kraftfoods.com just posted a few recipes with 500 cal. or less thought maybe some would like to take a look.

I am having an awsome lunch. I was staring into the cubboard, thinking there was nothing to eat. Then I saw the can of canellini beans. I love KD's white bean salad, but did not have celery. So I made it with roasted red peppers instead, then blended it until it was the consistancy of hummous. I used red wine vinegar, salt, pepper and a little dreid basil for seasoning. I left out the olive oil (when you blend it you really don't miss it. Of course mine was a little soupy because I added a lot of vinegar (I love vinegar). Now I'm eating it on a whole wheat pita with lettuce tomato and some shredded carrots.

Oh and I was lucky enough one day to find frozen roasted red pepper strips, so they aren't packed in oil.

Laurie

I whipped this up tonight when I was craving a juicy teriyaki burger and it was fabulous!

Turkey burger patty from Costco grilled in frying pan and when almost done added a little teriyaki sauce.

Mixed a little ff cream cheese with some crushed pineapple which I spread on toast (I didn't have any buns...but it didn't matter.

Put together and it was a wonderful, juicy burger!!!!

Here's a new recipe I tried for Friday night dinner. Good use of winter vegetables!

Pan-Caramelized Vegetable Chunks with Gremolata

Gremolata is simply lemon peel minced finely with parsley and garlic. Make this recipe as a side dish and serve it hot.

Use any combination of:
daikon radishes
carrots
fingerling potatoes
parsnips
turnips
onions
fennel
(I had turnips, onions, carrots and potatoes on hand.)

2 large shallots, peeled and sliced
2 Tbsp olive oil (I used much less)
1 Tbsp Smart Balance butter substitute or butter
Salt and pepper
1 lemon peel (Save the lemon for another use)
1/2 cup parsley, loosely packed and coarsely chopped
3 cloves garlic, coarsely chopped

Cut the vegetables into chunks about 1/2" in the various dimensions. Cut up enough to cover the
bottom of your largest sauté pan in a single layer.

Over medium-high heat, warm the olive oil. Sauté the vegetable chunks for about ten minutes. Add the butter and sauté another five minutes. Add the shallots and sauté an additional five minutes. Season with salt and pepper. By then, all the chunks will be tender and caramelized.

Mince the lemon peel on a cutting board. Cover it with the parsley and garlic. Mince the lemon peel, parsley and garlic all together for the gremolata.

Toss the warm vegetables with the gremolata and serve.

Here's a new one for my pantry meals list. The recipe isn't really much of a recipe because I eyeballed it (the recipe I was using was for 10 servings on the big box of grape tomatoes from Costco!).

Shrimp w/tomatoes

Grape tomatoes
Peeled and deveined shrimp (I used frozen that I had thawed and peeled)
Bread crumbs mixed with some fresh parsley, minced garlic and grated lemon peel and a little evoo to moisten

Put the grape tomatoes and shrimp in a baking dish and cover w/bread crumb mixture. Bake at 400 for 10-15 min until shrimp is cooked through and bread crumbs are lightly browned. Serve w/lemon wedges.

It was yummy!

Peg

I thought this would be a great recipe to get some ideas flowing and to use up leftovers. I use the shells and leftover chili, a little cheese and salsa. I have used the store bought chicken buritos and spread a cass. dish, layered them in the bottom and poured leftover chili over that with a little cheese.

Mexican Lasagna


Recipe Rating:

Prep Time: 20 min
Total Time: 50 min
Makes: 8 servings


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy


1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
2 cups (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained



PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Add onion and green pepper; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER 1/3 of the meat sauce and 1/2 each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese and olives.
BAKE 30 minutes or until heated through.




KRAFT KITCHENS TIPS


Round Out The Meal
Serve with a mixed green salad for added color and texture, and get an extra serving of vegetables.

BOCA® Mexican Lasagna
Substitute 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger for the ground beef. Prepare as directed, adding the ground burger with the salsa, corn and seasonings. No need to brown!

Safe Food Handling





NUTRITION INFORMATION



Nutrition (per serving)

Calories 360

Total fat 14g

Saturated fat 7g

Cholesterol 60mg

Sodium 1110mg

Carbohydrate 34g

Dietary fiber 5g

Sugars 8g

Protein 25g

Vitamin A 15%DV

Vitamin C 20%DV

Calcium 25%DV

Iron 15%DV





RATINGS AND COMMENTS




view all comments

Shrimp Foo Yung
prep: 20 mins. cook: 28 mins.
This is a great way to get your vegetables in or use up leftover.
pancakes
12 oz. (1 1/2 cups) egg substitute
8oz. napa cabbage leaves, quartered lengthwise then finely shredded(1 3/4cups)
1 cup fresh bean spouts (can use canned) rinsed and drained
8oz.raw shrimp, cooked,peeled and chopped(3/4 cup)
1/2 cup thinly sliced scallions
1 teaspoon grated freshgingerroot or1/2 teaspoon of ground ginger
1/4 cup vegetable oil

