Ingredients: 1cup boiling water 1pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix 3 eggs 2cans (6 oz. each) crabmeat, drained, flaked 1/4cup butter or margarine 1 lemon, cut into 6 wedges
Directions: ADD boiling water to stuffing mix; stir just until moistened. Let stand 5 min. BEAT eggs in large bowl. Add crabmeat; mix lightly. Stir in stuffing. Shape into 6 patties. MELT butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.
SERVING SUGGESTION: Serve with small hot baked potatoes and a bagged salad tossed with your favorite KRAFT Dressing, such as Italian. SPECIAL EXTRA: Add 1/4 cup finely chopped red peppers and 2 Tbsp. finely chopped onions to the crabmeat mixture before shaping into patties.
Ingredients: Cooking spray 1/2 cup finely chopped onion 2/3 cup chopped reduced-fat ham (about 2 ounces) 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese 2 tablespoons chopped fresh chives 1/8 teaspoon dried thyme 1/8 teaspoon black pepper 4 large egg whites 1 large egg
Directions: Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
Ingredients: Cooking spray 1 cup quick-cooking oats 1 cup bran cereal 1/4 cup whole-wheat flour 1 cup walnut pieces 1 1/2 cups coarsely chopped stemmed dried figs 1/2 cup nonfat dry milk 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup honey 2 large eggs
Directions: Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray. Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop. Add the honey and eggs; pulse until well combined. Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Per bar: Calories 149; Fat 6 g (Saturated 1 g); Cholesterol 27 mg; Sodium 31 mg; Carbohydrate 22 g; Fiber 4 g; Protein 5 g
Ingredients: 1 cup reduced-sodium chicken broth 1 cup couscous 1 medium carrot, shredded 1/2 cup roughly chopped flat-leaf parsley 1/4 cup olive oil, divided Zest and juice of 2 lemons, divided 1 large onion, thinly sliced 3 garlic cloves, thinly sliced 1 1/2 pounds top round lamb steak, thinly sliced 2 teaspoons ground cumin 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 teaspoon pepper 1/2 cup Greek yogurt
Directions: 1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.
3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.Note: Nutritional analysis is per serving.
Note:In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
Yield: 4 servings (serving size: 1 fillet and 1 cup polenta) Total: 30 Minutes
Ingredients: Polenta: 4 cups fat-free milk 1 cup quick-cooking polenta 1/4 teaspoon salt 1/3 cup (1 1/2 ounces) grated Parmesan cheese Fish: 1 1/2 tablespoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) tilapia fillets Cooking spray
Directions: To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm. To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Note: The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.
Ingredients: 1 pound ground beef 2 cans (14 1/2 ounces each) stewed tomatoes 1 can (15 ounces) kidney beans, drained and rinsed 2 tablespoons McCormick® Chili Powder or McCormick® Chili Powder, Hot Mexican-Style 1 teaspoon McCormick® Cumin, Ground
Directions: 1. Brown ground beef in large skillet on medium-high heat; drain if needed. 2. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer 10 minutes. per serving.
Calories: 284 Fat: 12 g Carbohydrates: 21 g Cholesterol: 61 mg Sodium: 649 mg Fiber: 7 g Protein: 23 g
20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
Total Time: 20 min
Prep:10 min
Inactive: 5 min
Cook:5 min
This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)
Ingredients:
1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dillKosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon
Directions:
Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
1 teaspoon minced anchovy fillet or paste
8 cups mixed salad greens
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced
Directions:
Preheat oven to 450°F.
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Tips & Notes:
Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Makes 6 Servings : Ingredients: 1 can Pillsbury® refrigerated classic pizza crust 2 tablespoons butter, softened 1/2 cup shredded Parmesan cheese (2 oz) 1 cup pizza sauce 1 3/4 cups shredded mozzarella cheese (7 oz) 1/2 package (3.5-oz size) sliced pepperoni (25 to 30 slices) ; Directions: Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15×10-inch rectangle. Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake 7 minutes; remove from oven. Spread pizza sauce evenly over partially baked crust; sprinkle with mozzarella cheese. Top evenly with pepperoni. Bake 7 to 9 minutes or until cheese is melted and crust is golden brown.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm.
Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions. Yield: 4-6 servings.
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