Jicama, Green Bean, and Pomegranate Salad

Jicama, Green Bean, and Pomegranate Salad

1 fresh pomegranate
1/2 C. pomegranate juice
1 1/2 lbs pieces of jicama
2 lbs thin French green beans
1/4 C. walnuts
1 T. fresh chopped parsley
1 T. extra-virgin olive oil
1 T. fresh lemon juice

Peel and cut jicama into 1/4-inch thick slices. Stack 2 or 3 slices on a cutting board and cut into 1/4-inch sticks. Place in a bowl and toss with pomegranate juice. Chill, covered for 30 minutes, tossing occasionally. Have ready a bowl of ice and cold water, trim green beans. In a saucepan of boiling salted water, blanch beans for 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon into ice water to stop cooking. Drain in colander. To prepare the pomegranate, follow the 6-step process to get the fresh seeds. Chop the walnuts coarsely. Take out the jicama mixture, and add green beans, pomegranate seeds, and walnuts with salt and pepper to taste. Toss and serve.

Yield: 4 servings
Calories: 261
Fat: 9g
Fiber: 3g

Slow Roasted Salmon

Slow Roasted Salmon

2 T. of fresh lemon or lime juice
2 T. of Djion mustard
1 T. olive oil
1 clove of minced garlic
1/2 tsp. of salt
1/4 tsp. of ground coriander
1/4 tsp. of cayenne
1-2 lb. of salmon filets

Preheat the oven to 325º. Line a roasting pan (or cookie sheet) with foil and spray with non-stick spray. Combine the lemon (or lime) juice, mustard, oil, garlic, salt, coriander and cayenne in a small bowl. Rub the mixture all over the fish. Place the fish skin-side down* in the roasting pan and roast until an instant read thermometer inserted into the center reads 125ºF, 15-20 minutes, depending on the thickness of your fish. Serve immediately.

Yield: varies
Serving Size: 3oz.

Calories: 121
Fat: 6g
Fiber: 0g

Pomegranate and Banana Salad

Pomegranate and Banana Salad

2 pomegranates, chilled
4 bananas
1 T. palm sugar or brown sugar
2 limes (or 1/4 C. freshly squeezed lime juice)

Mix together the juice of the lime and the T. of sugar. Adjust sweet and sour to taste. Score and seed both pomegranates, freeing the seeds. Mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.

Yield: 4 servings
Calories: 83
Fat: 0g
Fiber: 2g

Red Bell Pepper Sauce

Red Bell Pepper Sauce

2 large red bell peppers
1 T. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeo chili, seeded, minced
1 cup low-salt vegetable broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Yield: 2 1/3 C.
Calories: 200 (entire recipe)
Fat: 13.5g (entire recipe)
Fiber: 3.9g (entire recipe)

Toasted Millet Pilaf

Toasted Millet Pilaf

2 C. millet
1/8 tsp. curry powder, optional
4 C. fat-free chicken broth
1/4 C. sun-dried tomatoes (not packed in oil)
1/2 C. boiling water
1/2 C. shredded zucchini
1/2 C. shredded yellow squash
1/4 C. minced red bell pepper
1/4 C. chopped green onions

Toast millet in Dutch oven over medium heat, stirring, until fragrant and nutty. Stir in curry powder, if desired. Remove from heat and cool 5 minutes. Add chicken broth; bring to boil, reduce heat and simmer, covered, until tender and liquid is absorbed, 25 minutes. Meanwhile, soak dried tomatoes in boiling water 15 minutes. Drain and chop, reserving liquid. Combine tomatoes, reserved liquid, zucchini, yellow squash, bell pepper, and green onions in small skillet; cook over medium heat until most of the liquid is evaporated. Add to cooked millet and toss to combine. Fluff with a fork.

Yield: 9 servings
Serving Size: 1 C.
Calories: 195
Fat: 3g
Fiber: 3.5g

Fall Festival Fruit Salad

Fall Festival Fruit Salad

4 C. of spinach leaves, chopped
1 red apple, cored and thinly sliced
1/4 lb. grapes
1 cantaloupe, or other melon, seeded, pared and cut into chunks
1/2 C. pomegranate seeds

Core, rinse, and thoroughly drain lettuce. Using a stainless steel knife, cut lettuce into bite-size chunks. Arrange apple slices, grape clusters, and melon wedges on lettuce. Sprinkle pomegranate seeds over top. Chill. When ready to serve, drizzle citrus dressing over all.

