I Can't Believe It's Not Potato Salad!

I Can't Believe It's Not Potato Salad!

Photo and Recipe by: Hungry Girl

Ingredients

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt6 hard-boiled egg whites, chilled and chopped2 celery stalks, diced1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Directions

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water. 

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS

HG Alternative! Cauliflower can be steamed on the stove in a metal steamer pot instead of in the microwave... Your call!

Cheeseburger Mac Attack

Cheeseburger Mac Attack

Photo and Recipe by: Hungry Girl

Ingredients

·         5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving

·         10 oz. raw lean ground turkey

·         2 tbsp. ketchup

·         1/2 cup finely chopped onion (about 1/2 medium onion)

·         24 oz. (about 6 cups) frozen cauliflower and low-fat cheese sauce (like the kind by Green Giant)

·         3 wedges The Laughing Cow Light Creamy Swiss cheese

·         2 scallions, thinly sliced

·         Optional: salt and black pepper

Directions
In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.

In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot.

Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until the turkey is fully cooked.

Add cheese wedges and scallions, and stir until evenly distributed.

If you like, season to taste with salt and pepper. Dig in!

MAKES 8 SERVINGS

PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein -- PointsPlus® value 5*

Prep:
5 minute

Cook:
10 minutes plus 3 - 4 hours (high) or 7 - 8 hours (low)

Wave Your Flag Cake

Wave Your Flag Cake

Photo and Recipe by: Kraft

Ingredients

4 cups fresh strawberries, divided

1-1/2 cups boiling water

2 pkg.  (3 oz. each) JELL-O Gelatin, any red flavor Ice cubes

1 cup  cold water

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

SLICE 1 cup strawberries; cut remaining strawberries in half.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake.

REFRIGERATE 4 hours or until firm. Cover with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars.

Kraft kitchens tips

VARIATION

Prepare as directed with fat-free pound cake and COOL WHIP LITE Whipped Topping.

SUBSTITUTE

Prepare using JELL-O Berry Blue Flavor Gelatin.

WAVE YOUR FLAG CHEESECAKE

Layer cake and fruited gelatin in dish as directed. Refrigerate 4 hours or until firm. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 1/4 cup sugar with whisk or mixer until well blended; gently stir in COOL WHIP. Spread over gelatin layer. Continue as directed.

Recipe of the Week

BabyBack Barbecue Ribs

Photo and Recipe by: Kraft

Ingredients

3 lb. pork baby back ribs

1 Tbsp. brown sugar

1 Tbsp. paprika

2 tsp. garlic powder

1-1/2 tsp. ground black pepper

½ cup water

1 cup BULL'S-EYE or KRAFT Original Barbecue Sauce

Direcions

HEAT grill to medium heat.

PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet.

GRILL 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.

RETURN ribs to grill; brush with barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining sauce.

Kraft kitchens tips

USE YOUR OVEN

Heat oven to 450°F. Assemble foil packets as directed; place on baking sheet. Bake 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Place ribs on rack of broiler pan. Heat broiler. Broil ribs, 6 inches from heat, 10 min., turning every 5 min. and brushing with sauce.

SUBSTITUTE

Don't have heavy-duty foil? Use a double-layer of regular foil instead.

SUBSTITUTE

Substitute 3 to 4 ice cubes to each packet instead of the water.

5-Layer Mexican Dip

5-Layer Mexican Dip

Photo and Recipe by: Kraft

Ingredients

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

½ tsp. ground cumin

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Directions

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours.

Kraft kitchens tips

SIZE-WISE

Savor every bite of this tasty dip, but watch your portion size.

SERVING SUGGESTION

Serve with tortilla chips.

SUBSTITUTE

Prepare using fat-free refried black beans, KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream.

JELL-O Frozen Freedom Pops

JELL-O Frozen Freedom Pops

Photo and Recipe by: Kraft

Ingredients

1-1/3cups  boiling water, divided

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

1 pkg.  (3 oz.) JELL-O Berry Blue Flavor Gelatin

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

Directions

ADD 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

UNMOLD gelatins; cut into 1/2-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 min. Add gelatin cubes; stir gently.

SPOON into 8 (5-oz.) paper cups. Insert wooden popstick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

Kraft kitchens tips

SUBSTITUTE

Substitute 2 cups softened vanilla ice cream for the prepared pudding.

NOTE

Place any leftovers in airtight container; freeze up to 1 month.

SUBSTITUTE

Substitute JELL-O White Chocolate Flavor Instant Pudding for the Vanilla Flavor Instant Pudding.

CHIPS AHOY! Wiches

CHIPS AHOY! Wiches

Photo and Recipe by: Kraftrecipes

Ingredients

3 cups BREYERS® All Natural Vanilla Ice Cream, slightly softened

24  CHIPS AHOY! Cookies

¾ cup sprinkles

Directions

SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies. Cover with remaining cookies to make 12 sandwiches.

ROLL edges in sprinkles.

