Prep Time: 10 Total Time: 20
Makes :4 servings, about 1-3/4 cups each
1 lb. boneless skinless chicken breast s, cut into strips
1 Tbsp. honey
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing
1/4 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. soy sauce
2 tsp. oil
3 cups frozen stir-fry vegetables , thawed
4 cups hot cooked instant white rice
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.Serve over the rice.
Kraft Kitchens Tips: Jazz It Up Add 2 tsp. grated orange peel along with the dressing.
Substitute Prepare as directed, substituting blanched seasonal fresh vegetables, such as red pepper strips, sugar snap peas and thinly sliced carrots, for the frozen stir-fry vegetables.Substitute Prepare as directed, using 1/4 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Nutrition Information: Calcium 4 %DV Calories 460 Carbohydrate 50 g Cholesterol 65 mg Dietary fiber 3 g Iron 30 %DV Protein 31 g Saturated fat 2.5 g Sodium 790 mg Sugars 10 g Calcium 4 %DV Calcium 4 %DV
Nov 1, 2008
Good Luck Parm
When we brought a beauteous eggplant (purple is pretty!) back to the HG HQ to make a better-for-you version of eggplant parmesan, we weren't the only ones excited -- our Fiber One practically jumped into the blender and blended itself into breadcrumbs (okay, slight exaggeration there). This super-cheesy, sauced-up dish is SO good, we devoured it in seconds. In fact, we're lucky we snapped this pic in time. That yummy portion you see pictured was inhaled seconds later. BTW, this one is so guilt-free and good for you, feel free to indulge a little and eat a couple of servings at a time (that's what we've been doing!).
Ingredients:
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like
consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes
Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated
parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)
Directions: Preheat oven to 375 degrees.
Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven.
Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 generous portion (1/4th of recipe)
Calories: 170Fat: 2.5g Sodium: 872mg Carbs: 29g Fiber: 13g Sugars: 5g Protein: 15g POINTS® value 3*
Ingredients:
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like
consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes
Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated
parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)
Directions: Preheat oven to 375 degrees.
Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven.
Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 generous portion (1/4th of recipe)
Calories: 170Fat: 2.5g Sodium: 872mg Carbs: 29g Fiber: 13g Sugars: 5g Protein: 15g POINTS® value 3*
Cheesy Meatball Sub
Prep Time: 5 Total Time: 15
Makes :4 servings, one sandwich each
1 cup spaghetti sauce
1/2 cup water 12 oz.
(3/4 of 1-lb. pkg.) frozen cooked meatballs
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Shredded Mozzarella Cheese
4 crusty sandwich buns , split
Coombine spaghetti sauce, water, Parmesan cheese and meatballs in large skillet. Bring to boil on medium-high heat.Reduce heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.Spoon into buns; sprinkle with mozzarella cheese.
Kraft Kitchens Tips: Serving Suggestion Serve with assorted cut-up fresh fruit to round out the meal.
Nutrition Information: Calcium 30 %DV Calories 490 Carbohydrate 30 g Cholesterol 55 mg Dietary fiber 3 g Iron 15 %DV Protein 24 g Saturated fat 13 g Sodium 1320 mg Sugars 7 g Calcium 30 %DV Calcium 30 %DV Your friend
Makes :4 servings, one sandwich each
1 cup spaghetti sauce
1/2 cup water 12 oz.
(3/4 of 1-lb. pkg.) frozen cooked meatballs
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Shredded Mozzarella Cheese
4 crusty sandwich buns , split
Coombine spaghetti sauce, water, Parmesan cheese and meatballs in large skillet. Bring to boil on medium-high heat.Reduce heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.Spoon into buns; sprinkle with mozzarella cheese.
Kraft Kitchens Tips: Serving Suggestion Serve with assorted cut-up fresh fruit to round out the meal.