Citrus Dressing

1/2 C. plain yogurt
1/4 C. unsweetened orange juice concentrate, thawed

Combine yogurt and orange juice concentrate. Whip until smooth. Makes about 1 C..

Yield: 4 servings
Calories: 186
Fat: 2g
Fiber: 4g

Sweet and Sour Prawn Lemongrass Soup

Sweet and Sour Prawn Lemongrass Soup

1 lb. tiger prawns with shell
4 C. chicken stock
3 stalks lemon grass
3 T. fish sauce
0.25 C. lime juice
2 T. chopped green onion
10 kaffir lime leaves, torn in half
1 C. straw mushrooms
1 T. chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped

Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 T. green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary.

Yield: 4 servings
Calories: 190
Fat: 2.2g
Fiber: 0g

Tilapia with Chili Cream Sauce

Tilapia with Chili Cream Sauce

1 lb. tilapia fillet
2 T. cornmeal
2 T. flour
1 tsp. canola oil
2 tsp. butter
2 tsp. flour
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
3/4 C. Fat: free half-and-half
2 T. parsley, or cilantro, optional
lime slices, optional

Thaw fish, if frozen. Rinse fish; pat dry. Cut into 4 serving-size portions. Stir together cornmeal and the 2 T. flour. Sprinkle over both sides of fish. Lightly coat a 12-inch nonstick skillet with cooking spray. Add oil to skillet. Heat over medium-high heat. Add fish pieces. Cook pieces over medium to medium-high heat for 2-3 minutes per side or until fish flakes easily when tested with a fork. Remove fish from skillet. Keep warm. Melt butter in the same skillet. Stir in the 2 tsp. flour, chili powder, salt and cumin. Stir in half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over fish. If desired, sprinkle with parsley, garnish with lime slices.

Yield: 4 servings
Calories: 188
Fat: 4g
Fiber: 1g

Asparagus with Hot Bacon Dressing

Asparagus with Hot Bacon Dressing

2 Slices bacon, finely diced
1/2 Medium onion, finely chopped
1/4 C. vinegar
1/4 C. water
Sugar substitute to equal 2 tsp. sugar
1 Can asparagus, heated and drained

Brown bacon in a skillet until crisp. Add onion, and cook until tender; drain well. Add vinegar and water; bring to a boil. Remove from heat, and stir in sugar substitute. Pour dressing over. asparagus, and serve warm.

Yield: 4 Servings
Serving Size: 1/2 C.
Calories:58
Fat: 2g
Fiber: 3g

Spanish Green Beans

Spanish Green Beans

3 3/4 C. fresh green beans
1 onion, chopped
2 T. reduced-calorie margarine, melted 1-1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
5 Medium tomatoes, diced
2 Medium-size green peppers, chopped.

Wash beans; trim ends, and remove strings, Cut beans into 1-1/2-inch pieces. Sauté onion in margarine in a nonstick, skillet until tender. Add beans, salt. garlic powder. and black pepper. Cover and cook over low heat 10 mins, stirring frequently. Stir in tomato and green pepper; cover and simmer 25 to 30 mins or until beans are tender.

Yield: 8 Servings
Serving Size: 1/2 C.
Calories: 55
Fat: 2g
Fiber: 3g

Chunky Guacamole

Chunky Guacamole

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Kosher salt and freshly ground pepper

Halve and pit the avocados. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving

Yield: 16 servings
Calories: 84
Fat: 7.5g
Fiber: 1.2g

Herbes de Provence Red Potato Oven Fries

Herbes de Provence Red Potato Oven Fries

2 to 2 1/2 lb. red potatoes, washed
3 T. extra-virgin olive oil, enough to coat
2 T. Herbes de Provence or dried parsley, sage, rosemary, thyme, combined
1 T. grill seasoning (recommended: McCormick Montreal Seasoning) or 1 tsp. each salt and pepper

Preheat oven to 450 degrees F. Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.

Yield: 4 servings
Calories: 211
Fat: 10.7g
Fiber: .7g

Italian New Potato Bake

Italian New Potato Bake

3 T. olive oil
2 cloves garlic, minced
1-1/2 tsp. Italian seasoning
1/4 tsp. salt
2 lb. new potatoes, cut into quarters
1/2 cup Reduced Fat Parmesan Cheese

Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly. Place in 15x10x1-inch baking pan. Bake at 400°F for 45 minutes, stirring after 20 minutes.

