Tuesday, November 11, 2008

Loaded Mashed Potato Casserole


These rich and creamy potatoes are absolutely delicious. For an extra crispy bacon topping, sprinkle at end of cooking.

Makes 12 (3/4-cup) servings.
Prep Time: 45 minutes
Cook Time: 30 minutes

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

1. Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

3. Bake 30 minutes or until heated through.

Saturday, November 8, 2008

Thanksgiving Stuffed Turkey

INGREDIENTS:

2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
3/4 cup butter, divided
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chicken broth
1 cup minced fresh parsley
1/4 cup egg substitute
1 turkey (16 to 18 pounds) with giblets and neck
1/2 teaspoon garlic salt
1/2 teaspoon paprika

GRAVY:

4-1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon salt

In a large skillet, saute onions, celery and carrots in 1/2 cup butter until tender. In a bowl, combine bread cubes, onion mixture, broth,parsley and egg substitute. Remove giblets and neck from turkey;cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish;refrigerate. Skewer turkey openings; tie drumsticks with kitchen string. Place breast side up on a rack in a shallow roasting pan.Melt remaining butter; brush over turkey. Sprinkle with garlic salt and paprika. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.) For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets,neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside. Bake additional stuffing, covered, for 25-30 minutes.Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat. In the saucepan used for the gravy, combine flour, salt and remaining water until smooth. Stir in the drippings and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing.

Yield: 16-18 servings (3 cups gravy, 16 cups stuffing).

Monday, September 3, 2007

Black Forest Delight

Prep Time: 20 min

Total Time: 4 hr min

Makes: 16 servings, one slice each


1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.

STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.

Tips from Lizzy:

Size-Wise

Few can resist the combination of chocolate and cherries in this rich cake which makes enough to serve a crowd of 16. No, not 8 or 12 servings. It's for 16 people. Hint: eat only a little bit, or share your slice with a friend or spouse. You can taste it, yet not feel guilty that you ate the whole piece.


How to Drizzle Chocolate

Melt chocolate as directed on package. Spoon into small resealable plastic bag. Cut small hole in one of the bottom corners of bag. Use to drizzle chocolate over dessert. Or use spoon to drizzle chocolate over dessert.


Nutrition (per serving)
Calories
320
Total fat
17g
Saturated fat
6g
Cholesterol
45mg
Sodium
200mg
Carbohydrate
42g
Dietary fiber
1g
Sugars
30g
Protein
4g
Vitamin A
8%DV
Vitamin C
0%DV
Calcium
4%DV
Iron
6%DV


~Lizzy~

Sunday, September 2, 2007

Beef and Vegetable Stir-Fry

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. KRAFT Light CATALINA Reduced Fat Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained
1/4 cup PLANTERS Dry Roasted Peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.

TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.


SERVE steak mixture over rice; top with peanuts.

Tips from Lizzy:

Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.

Sweet-Heat Version
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.

Nutrition (per serving)
Calories
440
Total fat
13g
Saturated fat
3.5g
Cholesterol
45mg
Sodium
740mg
Carbohydrate
48g
Dietary fiber
5g
Sugars
6g
Protein
31g
Vitamin A
0%DV
Vitamin C
70%DV
Calcium
4%DV
Iron
30%DV

~Lizzy~

Saturday, September 1, 2007

Double Layer Pie

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham or OREO Pie Crust
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding & Pie Filling, any flavor

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.

POUR 2 cups milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Tips from Lizzy:

Healthy Living
Save 40 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a 6 oz. ready-to-use reduced fat graham cracker crumb crust.

Double Layer Chocolate Pie
Prepare as directed, using OREO Pie Crust and Chocolate Pudding.

Nutrition (per serving)
Calories
300
Total fat
14g
Saturated fat
8g
Cholesterol
15mg
Sodium
490mg
Carbohydrate
41g
Dietary fiber
1g
Sugars
27g
Protein
3g
Vitamin A
6%DV
Vitamin C
0%DV
Calcium
8%DV
Iron
4%


~Lizzy~

Friday, August 31, 2007

Braised Tomato Spareribs

Prep Time: 5 min
Total Time: 8 hr 5 min
Makes: 4 servings

2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice

PLACE ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from top of sauce; discard fat.

