to Broil. Place 6 inches from heat. Broil 2 to 4 min. or until chicken is golden brown.

Variations

Prepare as directed, choosing one of the following flavor combinations: Mediterranean Parmesan Chicken: Substitute 1 Tbsp. lemon zest and 1 tsp. dried oregano leaves for the garlic powder. Parmesan-Onion Chicken: Substitute 2 Tbsp. minced onion flakes for the garlic powder. Spicy Parmesan Chicken: Substitute ground red pepper (cayenne) for the garlic powder. Parmesan Pizza Chicken: Substitute 1 tsp. dried basil leaves and 1/4 tsp. crushed red pepper for the garlic powder.

Keeping It Safe

Place frozen chicken under cold running water to thaw. Be sure to use cold water and keep the chicken in its original wrap or place in water-tight resealable plastic bag while thawing it. Also, be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.

NUTRITION INFO :

Calories

230

Total fat

7 g

Saturated fat

3 g

Cholesterol

100 mg

Sodium

680 mg

Carbohydrate

2 g

Dietary fiber

0 g

Sugars

1 g

Protein

37 g

Vitamin A

2 %DV

Vitamin C

0 %DV

Calcium

15 %DV

Iron

6 %DV

Healthy Living Information

Good source of calcium

Diet Exchange

5 Meat (L)

Nutrition Bonus

Serve this deliciously easy recipe at dinner tonight. As a bonus, the Parmesan provides a good source of calcium. Carb Choices: 0

Mixed Greens & Pear Salad

2009-09-06T06:56:00.000-07:00

INGREDIENTS :

1/3 cup PLANTERS Pecan Halves

1/2 tsp. cinnamon sugar

1 pkg. (5 oz.) torn mixed salad greens

1 large pear, thinly sliced

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1/4 cup dried cranberries

1/3 cup KRAFT Light House Italian Dressing

COOKING DIRECTIONS :

COMBINE nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec.

TOSS greens with pears, cheese and cranberries in large bowl.

ADD nuts and dressing; mix lightly. Serve immediately.

Substitute

Substitute KRAFT Natural Blue Cheese Crumbles for the shredded cheese.

NUTRITION INFO :

Calories

100

Total fat

6 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

150 mg

Carbohydrate

10 g

Dietary fiber

2 g

Sugars

7 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

8 %DV

Calcium

10 %DV

Iron

2 %DV

Healthy Living Information

Good source of calcium

Diet Exchange

1/2 Fruit + 1-1/2 Fat

Nutrition Bonus

Enjoy more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day in this colorful, delicious side salad that's a good source of calcium from the cheese.

Almond Chicken and Rice

2009-09-06T06:54:00.000-07:00

INGREDIENTS :

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

1-1/4 cups fat-free reduced-sodium chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup PLANTERS Sliced Almonds, toasted, divided

COOKING DIRECTIONS :

COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

STIR in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.

ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

Cook Once, Eat Twice

Cook 4 additional small boneless skinless chicken breast halves (1 lb.) in additional 2 Tbsp. KRAFT Tuscan House Italian Dressing on medium heat 5 min. on each side or until chicken is done (165ºF). Refrigerate for later use in making Cheesy Chicken Pot Pie.

Substitute

Substitute 8 boneless skinless chicken thighs for the chicken breasts. Cook on medium-high heat 4 min. on each side or until evenly browned. Continue as directed.

How to Toast Nuts in Skillet

When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Before beginning the recipe, simply toast the nuts for a few minutes in the ungreased skillet on medium heat, stirring frequently just until nuts are lightly browned. Remove nuts from skillet and continue recipe as directed.

NUTRITION INFO :

Calories

330

Total fat

13 g

Saturated fat

2 g

Cholesterol

70 mg

Sodium

370 mg

Carbohydrate

23 g

Dietary fiber

2 g

Sugars

2 g

Protein

31 g

Vitamin A

20 %DV

Vitamin C

30 %DV

Calcium

6 %DV

Iron

15 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1-1/2 Starch + 4 Meat (L) + 1 Fat

Nutrition Bonus

The broccoli in this quick main dish is a good source of both vitamins A and C.

Chocolate-Peanut Butter Cookie Bars

2009-09-06T06:53:00.001-07:00

INGREDIENTS :

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup (1 stick) butter, melted

1/2 cup milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup PLANTERS Dry Roasted Peanuts, divided

1 cup creamy peanut butter

COOKING DIRECTIONS :

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan.

BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Make Ahead

Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go!

NUTRITION INFO :

Calories

210

Total fat

13 g

Saturated fat

4.5 g

Cholesterol

10 mg

Sodium

280 mg

Carbohydrate

21 g

Dietary fiber

2 g

Sugars

13 g

Protein

5 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

8 %DV

Chocolate-Peanut Butter Cookie Bars

2009-09-06T06:53:00.000-07:00

INGREDIENTS :

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup (1 stick) butter, melted

1/2 cup milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup PLANTERS Dry Roasted Peanuts, divided

1 cup creamy peanut butter

COOKING DIRECTIONS :

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan.

BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Make Ahead

Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go!

NUTRITION INFO :

Calories

210

Total fat

13 g

Saturated fat

4.5 g

Cholesterol

10 mg

Sodium

280 mg

Carbohydrate

21 g

Dietary fiber

2 g

Sugars

13 g

Protein

5 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

8 %DV

Ranch Salad with Roasted Vegetables

2009-09-06T06:51:00.001-07:00

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

COOKING 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.

Special Extra

Sprinkle salads with freshly ground black pepper.

