Tropical Fruit Smoothie

A blend of tropical fruits makes a refreshing breakfast smoothie. You can boost the fiber content by adding a sprinkling of oat or wheat bran, if you like.

Ingredients :

• 1 cup(s) cubed fresh or canned pineapple
• 1  banana, sliced
• 1/2 cup(s) silken tofu, or low-fat plain yogurt
• 1/3 cup(s) frozen passion fruit concentrate
• 1/2 cup(s) water
• 2 cup(s) ice cubes
• 1 tablespoon(s) wheat bran, or oat bran (optional)

Directions :

Combine pineapple, banana, tofu (or yogurt), passion fruit concentrate, water, ice cubes and wheat bran (or oat bran), if using, in a blender; cover and blend until creamy. Serve immediately.

Chicken Salad

Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

Ingredients :

• 1/3 cup low-fat mayonnaise
• 1/3 cup nonfat or low-fat plain yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 cups chopped cooked chicken breast (see Tips)
• 1 medium red apple, diced
• 1 cup halved red or green grapes
• 1 cup sliced celery
• 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

• Preparation

  1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

  Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
  • To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

  Nutrition

  Per serving: 356 calories; 16 g fat ( 2 g sat , 3 g mono ); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassium.
  Nutrition Bonus: Magnesium, Potassium & Vitamin C (15% daily value)
  Carbohydrate Servings: 1 1/2
  Exchanges: 1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat

Baked Parmesan Tomatoes

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

Ingredients

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Preparation

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition

Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: What you get: Vitamins A & C, potassium, calcium.
4 servings
Active Time: 5 minutes
Total Time: 20 minutes

Pasta Primavera Alfredo

 What You Need

3/4 lb. spaghetti, uncooked

3 cups small broccoli florets

3 carrots (3/4 lb.), cut into thin slices

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup milk

1/3 cup KRAFT Grated Parmesan Cheese

1/4 cup (1/2 stick) butter

1/2 tsp. garlic powder

Make It

COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.

Chunky Chicken Vegetable Soup

 

What You Need

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

1 tsp. oil

1can (14-1/2 oz.) chicken broth

1-1/2 cups water

2 cups assorted fresh vegetables (sliced carrots, broccoli florets, chopped red peppers)

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix

1/2 cup instant white rice, uncooked

2 Tbsp. chopped fresh parsley

Make It
COOK and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until chicken is done.

ADD both, water, vegetables and dressing mix. Bring to boil; cover. Simmer on low heat 5 min.

STIR in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Asian Honey BBQ Chicken Drummettes

ingredients :

1 cup KRAFT Honey Barbecue Sauce

4-1/2 tsp. soy sauce

1/2 tsp. ground ginger

1/4 tsp. garlic powder

16 chicken drummettes (1-1/2 lb.)

HEAT greased grill to medium heat.
MIX all ingredients except chicken.
GRILL chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

Kitchens Tips

Keeping it Safe

When brushing poultry with a sauce during grilling, discard any remaining sauce. Serve grilled foods with fresh sauce to ensure no bacteria from the raw meat contaminates the cooked meat.

Special Extra

Serve as dippers with additional barbecue sauce.

Easy Chinese Stir-Fry

ingredients::

1tsp. oil

1lb. pork tenderloin, cut into thin strips

3 carrots, sliced

1/3 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. hoisin sauce

2 green onions, thinly sliced

HEAT oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
STIR in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done.
ADD onions; stir-fry 1 min.      

Tasty recipes fettucini

ingredients:

Fettucini, soaked until white, boiled briefly.
100 grams of margarine
1 onion chopped
3 pieces of garlic minced
50 g wheat flour
1 liter of liquid milk (can be made from 5 cups of water and 5 tablespoons milk powder)
1 teaspoon salt
½ teaspoon oregano
½ teaspoon basil
½ teaspoon pepper
½ tsp sugar
Grated cheddar cheese & parsley to taste
Smoked beef, diced
Canned mushrooms, thinly sliced

Hot Ham & Swiss Roll-Ups with Dijon Dipping Sauce

what you need

1 Tbsp. MIRACLE WHIP Dressing

1 tsp. GREY POUPON Dijon Mustard

4 slices OSCAR MAYER Thin Sliced Smoked Ham

1 KRAFT 2% Milk Swiss Singles, cut in half

Make It

MIX dressing and mustard. 

COVER each of 2 of the ham slices with second ham slice, with slices slightly overlapping. Top with 2% Milk Singles; roll up. Place on microwavable plate.
MICROWAVE on HIGH 15 seconds or until 2% Milk Singles begin to melt. Serve as dippers with the dressing mixture.

Kitchens Tips

Cold Ham & Swiss Roll-Ups

Prepare as directed, spreading ham slices with the dressing mixture before topping with the 2% Milk Singles and rolling up. Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve. 

ANGEL CHICKEN

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

1/4 cup dry white wine

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces1/2 lb. angel hair pasta, uncooked

2 Tbsp. chopped fresh parsley

Make It

BEAT first 4 ingredients with whisk until well blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). COOK pasta as directed on package; drain. Serve topped with chicken mixture and parsley.