Wednesday, July 21, 2010
1 cup chopped pretzels
1/3 cup chopped toasted PLANTERS Pecans
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
STIR pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.
REFRIGERATE 1 hour or until firm. Break into pieces.
What You Need
1 Egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 Green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup Water 2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
HEAT oven to 400ºF.
MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.
1 can (3 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. chopped green onions
2 slices Whole grain bread
1 KRAFT Singles Make It
MIX tuna, mayo and onions.
FILL bread slices with tuna mixture and Singles.
COOK in nonstick skillet sprayed with cooking spray 3 min. on each side or until golden brown on both sides.
Tuesday, July 20, 2010
1 1/2 cups half-and-half
1/2 cup maple syrup
1/2 cup light brown sugar, packed
10-12 slices soft bread, 1 inch thick
1/2 cup butter
1/2 cup light brown sugar, packed
3/4 cup maple syrup
2 cups pecans, chopped
Change Measurements: US Metric
Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Generously butter a 13 X 9 inch casserole dish;.
2 Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3 Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4 Preheat oven to 350 degrees; remove the casserole from refrigerator.
5 Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6 Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
18 chocolate sandwich cookies with cream filling
1-1/2 cups pecans, toasted
2 Tbsp. orange liqueur or orange juice
1 Tbsp. light color corn syrup
2 Tbsp. unsweetened cocoa powder
20 lollipop sticks
1 12-oz. pkg. milk chocolate or semisweet chocolate pieces
1 Tbsp. shortening
1. In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange liqueur, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet, insert a lollipop stick, and freeze for 30 minutes.
3. In a small saucepan combine chocolate pieces and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. If using liqueur, flavor will mellow after a day or two. Makes 20 pops.
4. To Store: Place in covered container; refrigerate up to 1 week.
Calories 208, Total Fat (g) 14, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 4, Sodium (mg) 71, Carbohydrate (g) 20, Total Sugar (g) 13, Fiber (g) 2, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
1 cup sliced almonds
1 Tbsp. ground cinnamon
3 Tbsp. almond paste
1 pkg. 2-layer-size white cake mix
1 4-serving-size pkg. white chocolate instant pudding and pie filling mix
1 8-oz. carton light dairy sour cream
4 eggs, lightly beaten
1/2 cup cooking oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract
1 recipe Glaze
1. Preheat oven to 350 degrees ��F. Generously grease a 10-inch (12-cup) fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake. Prepare Glaze. Makes 12 to 16 servings
Glaze:In small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 tablespoons butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
Calories 456, Total Fat (g) 23, Saturated Fat (g) 6, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 8, Cholesterol (mg) 82, Sodium (mg) 458, Carbohydrate (g) 51, Total Sugar (g) 31, Fiber (g) 1, Protein (g) 7, Vitamin C (DV%) 0, Calcium (DV%) 13, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
Calories 526, Total Fat (g) 19, Saturated Fat (g) 3, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 3, Cholesterol (mg) 172, Sodium (mg) 394, Carbohydrate (g) 55, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 34, Vitamin C (DV%) 141, Calcium (DV%) 12, Iron (DV%) 28, Percent Daily Values are based on a 2,000 calorie diet
2 10-oz. fresh red snapper filets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted
1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
2. Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.
Calories 447, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1055, Carbohydrate (g) 51, Total Sugar (g) 4, Fiber (g) 6, Protein (g) 38, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 11, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet
8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)
1. In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.
Calories 467, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 634, Carbohydrate (g) 55, Total Sugar (g) 7, Fiber (g) 5, Protein (g) 37, Vitamin C (DV%) 123, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)
1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.
Calories 419, Total Fat (g) 11, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 79, Sodium (mg) 636, Carbohydrate (g) 47, Total Sugar (g) 9, Fiber (g) 4, Protein (g) 30, Vitamin A (DV%) 0, Vitamin C (DV%) 38, Calcium (DV%) 6, Iron (DV%) 20, Percent Daily Values are based on a 2,000 calorie diet
What You Need
48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup Ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
2 tsp. Lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup Raspberry preserves
1-1/2 cups Fresh fruit
STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Kraft Kitchens TipsSize-WiseCool off with a 1/2-cup serving of this creamy dessert.Variation Prepare as directed, using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts, chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 teaspoons olive oil, divided
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.
Calories:315 (30% from fat)
Fat:10.5g (sat 1.8g,mono 4.7g,poly 2.6g)
Cooking Light, JULY 1998
This recipe goes with Thai Crab Cakes with Cilantro-Peanut Sauce
Yield: 3/4 cup
1/4 cup balsamic vinegar
2 1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove, minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.
Cooking Light, JULY 1998
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon instant coffee granules
1 large egg
2 1/2 cups 1% low-fat milk
1 tablespoon Kahlúa (coffee-flavored liqueur)
16 reduced-fat cream-filled chocolate sandwich cookies (such as Reduced Fat Oreos), divided
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.
Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.
Calories:227 (21% from fat)
Fat:5.4g (sat 3g,mono 1.5g,poly 0.3g)
Cooking Light, MARCH 1999
2 tablespoons olive oil
5 garlic cloves, crushed
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 (28-ounce) can Italian-style tomatoes, undrained and coarsely chopped
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil, salt, peppers, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture starts to thicken. Serve over pasta; top with cheese.
Calories:322 (27% from fat)
Fat:9.6g (sat 2.2g,mono 5.6g,poly 1g)
Cooking Light, MARCH 1999
Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)
8 cups water
2 (14 1/4-ounce) cans fat-free beef broth
3 whole star anise (optional)
2 (3-inch) cinnamon sticks
1 (1 1/2-inch) piece peeled fresh ginger, sliced
4 ounces uncooked rice stick noodles or vermicelli
1 1/2 pounds boned sirloin steak, thinly sliced
2 1/2 tablespoons minced shallots
2 tablespoons sake (rice wine) or rice vinegar
1 tablespoon minced peeled fresh ginger
2 cups fresh bean sprouts
1 cup sliced fresh basil leaves
1/3 cup minced fresh cilantro
1/4 cup minced green onions
3 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thinly sliced red chile (optional)
6 lime wedges (optional)
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.
Calories:264 (20% from fat)
Fat:6g (sat 2.1g,mono 2.4g,poly 0.3g)
Cooking Light, MARCH 1999
Friday, July 2, 2010
No need for lots of chopping; let the food processor do all the work in this delicious herb-packed sauce.
Prep Time: 10 minutes
Other: 1 hour
Yield: Makes 1 1/2 cups
- 3/4 cup sour cream
- 1/2 cup firmly packed fresh parsley leaves
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 1 tablespoon firmly packed fresh dill leaves
- 1 tablespoon firmly packed fresh tarragon leaves
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: fresh dill sprig
Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.
Making chocolate shavings for a garnish is easy. Pick up an extra chocolate bar, and use a vegetable peeler to shave bits of chocolate off the side.
Prep Time: 20 minutes
Other: 1 hour 37 minutes
Yield: Makes 30 servings
- 1 1/2 (15-oz.) packages refrigerated piecrusts
- 2 (4-oz.) semisweet chocolate baking bars, chopped
- 1 cup whipping cream
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Sweetened whipped cream
- Garnish: chocolate shavings
1. Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 3-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.
2. Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes).
3. Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes.
4. Pour 1 Tbsp. chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.
Yield: 4 servings (serving size: 2 chicken thighs)
- The 5 Ingredients
- 1/4 cup fresh lime juice
- 3 tablespoons less-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons minced chipotle chile in adobo sauce
- 8 (4-ounce) bone-in chicken thighs, skinned
Directions: Preheat oven to 400°. Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl. Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth. Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a thermometer registers 165°.
- 9g (sat 2.3g,mono 2.8g,poly 2.2g)
This is a family-friendly take on beer-can chicken in which we use an opened root beer can to support a whole bird on the grill. The liquid inside the can adds moisture, resulting in succulent, tender meat. Complete the meal with roasted red potatoes and a sweet-tart broccoli slaw.
Yield: 4 servings (serving size: 1 breast half or 1 leg quarter)
Cost per Serving: $2.48
- 1 1/2 teaspoons Hungarian sweet paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 3/4 teaspoon kosher salt, divided
- 2 (12-ounce) cans root beer, divided
- 2 tablespoons chilled unsalted butter, cut into pieces
- 2 teaspoons cider vinegar
- 1 (3 1/2-pound) whole chicken, skinned
1. Prepare grill for indirect grilling, heating one side to medium.
2. Combine first 7 ingredients and 1/2 teaspoon salt in a small bowl.
3. Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.
4. Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°, basting chicken every 20 minutes with sauce.
5. Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.
- 15.1g (sat 6.2g,mono 5g,poly 2.4g)
The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.
Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.46
- 8 ounces uncooked linguine
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 2 plum tomatoes, chopped
- 1 pound peeled and deveined medium shrimp
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.
Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth
- 12.1g (sat 6.4g,mono 2.8g,poly 1.2g)
- 2 cups water
- 1 cup uncooked basmati rice
- 1/4 teaspoon salt
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons roasted salted cashew pieces
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- Dash of kosher salt
- Dash of ground red pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. To prepare salmon, preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.
- 19.8g (sat 4g,mono 7.4g,poly 6.9g)
Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.
Yield: 12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
- 1/4 cup sweet chili sauce, divided
- 12 ounces fresh bean sprouts, chopped
- 12 (8-inch) egg roll wrappers
- 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
- 6 tablespoons chopped fresh cilantro
- 1/4 cup peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons less-sodium soy sauce
- 1/4 teaspoon grated peeled fresh ginger
- 1/8 teaspoon freshly ground black pepper
1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
4. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.
- 4g (sat 0.7g,mono 1.7g,poly 1.3g)