Yield: 8 servings
Calories: 190
Fat: 7g
Fiber: 2g

Garden Fresh New Potato & Bean Salad

Garden Fresh New Potato & Bean Salad

1/2 cup Miracle Whip Light Dressing
2 tsp. Dijon Mustard
1 lb. each new red and white mini potatoes, unpeeled, halved, cooked until tender and cooled
1/2 lb. each green and yellow beans, cut into 2-inch pieces, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill

Mix dressing and mustard in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.

Yield: 8 servings
Calories: 150
Fat: 2.5g
Fiber: 4g

Better-for-You Potato Salad

Better-for-You Potato Salad

1 lb. new potatoes
1/4 C. Light Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 medium carrot, shredded
1 medium green pepper, chopped

Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely. Mix mayo and basil in large bowl until well blended. Add potatoes, eggs, carrots and peppers; mix lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Yield: 6 servings, about 3/4 C. each
Calories: 140
Fat: 5g
Fiber: 2g

Fresh-from-the-Cob Corn Salad

Fresh-from-the-Cob Corn Salad

1/2 C. Reduced Fat Italian Dressing
2 T. Dijon Mustard
4 medium ears of corn, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 C.), cooked
1 C. grape tomatoes, halved
1/2 C. chopped fresh basil

Mix dressing and mustard until well blended. Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well. Add remaining ingredients; toss to coat. Serve immediately. To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Rewrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.

Yield: 10 servings
Serving Size: 1/2 C.

Calories: 70
Fat: 2.5g
Fiber: 2g

Pesto Crostini

Pesto Crostini

3 C. fresh basil leaves, washed, dried
1/3 C. Italian Vinaigrette Dressing
1/3 C. Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) Cream Cheese
1/4 C. Grated Parmesan Cheese

Place basil leaves, dressing and 1/3 C. Parmesan cheese in food processor or blender container; cover. Process until well blended. Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 C. Parmesan cheese. Optional: To make a black olive pesto, prepare as directed, adding 1/2 C. pitted black olives to the food processor container with the basil.

Yield: 16 servings
Calories: 150
Fat: 8g
Fiber: 1g

New Potatoes in Dill Cream Sauce

New Potatoes in Dill Cream Sauce

2-1/2 lb. new red potatoes, quartered
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/4 C. milk
1 green pepper, chopped
3 T. chopped fresh dill

Place potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Meanwhile, mix cream cheese spread, milk and green pepper in large microwavable bowl. Microwave on HIGH 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in dill. Add drained potatoes; toss lightly to coat. Cover and refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.

Yield: 16 servings, about 1/2 C. each
Calories: 110
Fat: 4g
Fiber: 1g

Chicken Lime Soup

Chicken Lime Soup

1 can (14-1/2 oz.) diced tomatoes, undrained
1 C. chopped onion
2 T. chopped chipotle chili peppers, or to taste
3 cloves garlic, minced
2 tsp. dried oregano leaves
1 bay leaf
1-1/2 C. shredded cooked chicken
1-1/2 qt. (6 C.) chicken broth
1/2 C. fresh lime juice
Salt and black pepper
1 C. Kraft Shredded Cheddar & Monterey Jack Cheese
1/2 C. chopped cilantro

Mix tomatoes, onion, chili peppers, garlic, oregano and bay leaf in 4-quart saucepot. Cook on medium-high heat 10 minutes, stirring occasionally. Add chicken, chicken broth and lime juice. Bring to boil. Reduce heat to medium-low; simmer 30 minutes. Remove and discard bay leaf. Season soup with salt and black pepper to taste. Serve in soup bowls topped with cheese and cilantro. Optional: Serve garnished with dollop of Sour Cream, lime slices and fried corn tortillas.

Makes: 7 (1-C.) servings
Calories: 180
Fat: 8g
Fiber: 2g

Chipotle Tomato Soup

Chipotle Tomato Soup

1 C. chopped onion
2 T. olive oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
2 medium carrots, chopped
1 can (14 oz.) low sodium chicken broth
1/4 C. RF Thousand Island Dressing
1 T. chopped chipotle peppers in adobo sauce

Cook and stir onions in hot oil in large skillet until tender. Add tomatoes, carrots and chicken broth; mix well. Bring to a boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender, stirring occasionally. Transfer vegetable mixture to a blender container in small batches; cover. Blend until smooth, adding dressing and chipotles to the last batch. Serve warm or chilled. Leftover Idea: Prepare as directed. Serve as a sauce over your favorite hot cooked pasta.