NUTRITION INFO :

Calories

210

Total fat

8 g

Saturated fat

1.5 g

Cholesterol

10 mg

Sodium

350 mg

Carbohydrate

30 g

Dietary fiber

5 g

Sugars

6 g

Protein

5 g

Vitamin A

190 %DV

Vitamin C

35 %DV

Calcium

10 %DV

Iron

10 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1-1/2 Starch + 1 Vegetable + 1-1/2 Fat

Nutrition Bonus

Good news! Both the carrots and lettuce are an excellent source of vitamin A. Plus, the potatoes and lettuce team up to provide vitamin C.

Fruit-Filled Coffee Cake

2009-09-06T06:49:00.000-07:00

INGREDIENTS :

1 pkg. (2-layer size) white cake mix

1 tsp. ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1/4 cup water

1 can (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted

1 cup powdered sugar

1-1/2 Tbsp. milk

COOKING DIRECTIONS :

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.

MIX sugar and milk; drizzle over cake. Cool completely.

Note

If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.

Substitute

Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Substitute

Substitute chopped PLANTERS Walnuts for the almonds.

NUTRITION INFO :

Calories

180

Total fat

6 g

Saturated fat

2 g

Cholesterol

35 mg

Sodium

160 mg

Carbohydrate

30 g

Dietary fiber

1 g

Sugars

20 g

Protein

3 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

4 %DV

Chocolate Elegance

2009-09-06T06:48:00.000-07:00

INGREDIENTS :

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

6 squares BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup milk

1/4 cup PLANTERS Sliced Almonds, toasted

COOKING DIRECTIONS :

BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

How to Soften Cream Cheese

Place cream cheese in microwaveable bowl. Microwave on HIGH 20 sec. or just until cream cheese is softened.

NUTRITION INFO :

Calories

250

Total fat

16 g

Saturated fat

10 g

Cholesterol

35 mg

Sodium

220 mg

Carbohydrate

26 g

Dietary fiber

1 g

Sugars

21 g

Protein

3 g

Vitamin A

6 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

4 %DV

Sausage with Peppers and Pasta

2009-09-06T06:46:00.000-07:00

INGREDIENTS :

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage, sliced

1 each: red, green and yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

COOKING DIRECTIONS :

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Healthy Living

Save 160 calories and 19 grams of fat per serving by preparing with turkey sausage and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

NUTRITION INFO :

Calories

540

Total fat

31 g

Saturated fat

13 g

Cholesterol

80 mg

Sodium

1130 mg

Carbohydrate

39 g

Dietary fiber

3 g

Sugars

6 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

15 %DV

Slow-Cooker Lasagna

2009-09-06T06:45:00.000-07:00

INGREDIENTS :

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) BREAKSTONE'S or KNUDSEN 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

COOKING 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.

Healthy Living

Save 4g fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Cheese.

Note

For best results, do not cook on the HIGH heat setting.

Make Ahead

If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

NUTRITION INFO :

Calories

390

Total fat

17 g

Saturated fat

8 g

Cholesterol

90 mg

Sodium

710 mg

Carbohydrate

27 g

Dietary fiber

2 g

Sugars

7 g

Protein

30 g

Vitamin A

20 %DV

Vitamin C

15 %DV

Calcium

60 %DV

Iron

15 %DV

Strawberry NILLA Nibbles

2009-09-06T05:52:00.000-07:00

INGREDIENTS :

4 Reduced Fat NILLA Wafers

2 Tbsp. thawed COOL WHIP LITE Whipped Topping

2 medium strawberries, halved

COOKING DIRECTIONS :

PLACE wafers on small dessert plate.

TOP each with 1-1/2 tsp. of the whipped topping and 1 strawberry half.

SERVE immediately.

Substitute

Prepare as directed, using COOL WHIP FREE Whipped Topping.

NUTRITION INFO :

Calories

Total fat

2 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

60 mg

Carbohydrate

17 g

Dietary fiber

1 g

Sugars

9 g

Protein

1 g

Vitamin A

0 %DV

Vitamin C

25 %DV

Calcium

0 %DV

Iron

2 %DV

Healthy Living Information

Low fat

Good source of vitamin A or C

Low sodium

Diet Exchange

1 Starch

Nutrition Bonus

This quick-and-easy low-fat treat is rich in vitamin C from the strawberries.

JELL-O Fruit and Cookie Dream

2009-09-06T05:51:00.000-07:00

INGREDIENTS :

2 containers (6 oz. each) nonfat strawberry yogurt (1-1/2 cups total)

1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin

3/4 cup thawed COOL WHIP LITE Whipped Topping

1 cup each: blueberries, raspberries and sliced fresh strawberries

6 OREO Cookies, chopped

COOKING DIRECTIONS :

MIX yogurt and dry gelatin mix in medium bowl until well blended.

ADD whipped topping; stir with wire whisk until well blended.

SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator.

Creative Leftovers

Use whatever cut-up fruit you have on hand. Try melon, pineapple, peaches or any of your favorite fruit.

Substitute

Prepare as directed, using strawberry low-fat yogurt, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Chocolate Sandwich Cookies.

Substitute

Prepare as directed, using COOL WHIP Strawberry Whipped Topping.

NUTRITION INFO :

Calories

150

Total fat

4 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

150 mg

Carbohydrate

24 g

Dietary fiber

3 g

Sugars

14 g

Protein

4 g

Vitamin A

0 %DV

Vitamin C

35 %DV

Calcium

8 %DV

Iron

4 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1-1/2 Starch + 1/2 Fat

Nutrition Bonus

Enjoy this delightful dessert which provides 1/2 cup of fruit per serving and contains vitamin C from the berries.