Wednesday, July 25, 2012

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. salt
6 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


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)

Monday, June 25, 2012

Wave Your Flag Cake


Photo and Recipe by: Kraft

Wave Your Flag Cake


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


Photo and Recipe by: Kraft

Baby Back Barbecue Ribs


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


Photo and Recipe by: Kraft

5-Layer Mexican Dip

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


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.

Sunday, June 10, 2012

CHIPS AHOY! Wiches


Photo and Recipe by: Kraftrecipes

CHIPS AHOY! Wiches

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.