I found this in an old Kraft Food magazine, this was VERY good, Even Mr J loved it.
What you need:
2 tbsp balsamic vinaigrette dressing ( I used fat free)
1/2 lb shrimp ( I used 1 lb)
1 tomato chopped ( I used 2 Roma's)
2 oz cream cheese cubed ( I used whipped weight watcher cream cheese)
2 tbsp fresh basil divided ( I used dried)
4 oz fettuccine uncooked ( I used linguine)
2 tbsp Parmesan cheese
Make:
Pour dressing over shrimp in small bowl and marinade for 20minutes in fridge. Cook pasta as directed.
Meanwhile in large skillet( I added 1/2red pepper chopped, and 1/2onion chopped) on medium heat, add shrimp mixture. Cook 3minutes or until shrimp turn pink. remove shrimp using slotted spoon, cover to keep warm, set aside.
Add tomatoes, cream cheese and 1 tbs of basil to same skillet. Cook and stir for 3 minutes or until well blended.
Add shrimp back to skillet and mix into sauce until heated. Pour sauce on top of pasta and enjoy!
I served this with garlic bread on the side.
Saturday, October 30, 2010
Sunday, October 24, 2010
Teriyaki Sticky Chicken
4 Servings
16 oz Chicken Breasts Boneless Skinless
1/2 c Ketchup
3 T Brown Sugar
2 T Vinegar
2 T Teriyaki Sauce Lite
1 t Dry Mustard
Preheat oven to 350 degrees. In a small bowl, combine the ketchup,brown sugar, vinegar, teriyaki sauce and mustard.
Spray an 8X8 inch baking dish with non-stick cooking spray.
Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the
sauce and cover the chicken with the remaining sauce.
Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
Serve with rice for additional points.
16 oz Chicken Breasts Boneless Skinless
1/2 c Ketchup
3 T Brown Sugar
2 T Vinegar
2 T Teriyaki Sauce Lite
1 t Dry Mustard
Preheat oven to 350 degrees. In a small bowl, combine the ketchup,brown sugar, vinegar, teriyaki sauce and mustard.
Spray an 8X8 inch baking dish with non-stick cooking spray.
Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the
sauce and cover the chicken with the remaining sauce.
Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
Serve with rice for additional points.
Sunday, October 3, 2010
Breakfast Cookies
My manager found this recipe & shared, said they were really good!!
What you need:
2 cups Total cereal, crushed
¾ cup whole wheat flour
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 egg
½ cup brown sugar
¼ c. canola oil (I had walnut flavored olive oil and used that and it turned out great).
2 tsp vanilla
¾ cup low fat ricotta cheese
In one bowl, stir together dry ingredients.
In separate bowl, mix the wet ingredients and the brown sugar. Mix wet into dry just until blended.
Drop by tablespoonfuls onto cookie sheet lined with parchment paper (I used my Silpat mat).
Flatten a bit with a fork (it’s a little tough as it’s kind of gloppy – not quite like regular cookie dough).
Sprinkle the tops with cinnamon/sugar. Bake at 400 degrees approximately 15-17 minutes until browned.
**She added raisins to half the batch, Im going to add some dried cranberrys to half as well.
What you need:
2 cups Total cereal, crushed
¾ cup whole wheat flour
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 egg
½ cup brown sugar
¼ c. canola oil (I had walnut flavored olive oil and used that and it turned out great).
2 tsp vanilla
¾ cup low fat ricotta cheese
In one bowl, stir together dry ingredients.
In separate bowl, mix the wet ingredients and the brown sugar. Mix wet into dry just until blended.
Drop by tablespoonfuls onto cookie sheet lined with parchment paper (I used my Silpat mat).
Flatten a bit with a fork (it’s a little tough as it’s kind of gloppy – not quite like regular cookie dough).
Sprinkle the tops with cinnamon/sugar. Bake at 400 degrees approximately 15-17 minutes until browned.
**She added raisins to half the batch, Im going to add some dried cranberrys to half as well.
Chicken Mushroon Supreme
I found this on kraft.com, and will serve it with mashed potatoes & steamed veggies.
What You Need
1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
1/4 cup dry white wine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Low fat Cream Cheese, cubed
1 tsp. chopped fresh tarragon (I didn't use)
Make It
COOK and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.
Kraft Kitchens TipsVariation
Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.NoteIf possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Non-Alcoholic VersionPrepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.
What You Need
1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
1/4 cup dry white wine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Low fat Cream Cheese, cubed
1 tsp. chopped fresh tarragon (I didn't use)
Make It
COOK and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.
ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.
POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.
Kraft Kitchens TipsVariation
Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.NoteIf possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Non-Alcoholic VersionPrepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.
