1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)
glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions. ENJOY

Via: Betty Crocker

-by Michelle Logan

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. 
Bake in the preheated 400 degrees F oven for 30 to 40 minutes 
or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; 
continue baking until the cheese has melted;
Add a dollop of sour cream when done and enjoy!!
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The magic ingredients for these bewitching apples? 
A deep crimson variety like Red Delicious, a few drops of food coloring—plus a dash of spicy cinnamon.
(Skewers: Twigs from your yard work just fine! Use a damp paper towel to wipe clean.)

U.S. Metric
6 (or up to 8) Red Delicious Apples
3 cup(s) Sugar
1 cup(s) Water
1/2 cup(s) Light Corn Syrup
1/2 teaspoon(s) Cinnamon-Flavored Oil
1/4 tablespoon(s) Red Food Coloring

Remove stems and skewer apples (see "Tricks for Sticks," below).
In a saucepan over high heat, with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
Bring to a boil until mixture reaches 300 degrees F. Remove from heat, and stir in 1/2 teaspoon cinnamon-flavored oil and 1/4 tablespoon red food coloring.
To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. 
Let cool, about 10 minutes.
To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. 
(If the syrup has thickened, reheat briefly.) 
Dip apples, one at a time, then transfer to a greased baking sheet. 
Let cool, about 10 minutes.

Tips & Techniques
Tricks for Sticks: First, simply twist off the stem. 
If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle. 
Then, working on a flat surface, firmly grip your apple and push the skewer two-thirds of the way in. 
If any juice leaks out, blot the fruit with a paper towel before dipping.

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Apple Prep: Wash, put in stick (or cut), Boiling water, rinse, dry thoroughly.

If no sticks, then cut into 8ths. Wash in citric acid (liquid) and dip with your finger.

If you were to use just straight caramels (Brach's mix) then you'll need about 8-12 caramels per medium sized apple ... so you'll need about 80-120 caramels for a dozen apples. 
Use very low heat... recommend the microwave oven. 
Stir in 1 tbsp butter or Crisco per 40 caramels. 
If you use ready-made caramel you should choose the firm type (#102-NC30 Caramel Loaf by Nestles').

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Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!
SHARE this to your TIMELINE so you won't lose it.

For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) Iris's Healthy Friends

Total Time: 25 mins
Prep Time: 0 mins
Cook Time: 25 mins
Servings: 6
Units: US | Metric

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

1 In a medium saucepan, melt butter.
2 When butter is melted, add cream cheese.
3 When the cream cheese is softened, add heavy cream.
4 Season with garlic powder, salt, and pepper.
5 Simmer for 15-20 minutes over low heat, stirring constantly.
6 Remove from heat and stir in parmesan.
7 Serve over hot fettucine noodles.

By Robbie Rice
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"This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!" 

24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. 
Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. 
Add salt, pepper and garlic salt. 
Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. 
Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. 
Serve immediately.

Serves 6 People.

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* 2 Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing
* 1/2 lb. (225 g) uncooked large shrimp, peeled, deveined
* 120 g fettuccine, uncooked
* 1 tomato, chopped
* 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed
* 2 Tbsp. chopped fresh basil leaves, divided
* 2 Tbsp. KRAFT 100% Parmesan Finely Shredded Cheese

1. POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
2. ADD tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.
3. DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Serves: 2
Prep: 20 min.
Total: 50 min.
How to Sauce It Up:
If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition Information Per Serving (1-3/4 cups (425 ml)):
540 calories, 23g total fat, 10g saturated fat, 180mg cholesterol, 740mg sodium, 51g carbohydrate, 4g dietary fibre, 5g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 20%DV calcium, 35%DV iron 


* 600 g (2/3 of 900-g pkg.) spaghetti, uncooked
* 8 slices bacon, chopped
* 1 onion, finely chopped
* 125 g (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
* 1/2 cup KRAFT Zesty Italian Dressing
* 1/4 cup KRAFT 100% Light Grated Parmesan Cheese

1. COOK pasta as directed on package.
2. MEANWHILE, cook and stir bacon and onions in large skillet on medium-high heat 8 min. or until bacon is crisp and onions are tender, stirring occasionally. Remove from skillet; drain. Wipe out skillet with paper towels.
3. DRAIN pasta. Add to skillet along with all remaining ingredients; toss until cream cheese spread is completely melted and mixture is well blended.

Serves: 8
Prep: 10 min.
Total: 20 min.
Cooking Know-How:
Since the pasta needs to be really hot in order to melt the cream cheese, it should be added to the skillet immediately after draining it.

Jazz It Up:
Sprinkle with 1 Tbsp. finely chopped fresh parsley.

