Herb Baked Chicken & Vegetables

Herb Baked Chicken & Vegetables 

Prep Time 20min.

Total Time 45min.

Servings 4 servings, 1/4 recipe (330 g) each

INGREDIENTS

2 zucchini, cut into 1-inch-thick slices

1 large red onion, cut into 8 wedges

2 tsp. oil

1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing

2 Tbsp. pesto

4 small boneless skinless chicken breasts (1 lb./450 g)

1 cup cherry tomatoes 

DIRECTIONS

Heat oven to 425ºF.

Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.

Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.

Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.

Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.

Serving Size 4 servings, 1/4 recipe (330 g) each

AMOUNT PER SERVING

Calories 260

% Daily Value

Total fat 11g

Saturated fat 2g

Cholesterol 70mg

Sodium 310mg

Carbohydrate 12g

Dietary fibre 2g

Sugars 6g

(SOURCE)

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GUAJILLO SHRIMP AND AVOCADO TOSTONES

GUAJILLO SHRIMP AND AVOCADO TOSTONES

Yield:20 appetizers  servings of 1 appetizer

INGREDIENTS

8   dried guajillo peppers, stemmed

4 cups water

2 tbsp honey

1   garlic clove, peeled

3/4 tsp salt, divided

2 medium green plantains, peeled

1/4 cup vegetable oil, divided

20   uncooked large shrimp (21-25 per lb), peeled and deveined

1   avocado, peeled and seeded

2 tbsp finely chopped fresh cilantro

1 tbsp lime juice

 Additional chopped fresh cilantro (optional)

DIRECTIONS

Place peppers and water into Large Micro-Cooker®; microwave, covered, on HIGH 6-8 minutes or until soft. Reserve 1 cup of the liquid; drain remaining. Place peppers, 1/2 cup of the reserved liquid, honey, garlic and 1/2 tsp of the salt into blender. Blend until a smooth paste forms, adding additional reserved liquid as needed. Press paste through (5-in.) Strainer; set aside.

Cut plantains on a bias into twenty 1/4-inch-thick slices. Heat half of the oil in (10-in.) Skillet over medium heat 1-3 minutes or until shimmering. Cook plantains in two batches 3-4 minutes or until light brown, turning once. Flatten plantains with flat side of Meat Tenderizer. Add remaining oil to Skillet; cook plantains again in two batches 3-4 minutes or until crisp, turning once. Transfer tostones to serving platter. Add shrimp to Skillet; cook 3-4 minutes or until cooked through, turning once. Remove Skillet from heat and stir in pepper paste.

Combine avocado, cilantro, juice and remaining salt in Small Batter Bowl; mash using Mix ‘N Masher. Top tostones with avocado mixture and shrimp; garnish with additional cilantro, if desired.

Nutrients per serving:

Calories 90, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 4 g, Sodium 170 mg, Fiber 1 g

(SOURCE)

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Italian Sausage Stuffed Mushrooms Appetizer

Italian Sausage Stuffed Mushrooms Appetizer

PREP TIME: 10 minutes

COOK TIME: 25 minutes

SERVINGS: 10

INGREDIENTS

1 8-inch French bread loaf

4 tablespoons olive oil

1/2 pound of loose Italian sausage

1 tablespoon fresh chopped rosemary

1/2 cup of grated Parmesan cheese + 1/4 cup

1/2 cup of breadcrumbs

2 eggs

Kosher salt and fresh cracked pepper to taste

30 domestic mushrooms, stems removed


13x9 Reynolds® Bakeware Pan

DIRECTIONS

 1:Preheat oven to 450 degrees F.
 2:Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.
3:Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.
 4:Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.
 5:Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.

