Speedy Chicken Stir-Fry

Ingredients:

1/2 lb. angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. boneless skinless chicken breasts, cut into thin strips

1/2 cup KRAFT Asian Toasted Sesame Dressing

2 Tbsp. soy sauce

1/4 tsp. each: ground ginger, garlic powder, crushed red pepper

1/3 cup chopped Dry Roasted Peanuts

Directions:

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.

(Substitute OR ADD whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions.)

Serves 4.

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Chipotle-Rubbed Steak Wraps

Ingredients:

1-2 cans chopped chipotle chiles in adobo
1 (1 1/4-pound) flank steak, about 1 inch thick
2 romaine lettuce leaves, shredded
2 medium plum tomatoes, chopped
1 tablespoon reduced-fat sour cream
2 teaspoons fresh lime juice
(optional) cilantro paste (to taste)
1/4 teaspoon salt
4 (8-inch) whole wheat wraps

Directions:

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for at least 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4 to 5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, cilantro paste, and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up, and serve.

*South Beach Diet Recipes

New and Improved Peanut Butter Cup Pie

Ingredients:

1 8oz. package cream cheese

1/2 c. plus 1 tbsp. creamy peanut butter

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O vanilla flavor instant pudding

2 1/2 cups thawed cool whip

1 oreo pie crust

3 squares BAKER'S semi-sweet chocolate

Directions:

1. Beat cream cheese and 1/2 c. peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.
2. Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on high for 1 minute, or until chocolate is completely melted and mixture is well blended. Stir, and cool completely.
3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter for about 30 seconds, stir, and drizzle over pie. Refrigerate 4 hours or until firm.

*www.kraftfoods.com

Mmmmm Chocolate Cake...Promise.

Ingredients:

1 box chocolate cake mix

1 small box instant chocolate pudding

1 pint sour cream

2 eggs

1/4 c. Kahlua or Irish cream

12 oz. package chocolate chips

Icing or glaze of choice

Directions:

1. Preheat oven to 350. Mix all the cake ingredients into a large bowl until smooth.
2. Mix in chips.
3. Pour mixture into greased bundt pan.
4. Bake 45-50 minutes or until done.
5. Cool and use choice of icing (I use milk and powdered sugar).
6. If you need an intervention after this, call me.

Twice-Baked Sweet Potatoes

Ingredients:

2 large sweet potatoes

2 oz. (1/4 of 8 oz. package) cream cheese, cubed

2 tbsp. fat-free milk

1 tbsp. brown sugar

1/4 tsp. ground cinnamon

1/4 c. chopped pecans

Directions:

1. Preheat oven to 425.
2. Cut potatoes lengthwise in half; place cut-sides down in foil-lined 9 x 13 pan. Bake 30-35 minutes, or until tender.
3. Scoop out centers of potatoes into bowl. Add cream cheese, milk, brown sugar, and cinnamon to potatoes. Mash (or use mixer) until blended.
4. Fill shells with potato mixture. Top with nuts. Bake for 8 minutes, or until potatoes are heated through and nuts are toasted.

(Serves 4)

*Kraft Foods Magazine

Laura's Turkey Parmesan

Ingredients:

• 2 cups tomato sauce
• 1/2 cup pignoli nut (pine nuts), finely chopped
• 1/2 teaspoon italian seasoning
• 1/4 cup parmesan cheese

• 4 (1/4 lb) turkey cutlets (about 1 lb)
• 2 teaspoons extra virgin olive oil
• 1/2 cup part-skim mozzarella cheese

Directions:

1. 1

   Warm sauce in a small saucepan.
   

2. 2

   Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.

3. 3

   Turn oven to a low broil.

4. 4

   Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.

5. 5

   Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.

(Serves 4)

Baked Ziti with Sausage

Ingredients:

1/2 lb. sweet Italian sausage, casings removed

1 c. sliced mushrooms

1 small onion, chopped

1 (32 oz.) jar spaghetti sauce

1/2 lb. (8 oz.) box ziti, cooked and drained

1/8 tsp. fennel seed

salt to taste

pepper to taste

8 oz. shredded mozzarella

Directions:

1. Preheat oven to 350 degrees. In a large skillet, throughly brown sausage. Add mushrooms and onion; saute until vegetables are tender. Drain fat.
2. Add spaghetti sauce, ziti, fennel seed, salt and pepper.
3. Spoon into a 9 x 13 baking dish. Bake covered for 30 minutes.
4. Sprinkle with cheese; bake 5 minutes, or until cheese melts.
5. If you save a little bit of the sauce from the 32 oz. jar, I tend to have a small boat with spaghetti sauce on side because during the baking, the ziti will soak up the sauce.
   
6. Serves 4.