Yield: 5 servings
Calories: 140
Fat: 8g
Fiber: 4g

Stir-Fry Salad with Rice

Stir-Fry Salad with Rice

1 T. vegetable oil
1 lb. boneless skinless chicken breasts, cut into strips
3 C. assorted cut-up vegetables (such as broccoli, red pepper, carrots and pea pods)
1/2 C. Reduced Fat Italian Dressing
2 T. soy sauce
1 bag (10 oz.) salad greens
1 C. Brown Rice, cooked

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through. Add vegetables; cook an additional 2 minutes or until vegetables are crisp-tender.
Mix dressing and soy sauce. Place salad greens in large salad bowl. Add chicken mixture and rice; mix lightly. Serve with dressing mixture.

Yield: 4 servings
Calories: 310
Fat: 11g
Fiber: 4g

Ham & Swiss Reuben Roll-Ups

Ham & Swiss Reuben Roll-Ups

6 slices Deli Style Shaved Smoked Ham
1 T. RF Thousand Island Dressing
4-1/2 tsp. Sauerkraut, drained
1 Kraft 2% Milk Swiss Singles, cut into 3 strips

Flatten ham slices; pat dry. Stack 2 of the ham slices; spread with 1 tsp. of the dressing. Top with 1-1/2 tsp. of the sauerkraut and 1 strip of the 2% Milk Singles; roll up. Secure with toothpick, if desired. Repeat with remaining ingredients to make 3 roll-ups. To Warm: Assemble as directed. Place on microwavable plate; cover with microwavable paper towel. Microwave on HIGH 5 to 10 seconds or until 2% Milk Singles starts to melt.

Yield: 1 serving
Calories: 130
Fat: 6g
Fiber: 1g

Grilled Marinated Steak

Grilled Marinated Steak

3 oz. beef, loin cut
2 tsp. balsamic vinegar
1 clove garlic
1 tsp. oregano
1/4 tsp. black pepper
1 tsp. onion powder
1/3 T. olive oil

Mince garlic. Combine vinegar, olive oil, oregano, onion powder, black pepper and garlic in a shallow pie plate or dish. Add steak and marinate, refrigerated, for about 30 minutes, turning meat once. Preheat grill or broiler and cook steak on highest oven rack for 4-6 minutes, turn, brush with remaining marinade, and grill 3-4 minutes more, depending upon your preference (medium or well done.) Serve.

Calories: 203
Fat: 11g
Fiber: 1g

Bold ‘n’ Saucy Cheeseburger

Bold ‘n’ Saucy Cheeseburger

1 lb. extra lean ground beef
1/4 C. A.1. Bold & Spicy Steak Sauce, divided
4 slices red onion
4 Kraft 2% Milk Singles
4 whole wheat hamburger buns, split
4 slices tomato

Preheat grill to medium-high heat. Mix meat and 2 T. of the steak sauce in medium bowl. Shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray and set aside. GRILL patties 4 min. on each side or until cooked through, adding onions to the grill after 2 min. and cooking until crisp-tender. Top the burgers with the 2% Milk Singles and continue grilling until the 2% Milk Singles are melted. Place burgers on bottom halves of buns. Top evenly with remaining 2 T. steak sauce. Cover with onions, tomatoes and top halves of buns.

Yield: 4 servings
Calories: 340
Fat: 10g
Fiber: 2g

A.1. Cajun Grilled Steak and Vegetables

A.1. Cajun Grilled Steak and Vegetables

1 boneless beef sirloin steak (1-1/4 lb.), 1 inch thick
1 medium zucchini, halved
1 medium yellow squash, halved
1 small eggplant, sliced
2 medium red onions, halved
1/2 C. A.1. Marinade New Orleans Cajun, divided

Place steak and combined vegetables in separate resealable plastic bags. Pour 1/4 C. of the marinade over the steak and the remaining marinade over the vegetables. Seal bags; turn to coat. Refrigerate 30 minutes to marinate. Preheat grill to medium-high heat. Remove steak and vegetables from bags; discard marinade. Grill steak 10 minutes; turn over. Add vegetables to the grill. Grill 5 to 8 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally.

Yield: 4 servings
Calories: 260
Fat: 7g
Fiber: 5g

Triscuit Tuna Melts

Triscuit Tuna Melts

1 can (3 oz.) low sodium tuna, drained, flaked
1 T. Sour Cream
Dash hot pepper sauce
24 Triscuit Low Sodium Crackers
1/4 C. Shredded Swiss Cheese

Mix tuna, sour cream and hot sauce until well blended. Spread 1 tsp. of the tuna mixture onto each cracker; top with 1/2 tsp. of the cheese. Place 8 topped crackers on microwavable plate. MICROWAVE on HIGH 15-20 seconds or until cheese begins to melt. Repeat with remaining topped crackers. Serve immediately.

