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Make foods that are delicious and good for you with these smart cooking methods!
We all love fried chicken, but nobody loves the fat and calories that go with it. Baking or "unfrying" starts with removing the skin. If you're worried about sacrificing taste, don't be — marinating the chicken in Kraft Light Done Right! Ranch Reduced Fat Dressing infuses it with flavor, while Shake 'N Bake gives you that great crunchy texture
Sautéing in Light Dressing
This is a quick way to cook vegetables so they retain their flavor, crunchy texture and nutrients. Light dressing also contains less fat than oil or butter, and allows you to change up the flavor with each different variety.
Foil Packet Cooking
This simple steaming method guarantees a moist and flavorful all-in-one meal. To enclose food in packet, bring up foil sides. Double fold top and both ends to seal, leaving room for heat circulation.
Pan-roasting
Looking for a great way to cook lean cuts of meat indoors? Pan-roasting is the answer. Marinating the meat in light dressing beforehand keeps it moist and delicious, while roasting it in the oven afterward with quick-cooked vegetables brings out all the different flavors.
This Month's Feature
No Cream Creamy Broccoli Soup
Prep Time: 15 min
Total Time: 35 min
Makes 8—1 cup servings
2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery stalks, chopped
3 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4-1/2 cups)
1/2 cup MINUTE Premium White Rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
DIRECTIONS:
COOK and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
ADD soup, in batches, to blender or food processor container; cover. Blend until pureed.
RETURN soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Stuffed French Toast
Geoffrey Zakarian of Town and Country Restaurants
INGREDIENTS
• 12-inch Teflon Pan
• 4-6 Slices of 1/2 inch Thick Brioche or White Bread
• 2 Ounces of Clarified or Melted butter
• Egg Batter (consisting of 4 extra large eggs, 1 cup milk, 1 tbsp sugar, 1 tsp ground cinnamon, beaten together)
• 3 Tbsp. blueberry jam
• 2 Tbsp hazelnut butter
• Warm Maple Syrup
DIRECTIONS
Preheat oven to 400 degrees.
Spread one side of bread with jam. Place another slice on top. Place entire sandwich in shallow bowl with egg batter, let sit for a few seconds and then quickly turn over. Let sit on other side for 30 seconds. Place pan over medium heat and add clarified butter. Carefully lift sandwich from batter and let excess drip off into bowl. Place in pan undisturbed and sauté on medium heat for 2-3 minutes. Flip with spatula to other side, place 1 tbsp of hazelnut butter directly on top of sandwich and put in oven immediately for 5 minutes or until golden brown. Remove from oven. Lift sandwich onto warm platter, drizzle with warm maple syrup and dust with powdered sugar. Serve immediately. Repeat process for each “sandwich.”
Spiced Hot Chocolate
Geoffrey Zakarian of Town and Country Restaurants
Serves 4 people
INGREDIENTS
• 2 Qt. Sauce Pan
• 3 Cups Milk
• 1 Cup Cream
• 1 Vanilla Bean - split and scraped
• 8 ounces bittersweet chocolate (Ghirardelli recommended) - chopped into 1/2 inch pieces
• 2 Cinnamon Sticks
DIRECTIONS
Add milk, cream and cinnamon sticks into sauce pan. Add vanilla beans and scraped pod. Give it a quick stir. Bring the mixture up to a boil over medium heat. Stop the heat. Add chocolate into sauce pan. Stir until chocolate is completely melted. Pass through a sieve into a container. Pour immediately into a mug and top with a large marshmallow.
Can be stored in refrigerator in an airtight container for 6 days. Reheat at will.
Carrot Cake
"A moist, dense and delicious cake." Original recipe yield: 1 - 9x13 inch cake.
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3 cups grated carrots
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2 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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4 eggs
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1 1/2 cups vegetable oil
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1 1/4 teaspoons vanilla extract
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1 (8 ounce) can crushed pineapple with juice
FROSTING
3 1/2 cups confectioners' sugar
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1 (8 ounce) package cream cheese
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1/2 cup butter, softened
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1 1/4 teaspoons vanilla extract
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1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Mexican Casserole
1 stick Margarine
1 medium chopped onion
1 bottle taco sauce
2 cans cream of chicken soup
1 cooked chicken, bones removed
1 large bag doritos chips
1 cup shredded cheddar cheese
Saute onions in margarine and add taco sauce and soup. Simmer for 5 minutes. In 9x13 dish, layer crushed doritos, deboned chicken and sauce. Top with shredded cheddar cheese. Bake at 350 degrees F for 30 minutes
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