Sauce
1 cup chicken broth
2 tablespoons reduced- sodium soy sauce
2 teaspoons cornstarch mixed with 1 tablespoon cold water
1 teaspoon dark Oriental sesame oil

1. Mix pancake ingredients in a large bowl until blended.
2. Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. For each pancake, drop 1/3 cup egg mixture into hot oil without crowding. Cook 1 1/2 to 2 minutes per side until browned, adding oil as needed.
3. transfer to a warm serving platter and cover with foil to keep warm.
4. Sauce: wipe skillet clean. Pour in broth and soy sauce mixture and sesame oil. Boil 1 to 2 minutes, stirring constantly, until thickened and clear. Pour over pancakes.

Makes 4 servings. Per serving: 264 cal, 22 g protein, 8 g car, 16g fat, 86mg chol, 806mg sodium. Exchange: 3 lean meat, 1 1/2 vegetables, 1 1/4 fat.

Here is a recipe that I made Friday It is so yummy and easy to make. I did use a different crust but I never follow the recipes anyway. It is for:

Chicken Fajita Pizza
1 Can refrigerated pizza curst
1 Tbs oil
4 Boneless Chicken preast halves. cut into strips
1-2 Tsp. Chili powder
1/2-1 tsp salt
1/2 tsp garlic powder
1 cup finly sliced onions
1 cup green or red bell peppers
1/2 cup salsa
2 cups shredded cheese
Heat oven to 425 degrees. Spray a 13x9" pan
Unroll dough and spread out on pan. Bake for 7-9 minutes
Meanwihle cook chicken, seasonings, and add veggies when chicken is done.
Top on crust, add salsa and cheese
Bake for 14-18 minutes,
Calories 330 for 1 serving
I found the recipe on www.brandnewyou.com

thanks I just wanted to know if it was out of sight out of mind or if he would notice right away. I will try it with wheat first then and see if I get away with it

quote:

Originally posted by johnbol:
Although my son doesn't choose to eat whole wheat bread and my husband wouldn't touch it at all, neither says anything about it being in the chicken.

A couple of weeks ago when dh made the chicken, he did it with white bread. And I didn't know until he told me - so - do it to whomever's taste.

Linda

Although my son doesn't choose to eat whole wheat bread and my husband wouldn't touch it at all, neither says anything about it being in the chicken.

A couple of weeks ago when dh made the chicken, he did it with white bread. And I didn't know until he told me - so - do it to whomever's taste.

Linda

He doesn't like wheat bread at all does your son?

quote:

Originally posted by johnbol:
My son loves the no fry chicken I make and he's really BIG on ordering chicken fingers or tenders in restaurants and he's always excited (remarkable for a "cool" 16 year old).

I'm sure I got the recipe here, but have been unable to find it so here is what I do.

3 chicken boneless skinless chicken breasts
4 slices of whole wheat bread
8 oz of plain yogurt
parsley
basil
oregano
salt and pepper to taste
other spices to taste or whim

Toast the bread. (I do it several hours before to allow the toast to dry out as much as possible). Make bread crumbs from the toast. Mix the bread crumbs with a variety of spices. I always use parsley, basil, and oregano but may add paprika or crushed red pepper as my mood requires.

Put the plain yogurt in a big bowl. Put the bread crumbs mixture is a separate larger bowl. Dredge the chicken first through the yogurt to coat and then through the bread crumbs, turning to coat well.

Place chicken on baking sheet and bake for approximately 30 minutes in 450 degree oven.

Let me know if he likes this one.

Linda

You can do chicken fingers too by using plain yogurt and breadcrumbs or cornflakes. In Kathleen's first book, I think there is a recipe for this.

I agree with Sheri - the rack which allows air to circulate is key to making crispy oven "fried" chicken.

I also follow KD's recipe for dredging the chicken in yogurt but I usually add some mustard and honey to the yogurt. I then dredge in Panko crumbs and spritz with Pam (like Sheri) before it goes in the oven.

Some tips for actually making the chicken:

1. I heartily recommend Panko (Japanese) bread crumbs. They're much coarser than regular breadcrumbs so you get extra crispiness.

2. Another thing I do is put a wholegrain cereal in the food processor and pulverize it until it's about the size of Panko and use that as my breading. Or, as with the last time I made it, I use a half-and-half mixture of pulverized cereal and Panko (I was running out of Panko).

3. RIGHT before the chicken goes in the oven, I spritz it with Pam spray.

4. Cook the chicken in a hot oven. I usually use 425 degrees.

5. I usually marinate the chicken in something for about 2-3 hours before I'm baking it and, that way, the marinade helps the bread crumbs stick. Two of my favorite marinades for chicken are Kraft Fat Free Zesty Italian salad dressing and a spicy orange mixture. You can find the recipe for the orange mixture here in the recipe thread (search on "orange zest" and look for a post under my name).