Nutrition Information Per Serving (1 cup (250 mL)):
430 calories, 14g total fat, 7g saturated fat, 25mg cholesterol, 620mg sodium, 60g carbohydrate, 4g dietary fibre, 4g sugars, 15g protein, 4%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 20%DV iron 
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1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
Mix crust ingredients and press into bottom and sides of 9-inch pie plate.

1 (8 oz.) cream cheese
1/2 c. sugar
1 1/2 c. Cool Whip

Mix cream cheese and sugar together until smooth. 
Fold in Cool Whip. 
Again, mix until smooth. 
Pour mixture into crust. 
Chill at least 2 hours before serving.
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* 2 cups penne pasta, uncooked
* 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
* 1 tsp. oil
* 1 red pepper, finely chopped
* 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
* 1/2 cup milk
* 2 Tbsp. KRAFT 100% Parmesan Grated Cheese
* 2 Tbsp. sliced stuffed green olives
* 2 tsp. dried rosemary leaves

1. COOK pasta as directed on package.
2. MEANWHILE, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is cooked through, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
3. DRAIN pasta. Add to skillet; mix lightly.

Serves: Makes 4 servings, 1-1/2 cups (375 mL) each.
Prep: 15 min.
Total: 25 min.
Cooking Know-How:
Set the water on the stove as soon as you walk in the door. By the time you are ready to start cooking, the water should be boiling.

Substitute 2 Tbsp. chopped fresh rosemary for the dried rosemary.

Nutrition Information Per Serving (1-1/2 cups (375 mL)):
400 calories, 11g total fat, 4.5g saturated fat, 90mg cholesterol, 470mg sodium, 37g carbohydrate, 3g dietary fibre, 6g sugars, 36g protein, 20%DV vitamin A, 80%DV vitamin C, 10%DV calcium, 15%DV iron.
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* 2 cups rotini pasta, uncooked
* 2 cups sliced fresh mushrooms
* 1 tsp. oil
* 1/4 cup PHILADELPHIA Cream Cheese Spread
* 2 Tbsp. pesto
* 1/2 cup cherry tomatoes, halved
* 1 Tbsp. fresh basil

1. COOK pasta as directed on package.
2. MEANWHILE, cook and stir mushrooms in hot oil in large skillet 5 to 7 min. or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
3. DRAIN pasta. Add to skillet along with tomatoes and basil; mix lightly.

Serves: Makes 4 servings, 1 cup (250 mL) each.
Prep: 20 min.
Total: 20 min.
Serving Suggestion:
Serve with a fresh spinach salad tossed with your favourite Kraft Calorie-Wise Dressing.

Prepare as directed, using any other pasta.

Nutrition Information Per Serving (1 cup (250 mL)):
180 calories, 8g total fat, 3.0 g saturated fat, 15mg cholesterol, 220mg sodium, 22g carbohydrate, 2g dietary fibre, 2g sugars, 6g protein, 8%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 8%DV iron. 

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"Delectable home-made egg noodles are a simple matter of flour, salt, eggs, milk and butter kneaded into a dough, rolled out and cut into shapes. Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky. This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."

SERVINGS 6 to 8 servings

* 2 1/2 cups all-purpose flour
* 1 pinch salt
* 2 eggs, beaten
* 1/2 cup milk
* 1 tablespoon butter

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Drying Tip: hang noodles on a thick plastic clothing hanger to allow them to air dry completely. See picture above of Egg Noodles Hanging out to dry.
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" A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!"

SERVINGS 8 servings

* 1 (16 ounce) package uncooked farfalle pasta
* 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
* 1/2 cup olive oil, divided
* 4 cloves garlic, diced
* 1/2 onion, diced
* 2 small zucchini, chopped
* 2 small yellow squash, chopped
* 6 roma (plum) tomatoes, chopped
* 1 green bell pepper, chopped
* 20 leaves fresh basil
* 2 teaspoons chicken bouillon granules
* 1/2 teaspoon red pepper flakes
* 1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
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"Filling and satisfying lasagna with sausage, ground beef and three types of cheese. It takes a little work, but it is worth it."

COOK TIME 2 Hrs 30 Min
READY IN 3 Hrs 15 Min
SERVINGS 12 servings

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wine Tip: Try with an Italian red like Barbera or Chianti Classico.
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"Use the olive oil from a jar of sun-dried tomatoes to saute chicken, garlic, basil and oregano. Cook the fragrant mixture briefly with the tomatoes, then serve it up with hot pasta and a grating of Parmesan cheese. This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave revues! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread."

SERVINGS 8 servings

* 16 ounces rotini pasta
* 4 skinless, boneless chicken breast halves, cut into bite size pieces
* 4 tablespoons olive oil
* 3 cloves garlic, minced
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons garlic powder
* 1 1/4 teaspoons dried basil
* 1 1/4 teaspoons dried oregano
* 1 cup chopped sun-dried tomatoes
* 1/4 cup grated Parmesan cheese

1. Cook and drain pasta as directed.
2. While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
3. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.
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What's for dinner? We'll give you twenty guesses.