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SUN-DRIED TOMATO & GOAT CHEESE PUFFS

Yield:

24  servings of 1 appetizer

INGREDIENTS

2/3 cup (150 mL) water

3 tbsp (45 mL) butter

1 tsp (5 mL) finely chopped fresh thyme leaves

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) coarsely ground black pepper

2/3 cup (150 mL) all-purpose flour

2 eggs, lightly beaten

4 oz (125 g) goat cheese

4 oz (125 g) cream cheese, softened

1 tbsp (15 mL) milk

1/2 cup (125 mL) sun-dried tomatoes in oil, drained, patted dry and chopped

1 tbsp (15 mL) Sun-Dried Tomato Herb Oil Dipping Seasoning

DIRECTIONS

Preheat oven to 375°F (190°C). Heat water, butter, thyme, salt and black pepper in (1.5-qt./1.4-L) Saucepan over high heat. Once mixture comes to a boil, add flour. Stir vigorously about 1 minute or until mixture leaves sides of Saucepan and forms into a ball. Place dough into Classic Batter Bowl. Add eggs; whisk until smooth. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Using level Small Scoop, scoop dough into wells. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut in each puff; cool completely on Stackable Cooling Rack.

Combine goat cheese, cream cheese and milk in Small Batter Bowl. Add tomatoes and oil dipping seasoning; mix well. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff.

Nutrients per serving:

Calories 70, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 4 g, Protein 2 g, Sodium 110 mg, Fiber 0 g

( SOURCE )

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Greek Salad Snack Skewers

 

Prep Time 10min.

Total Time 10min.

Servings 4 servings, 2 skewers (70 g) and 1 Tbsp. (15 mL) dressing each

INGREDIENTS

1 English cucumber piece (1-1/2 inch)

8 green pepper squares (1 inch/approx.1/3 cup) 

8 red onion chunks (1 inch/approx.1/4 cup)

8 pitted black olives

8 grape tomatoes 

65 g Cracker Barrel Part-Skim Mozzarella Cheese, cut into 8 cubes

1/4 cup Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade

DIRECTIONS

Cut cucumber piece crosswise in half, then cut each half into 4 wedges.

Thread cucumbers and all remaining ingredients except dressing onto 8 small skewers.

Serve with dressing for dipping.

Serving Size 4 servings, 2 skewers (70 g) and 1 Tbsp. (15 mL) dressing each

AMOUNT PER SERVING

Calories 100

% Daily Value

Total fat 8g

Saturated fat 3g

Cholesterol 10mg

Sodium 340mg

Carbohydrate 3g

Dietary fibre 1g

Sugars 1g

( SOURCE )

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Bacon Wrapped Sweet Potato Bites

Bacon Wrapped Sweet Potato Bites

PREP TIME: 20 minutes

COOK TIME: 40 minutes

SERVINGS: 4-6

INGREDIENTS

12 ounces bacon strips, cut in 1/3 crosswise (about 36 strips)

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 36 cubes)

1 tablespoon olive oil

1 tablespoon melted butter

1/4 teaspoon ground cinnamon

1 pinch black pepper

Sea salt

Reynolds Wrap® Aluminum Foil

DIRECTIONS

 1:Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

2:Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.

 3:Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.

 4:Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15–20 more minutes. Blot the excess fat with the paper towels and then serve.

(SOURCE )

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MINI CRAB CAKES ON ENDIVE LEAVES

MINI CRAB CAKES ON ENDIVE LEAVES

Yield:

24  servings of 1 appetizer

INGREDIENTS

1   lemon

1 can (8 oz/250 g) lump crabmeat, drained and patted dry

6 tbsp (90 mL) finely chopped fresh fennel, divided

1/4 cup (50 mL) finely chopped fresh parsley, divided

3 tbsp (45 mL) finely chopped shallot, divided

1 tbsp (15 mL) Dijon mustard, divided

1/2 cup (125 mL) sour cream, divided

1 tbsp (15 mL) all-purpose flour

1/2 tsp (2 mL) salt

2 tbsp (30 mL) capers, chopped

3-4 heads Belgian endive (24 leaves)

DIRECTIONS

Zest lemon using Microplane® Adjustable Fine Grater to measure 1⁄2 tsp (2 mL) zest. Juice lemon to measure 2 tsp (10 mL) juice. Combine zest, juice, crabmeat, 2 tbsp (30 mL) of the fennel, 2 tbsp (30 mL) of the parsley, 1 tbsp (15 mL) of the shallot, 1 tsp (5 mL) of the mustard, half of the sour cream, flour and salt in Classic Batter Bowl; mix gently.

