1 boneless pork roast (3 lb.)
3/4 cup Dressing, divided
2 lb. baking potatoes (about 4), cut into 2-inch chunks
4 beets (1 lb.), cut into 2-inch chunks
4 onions (1 lb.), cut into 2-inch chunks
4 carrots (1 lb.), cut into 2-inch chunks
HEAT oven to 350°F.
PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.
BAKE 1-1/2 hours or until meat is done (160°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.
Sunday, November 7, 2010
IRISH COFFEE
Ingredients
• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg
Directions
1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg
Directions
1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
Apple-Walnut-Spinach Salad
6 cups baby spinach leaves
1 apple, thinly sliced
1/2 cup Crumbled Feta Cheese
1/4 cup slivered red onions
1/4 cup chopped PLANTERS Walnuts, toasted
1/4 cup Caesar Dressing
COMBINE ingredients.
SERVE immediately.
1 apple, thinly sliced
1/2 cup Crumbled Feta Cheese
1/4 cup slivered red onions
1/4 cup chopped PLANTERS Walnuts, toasted
1/4 cup Caesar Dressing
COMBINE ingredients.
SERVE immediately.
Honeydew with Honey Lime
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Grilled Sea Bass with Cantaloupe-Lime Salsa
Preparation time: 15 min Servings: 4
Cooking time: 10 min
Ingredients:
2 cups cantaloupe, chopped
1-1/2 lb sea bass fillets, or grouper fillets
3 tbsp lime juice
1 tsp lime zest
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1 tbsp olive oil
Cooking Directions:
Prepare grill or turn on broiler. Combine all ingredients, except fish and oil, in a non-reactive bowl. Season with salt and pepper to taste. Set aside in refrigerator until ready to serve. Lightly brush fish fillets with oil. Season with salt and pepper to taste. Grill fish 3-4 minutes per side or until fish flakes easily. Serve fish with salsa.
Cooking time: 10 min
Ingredients:
2 cups cantaloupe, chopped
1-1/2 lb sea bass fillets, or grouper fillets
3 tbsp lime juice
1 tsp lime zest
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1 tbsp olive oil
Cooking Directions:
Prepare grill or turn on broiler. Combine all ingredients, except fish and oil, in a non-reactive bowl. Season with salt and pepper to taste. Set aside in refrigerator until ready to serve. Lightly brush fish fillets with oil. Season with salt and pepper to taste. Grill fish 3-4 minutes per side or until fish flakes easily. Serve fish with salsa.
Chicken Cantaloupe Salad
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
2 boneless, skinless chicken breasts
1/2 lemon, juiced
2-2/3 tbsp sour cream
1/4 cup mayonnaise
1 red apple, cored and diced
7 oz grapes
1 cantaloupe, peeled and cut into bite-sized pieces
2 tsp slivered almonds, or pecans, toasted
2 celery stalks, thinly sliced
Cooking Directions:
Place chicken breasts in a pan and cover with water. Simmer on low heat for 8 minutes, or until chicken is cooked. Remove from heat and allow to cool. Slice and set aside. Combine mayonnaise and sour cream. Add apple, lemon juice, celery, grapes and cantaloupe. Mix thoroughly. Add chicken slices and toss. Top with almonds or pecans.
Cooking time: 10 min
Ingredients:
2 boneless, skinless chicken breasts
1/2 lemon, juiced
2-2/3 tbsp sour cream
1/4 cup mayonnaise
1 red apple, cored and diced
7 oz grapes
1 cantaloupe, peeled and cut into bite-sized pieces
2 tsp slivered almonds, or pecans, toasted
2 celery stalks, thinly sliced
Cooking Directions:
Place chicken breasts in a pan and cover with water. Simmer on low heat for 8 minutes, or until chicken is cooked. Remove from heat and allow to cool. Slice and set aside. Combine mayonnaise and sour cream. Add apple, lemon juice, celery, grapes and cantaloupe. Mix thoroughly. Add chicken slices and toss. Top with almonds or pecans.
Sweet and Sour Watermelon Chicken
Preparation time: 15 min Servings: 8
Cooking time: 10 min
Ingredients:
2 tbsp toasted sesame seeds
2 cups seedless watermelon, cut into chunks
1 onion, sliced into thin strips
2 red bell peppers, seeded and cut into small pieces
2 cups sweet and sour sauce
3 tbsp vegetable oil
2 lb chicken tenders, hot baked or fried breaded
Cooking Directions:
Keep the chicken tenders warm in a single layer on a baking sheet in a 275°F oven. Sauté the onions and peppers in the oil in a large sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.
Cooking time: 10 min
Ingredients:
2 tbsp toasted sesame seeds
2 cups seedless watermelon, cut into chunks
1 onion, sliced into thin strips
2 red bell peppers, seeded and cut into small pieces
2 cups sweet and sour sauce
3 tbsp vegetable oil
2 lb chicken tenders, hot baked or fried breaded
Cooking Directions:
Keep the chicken tenders warm in a single layer on a baking sheet in a 275°F oven. Sauté the onions and peppers in the oil in a large sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.
Chicken cha cha
Ingredients
2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Eggplant Rollatini
6 servings
2 Eggplants, trimmed, peeled
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) spaghetti sauce
HEAT oven to 350ºF.
CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
2 Eggplants, trimmed, peeled
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) spaghetti sauce
HEAT oven to 350ºF.
CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
GRIL CHIKEN SANDVICH
4 Boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
1/2 cup sliced onions
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
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