1 lb. sweet potatoes (about 2), peeled, cut into chunks
1 lb. red potatoes (about 3), peeled, cut into chunks
2 oz. (1/4 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
4 slices Oscar Mayer Bacon, cooked, crumbled

Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.

Add Neufchatel; mash potatoes just until Neufchatel is blended. Gradually add broth, continuing to mash potatoes until desired consistency.

Stir in bacon.

6 servings

Source: Kraft Foods

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 cup Kraft Shredded Cheddar Cheese, divided
1/2 cup Breakstone’s or Knudsen Sour Cream
1/4 teaspoon ground red pepper (cayenne)
6 Ritz Crackers, crushed (about 1/4 cup)
1 tablespoon butter or margarine, melted

Heat oven to 375°F.

Prepare Dinner as directed on package. Stir in 1/2 cup shredded cheese, sour cream and pepper; spoon into greased 1-1/2-qt. casserole. Top with remaining shredded cheese.

Mix cracker crumbs and butter; sprinkle over ingredients in casserole.

Bake 20 min. or until heated through.

5 servings, 1 cup each

Source: Kraft Foods

1/2 lb. fettuccine
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 teaspoon garlic powder

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.

4 servings, 1-1/4 cups each

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 lb. lean ground beef
1 egg
1/2 cup water
1 onion, chopped
1 can (8 oz.) pizza sauce
1 cup Kraft Finely Shredded Italian* Five Cheese Blend

Heat oven to 375°F.

Mix first 5 ingredients.

Shape into loaf in 13×9-inch baking dish; top with sauce.

Bake 55 min. to 1 hour or until done (160°F). Top with cheese; bake 2 min. or until melted.

6 servings

4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt

For Medallion-Sized Blueberry Pancakes:
1 pint blueberries, washed

Fresh Fruit Compote For Plain Pancakes:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup

Waffle Topping:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup

Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.

Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don’t touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.

To make regular-sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)

When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)

To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.

12 Servings

1 teaspoon quality extra-virgin olive oil
1 small head escarole
2 cloves garlic, minced
1 cup chickpeas
Balsamic vinegar, lemon juice or salt and pepper to taste (optional)
2 teaspoons grated Parmesan cheese (optional)

Wash the escarole and pat dry. Tear into pieces and set aside.

Heat the olive oil in a medium skillet. Add the garlic and chickpeas. Cook, stirring constantly for about 2 minutes or until garlic just begins to turn golden.

Add the escarole and continue to cook until the escarole is limp but still bright green. Season to taste and sprinkle with grated Parmesan cheese, if using

2 Servings

Nutritional Information:
Per serving:
272 calories
14 g total fat (2 g sat)
0 mg cholesterol
29 g carbohydrate
9 g protein
8 g fiber
231 mg sodium

1 very ripe banana

Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you’re ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.

1 Serving

Nutritional Information:
Per serving:
92 calories
0 g total fat (0 g sat)
0 mg cholesterol
23 g carbohydrate
1 g protein
2 g fiber
1 mg sodium

2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 tablespoon quality extra-virgin olive oil
1 tablespoon balsamic vinegar

Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

1 Serving

Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium

1 lb kale
1 teaspoon quality extra-virgin olive oil
2 cloves garlic, minced
1/2 cup water
1 teaspoon cider vinegar
Salt and pepper to taste

Wash the kale well by submerging it in clean water a couple of times. Use a sharp knife to cut out the ribs of the kale and coarsely chop the leaves.

In a large skillet with a lid, heat the oil. Sauté the garlic until it just begins to turn golden. Add the kale and the water. Stir briefly and cover. Cook on medium until the kale is tender but still bright green. Sprinkle with vinegar, season to taste and serve.

Nutritional Information:
Per serving:
69 calories
2 g total fat (0 g sat)
0 mg cholesterol
12 g carbohydrate
4 g protein
2 g fiber
49 mg sodium

1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tablespoons prepared pesto

Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.

Stir in pesto and serve.

2 Servings

Nutritional Information:
Per serving:
266 calories
4 g total fat (1 g sat)
0 mg cholesterol
43 g carbohydrate
17 g protein
11 g fiber
497 mg sodium