I have found that the greatest tip for no fry (or what I call "air fried") chicken is what you cook the chicken in/on. I had been looking for some time for some baking racks but all I could find was cooling racks that were not oven-safe. Finally, for my birthday in October, one of my best friends got me 2 small oven-safe racks and a cookie sheet that the racks fit perfectly into.

Since I got the racks, I notice SUCH a difference in cooking so many things, including air-fried chicken. Even though it may not brown evenly on both sides (I usually flip it toward the end and let the bottom brown up a bit), both sides get air circulation because they aren't laying on a flat surface (i.e., the bottom of the meat is lifted up so that air can circulate around it).

I even baked pizza on the baking rack a week or so ago and it was fabulous. I'm thinking of all kinds of uses for the racks now!

My son loves the no fry chicken I make and he's really BIG on ordering chicken fingers or tenders in restaurants and he's always excited (remarkable for a "cool" 16 year old).

I'm sure I got the recipe here, but have been unable to find it so here is what I do.

3 chicken boneless skinless chicken breasts
4 slices of whole wheat bread
8 oz of plain yogurt
parsley
basil
oregano
salt and pepper to taste
other spices to taste or whim

Toast the bread. (I do it several hours before to allow the toast to dry out as much as possible). Make bread crumbs from the toast. Mix the bread crumbs with a variety of spices. I always use parsley, basil, and oregano but may add paprika or crushed red pepper as my mood requires.

Put the plain yogurt in a big bowl. Put the bread crumbs mixture is a separate larger bowl. Dredge the chicken first through the yogurt to coat and then through the bread crumbs, turning to coat well.

Place chicken on baking sheet and bake for approximately 30 minutes in 450 degree oven.

Let me know if he likes this one.

Linda

I am looking for a crispy no fry chicken. I am not big on fried foods but my ds likes the crispy chicken or chiken tenders. I have tried the corn flakes and shake and bake ( which I think is way to salty). I am not allowed salt. I haven't found anything that makes him happy yet. Any ideas?

Salsa Joe's sandwiches..

1 Lbs of Ground turkey
1 Cup of Salsa
2 Tblsp of Taco Seasoning
1 Cup of Shredded Cheese (your choice of which kind)
4 Buns (we use lite whole wheat)

Brown the ground turkey..Make sure you drain it well..Add the Seasoning then the salsa...
Pile on to buns and sprinkle with cheese..

Then Enjoy!!!

quote:

Originally posted by Lori4squaremom:

quote:

Originally posted by Terri:
Do any of you like cabbage rolls?

I know..traditionally..people put white rice in them and such...but I"m thinking of doing something different and want opinions please .

I'm thinking of keeping the sauce pretty much the same...but inside the cabbage putting in bulgar, onions, and POSSIBLY another vegetable...like carrots or maybe celery or asparagus.

Let me know how that sounds? I have a bit of hesitation, but want to get more grains in my diet..thanks

Terri

Terri,

I have done lots of different things with cabbage rolls. I have used brown rice, and it works, you just need to cook them longer. I have also used precooked barley, bulgar, and ww couscous (Didn't like that very well, but it might be good if you were to use the larger israeli couscous....don't know though, as I've never had that). I also like to do different things with the fillings....I've used (and LOVE) ground lamb and add some golden raisins to the filling, I have also done a spinach and feta and pine nut filling. That was VERY good also, and it doesn't take long to cook.

I add grated or julienned vegetables of all types when I'm stuffing other vegetables. The only things that I don't care for in this application are beets, and eggplant.

Thai Style Pork and Cabbage Rolls
Ingredients

600 g Lean Pork Mince

500 g Cabbage finely sliced

1/2 cup Lime Juice

4 Tablespoons Fish Sauce

4 Red Chillies, chopped

6 Spring Onions, chopped

1 medium Spanish Onion, finely sliced

1/2 cup Pine Nuts

1 Tablespoon Fresh Ginger, grated

2 Tablespoons Fresh Mint Leaves, chopped

2 Tablespoons Fresh Coriander, chopped

1/3 Cup Light Coconut Milk

1 Tablespoon Olive Oil

8 whole large leaves Iceberg Lettuce


Method

1. Heat oil in frying pan, add Pork and cook until tender.

2. Remove pork from heat, stir in lime juice, fish sauce and chillies.

3. Combine remaining ingredients (except lettuce leaves) in a large bowl. Add pork and stir well.

4. To serve dish several spoonfuls of the pork mixture into lettuce leaves. Roll lettuce leaf and eat. Warning this dish can be messy but tastes fantastic! Can be served hot or cold.


Why it is so good for you

This dish is low on fat but high on taste. The addition of the cabbage gives lots of vegetable content to the dish, but you don't even notice it in the final mixture. Because the cabbage is not cooked itself, it has better nutritional value. Find out more about the benefits of raw foods.

Serves 4

quote:

Originally posted by Kat N.:
Do you use minute brown rice or regular brown rice?

Regular -- I like the basamati kind better than the long-grain.