SERVE ribs and sauce over the rice.

Tips from Lizzy:

Family Fun
Take a walk with your family after enjoying this delicious meal together.

Substitute
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.

Nutrition (per serving)
Calories
640
Total fat
35g
Saturated fat
12g
Cholesterol
130mg
Sodium
810mg
Carbohydrate
49g
Dietary fiber
4g
Sugars
8g
Protein
32g
Vitamin A
15%DV
Vitamin C
40%DV
Calcium
10%DV
Iron
25%

~Lizzy~

Thursday, August 30, 2007

Garlic Pepper Skillet Chicken

Use your imagination to expand upon this super easy recipe. Try sliced cooked chicken served over your favorite salad greens for a deliciously healthy dinner entrée, or chop cooked chicken to make chicken salad for your next summer gathering.

Makes 4 servings.
Prep Time: 6 minutes
Cook Time: 8 minutes

Ingredients

1 pound boneless skinless chicken breast halves, trimmed and lightly pounded
1/2 teaspoon garlic pepper seasoning using McCormick® Garlic Pepper Seasoning Grinder
1 tablespoon olive oil

Directions

1. Generously season both sides of chicken with garlic pepper seasoning.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 4 minutes per side or until cooked through
3. Season with additional garlic pepper seasoning just before serving, if desired.

Nutrition Information per 1 serving
Calories: 167
Sodium: 100 mg
Fat: 7 g
Carbohydrates: 0 g
Cholesterol: 72 mg
Fiber: 0 g
Protein: 26 g
~Lizzy~

Wednesday, August 29, 2007

Mixed Vegetable Grill

Enhance the grilled flavor of vegetables with this lightly sweet and spicy blend of seasonings. Serve with poultry, meat or fish.

Makes 6 (2/3-cup) servings.
Prep Time: 15 minutes
Cook Time: 12 minutes


Ingredients

2 tablespoons light brown sugar
1 1/2 teaspoons McCormick® Basil Leaves
1 1/2 teaspoons McCormick® California Style Garlic Salt with Parsley
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1/8 teaspoon McCormick® Ground Red Pepper
2 tablespoons olive oil
8 asparagus spears, ends trimmed
1 medium red or yellow bell pepper, cut lengthwise into 6 strips
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium yellow squash, cut lengthwise into 1/2-inch slices
1 small sweet potato, cut into 1/4-inch rounds
1 small red onion, cut into 1/2-inch rounds


Directions

1. Mix brown sugar, herbs and spices in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
2. Place vegetables in grill basket, grill rack or thread onto skewers.
3. Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.

Nutrition Information per 1 serving
Calories: 97 Sodium: 342 mg
Fat: 5 g Carbohydrates: 11 g
Cholesterol: 0 mg Fiber: 2 g
Protein: 2 g

~Lizzy~

Tuesday, August 28, 2007

Easy Baked Manicotti

Prep Time: 25 min
Total Time: 1 hr 5 min
Makes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. or until heated through.

Tips from Lizzy:

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Jazz It Up
Sprinkle with a little additional grated Parmesan cheese just before serving.


Nutrition (per serving)
Calories
480
Total fat
26g
Saturated fat
12g
Cholesterol
95mg
Sodium
880mg
Carbohydrate
36g
Dietary fiber
2g
Sugars
8g
Protein
26g
Vitamin A
20%DV
Vitamin C
10%DV
Calcium
60%DV
Iron
10%DV


~Lizzy~

Monday, August 27, 2007

Raspberry-Stuffed French Toast with Custard Sauce

Prep Time: 15 min
Total Time: 1 hr 25 min
Makes: 9 servings, one piece each

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2 eggs plus 2 egg whites
5 cups fat-free milk, divided
1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
1 pkg. (12 oz.) frozen unsweetened raspberries, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

BEAT Neufchatel cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.

ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F.

BAKE 40 min. or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Serve topped with the custard sauce and raspberries.

