Saturday, 4 February 2012

Simple Shrimp Stir-Fry


Simple Shrimp Stir-Fry recipe

what you need

300 g (1/3 of 900-g pkg.) angel hair pasta, uncooked
1 lb. (500 g) frozen peeled and deveined uncooked shrimp
2 tsp. cornstarch
3 cups frozen stir-fry mixed vegetables
2 tsp. oil
1 Tbsp. freshly grated gingerroot
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. hoisin sauce

make it

COOK pasta as directed on package. Meanwhile, toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec. or until vegetables are thawed. Drain.
HEAT oil in large nonstick skillet on medium-high heat. Add shrimp and ginger; stir-fry 8 min. or until shrimp turn pink. Add vegetables, dressing and hoisin sauce; cook 2 min. or until heated through, stirring frequently.
DRAIN pasta; place in large serving bowl. Add shrimp mixture; mix lightly.

kraft kitchens tips

Variation Sesame Orange Shrimp Stir-Fry
Substitute 1/4 cup Kraft Signature Asian Sesame Dressing and 2 Tbsp. orange juice for the Kraft Zesty Italian Dressing and hoisin sauce.
Food Facts
Tossing the uncooked shrimp with the cornstarch gives the cooked shrimp a silky texture and sheen that is a signature of many Asian dishes.
Substitute
Fresh gingerroot gives a special flavour boost to this stir-fry, but if gingerroot is unavailable, you can use 1 tsp. ground ginger instead.

nutritional information 

serving size = 2 cups (500 mL)
per serving

Calories
 500
Total fat
 9 g
Saturated fat
 1 g
Cholesterol
 175 mg
Sodium
 670 mg
Carbohydrate
 69 g
Dietary fibre
 4 g
Sugars
 3 g
Protein
 35 g
Vitamin A
 15 %DV
Vitamin C
 50 %DV
Calcium
 10 %DV
Iron
 45 %DV
Nutrition Bonus
The vegetables in this colourful shrimp stir-fry are an excellent source of vitamin C.

Thursday, 2 February 2012

Chuckwagon Chili Mac


Chuckwagon Chili Mac recipe

what you need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. extra-lean ground beef
1 Tbsp. chili powder
1 tsp. ground cumin
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup KRAFT 2% Milk Shredded Cheddar Cheese

make it

PREPARE Dinner as directed on package, using the Light Prep directions.
MEANWHILE, brown meat with chili powder and cumin in large nonstick skillet on medium heat. Add tomatoes and beans; simmer 3 min., stirring occasionally.
STIR in prepared dinner; cook 3 to 5 min. or until heated through, stirring occasionally. Top with sour cream and cheese.

kraft kitchens tips

Jazz It Up
Stir in 2 Tbsp. chopped cilantro.

nutritional information 

per serving

Calories
 370
 10 g
 4.5 g
 60 mg
 590 mg
 43 g
 8 g
Protein
 27 g
Vitamin A
 15 %DV
Vitamin C
 10 %DV
 30 %DV
Iron
 30 %DV
Diabetes Food Choices
2 Starch + 1 Vegetable + 3 Meat (L) + 1 Fat
Nutrition Bonus
Looking for ways to add beans to your diet? Try this cheesy chili mac that is easy to prepare and tastes great.
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Chocolate Lover's Cheesecake


Chocolate Lover's Cheesecake recipe

what you need

18 Oreo Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, melted, cooled slightly
eggs

make it

HEAT oven to 325°F.
1
PRESS combined crumbs and butter onto bottom of 9-inch springform pan.
2
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well.
3
ADD eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

kraft kitchens tips

Special Extra
Dust entire surface of cooled cheesecake with unsweetened cocoa powder using a wire mesh strainer, if desired. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with heart-shaped stencil and sprinkling with icing sugar.
Note
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Size-Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.

nutritional information 

serving size = 1 piece (93 g)
per serving

Calories
 500
Total fat
 34 g
Saturated fat
 17 g
Cholesterol
 100 mg
Sodium
 390 mg
Carbohydrate
 44 g
Dietary fibre
 1 g
Protein
 7 g
Calcium
 15 %DV
Iron
 6 %DV

Wednesday, 1 February 2012

Simple Southern-Style "Unfried" Chicken


Simple Southern-Style "Unfried" Chicken recipe

what you need

whole chicken (3 lb./1.5 kg), cut up
1/3 cup Kraft Calorie-Wise Rancher's Choice Dressing
1 pouch Shake'N Bake Extra Crispy Original Coating Mix

make it

REMOVE skin from all chicken pieces except wings. Place chicken in shallow glass dish. Pour dressing over chicken; turn to coat both sides of each piece. Refrigerate 30 min. to marinate.
HEAT oven to 400°F. Place coating mix on plate. Add chicken, 1 piece at a time; turn to evenly coat both sides. Place on baking sheet. Sprinkle with any remaining coating mix.
BAKE 40 to 45 min. or until chicken is done (170°F).

kraft kitchens tips

Special Extra
For a spicier version, add hot sauce to taste to dressing before using to marinate the chicken.

nutritional information 

serving size = 1/6 recipe (198 g)
per serving

Calories
 210
Total fat
 8 g
Saturated fat
 2.5 g
Cholesterol
 65 mg
Sodium
 530 mg
Carbohydrate
 11 g
Dietary fibre
 1 g
Sugars
 1 g
Protein
 21 g
Vitamin A
 2 %DV
Vitamin C
 0 %DV
Calcium
 0 %DV
Iron
 8 %DV
Nutrition Bonus
Watching dietary fat? Try this baked version of a family favourite. The dressing not only adds flavour but also helps to keep the skinless chicken moist.

Baked Salmon with Tomatoes, Spinach & Mushrooms


Baked Salmon with Tomatoes, Spinach & Mushrooms recipe

what you need

salmon fillets (1 lb./450 g)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
tomato, chopped
1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing

make it

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

kraft kitchens tips

Substitute
Substitute red snapper or orange roughy fillets for the salmon fillets. Serve with hot cooked rice to round out the meal.

nutritional information 

serving size = 1/4 recipe (163 g)
per serving

Calories
 200
Total fat
 12 g
Saturated fat
 2.5 g
Cholesterol
 50 mg
Sodium
 240 mg
Carbohydrate
 4 g
Dietary fibre
 1 g
Sugars
 3 g
Protein
 18 g
Vitamin A
 20 %DV
Vitamin C
 15 %DV
Calcium
 4 %DV
Iron
 8 %DV
Diabetes Food Choices
3 Meat & Alternatives
Nutrition Bonus
The spinach in this flavourful salmon dish provides a good source of vitamin A.