Nutrition Information: Calcium 30 %DV Calories 490 Carbohydrate 30 g Cholesterol 55 mg Dietary fiber 3 g Iron 15 %DV Protein 24 g Saturated fat 13 g Sodium 1320 mg Sugars 7 g Calcium 30 %DV Calcium 30 %DV Your friend
Slow Cooker Tex-Mex Chicken
1 lb boneless skinless chicken breasts cut into 1-inch-wide strips
2 tbsp (1/2 of 1 ¼ oz pkg) Taco Bell Home Originals Taco seasoning Mix
2 tbsp flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 ½ cups Taco Bell Home Originals Thick N Chunky Salsa
1 cup Kraft Mexican Style shredded Four cheese
Toss chicken with seasoning mix and flour in slow cooker. Stir in all remaining ingredients except the cheese; cover with lid
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours)
Stir just before serving. Top with cheese
Makes 4 servings. 1 ½ cup each
2 tbsp (1/2 of 1 ¼ oz pkg) Taco Bell Home Originals Taco seasoning Mix
2 tbsp flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 ½ cups Taco Bell Home Originals Thick N Chunky Salsa
1 cup Kraft Mexican Style shredded Four cheese
Toss chicken with seasoning mix and flour in slow cooker. Stir in all remaining ingredients except the cheese; cover with lid
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours)
Stir just before serving. Top with cheese
Makes 4 servings. 1 ½ cup each
Slow Cooker BBQ Short Ribs
4 lb beef short ribs
1 large onion
¼ cup flour
1 cup kraft original barbecue sauce
¼ cup honey
1 tbsp yellow mustard
Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW for 6 to 8 hours (or o HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated
Makes 8 servings
Serving suggestion: Serve with hot cooked vegetables and mashed potatoes.
1 large onion
¼ cup flour
1 cup kraft original barbecue sauce
¼ cup honey
1 tbsp yellow mustard
Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW for 6 to 8 hours (or o HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated
Makes 8 servings
Serving suggestion: Serve with hot cooked vegetables and mashed potatoes.
Egg Strata
1 pound cooked breakfast sausage (removed from casing)
1 quart half/half
1 dozen eggs
1 tsp salt and pepper to taste
12 slices of fluffy white bread
12 ounces extra sharp shredded cheddar cheese
½ cup thinly sliced scallions
Whisk half/half, eggs, salt and pepper until smooth. Spray a 9x13 inch pyrex or ceramic baking dish with vegetable cooking spray. Line bottom with 6 slices of bread. Scatter half the sausage over the bread, then sprinkle with half the scallions and cheese. Pour 1 cup of egg mixture over top. Repeat layers with remaining bread, sausage, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap and refrigerate overnight.
In the morning, return to room temperature.
Adjust oven rack to middle position.
Bake in preheated 325 degree oven until set, approximately 50 minute. Let stand 8 to 10 minutes, then serve immediately.
1 quart half/half
1 dozen eggs
1 tsp salt and pepper to taste
12 slices of fluffy white bread
12 ounces extra sharp shredded cheddar cheese
½ cup thinly sliced scallions
Whisk half/half, eggs, salt and pepper until smooth. Spray a 9x13 inch pyrex or ceramic baking dish with vegetable cooking spray. Line bottom with 6 slices of bread. Scatter half the sausage over the bread, then sprinkle with half the scallions and cheese. Pour 1 cup of egg mixture over top. Repeat layers with remaining bread, sausage, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap and refrigerate overnight.
In the morning, return to room temperature.
Adjust oven rack to middle position.
Bake in preheated 325 degree oven until set, approximately 50 minute. Let stand 8 to 10 minutes, then serve immediately.
Cassava
2 pkg cassava (16 oz each)
2 eggs
¼ cup evaporated milk
¼ cup sugar
4 tbsp butter, melted
1 can coconut milk (13.5 oz)
1 bottle macapuno
Bake at 350 for 60 min. Broil 10 min to brown top. Allow to cool to firm
2 eggs
¼ cup evaporated milk
¼ cup sugar
4 tbsp butter, melted
1 can coconut milk (13.5 oz)
1 bottle macapuno
Bake at 350 for 60 min. Broil 10 min to brown top. Allow to cool to firm
BBQ Salmon
Prep Time: 5 min Total Time: 17 min
Makes :4 servings
1 green onion , sliced
1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
4 salmon fillet s or steaks (1 lb.)
Preheat greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onions until well blended.Grill salmon 4 min. on each side. Brush generously with the barbecue sauce mixture. Continue grilling 2 to 4 min. or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture. Serve with hot cooked rice.
Kraft Kitchens Tips: Substitute halibut or swordfish steaks for the salmon.Use Your Broiler Mix barbecue sauce mixture as directed. Place salmon on rack of broiler pan 3 to 5 inches from heat. Broil 4 min. on each side. Brush generously with barbecue sauce mixture. Broil an additional 2 to 4 min. or until salmon flakes easily with fork, turning once and brushing occasionally with the remaining barbecue sauce mixture.
Nutrition Information: Calcium 2 %DV Calories 260 Carbohydrate 16 g Cholesterol 75 mg Dietary fiber 0 g Iron 6 %DV Protein 25 g Saturated fat 1.5 g Sodium 490 mg Sugars 14 g Vitamin A 6 %DV Vitamin C 0 %DV
Makes :4 servings
1 green onion , sliced
1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
4 salmon fillet s or steaks (1 lb.)
