Breakfast Bake

Ingredients:

1 can (8 oz.) refrigerated crescent dinner rolls (I used reduced fat)

1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped (Substitution: 14 oz. package of Jennie-O turkey sausage patties, broken up, cooked and drained. You can also use bacon if you wish.)

6 Eggs

1/2 cup Milk (I used skim)

1/2 tsp. Pepper

1 cup KRAFT Shredded Cheddar Cheese

1 cup KRAFT Shredded Mozzarella Cheese

Directions:

HEAT oven to 350ºF.

UNROLL dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal. Top with the ham, sausage, or bacon. (I LIGHTLY sprayed the bottom of the dish with cooking spray...)

WHISK eggs, milk and pepper until well blended; pour over meat. Top with cheeses.

BAKE 25 min. or until center is set.

Yum.

*Kraft Foods Magazine

Lemonade Cheesecake

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened

2 tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix (I used 2 "Ready to Go" packets

1/4 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed

1 Ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Directions:

BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended.

STIR in COOL WHIP; spoon into crust.

REFRIGERATE 4 hours or until firm.

**Garnish with fruit just before serving.

*Kraft Foods Magazine

OREO Frozen Peanut Butter Dessert

Ingredients:

30 OREO Cookies, finely crushed (about 2-1/2 cups)

3 Tbsp. Butter, melted

1 cup Peanut butter

1-3/4 qt. (7 cups) vanilla ice cream, softened

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

6 squares BAKER'S Semi-Sweet Chocolate

1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

Directions:

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.

MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.

SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

*Kraft Foods Magazine

11,375 Stir-Fries: Design Your Favorite Stir Fry in 5 Easy Steps!

1. Pick a Protein

3/4 pound flank steak, trimmed and thinly sliced against the grain
3/4 pound pork tenderloin, thinly sliced
3/4 pound medium or large shrimp, peeled and deveined
3/4 pound skinless, boneless chicken breasts or thighs, thinly sliced
12-ounce package extra-firm silken tofu, cubed

2. Marinate

Whisk one egg white, 1 tablespoon Chinese rice wine or dry sherry and 1 tablespoon cornstarch. Toss with your protein; cover and refrigerate, one hour.

3. Prep 3 Cups Vegetables (in any combination)
sliced carrots
sliced celery
sliced bell peppers
1-inch scallion pieces
sliced onions or shallots
quartered mushroom caps
sliced bok choy or cabbage
sliced leeks
whole snow peas
sliced asparagus
quartered plum tomatoes or halved cherry tomatoes
baby spinach blanched broccoli or cauliflower florets
thawed frozen peas or edamame

4. Choose a Sauce

Clear Sauce:

Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons Chinese rice wine or dry sherry,1/2 teaspoon sesame oil, 1 teaspoon salt and 1/2 teaspoon sugar.

Sweet and Sour Sauce:

Mix 3/4 cup chicken broth, 2 teaspoons cornstarch, 1/4 cup ketchup, 2 teaspoons soy sauce,

3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt and 1 teaspoon sesame oil.

Brown Sauce:

Mix 1/2 cup chicken broth , 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon Chinese rice wine or dry sherry.

Oyster Sauce:

Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon Chinese rice wine or dry sherry, 1 tablespoon soy sauce, 3 tablespoons oyster sauce and 2 tablespoons sesame oil.

Spicy Sauce:

Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 tablespoon sugar and 2 teaspoons Asian chili sauce.

5. Stir-Fry

First, drain the excess marinade from the protein. Place your sauce, veggies, and protein near the stove. Next, heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to one minute (for tofu, brown on both sides-do not stir). Transfer to a plate; discard the oil and wipe out the pan.

Heat the pan over high heat, 1-2 minutes. Add 2 tablespoons of oil, then 2 cloves of minced garlic (or 4 cloves if using Spicy Sauce), 1-2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar. stir-fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir-fry until crisp tender.

To finish, add the protein and sauce and stir until the sauce is thick and the veggies and protein are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.

Lasagna Roll-Ups

Ingredients

Sauce:

• 4 tablespoons unsalted butter
• 8 teaspoons all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry; I use a bag of fresh spinach and steam it, then squeeze dry.
• 1 cup plus 2 tablespoons grated Parmesan
• 3 large mild italian sausage links, cooked
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

*www.foodnetwork.com

Avocado Corn Salsa

Ingredients:

16 oz. bag of frozen corn, thawed

1-2 4 oz. cans fo sliced black olives, drained

1 medium sweet red pepper, chopped

1 small onion, chopped

2-5 garlic cloves, chopped

1/3 c. olive oil

1/4 c. lemon juice

3 Tablespoons vinegar, any kind

1 teaspoon dried oregano

1/2 teapoon salt

1/2 teaspoon pepper

4-5 ripe avocados, peeled and cubed

Directions:
Mix first 5 ingredients in a large bowl. In a small bowl, mix the next 6 ingredients, to make a dressing. Add the 4-5 chopped avocados to the veggie mix. Add all the dressing to the veggies and chill at least 3 hours to develop the flavors.

Giada's Couscous-Stuffed Peppers with Basil Sauce

Ingredients:

Filling:

• 1 cup low-sodium chicken broth
• 2 teaspoons ground cumin
• 3/4 cup couscous
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup dried currants
• 1 packed cup chopped baby spinach leaves
• 1/2 cup (4 ounces) crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 medium orange bell pepper
• Hot water, as needed

Sauce:

• 1 packed cup fresh basil leaves
• 1/2 cup (about 4 ounces) creme fraiche
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 1 garlic clove, coarsely chopped
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, plus extra, as needed
• 1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.