Posts Tagged Kraft Foods

Firecracker Chicken Stir-Fry

Source: Kraft Foods

Another hit from Kraft Foods!  I didn’t have water chestnuts so I substituted in yellow squash. I’ll post the recipe as Kraft does.

I also liked using the leftover Asian Toasted Sesame Dressing from the Rush-hour Pork Stir- fry I made a couple months ago.

prep time – 10 min
total time – 20 min
makes – 4 servings, 1-1/2 cups each

INGREDIENTS
1 Tbsp. Oil
1 lb.  Boneless skinless chicken breasts, cut into strips
3 cloves Garlic, minced
1   Red pepper, cut into strips
1 cup Snow peas
1 can  (8 oz.) sliced water chestnuts, drained (subbed in yellow squash)
1/3 cup KRAFT Light Asian Toasted Sesame Dressing
1/4 tsp.  Crushed red pepper
2 cups hot cooked long-grain white rice

DIRECTIONS

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 4 min. or until chicken is evenly browned.

ADD pepper strips and snow peas; cook 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; cook 2 min. or until heated through.

SERVE over rice.

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Chicken Biryani with Cucumber Raita

Source: Kraft Foods

Kraft Foods Canada has been really impressing me with some of their recipes. Last night I made this dish, and it was fabulous. There are a lot of spices, but I suggest you invest in them because you’ll make this dish over and over.

I paired it with a Cucumber Raita I found online. The recipe is below with my tweaks.

prep time – 10 min
total time – 55 min
makes – 4

INGREDIENTS
1 cup basmati rice, uncooked, rinsed
1 Tbsp. olive oil
1/2 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. minced gingerroot
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1-1/2 cups 25%-less-sodium chicken broth
1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper

DIRECTIONS
PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

DRAIN rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

Cucumber Raita from Epicurious.com

INGREDIENTS
1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped **
cayenne or paprika to garnish

**I didn’t have these so I used 1 Tbsp. ground coriander and 1 Tbsp. dried Mint -it tasted great.

DIRECTIONS
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

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Creamy Peanut Pad Thai

Source: Kraft Foods

I have a few Pad Thai recipes, but this one is now my “go to”. I think it is because of the peanut butter, I could eat spoonfuls all day long.

But as much as I liked this one, there was something missing… so I added it.  You’ll see the additions below. I also have some notes at the end.

For the vegetarian edition –  remove chicken, add tofu.

prep time – 25 min
total time -25 min
makes -4

INGREDIENTS

227 g (1/2 of 454-g pkg.) rice stick noodles
1 lb.  (450 g) boneless skinless chicken thighs, cut into bite-size pieces
3 cloves garlic, minced
1/4 cup Kraft Catalina Dressing, divided
1 egg, beaten
1/4 cup  water
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp.  soy sauce
1 cup fresh bean sprouts (I forgot to buy these, but would add them next time)
4   green onions, sliced (I forgot to buy these, but would add them next time)
3 Tbsp. chopped peanuts
1-2 tsp. Chili Powder **
1-2 Tbsp Lime Juice **

** My additions and you can change the quantities according to taste.

DIRECTIONS

COOK noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set.

DRAIN noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately.

NOTES – not sure you actually need the Catalina dressing. Instead you could cook chicken in a bit of oil and more chili powder.  That’s how I’ve done it in the past.

1 Tbsp Oil
3 Cloves of Garlic Crushed
2 tsp Chili Powder

Heat oil, add garlic, chili powder, then Chicken/Shrimp/Tofu

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Cheesy Stuffed Shells

Source: Kraft Foods

This was very easy to make and the whole family loved it, including my toddler which was great because I got some spinach in her. 🙂 Next time I think I’ll add some pureed carrots, and only use half a jar of spaghetti sauce.

prep time -25 min
total time – 52 min
makes -5 servings

INGREDIENTS
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp.Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

DIRECTIONS
HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

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Rush-hour Pork Stir-fry

Source: Kraft Foods

Absolutely loved this and loved how fast it was to make. You can substitute boneless skinless chicken breasts or thighs for the pork. Plus you can use the leftover Asian Toasted Sesame Dressing for Firecracker Chicken Stir-Fry.

prep time -10 min
total time – 23 min
makes -4 servings, 1-1/2 cups each

INGREDIENTS
1 lb. pork tenderloin, cut into strips*
1 pkg. (16 oz.) frozen stir-fry vegetables (yellow, red and green peppers, onions)**
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/2 tsp. garlic powder
2 cups broccoli slaw

*I used thin boneless pork chops
** I used an asparagus stir-fry mix. Next time I’ll just slice up pepper and onions.

DIRECTIONS

HEAT large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.

ADD stir-fry vegetables; stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.

STIR in broccoli slaw.

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Smarter Fettuccine Alfredo

Yum!

Yum!

Source: Kraft Foods

FettuccineA really simple and tasty meal. I added some chopped carrots and a handful of frozen peas, thawed, to up the veggie count. I also used vegetable broth instead of the chicken broth suggested.

This is a very kid friendly meal 🙂

INGREDIENTS
8 ounces fettuccine, uncooked
1 1/4 cups fat-free reduced-sodium chicken broth
4 teaspoons flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread
3 tablespoons KRAFT 100% Grated Parmesan Cheese, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

DIRECTIONS
Cook pasta as directed on package.

Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.
Drain pasta. Toss with sauce (and carrots and peas, if adding). Sprinkle with remaining Parmesan cheese and parsley.
Yield: 4 servings

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Weeknight Lasagna Toss

Source: Kraft Foods

lasagnaI made this tonight and really enjoyed it. I had all the ingredients in so that was an added bonus, along with it being super easy.

To increase the amount of veggies I added pureed carrots and butternut squash. (Approximately 2 oz each)

INGREDIENTS
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 oz pureed carrots and butternut squash (my own additions)

DIRECTIONS
BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

****Kraft Kitchens Tips****
Special Extra
Stir 1/2 cup Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Shortcut
Traditional lasagna can take up to 2 hours to prepare. Our version only takes 40 minutes. You save almost 1-1/2 hours!

Substitute
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

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