Preheat greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onions until well blended.Grill salmon 4 min. on each side. Brush generously with the barbecue sauce mixture. Continue grilling 2 to 4 min. or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture. Serve with hot cooked rice.
Kraft Kitchens Tips: Substitute halibut or swordfish steaks for the salmon.Use Your Broiler Mix barbecue sauce mixture as directed. Place salmon on rack of broiler pan 3 to 5 inches from heat. Broil 4 min. on each side. Brush generously with barbecue sauce mixture. Broil an additional 2 to 4 min. or until salmon flakes easily with fork, turning once and brushing occasionally with the remaining barbecue sauce mixture.
Nutrition Information: Calcium 2 %DV Calories 260 Carbohydrate 16 g Cholesterol 75 mg Dietary fiber 0 g Iron 6 %DV Protein 25 g Saturated fat 1.5 g Sodium 490 mg Sugars 14 g Vitamin A 6 %DV Vitamin C 0 %DV
Baked Salmon
Kraft Recipes
Prep Time: 10 min Total Time: 35 min
Makes :4 servings
1 cup sliced mushrooms
1 medium tomato , chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
2 cups chopped fresh spinach
4 salmon fillets (4 oz. each)
Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Kraft Kitchens Tips: Substitute red snapper or orange roughy fillets for the salmon fillets.
Nutrition Information: Calcium 4 %DV Calories 190 Carbohydrate 5 g Cholesterol 60 mg Dietary fiber 1 g Iron 10 %DV Protein 24 g Saturated fat 1 g Sodium 320 mg Sugars 3 g Vitamin A 25 %DV Vitamin C 10 %DV
Prep Time: 10 min Total Time: 35 min
Makes :4 servings
1 cup sliced mushrooms
1 medium tomato , chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
2 cups chopped fresh spinach
4 salmon fillets (4 oz. each)
Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Kraft Kitchens Tips: Substitute red snapper or orange roughy fillets for the salmon fillets.
Nutrition Information: Calcium 4 %DV Calories 190 Carbohydrate 5 g Cholesterol 60 mg Dietary fiber 1 g Iron 10 %DV Protein 24 g Saturated fat 1 g Sodium 320 mg Sugars 3 g Vitamin A 25 %DV Vitamin C 10 %DV
Baked Cod Fillets
Kraft Recipes on the Go.
www.kraftmobilerecipes.com We recommend you save this email or print it out for future use.
Prep Time: 5 minTotal Time: 15 min
Makes :6 servings
1 can (10 oz.) diced tomatoes and green chilies , drained
1/2 cup KRAFT Mexican Style Shredded Cheese
1/4 cup KRAFT Zesty Italian Dressing
6 cod fillet s (4 oz. each)
Preheat oven to 425°F.
Pour dressing into 8- or 9-inch square baking dish; top with fish.Pour tomatoes and green chilies over fish; sprinkle with cheese.
Bake 10 min. or until fish flakes easily with fork.
Kraft Kitchens TipsJazz It Up Add frozen peas, corn or green beans along with the tomatoes.
Substitute tilapia, halibut, sea bass or your family's favorite fish for the cod!
Nutrition Information: Calcium 8 %DV Calories 160 Carbohydrate 2 g Cholesterol 55 mg Dietary fiber 0 g Iron 4 %DV Protein 22 g Saturated fat 2.5 g Sodium 370 mg Sugars 1 g Vitamin A 6 %DV Vitamin C 4 %DV
www.kraftmobilerecipes.com We recommend you save this email or print it out for future use.
Prep Time: 5 minTotal Time: 15 min
Makes :6 servings
1 can (10 oz.) diced tomatoes and green chilies , drained
1/2 cup KRAFT Mexican Style Shredded Cheese
1/4 cup KRAFT Zesty Italian Dressing
6 cod fillet s (4 oz. each)
Preheat oven to 425°F.
Pour dressing into 8- or 9-inch square baking dish; top with fish.Pour tomatoes and green chilies over fish; sprinkle with cheese.
Bake 10 min. or until fish flakes easily with fork.
Kraft Kitchens TipsJazz It Up Add frozen peas, corn or green beans along with the tomatoes.
Substitute tilapia, halibut, sea bass or your family's favorite fish for the cod!
Nutrition Information: Calcium 8 %DV Calories 160 Carbohydrate 2 g Cholesterol 55 mg Dietary fiber 0 g Iron 4 %DV Protein 22 g Saturated fat 2.5 g Sodium 370 mg Sugars 1 g Vitamin A 6 %DV Vitamin C 4 %DV
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