FREEZE 1 to 2 hours or until firm

Kraft kitchens tips

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

VARIATION

Prepare using your favorite flavor of ice cream, sherbet or frozen yogurt. And for a change of pace, roll edges in chopped PLANTERS Nuts, colored sprinkles, chocolate chips or toasted BAKER'S ANGEL FLAKE Coconut instead of the sprinkles.

MAKE AHEAD

These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer for up to 1 month.

Tex-Mex Morning Scramble

Tex-Mex Morning Scramble

Photo and Recipe by: Kraftrecipes

Ingredients

2 cups cholesterol-free egg product

1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1  green pepper, chopped

½ cup chopped onions

½ cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

½ cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Directions

BEAT egg product and cottage cheese with whisk until well blended; set aside.

COOK vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.

ADD egg mixture and Cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Kraft kitchens tips

SERVING SUGGESTION

Serve with cantaloupe slices or your favorite fruit.

BBQ Grilled Chicken Kabobs

BBQ Grilled Chicken Kabobs

Photo and Recipe by: Kraftrecipes

Ingredients

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

6 cups assorted cut-up fresh vegetables (red peppers, mushrooms, onions, zucchini)

1 cup KRAFT Original Barbecue Sauce, divided

Directions

HEAT grill to medium heat.

THREAD chicken onto skewers alternately with vegetables.

GRILL 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce for the last 5 min.

SERVE with remaining barbecue sauce.

Kraft kitchens tips

USE YOUR BROILER

Heat broiler. Assemble kabobs as directed; place on rack of broiler pan. Broil, 6 inches from heat, 10 to 15 min. or until chicken is done, turning occasionally and brushing with 1/2 cup barbecue sauce for the last 10 min. Serve as directed.

HOW TO GRILL KABOBS

The key to making homemade kabobs is to cut the meat and vegetables into equal-size pieces. Insert the kabob pieces on flat-bladed metal skewers as desired. If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill. When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.

VARIATION

Caramel Apples

Caramel Apples

Photo and Recipe by: Allrecipe

Ingredients

·         6 apples

·         1 (14 ounce) package individually wrapped caramels, unwrapped

·         2 tablespoons milk

·          

Directions

1.     Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

2.    Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

3.    Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Mango Papaya Salsa

Mango Papaya Salsa

Photo and Recipe by: Allrecipes

Ingredients

·         1 mango - peeled, seeded and diced

·         1 papaya - peeled, seeded and diced

·         1 large red bell pepper, seeded and diced

·         1 avocado - peeled, pitted and diced

·         1/2 sweet onion, peeled and diced

·         2 tablespoons chopped fresh cilantro

·         2 tablespoons balsamic vinegar

·         salt and pepper to taste

Directions

1.     In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Recipe of the Week

Grilled Marinated Shrimp

Photo and Recipe by: Allrecipe

Ingredients

·         1 cup olive oil

·         1/4 cup chopped fresh parsley

·         1 lemon, juiced

·         2 tablespoons hot pepper sauce

·         3 cloves garlic, minced

·         1 tablespoon tomato paste

·         2 teaspoons dried oregano

·         1 teaspoon salt

·         1 teaspoon ground black pepper

·         2 pounds large shrimp, peeled and deveined with tails attached

·         Skewers

Directions

1.     In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

2.    Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3.    Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Quick Marinated Flank Steak with packet Roasted Red Skinned Potatoes

QUICK MARINATED FLANK STEAK WITH PACKET-ROASTEDREDSKIN POTATOES

Photo and Recipe by: Grilling.Com

Ingredients

·         1 tablespoon garlic powder

·         1 tablespoon olive oil

·         1-11/2 pound flank steak

·         11/2 pounds small redskin potatoes

·         Salt and pepper to taste

·         1/4 cup soy sauce

·         1/2 cup red wine vinegar

Directions

Combine the marinade ingredients in a large GLAD® Storage Bag and add the meat. Remove excess air from the bag and seal securely. Place in the refrigerator for at least a half hour up to 3 hours.

To make the potatoes, cut the potatoes in half or quarters if larger. Place in a mixing bowl and toss with the olive oil and salt and pepper. Cut two 16-inch pieces of heavy-duty aluminum foil. Place half the potatoes on to each piece. Fold the sides into a packet and then poke a couple of holes in each packet.

·         Using a chimney starter, light Kingsford® charcoal. Once the coals are well lit and begin to turn gray around the edges, empty into your grill. Spread out the coals evenly. Replace the grill rack and place the potato aluminum packet to one side of the rack, but still over the hot coals.

·         Remove the steak from the marinade and place on the grill rack over the hot coals as well. Close the grill lid and cook for about 5 minutes. Turn the steak over and cook for another 4-5 minutes. Remove the meat from the grill and allow to rest on a cutting board for 10 minutes. Turn the potato packet over after 10 minutes and cook for another 10 minutes. Open packets carefully and serve.

·         Serving suggestion: Allow the meat to rest on a cutting board and then slice the meat very thinly against the grain of the meat. Serve with your favorite KC Masterpiece® Barbecue Sauce along with the potatoes. Steak also makes a tasty sandwich on toasted bread.