Tips From Lizzy:

Make Ahead

Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Nutrition (per serving)
Calories
340
Total fat
5g
Saturated fat
2.5g
Cholesterol
60mg
Sodium
570mg
Carbohydrate
61g
Dietary fiber
3g
Sugars
28g
Protein
13g
Vitamin A
10%DV
Vitamin C
4%DV
Calcium
20%DV
Iron
15%

~Lizzy~

Sunday, August 26, 2007

All-Purpose Meat Sauce


SERVINGS
8
CATEGORY
Main Dish
METHOD
Other stovetop
PREP
10 min.
COOK
30 min.
TOTAL
40 min



INGREDIENTS

1 pound ground beef
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
Pinch each dried thyme, tarragon and ground cinnamon
Hot pepper sauce and cayenne pepper to taste


DIRECTIONS

In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy joes. Yield: 4 cups.


NUTRITIONAL INFO

Nutrition Facts: 1 serving (1/2 cup) equals 142 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 721 mg sodium, 9 g carbohydrate, 1 g fiber, 13 g protein.


~Lizzy~

Saturday, August 25, 2007

5-Minute Guacamole

SERVINGS
6
CATEGORY
Lower Fat
PREP
5 min.
TOTAL
5 min.


INGREDIENTS

1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 garlic clove, peeled
1/4 teaspoon salt


DIRECTIONS

In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately. Yield: 3/4 cup.

NUTRITIONAL INFO
Nutritional Analysis: 2 tablespoons equals 53 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 114 mg sodium, 2 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fat.

~Lizzy~

Friday, August 24, 2007

Black Bean Enchiladas


SERVINGS
6
CATEGORY
Main Dish
METHOD
Baked
PREP
10 min.
COOK
20 min.
TOTAL
30 min.

INGREDIENTS

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

DIRECTIONS

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through.
Spoon 1/4 cupful down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream if desired. Yield: 6 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (2 each) equals 434 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 1,303 mg sodium, 60 g carbohydrate, 8 g fiber, 20 g protein.
~Lizzy~

Thursday, August 23, 2007

Peanut Butter Chocolate Cookies

Here is a recipe I created not too long ago - there's no picture, but I'm sure anyone can make it! I wanted to make cookies with both chocolate and peanut butter, and working from my regular recipe for chocolate chip cookies, I was able to mess around with the ingredients and come up with this. I made them this morning, and both my brothers said they were good. Their approval is a good sign...

Also, for a variation, you can use chunky peanut butter, and milk chocolate with almonds for an ultimately nutty cookie. Or you can use Hershey's Symphony Milk Chocolate Toffee&Almonds Bar to get an extra special flavor. Another idea if you like chocolate and not peanut butter but don't want to make the same old cookie; is use a chocolate chip recipe and simply add a chopped up 8 oz. bar of your favorite chocolate bar in place of the chocolate chips. Try it out. I would recommend the toffee and almonds bar, but each to his/her own. Feel free to create!


Peanut Butter Chocolate Cookies

Ingredients:

¾ cup butter
1 cup white sugar
I cup brown sugar
½ cup peanut butter
2 eggs
2 teaspoons vanilla
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 (8 oz.) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat butter, sugars, and peanut butter until light fluffy. Beat eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet. Makes four dozen cookies.

~Lizzy~

Wednesday, August 22, 2007

Cheesy Fajita Quesadillas

Prep Time: 15 min
Total Time: 32 min
Makes: 6 servings, one quesadilla each

1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 green or red pepper, cut into strips
1/2 cup sliced onions
1/2 cup salsa
1/2 cup drained canned black beans, rinsed
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
6 flour tortillas (6 inch)

SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.

ADD peppers and onions; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook an additional 3 min. or until heated through, stirring occasionally.

SPOON 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling. Spray large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches, to hot skillet. Cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.

Tips From Lizzy:

Variation
Prepare as directed, substituting 1/2 cup drained canned corn for the black beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes and chopped cilantro.