Yield: 8 (3 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 2g

Melon Bubbles

Melon Bubbles

1-1/2 C. boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
2-1/2 C. cold club soda or seltzer
1 C. melon balls (cantaloupe, honeydew and/or watermelon)

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold club soda. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). MEASURE 1 C. thickened gelatin into medium bowl; set aside. Stir melon balls into remaining gelatin. Spoon into 8 champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over gelatin in glasses. Refrigerate 3 hours or until firm.

Yield: 8 servings
Calories: 15
Fat: 0g
Fiber: 0g

Fantasy Chicken

Fantasy Chicken

4 1/2 oz. boneless chicken breast
1/4 tsp. black pepper
2 T. low sodium salsa
1 small apple
1/4 tsp. nutmeg
1 T. fresh basil
2 T. fresh lemon juice
3/4 T. olive oil

Rinse and pat dry chicken. Peel and grate apple and mix with nutmeg and lemon juice in a small bowl.(note: you may use less spice if desired.) In a nonstick skillet, heat oil over medium heat and sauté chicken about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add apple mixture and salsa, raise heat to medium-high and bring to a boil. Stir in chopped basil and pepper and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve chicken topped with sauce over the rice.

Calories: 320
Fat: 13g
Fiber: 3g

No-Cook Fresh Tomato Sauce with Pasta

No-Cook Fresh Tomato Sauce with Pasta

8 medium plum tomatoes, chopped (about 2 lb.)
1/4 C. chopped fresh basil leaves
2 T. chopped red onion
1/2 C. Reduced Fat Italian Dressing
1/4 C. Kraft 100% Grated Parmesan or Romano Cheese
1 lb. pasta, cooked, drained

Combine tomatoes, basil and onion in large bowl. Stir in dressing and cheese. Add pasta; toss lightly.

Yield: 8 servings
Calories: 280
Fat: 4.5g
Fiber: 3g

Gruyere Caraway Popovers

Gruyere Caraway Popovers

2 large eggs
3/4 C. milk
1/4 C. water
1 T. melted butter
1 C. minus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 C. coarsely grated Gruyere (about 2 oz.)

Preheat oven to 375 degrees F. Generously grease 6 (2/3-C.) popover tins or 9 (1/2-C.) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 C. Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Yield: 9 servings
Calories: 103
Fat: 4.8g
Fiber: .3g

Lemon and Lime Rice

Lemon and Lime Rice

2 C. Minute White Rice, uncooked
1 T. butter or margarine
1 T. chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1/2 tsp. salt

Cook rice as directed on package. Add butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm.

Yield: 4 servings
Calories: 190
Fat: 3g
Fiber: 1g

Swiss Cheese Ham and Asparagus Bake

Swiss Cheese Ham and Asparagus Bake

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
3 C. cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 C. milk
1 C. hredded Swiss Cheese

Preheat oven to 350°F. Add 1-1/2 C. hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Mix ham, asparagus, soup and milk in 13×9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 min. or until heated through and golden brown on top.

Yield: 6 servings
Calories: 300
Fat: 12g
Fiber: 2g

Rustic Rueben Salad

Rustic Rueben Salad

8 C. torn salad greens
1 tomato, cut into wedges
1 C. croutons
1/2 lb. deli corned beef, sliced, cut into strips
3/4 C. cubed Kraft Swiss Cheese
1/4 C. sauerkraut, well drained
1/4 C. Kraft Thousand Island Dressing
Combine greens, tomato and croutons in a large salad bowl. Add remaining ingredients; toss lightly.

Yield: 4 servings
Calories: 310
Fat: 17g
Fiber: 3g

Creamy Broccoli Soup

Creamy Broccoli Soup

1/4 C. chopped onion
1 T. butter or margarine
1 T. flour
2 C. milk
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
8 oz. (1/2 lb.) Light Velveeta Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper

Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium.
Add milk and cream cheese; cook until cream cheese is melted, stirring frequently. Stir in remaining ingredients; cook until heated through, stirring occasionally. Great Substitute: Substitute 1 pkg. (10 oz.) frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped; for the broccoli.

Yield: 6 servings
Calories: 220
Fat: 18g
Fiber: 2g

Glazed Carrots

Glazed Carrots

1/4 C. Catalina Dressing
1 T. Brown Sugar, optional
1 lb. baby carrots
2 T. Slivered Almonds, toasted
2 T. chopped fresh parsley

Pour dressing over carrots in large nonstick skillet; stir to coat.
Cover and cook on medium heat 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley.

