~ New Recipes ~

In my last post I said I like to cook. So I've already tried three of the recipes from the Kraft Kitchen magazine, and they were a big hit. They're easy and yummy....try them out. Click the title to take you to the Kraft site that has the pictures.....trying more new ones this week...will let you know.


Layered Enchilada Bake

Prep: 15 min
Ready In: 1 hr 35 min
Serves: 8

1 lb. (500 g) lean ground beef

1 large onion, chopped

2 cups chunky salsa

1 can (19 fl oz/540 mL) black beans, drained, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. chili powder

6 flour tortillas (9 inch)

1/2 cup sour cream

1 cup KRAFT Tex Mex Shredded Cheese


PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.



Speedy Chicken Stir-Fry


Prep: 10 min
Ready In: 25 min
Serves: 4

300 g (1/3 of 900-g pkg.) angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. (500 g) boneless skinless chicken breasts, cut into thin strips

1/4 cup KRAFT SIGNATURE Asian Sesame Dressing

2 Tbsp. soy sauce

1/2 tsp. each: ground ginger, garlic powder, crushed red pepper

1/3 cup chopped dry-roasted peanuts


COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.



Layered Pumpkin Loaf

Prep: 20 min
Ready In: 1 hr 25 min
Serves: 16

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly packed brown sugar

4 egg whites, divided (I used whole eggs...it worked fine.)

1/2 cup skim milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. MAGIC Baking Powder

2 tsp. pumpkin pie spice (if you don't have this use equal parts of Cinnamon, Nutmeg and Ginger)

1/4 tsp. salt

1 pkg. (250 g) PHILADELPHIA Light Brick Cream Cheese Spread, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese spread, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in centre comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.