Jazz It Up
Top each serving with 1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutrition (per serving)
Calories
260
Total fat
9g
Saturated fat
4.5g
Cholesterol
40mg
Sodium
600mg
Carbohydrate
24g
Dietary fiber
3g
Sugars
2g
Protein
19g
Vitamin A
8%DV
Vitamin C
15%DV
Calcium
45%DV
Iron
10%DV

~Lizzy~

Tuesday, August 21, 2007

BBQ Chicken Salad

Prep Time: 10 min
Total Time: 15 min
Makes: 4 servings

2 pkg. (6 oz. each) OSCAR MAYER Grilled Chicken Breast Strips
1/2 cups KRAFT Barbecue Sauce, any flavor
8 cups torn salad greens
1 large tomato, cut into wedges
1 cup croutons
1/4 cup KRAFT Ranch Dressing
MIX chicken and barbecue sauce in large skillet; cook on medium-high heat until heated through, stirring occasionally.
TOSS remaining ingredients in large bowl. Serve topped with the warm chicken mixture.

Tips from Lizzy:

Great Substitute
Prepare as directed, using BULL'S-EYE Original Barbecue Sauce.

Great Substitute
Substitute 2 cups chopped leftover roasted or grilled chicken for the OSCAR MAYER Grilled Chicken Breast Strips.

Southwestern Kick
Add canned corn (with liquid drained), black beans, and tortilla chips for a more southwestern flavor.

Nutrition (per serving)
Calories
290
Total fat
11g
Saturated fat
1.5g
Cholesterol
60mg
Sodium
1510mg
Carbohydrate
24g
Dietary fiber
3g
Sugars
9g
Protein
23g
Vitamin A
30%DV
Vitamin C
30%DV
Calcium
6%DV
Iron
10

~Lizzy~

Monday, August 20, 2007

Pork Chops with Green Beans and Rice

Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings

6 Tbsp. KRAFT Italian Dressing
2 Tbsp. apricot jam or preserves
4 bone-in pork chops (about 1 lb.)
1-1/2 cups instant white rice, uncooked
2 cups green beans, trimmed
1 can (14-1/2 oz.) chicken broth

PREHEAT grill to medium-high heat. Mix dressing and jam with wire whisk until well blended. Brush 2 Tbsp. dressing mixture on chops. Let stand 10 min.

MEANWHILE, place rice in center of sheet of heavy-duty aluminum foil; top with beans. Drizzle with 2 Tbsp. dressing mixture. Bring up foil sides to form a bowl. Gradually pour chicken broth and remaining 2 Tbsp. dressing mixture over beans. Double fold top ends to seal packet, leaving room for heat circulation inside.

PLACE chops and foil packet on grate of grill. Grill packet 15 min. or until most of the liquid has been absorbed. Let stand 5 min. Grill chops 20 min. or until cooked through.

Tips from Lizzy:

Make Ahead
Pork chops can be refrigerated overnight to marinate.

Cooking Know-How
To keep pork moist, cook just until a hint of pink remains (160°F). Transfer to plate; cover with foil. Let stand 5 min. before serving.

Nutrition (per serving)
Calories
410
Total fat
15g
Saturated fat
3.5g
Cholesterol
65mg
Sodium
520mg
Carbohydrate
39g
Dietary fiber
3g
Sugars
8g
Protein
28g
Vitamin A
10%DV
Vitamin C
10%DV
Calcium
6%DV
Iron
20%

~Lizzy~

Sunday, August 19, 2007

Cheesecake Brownies

Prep Time: 10 min
Total Time: 40 min
Makes: 32 servings, one piece each

1 pkg. (19.5 oz.) brownie mix
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1/4 cup flour

PREHEAT oven to 350°F. Mix brownie mix, applesauce, 2 of the egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray.

MIX Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

BAKE 28 to 30 min. or until wooden toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack.

Tips from Lizzy:

Mocha Cheesecake Brownies
Mix 2 Tbsp. MAXWELL HOUSE Instant Coffee Granules with water; continue as directed.

