Posts Tagged ‘frozen’

This has got to be one of the simplest recipes Jack has shown on the lazy man’s series. Here is the recipe: **Preheat oven to 400F** YOU WILL NEED: * 4 frozen boneless and skinless chicken breasts (If your chicken is thawed, cooking time and temperature will be different. See below * 1 box/bag of seasoned croutons (choose a flavor! Garlic, ranch, italian… find these in the condiment aisle) * 1.5 cups of mayonnaise * salt-free seasoning blend. (I use “Mrs. Dash Table Blend”. It’s awesome.) * shaker of thyme (plus a fresh thyme sprig if you’d like a pretty garnish) * butter OR olive oil OR other cooking oil (I use olive oil) * Aluminum foil, oven-safe skillet, or square glass baking dish First, toss about 3 cups of croutons into a zip-loc baggy. Squeeze out the excess air and zip up the bag. Using a rolling pin, food can, or drinking glass, crush the croutons inside the bag until they become fine crumbs. If you feel like it won’t be enough to cover the tops of your 4 chicken breasts, just toss some more croutons in the bag and do it again until you have plenty. Next, put your mayonnaise into a small bowl and season it generously with the Mrs. Dash Table Blend or some other salt-free seasoning blend. Adding the thyme is optional, but I highly recommend it. DO NOT ADD SALT. The croutons add plenty of salt by themselves. Stir it up and presto… now you have gourmet, seasoned mayonnaise. Now you need to grease the bottom of your baking dish (or makeshift foil dish) so the …

Quick Pasta Carbonara Prep Time: 20 min. | Total Time: 20 min. | Makes: 4 servings, 1-1/4 cups each What You Need! 1/2 lb. medium-size pasta 4 slices OSCAR MAYER Bacon, chopped 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 cup frozen peas 3/4 cup milk 1/2 cup KRAFT Grated Parmesan Cheese 1/2 tsp. garlic powder Make It! COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through. DRAIN pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly. Kraft Kitchens Tips Keeping It Safe! When a dish contains dairy products, such as the cheeses and milk in this recipe, be sure to serve it immediately and refrigerate any leftovers promptly. Substitute: Prepare using PHILADELPHIA Neufchatel Cheese. Serving Suggestion! For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

The Dahm triplets show how fun, easy and healthy it can be to cook, then freeze gourmet meals. To kickoff their new show, “The Triplets Gourmet,” the sisters share a few trade secrets and address the snack attack!

In this video, Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low fat/low sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories! Ingredients: 1 small package lemon-flavored gelatin (I used a small package of sugar-free Jello.) 1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.) 1 cup boiling water 1/4 cup cold water 2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.) 6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. “lite” lemon yogurt.) 8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also avaiable in the sugar-free variety.) 1 to 2 teaspoons grated lemon rind 9-oz. graham cracker crust–10-inch diameter (I used a reduced-fat “ready-to-serve” graham cracker crust.) whipped topping, grated lemon rind, lemon slices, for garnish In a large mixing bowl, combine a small package of lemon-flavored Jello, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice. Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture. Pour into crust. Chill at least 3 hours, or until firmly …