Yield: 6 servings
Calories: 90
Fat: 6g
Fiber: 2g

Asian Peanut-Ginger Steaks

Asian Peanut-Ginger Steaks

1/2 C. A.1. Teriyaki
2 T. creamy peanut butter
1 T. grated fresh gingerroot
Grated peel and juice of 1 lime
4 bone-in beef sirloin steaks (8 oz. each), 3/4 inch thick

Mix marinade, peanut butter, ginger, lime peel and juice with wire whisk until well blended. Reserve 1/4 C. of the marinade mixture to serve with the cooked steak. Place steaks in resealable plastic bag. Pour 1/2 C. of the marinade mixture over steaks; seal bag. Turn over several times to evenly coat steak. Refrigerate 30 minutes to marinate. Remove steaks from marinade; discard marinade. Preheat grill to medium heat. Grille steaks 4 to 6 minutes on each side for medium rare (145°F) to medium doneness (160°F), brushing frequently with the remaining marinade mixture. Cut each steak in half. Serve with the 1/4 C. reserved marinade mixture.

1/2 C. regular A-1; 3 T. PB, 2 T. Soy Sauce, 1 T. grated Ginger, grated Peel and Juice of one lime

Yield: 8 servings
Calories: 180
Fat: 7g
Fiber: 0g

Steak House Grilled Sirloin

Steak House Grilled Sirloin

1/3 C. A.1. Roasted Garlic Steak Sauce
1/4 C. finely chopped onion
3/4 tsp. hot pepper sauce
1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Preheat grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside. Grill steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture. Cut steak into 6 pieces to serve.

Yield: 6 servings
Calories: 150
Fat: 5g
Fiber: 0g

Crispy Vegetable Spread

Crispy Vegetable Spread

1 pkg. (8 oz.) Neufchatel Cheese, softened
1 C. shredded, peeled seeded cucumber, well drained
1 C. shredded carrot
1 tsp. chopped fresh dill
1/2 tsp. lemon juice
4 green onions, sliced
1 Box Triscuit Reduced Fat Crackers

Mix all ingredients except crackers until well blended; cover. Refrigerate several hours to allow flavors to blend. Serve as a spread with crackers.

Yield: 16 servings, 2 T. spread and 6 crackers eachCalories: 140
Fat: 6g
Fiber: 4g

Turkey and Vegetable Tostadas

Turkey and Vegetable Tostadas

6 Flour Tortillas
1 pkg. (1-1/4 oz.) Taco Seasoning Mix, divided
1 lb. ground turkey breast
2 C. chopped tomatoes, divided
1 C. chopped zucchini
1/2 C. water
1 C. Kraft 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
1-1/2 C. shredded lettuce
3 T. chopped cilantro

Place tortillas in single layer on baking sheet. Spray 1 side of tortillas with cooking spray. Sprinkle evenly with about 1 tsp. of the taco seasoning mix. Bake at 400°F for 6 minutes or until crisp and lightly browned. Set aside. Spray large nonstick skillet with cooking spray. Add turkey; cook on medium-high heat 4 minutes or until no longer pink, stirring frequently. Add 1 C. of the tomatoes, zucchini, water and remaining taco seasoning mix; simmer 5 minutes. Spoon turkey mixture evenly onto tortillas; top with cheese, lettuce, remaining 1 C. tomatoes and cilantro. Serve immediately.

Yield: 6 servings
Calories: 270
Fat: 8g
Fiber: 2g

Italian Ham Primavera

Italian Ham Primavera

1 pkg. (9.4 oz.) Kraft Deluxe White Cheddar on Rotini Pasta with Broccoli
2 C. ham strips
2 C. frozen vegetable blend, thawed
1/2 tsp. Italian seasoning

Cook Rotini Pasta in boiling water in large saucepan 8 min., stirring occasionally. Mix contents of the Broccoli Pouch, ham and vegetable blend with the ingredients in saucepan. Continue cooking 5 min.; drain. Do not rinse. Add Cheese Sauce and Italian seasoning; cook until heated through, stirring occasionally. Great Substitute: Substitute 2 C. cut-up mixed fresh vegetables, such as asparagus, tomatoes, green onions, carrots and/or green beans, for the frozen vegetable blend.

Yield: 4 servings
Calories: 300
Fat: 10g
Fiber: 4g