Nutrition (per serving)
Calories
110
Total fat
3g
Saturated fat
1.5g
Cholesterol
5mg
Sodium
80mg
Carbohydrate
19g
Dietary fiber
0g
Sugars
13g
Protein
2g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
2%DV

~Lizzy~

Saturday, August 18, 2007

Creamy Caramel Flan


SERVINGS
8-10
CATEGORY
Dessert
METHOD
Water Bath
PREP
25 min.
COOK
50 min.
TOTAL
75 min.

INGREDIENTS

3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

DIRECTIONS

In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

In a mixing bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 346 calories, 16 g fat (10 g saturated fat), 155 mg cholesterol, 182 mg sodium, 41 g carbohydrate, 0 fiber, 10 g protein.

~Lizzy~

Friday, August 17, 2007

Caramel Flan (8-servings)

Servings: makes 8 servings
Serving Size: 1/8 of a recipe
Prep Time: 15 minutes

Ingredients
3/4 cup sugar
4 eggs
1 3/4 cups water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Sugar Garnish (optional, recipe follows)

Instructions
Preheat oven to 350°F. In heavy skillet, over medium-low heat, cook sugar, stirring constantly until melted and caramel-colored. Carefully pour into 8 ungreased (6-ounce) custard cups, tilting to coat bottom completely.

In medium bowl, beat eggs; stir in water, EAGLE BRAND®, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan (a broiler pan). Fill larger pan with 1 inch of hot water.

Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool for 1 hour. Chill for several hours or overnight.
To serve loosen side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish (optional) or garnish as desired. Store leftovers covered in refrigerator.

~Lizzy~

Thursday, August 16, 2007

Creamy Tomato and Chicken Spaghetti

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, about 2 cups each

INGREDIENTS

8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.

Substitute
Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Nutrition (per serving)
Calories
570
Total fat
22g
Saturated fat
9g
Cholesterol
110mg
Sodium
760mg
Carbohydrate
53g
Dietary fiber
4g
Sugars
9g
Protein
38g
Vitamin A
15%DV
Vitamin C
50%DV
Calcium
15%DV
Iron
25%

~Lizzy~

Wednesday, August 15, 2007

Chocolate Ice Cream

The Zamora kitchen is producing this ice cream today. We had a surplus of milk available, and had to use it before it expired. Solution: Ice Cream!

SERVINGS
20
CATEGORY
Dessert
METHOD
Ice Cream Maker
PREP
15 min.
TOTAL
15 min.

INGREDIENTS
1 quart whole milk
1 egg, beaten
2 egg yolks, beaten
2 cups sugar
1/3 cup unsweetened cocoa
2 tablespoons all-purpose flour
2 cans (12 ounces each) evaporated milk
2 tablespoons vanilla extract
Milk
DIRECTIONS
In a heavy saucepan, combine first six ingredients. Cook until thickened. Add evaporated milk; bring to a boil. Remove from heat and cool. Add vanilla. Pour into the cylinder of an ice cream freezer; add enough milk to fill cylinder 3/4 full. Freeze according to manufacturer's directions. Yield: about 2-1/2 quarts.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1/2 cup) equals 148 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 44 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein.
~Lizzy~

Tuesday, August 14, 2007

Fruit-Flavored Shake

Prep Time: 5 min
Total Time: 5 min
Makes: 3 servings, about 3/4 cup each

1 pt. (2 cups) no-sugar-added light vanilla ice cream
1 cup 1% low-fat milk
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 env. KOOL-AID Cherry Flavor Unsweetened Soft Drink Mix, or any other flavor

PLACE all ingredients in blender; cover.

BLEND on high speed 1 min. or until thickened and smooth, stopping occasionally to scrape down side of blender.

SERVE immediately and enjoy!

Tip from Lizzy:

Substitute
Substitute frozen vanilla nonfat yogurt for the ice cream.

Nutrition (per serving)
Calories
150
Total fat
6g
Saturated fat
4g
Cholesterol
15mg
Sodium
135mg
Carbohydrate
25g
Dietary fiber
5g
Sugars
9g
Protein
5g
Vitamin A
8%DV
Vitamin C
50%DV
Calcium
20%DV
Iron
0%DV

~Lizzy~

Monday, August 13, 2007

Frozen OREO Torte

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 15 servings

30 OREO Chocolate Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
1 qt. (4 cups) lemon sherbet, softened
1 pt. (2 cups) vanilla ice cream, softened

SPREAD sherbet over crust. Coarsely chop remaining 10 cookies; sprinkle over sherbet layer. Top with ice cream; spread with spatula to completely cover cookie layer.