The Ingredients
Don't like repeated trips to the grocery store? 
Stock up on these 20 ingredients, and you can make 20 delicious dinners.

1. Tahini
2. Lemons
3. Limes
4. Canned garbanzo beans
5. Canned black beans
6. Fresh ginger root
7. Tomatoes
8. Tomato puree
9. Celery
10. Raw jalapeno peppers
11. Spinach
12. Onions (white, red, green)
13. Garlic
14. Bell peppers (green, red, yellow)
15. Tofu
16. Lentils
17. White rice
18. Eggs
19. Parmesan
20. Cheddar cheese

By: Carl Hanson

The Recipes 
We've done the leg work for you, finding 20 delicious and distinct vegetarian meals--everything from lentil stew to tofu burgers. Click Below For recipes & scroll down:
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"They'll never know it's vegetarian!"

READY IN 1 Hr 10 Min

* 1 (12 ounce) package frozen burger-style crumbles
* 2 (15 ounce) cans black beans, rinsed and drained
* 2 (15 ounce) cans dark red kidney beans
* 1 (15 ounce) can light red kidney beans
* 1 (29 ounce) can diced tomatoes
* 1 (12 fluid ounce) can tomato juice
* 5 onions, chopped
* 3 tablespoons chili powder
* 1 1/2 tablespoons ground cumin
* 1 tablespoon garlic powder
* 2 bay leaves
* salt and pepper to taste
* add to recipe box Add to Recipe Box

1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
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* 4 small sweet potatoes (1-3/4 lb./800 g), washed
* 1/4 cup PHILADELPHIA Light Cream Cheese Spread
* 1 Tbsp. chopped fresh chives

1. PIERCE potatoes. Microwave on HIGH 5 to 7 min. or until tender, turning over after 3 min.
2. CUT potatoes in half; top with cream cheese spread.
3. SPRINKLE with chives & pre-cooked bacon.

Serves: Makes 4 servings, one potato (200 g) each.
Prep: 5 min.
Total: 12 min.
Use Your Oven:
For crisper skins, bake potatoes at 375ºF for 30 min. or until tender instead of microwaving.

Serving Suggestion:
Serve with a mixed green salad tossed with your favourite Kraft Dressing.

Nutrition Information Per Serving (1 potato (200 g)):
210 calories, 2.5g total fat, 1.5g saturated fat, 10mg cholesterol, 140mg sodium, 42g carbohydrate, 7g dietary fibre, 14g sugars, 5g protein, 380%DV vitamin A, 70%DV vitamin C, 8%DV calcium, 10%DV iron. 

-from: http://www.cookingwithphilly.ca/
-pre-cooked bacon addition By Archangel

* 1-1/2 lb. (675 g) new potatoes (about 6), peeled, cut into chunks
* 1/3 cup PHILADELPHIA Light Chive and Onion Cream Cheese Spread

1. COOK potatoes in boiling water in large saucepan 20 min. or until tender.
2. DRAIN potatoes well; return to saucepan. Add cream cheese spread; mash with potato masher until light and fluffy.

Serves: Makes 6 servings, 1/2 cup (125 mL) each.
Prep: 10 min.
Total: 30 min.
How to Make Potatoes Fluffier:
Use electric mixer to mash potatoes and gradually add 1/4 cup milk to the mashed potatoes, beating constantly until well blended.

Nutrition Bonus:
This fluffy potato recipe can be part of a healthy eating plan.

Nutrition Information Per Serving (1/2 cup (125 mL)):
110 calories, 3.5g total fat, 2.0 g saturated fat, 10mg cholesterol, 70mg sodium, 19g carbohydrate, 1g dietary fibre, 2g sugars, 2g protein, 4%DV vitamin A, 10%DV vitamin C, 2%DV calcium, 2%DV iron. 
Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meats (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta, noodles, cavatelli, lentils, or shredded chicken.

25 min 5 min prep

1/2 lb lean ground beef
1 egg, slightly beaten
2 tbsp breadcrumbs
1 tbsp parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
1 tbsp garlic powder
1 tbsp Italian Seasoning
1 tbsp dried parsley
5 3/4 cups chicken broth
2 cups chopped escarole or spinach
2 cups lentils
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
salt and pepper to taste (maybe 1 tsp. salt, 1/4 tsp. pepper)

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in lentils, spinach, orzo, carrot, remaining spices & meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

Serves 4

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."
SERVINGS 6 servings

* 1 onion, chopped
* 1/4 cup olive oil
* 2 carrots, diced
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 8 cups water
* 1/2 cup spinach, rinsed and thinly sliced
* 2 tablespoons vinegar
* salt to taste
* ground black pepper to taste

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

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