Friday, September 10, 2010
Chicken Pot Pie with Crescent Rolls
Chicken Pot Pie With Crescent Roll Crust
Yield: 8 Servings
14.5 oz Campbell's Chicken Gravy, Or 1 Packet Chicken Gravy Mix
2 c Mixed Vegetables Frozen thawed
2 c Chicken Breast, Precooked, Shredded
8 oz Crescent Rolls Refrigerated, 1 Tube, Reduced Fat
Mix together gravy, veggies, and chicken. Pour gravy/chicken mixture into a sprayed 8x11 casserole dish.
Unroll crescent rolls and place on top of the rest of ingredients in the casserole dish.
Bake at 375 for 30 minutes, or until top is golden brown
Yield: 8 Servings
14.5 oz Campbell's Chicken Gravy, Or 1 Packet Chicken Gravy Mix
2 c Mixed Vegetables Frozen thawed
2 c Chicken Breast, Precooked, Shredded
8 oz Crescent Rolls Refrigerated, 1 Tube, Reduced Fat
Mix together gravy, veggies, and chicken. Pour gravy/chicken mixture into a sprayed 8x11 casserole dish.
Unroll crescent rolls and place on top of the rest of ingredients in the casserole dish.
Bake at 375 for 30 minutes, or until top is golden brown
Saturday, September 4, 2010
Tuscan Feta Salad Sandwhich
What you need:
1 (8inch) round loaf of sour dough bread, I used wheat hogie buns
1/4 cup fat free blasamic vinaigrette
2 cups thinly sliced romaine lettuce
1 cup sliced tomato ( about 1 large)
1 (4oz) package crumbled feta cheese
1 1/4 cup sliced & peeled cucumbers
1/2 cup sliced red onion
1/4 cup sliced ripe olives
Cut bread in half, hollow out top & bottom halves of bread, reserve torn bread for another use. Brush inside of bread shells with vinaigrette. Layer lettuce and tomatoe in bottom half of bread.
Brush tomato with remaining vinaigrette. Layer cheese, cucumber, onion and olives over tomato. Replace with top half of bread shell.
1 (8inch) round loaf of sour dough bread, I used wheat hogie buns
1/4 cup fat free blasamic vinaigrette
2 cups thinly sliced romaine lettuce
1 cup sliced tomato ( about 1 large)
1 (4oz) package crumbled feta cheese
1 1/4 cup sliced & peeled cucumbers
1/2 cup sliced red onion
1/4 cup sliced ripe olives
Cut bread in half, hollow out top & bottom halves of bread, reserve torn bread for another use. Brush inside of bread shells with vinaigrette. Layer lettuce and tomatoe in bottom half of bread.
Brush tomato with remaining vinaigrette. Layer cheese, cucumber, onion and olives over tomato. Replace with top half of bread shell.
Friday, September 3, 2010
Banana chocolate chip muffins
Yum, these are the BEST muffin's I've made and they freeze great.
3 points per muffin
Ingredients
2 cups whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
4 ripe bananas
1 1/2 sticks, unsalted butter, melted and cooled
2 eggs or egg beaters
1 tsp vanilla
1/2 cup semisweet chocolate chips
Instructions
In a medium bowl mix the flour, baking soda and salt with a fork. Set aside.
In a small bowl, mash two of the bananas with a fork and set aside. I personally like these bananas to be a little chunky.
In a large bowl, mix the brown sugar and the other two bananas on medium speed for at least 3 minutes. Add the melted butter, eggs and vanilla. Gradually add the flour mixture and then fold in the mashed bananas and chocolate chips.
Spray 2 muffin pans (12 count each) with oil. Pour batter into pans, filling 1/2 - 2/3 full.
Bake at 250 degrees for 20 minutes. Cool on a rack and enjoy!
3 points per muffin
Ingredients
2 cups whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
4 ripe bananas
1 1/2 sticks, unsalted butter, melted and cooled
2 eggs or egg beaters
1 tsp vanilla
1/2 cup semisweet chocolate chips
Instructions
In a medium bowl mix the flour, baking soda and salt with a fork. Set aside.
In a small bowl, mash two of the bananas with a fork and set aside. I personally like these bananas to be a little chunky.
In a large bowl, mix the brown sugar and the other two bananas on medium speed for at least 3 minutes. Add the melted butter, eggs and vanilla. Gradually add the flour mixture and then fold in the mashed bananas and chocolate chips.
Spray 2 muffin pans (12 count each) with oil. Pour batter into pans, filling 1/2 - 2/3 full.
Bake at 250 degrees for 20 minutes. Cool on a rack and enjoy!
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