FREEZE at least 4 hours or overnight. Store leftover dessert in freezer.

Size It Up
Savor every bite of this indulgent dessert, but watch your portion size.

How To Cut Into Equal Slices
Cut between cookies to the center of the torte for 15 equal slices.

Nutrition (per serving)
Calories
230
Total fat
9g
Saturated fat
3.5g
Cholesterol
15mg
Sodium
180mg
Carbohydrate
35g
Dietary fiber
1g
Sugars
28g
Protein
2g
Vitamin A
4%DV
Vitamin C
0%DV
Calcium
6%DV
Iron
6%

~Lizzy~

Sunday, August 12, 2007

MAXWELL HOUSE® Iced Coffee

Prep Time: 15 min
Total Time: 15 min
Makes: 3 servings, 1 cup each

6 Tbsp. ground MAXWELL HOUSE Coffee
3 cups cold water
Ice cubes
PLACE coffee in filter in brew basket of coffee maker. Add cold water to coffee maker; brew.
COOL completely. Refrigerate until ready to serve.
POUR coffee over ice cubes in 3 tall glasses. Serve with milk and sugar, if desired.

Tips from Lizzy:

Cinnamon Iced Coffee
Prepare as directed, sprinkling 1/2 tsp. ground cinnamon over the coffee grinds before brewing.

Great Substitute
Prepare as directed, using YUBAN 100% Columbian Coffee. Or for a special treat, use MAXWELL HOUSE Vanilla or Hazelnut Flavored Coffee.

Nutrition (per serving)
Calories
15
Total fat
0g
Saturated fat
0g
Cholesterol
0mg
Sodium
10mg
Carbohydrate
4g
Dietary fiber
1g
Sugars
0g
Protein
1g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
2%DV

~Lizzy~

Saturday, August 11, 2007

Spiced Pork Rice Pilaf

Prep Time: 20 min
Total Time: 40 min
Makes: 4 servings

1 small carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
1 Tbsp. oil
1 lb. pork tenderloin, cubed
2 tsp. ground ginger
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1 medium tomato, chopped
1/4 cup chopped dried apricots
1/4 cup PLANTERS COCKTAIL Peanuts
1/4 cup chopped cilantro

COOK and stir carrot, celery and onion in hot oil in large skillet until tender. Add pork and ginger; cook and stir until pork is browned.
ADD chicken broth and 1/2 cup water; bring to boil. Add rice, tomato and apricots. Remove from heat. Cover and let stand 5 min.
SPRINKLE with peanuts and cilantro just before serving.

Tips from Lizzy:

Nutrition Bonus:

Enjoy this flavor rich main dish. The carrots add a splash of color and a good source of vitamin A.

Diet Exchange:

3 Starch,1 Vegetable,3 Meat (VL),1-1/2 Fat

Nutrition (per serving)
Calories
440
Total fat
13g
Saturated fat
2.5g
Cholesterol
65mg
Sodium
430mg
Carbohydrate
48g
Dietary fiber
4g
Sugars
7g
Protein
32g
Vitamin A
70%DV
Vitamin C
8%DV
Calcium
4%DV
Iron
20%DV

~Lizzy~

Friday, August 10, 2007

Country Sausage Skillet

Prep Time: 5 min
Total Time: 11 min
Makes: 1 serving

1 tsp. oil
1/2 cup frozen bite-size seasoned roasted potatoes
1/4 cup finely chopped green peppers
2 OSCAR MAYER Ready to Serve Pork Sausage Links, cut into bite-size pieces
1 egg, lightly beaten
1 Tbsp. KRAFT Shredded Cheddar & Monterey Jack Cheese

HEAT oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add sausage pieces; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.

ADD egg to same skillet. Cook 1 min., without stirring, until egg is set.

