Broccoli with Garlic Butter & Cashews

INGREDIENTS
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

DIRECTIONS
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Garlicky Baked Butternut Squash

This recipe is absolutely divine!  One day after I made it I was already on my way back to the store to get the ingredients again.

INGREDIENTS
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

DIRECTIONS
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Asparagus with Balsamic Butter Sauce

INGREDIENTS (Nutrition)
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Easy Creamy Baked Asparagus

Prep Time: 10 min       Total Time: 25 min         Makes: 4 servings.

Ingredients

1 lb. fresh asparagus spears, trimmed
1/4 cup KRAFT Peppercorn Ranch Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)

Instructions
PREHEAT oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain.
TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs.
BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through.

Nutritional Information

Calories 130 Total fat 9 g Saturated fat 2 g Cholesterol 5 mg Sodium 300 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 2 g Protein 3 g Vitamin A 10 %DV Vitamin C 2 %DV Calcium 8 %DV Iron 10 %DV

Italian Veggie Bake

Prep Time: 20 min      Total Time: 1 hr 20 min         Makes: 14 servings, 1/2 cup each

Ingredients

1/3 cup KRAFT Tuscan House Italian Dressing and Marinade
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

Instructions
HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Nutritional Information

Calories 50 Total fat 3 g Saturated fat 1 g Cholesterol 5 mg Sodium 150 mg Carbohydrate 6 g Dietary fiber 2 g Sugars 3 g Protein 2 g Vitamin A 10 %DV Vitamin C 25 %DV Calcium 4 %DV Iron 0 %DV

Zesty Roasted Vegetables

Prep Time: 15 min Total Time: 45 min Makes: 8 servings, 1/2 cup each

Ingredients
1/2 lb. whole button or crimini mushrooms
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup KRAFT Light Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided

Instructions
HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese

Nutritional Information

Calories 60 Total fat 2 g Saturated fat 1 g Cholesterol 5 mg Sodium 270 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 4 g Protein 4 g Vitamin A 90 %DV Vitamin C 35 %DV Calcium 8 %DV Iron 4 %DV

Slow-Cooked Green Beans, Tomatoes, & Bacon

Prep Time: 15 min Total Time: 1 hr 5 min Makes: 8 servings

Ingredients
2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup low-sodium chicken broth
1/4 tsp. pepper
4 medium plum tomatoes, chopped

Directions
COOK and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.
ADD beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.
STIR in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Nutritional Information:

Calories 60 Total fat 2.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 35 mg Carbohydrate 8 g Dietary fiber 3 g Sugars 4 g Protein 2 g Vitamin A 15 %DV Vitamin C 30 %DV Calcium 2 %DV Iron 4 %DV

Broccoli w/ Black Olives

Prep Time: 5 min Total Time: 10 min Makes: 6 servings

Ingredients
1 Tbsp. olive oil
2 cloves garlic, minced
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (2-1/2 oz.) sliced pitted ripe olives, drained
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Directions
HEAT oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 seconds or until tender.
ADD broccoli and olives; cook and stir 4 minutes or until thoroughly heated. Remove from heat. Stir in grated topping. Serve immediately.

Substitute

Substitute 1 lb. fresh broccoli florets for frozen broccoli. Cook in boiling water 2 minutes or until crisp-tender. Drain. Continue as directed.

Special Extra

Stir in 1/3 cup sun-dried tomatoes in olive oil, drained, chopped, with broccoli and olives.

Nutritional Information
Calories 80 Total fat 4.5 g Saturated fat 1.5 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 1 g Protein 4 g Vitamin A 35 %DV Vitamin C 35 %DV Calcium 10 %DV Iron 6 %DV

Italian Green Beans

Ingredients

1/2 cup water
1 pkg. (16 oz.) frozen whole green beans or frozen cut green beans
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 medium tomato, seeded, chopped (about 1/2 cup)
1/3 cup KRAFT FREE Italian Dressing

Directions
BRING water to boil in medium saucepan. Add beans; cover and cook 6 min. or until tender. Drain.

STIR in cheese, tomato and dressing. Serve warm.

Nutritional Information

Calories 60 Total fat 1.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 3 g Protein 4 g Vitamin A 15 %DV Vitamin C 20 %DV Calcium 15 %DV Iron 4 %DV

Garlic Cheese Biscuits

These are very good and came from my favorite cookbook, Dining on a Dime. I made them because I happened to have the ingredients on hand one day, and I was impressed with the way they turned out!

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder (I used a little more)
2 Tbsp. chives (I left these out because I didn't have any on hand)
3/4 c. cheddar cheese, finely grated (more or less to taste)
4 Tbsp. shortening
1 c. milk or sour milk

Mix flour, baking powder, salt, garlic powder, chives and Cheddar cheese in a bowl. Cut in shortening with a pastry blender or fork until it resembles cornmeal. Add milk, stirring just enough to combine ingredients. Do not over stir. Drop by tablespoonfulls onto an ungreased cookie sheet and bake 450 degrees for 15-20 minutes or until golden brown. Makes 10 biscuits.

Cindy Davis Green Beans

This green beans are named in honor of the pastor's wife in the church where I grew up. They have a sweet, buttery taste that I honesty cannot get enough of!

Melt & Whisk:
1 c. butter
1 tsp. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic

Pour on top of:
3 drained cans of green beans (we always use the big flat ones for this; they hold the sauce best)
3 slices bacon

Cover and marinate over night.
Bake at 350 for 30-45 mins.

This makes a BIG portion! For Jon & I, I will use one big can of green beans and divide hte sauce somehow (not sure how yet)

Un-fried French Fries

Stephanie recommended this recipe to me. They're super easy, and a really good, healthy alternative to fast food french fries.

1-1/2 lb. baking potatoes (about 3 medium)

1/4 cup KRAFT Light House Italian Reduced Fat Dressing

1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.

BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp. from Kraftfoods.com

Roasted Asparagus Tips

Roasted Asparagus Tips Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: To The Max

2 pounds asparagus, trimmed to 4 to 5-inch tips 1 shallot, finely chopped 3 tablespoons extra-virgin olive oil, eyeball it 1 teaspoon freshly chopped tarragon leaves Salt and pepper 1/4 lemon, juicedPile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

Sherry Cherry Tomatoes

Sherry Cherry Tomatoes Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: To The Max

2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 large cloves garlic, finely chopped 1 small onion, finely chopped 1 pint cherry tomatoes 2 tablespoons sherry vinegar or dry sherry wine 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes SaltPreheat oven to 375 degrees F. Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Sweet Potato Hash

Sweet Potato Hash (Robin Miller)

2 sweet potatoes, peeled and diced
1/2 cup diced yellow onion
1 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and ground black pepperPlace potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper.

Referral: Renee of Renee's Ramblings.