Using Small Scoop, drop 24 scoops of crabmeat mixture onto parchment paper; form into 1-in. (2.5-cm) disks. Spray (12-in./30-cm) Skillet with vegetable oil. Place crab cakes into Skillet; cook over medium heat 4-6 minutes or until golden brown and crisp, turning once. Remove crab cakes from Skillet; drain on paper towels.

Combine remaining fennel, parsley, shallot, mustard, sour cream and capers in Small Batter Bowl. Trim stem ends of endive to measure about 3 1⁄2-4 in. (9-10 cm) long. Spread sauce evenly over endive leaves; top with crab cakes.

Nutrients per serving:

Calories 20, Total Fat 1 g, Saturated Fat .5 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 2 g, Sodium 160 mg, Fiber 0 g

(SOURCE)

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Fresh Vegetable Rolls

Fresh Vegetable Rolls 

Prep Time 30min.

Total Time 35min.

Servings 12 servings, 1 vegetable roll (75 g) each

Ingredients 

100 g rice vermicelli, uncooked

1/4 cup Kraft Mandarin Orange with Sesame Dressing

2 tsp. reduced-sodium soy sauce

12 rice paper sheets (8-inch round)

1 carrot, cut into 30 matchstick sticks, then cut crosswise in half

1 English cucumber, cut crosswise in half, then each half cut into 30 matchlike sticks 

2 green onions (green tops only), cut into 36 thin strips

1 red pepper, cut into 24 strips, then cut crosswise in half

1/2 avocado, cut into 12 thin slices 

24 fresh cilantro leaves (about 1/2 cup)

Directions :

Place vermicelli in large bowl; add enough boiling water to cover vermicelli. Let stand 3 to 5 min. or until vermicelli is softened; drain. Set aside. Mix dressing and soy sauce.

Soak 1 rice paper wrapper in shallow bowl of hot water 10 sec. or just until softened; place on clean tea towel. Spoon 2 Tbsp. vermicelli down centre of wrapper; top with 5 carrot sticks, 5 cucumber sticks, 3 onion strips, 4 pepper strips, 1 avocado slice, 2 cilantro leaves and 1 tsp. dressing mixture. Fold bottom third of wrapper over filling, then roll up from 1 short side. Moisten edge of wrapper; press to vegetable roll to seal. Repeat with remaining wrappers.

Cut each vegetable roll diagonally in half to serve.

AMOUNT PER SERVING

Calories 100

% Daily Value

Total fat 2g

Saturated fat 0.3g

Cholesterol 0mg

Sodium 95mg

Carbohydrate 18g

Dietary fibre 1g

Sugars 3g

Protein 2g

   

Vitamin A 10 %DV

Vitamin C 25 %DV

Calcium 2 %DV

Iron 2 %DV

( SOURCE )

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Impossibly Easy Cheeseburger Pie

Impossibly Easy Cheeseburger Pie

Prep Time15 MIN

Total Time 40 MIN

Servings 6

Ingredients

1lb lean (at least 80%) ground beef 

1large onion, chopped (1 cup) 

1/2teaspoon salt

1cup shredded Cheddar cheese (4 oz)

1/2cup Original Bisquick™ mix 

1cup milk

2eggs

Directions

1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

4 Bake about 25 minutes or until knife inserted in center comes out clean.

Serving Size: 1 Serving Calories325  Calories from Fat190  Total Fat21 g  Saturated Fat10 g  Cholesterol135 mg Sodium530 mg Total Carbohydrate11 g  Dietary Fiber0g  Protein23 g % 

(SOURCE)

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Spicy Beef with Shrimp & Bok Choy

Spicy Beef with Shrimp & Bok Choy

Makes: 4 servings, about 1 cup each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

1/4 cup Shao Hsing rice wine, (see Ingredient note)

1 1/2 tablespoons oyster-flavored sauce

2 teaspoons cornstarch

4 teaspoons canola oil, divided

3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

1/4-1/2 teaspoon crushed red pepper

10 raw shrimp, (21-25 per pound), peeled, deveined and chopped

Directions

1-Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

2-Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

3-Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 54 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 22 g protein; 1 g fiber; 384 mg sodium; 660 mg potassium.

(SOURCE)

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