TOP with potato mixture; sprinkle with cheese. Cover; cook 1 min. or until cheese begins to melt.

Tips From Lizzy:

Serving Suggestion

Enjoy this main dish with your favorite fresh fruit.

Best of Season

Prepare as directed, substituting your favorite chopped vegetables, such as asparagus; white, yellow or green onions; squash or red or yellow bell peppers for the green peppers.

Nutrition (per serving)
Calories
400
Total fat
25g
Saturated fat
8g
Cholesterol
255mg
Sodium
800mg
Carbohydrate
25g
Dietary fiber
2g
Sugars
2g
Protein
17g
Vitamin A
10%DV
Vitamin C
30%DV
Calcium
8%DV
Iron
10%DV

~Lizzy~

Thursday, August 9, 2007

Sun-Dried Tomato Grilled Chicken & Vegetables

Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 each: red and green pepper, cut into strips
2 cups instant white rice, prepared as directed on package

PREHEAT grill to medium-high heat. Pour 1/4 cup of the dressing over combined chicken and peppers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 min. to marinate. Remove chicken and peppers from marinade; discard marinade.

GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked through (165°F) and peppers are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

SERVE over the hot rice.

Tip From Lizzy:

Substitute 1 medium zucchini, quartered, or 2 cups whole mushrooms for the red and green peppers.

Nutrition (per serving)
Calories
370
Total fat
8g
Saturated fat
1.5g
Cholesterol
65mg
Sodium
410mg
Carbohydrate
43g
Dietary fiber
2g
Sugars
5g
Protein
29g
Vitamin A
20%DV
Vitamin C
70%DV
Calcium
4%DV
Iron
20%

~Lizzy~

Wednesday, August 8, 2007

Easy Strawberry Mousse

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 cups sliced strawberries

BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.

STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.

SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftover desserts in refrigerator.

Tips from Lizzy:

Substitute
Prepare as directed, using your favorite flavor JELL-O Brand Sugar Free Low Calorie Gelatin, such as Orange, Lemon or Cherry.

Nutrition (per serving)
Calories
70
Total fat
2.5g
Saturated fat
2g
Cholesterol
5mg
Sodium
190mg
Carbohydrate
9g
Dietary fiber
1g
Sugars
3g
Protein
4g
Vitamin A
8%DV
Vitamin C
35%DV
Calcium
10%DV
Iron
0%

~Lizzy~

Tuesday, August 7, 2007

Crustless Bacon and Cheese Quiche

Prep Time: 15 min
Total Time: 45 min
Makes: 12 servings, one piece each
1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms (4 oz.)
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

BEAT eggs and sour cream with wire 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. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.

Tips from Lizzy:
Serving Suggestion
Serve with fruit salad.
Variation - Crustless Garden Vegetable Quiche
Prepare as directed, stirring in 1-1/2 cups thin zucchini slices (about 1 medium zucchini) along with the mushrooms.
~Lizzy~

Monday, August 6, 2007

Easy Layered Taco Pie

Prep Time: 5 min
Total Time: 24 min
Makes: 4 servings

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
4 TACO BELL® HOME ORIGINALS® Flour Tortillas, cut into quarters
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE meat in microwaveable (plastic) colander set over bowl. Microwave on HIGH 8 min., stirring and breaking up every 2 min. Discard any fat that collects in bowl. Transfer crumbled meat to 9-inch microwaveable dish. Stir in seasoning mix and water. Microwave 5 min., stirring after 3 min.

REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.

MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.

Tips from Lizzy:

Make Ahead
Cook meat and assemble pie ahead of time for the kids to microwave when they get home. You can also pre-cut the lettuce and green onions for the topping.

Healthy Living
Save 70 calories and 8 g of fat by preparing as directed using extra lean ground beef, KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutrition (per serving)
Calories
470
Total fat
23g
Saturated fat
11g
Cholesterol
105mg
Sodium
1440mg
Carbohydrate
31g
Dietary fiber
2g
Sugars
4g
Protein
32g
Vitamin A
20%DV
Vitamin C
10%DV
Calcium
30%DV
Iron
25%DV

~Lizzy~