29
Feb
Posted on 2008 under Main Dish |
This recipe is super easy to make. Try adding different vegetables for more variety. If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture; flute edges. Cut four slits in crust to allow steam to escape. This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.
1
lb.
boneless skinless chicken breasts, cut into 1-inch pieces
|
1/4
cup
KRAFT Light Zesty Italian Reduced Fat Dressing
|
4
oz.
(1/2 of 8-oz. pkg.)
PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
|
2
Tbsp.
flour
|
1/2
cup
fat-free reduced-sodium chicken broth
|
1
pkg.
(10 oz.)
frozen mixed vegetables, thawed
|
1
refrigerated
pie crust (1/2 of 15-oz. pkg.)
|
|
|
PREHEAT oven
to 375°F. Cook chicken in dressing in large skillet on medium heat 2
min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix
well. Add broth and vegetables; simmer 5 min.
|
POUR mixture
into deep dish 10-inch pie plate. Arrange pie crust over filling; flute
edges. Cut four slits in crust to allow steam to escape.
|
|
BAKE 30 min. or until crust is golden brown. |
28
Feb
Posted on 2008 under Main Dish |
This low-fat pasta dish is loaded with vitamin A from the carrots and is a good source of vitamin C and calcium, too! The recipe makes extra sauce, so try pouring it over the top instead of mixing it all together. Also, it’s not your typical creamy sweet alfredo sauce, so you may want to add a little sugar and garlic.
8 oz.
bow tie pasta, uncooked
1 pkg.
(8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
1/4 cup
KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup
chopped green onions
1/2 tsp.
Italian seasoning
|
PREPARE pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain.
|
MIX cream
cheese, milk, grated topping, onions and seasonings in large saucepan;
cook on low heat until cream cheese is melted and mixture is well
blended, stirring frequently.
|
|
ADD pasta and vegetables; toss lightly. |
27
Feb
Posted on 2008 under Uncategorized |
Think you have the very best Philadelphia
cream cheese recipe? Well, you might have some serious competition! The folks
in Beaver Dam, Wisconsin
have been hosting The Midwest
Cream Cheese Competition for the past three years to celebrate the state’s
dairy pride! Beaver Dam is the heart of Philadelphia Cream Cheese since it is
home to a huge manufacturing plant. On March 8th, the fourth annual
competition will commence. Last year, there were 24 contestants with 46 entries
competing in three categories: “Best New Cream Cheese Recipe,” “Greatest
Cream Cheese Dip Recipe” and “Ultimate Cheesecake.” Entries were
judged on both taste and appearance by a panel of cream cheese experts and
local officials. “Some Like It Hot Cream Cheese Soup” won best new recipe and
“Hot Fudge White Chocolate Cheesecake” won in the ultimate cheesecake category.
Many contestants said they start with a recipe from a magazine and tweak it to
make it their own. The event is sponsored by The Beaver Dam Chamber of Commerce
and Kraft. For $5 you can enter up to 3 recipes, with each recipe beyond 3
being an additional $5. This year, 1st place winners receive $250, 2nd
place $150, and third place $75. What’s your most magnificent cream cheese
recipe?
26
Feb
Posted on 2008 under Appetizers |
This is a very tasty, easy party dip. Try adding horseradish to kick up the flavor of the cocktail sauce. The spiciness is perfect with mellowness of the cream cheese. It’s sure to be a hit at a birthday party or your next gathering of friends.
1
pkg.
(8 oz.)
PHILADELPHIA Cream Cheese, softened
|
3/4
lb.
cooked
shrimp, chopped (2 cups)
|
3/4
cup
KRAFT Cocktail Sauce
|
1/4
cup
KRAFT Shredded Parmesan Cheese
|
2
green onions, sliced
|
|
|
|
|
SPREAD cream cheese onto bottom of 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.
|
|
SPRINKLE with Parmesan cheese and onions.
|
|
SERVE with WHEAT THINS Snack Crackers. |
25
Feb
Posted on 2008 under Lunch, Side Dish |
prepare as directed using Philly Neufchatel Cream Cheese.
3
cups
(8 oz.)
penne pasta, uncooked
|
4
oz.
(1/2 of 8-oz. pkg.)
PHILADELPHIA Cream Cheese, cut up
|
1
cup
milk
|
1/4
cup
KRAFT 100% Grated Parmesan Cheese
|
4
slices
OSCAR MAYER Bacon, crisply cooked, drained and crumbled
|
2
cups
baby
spinach leaves
|
1
cup
grape or
cherry tomatoes
|
1
tsp.
Italian seasoning
|
|
|
|
COOK pasta in large saucepan as directed on package.
|
MEANWHILE, cook
cream cheese, milk and Parmesan cheese in large skillet on medium-high
heat 3 min. or until cream cheese is melted and mixture is well
blended, stirring frequently. Add remaining ingredients; cook and stir
5 min. or until heated through.
|
|
DRAIN pasta; return to pan. Add sauce; toss to coat. |
22
Feb
Posted on 2008 under Appetizers |
When serving this dip at
a party, pour the prepared dip into a small slow cooker set on Low.
This will keep the dip warm and at the ideal consistency for several
hours. For best results, stir the dip occasionally to prevent hot spots.
1
pkg.
(10 oz.)
frozen chopped spinach, thawed, drained
|
1
lb.
(16 oz.)
VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
|
4
oz.
(1/2 of 8-oz. pkg.)
PHILADELPHIA Cream Cheese, cut up
|
1
can
(10 oz.)
RO*TEL Diced Tomatoes & Green Chilies, undrained
|
8
slices
OSCAR MAYER Bacon, crisply cooked, drained and crumbled
|
|
|
|
COMBINE ingredients in microwaveable bowl.
|
|
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. |
21
Feb
Posted on 2008 under Main Dish |
When salmon is done, it will appear opaque and flake easily with fork. Try substituting 2 tsp. of dill weed for the 2 Tbsp. chopped fresh dill. If you prefer a more robust sauce, use regular Philly cream cheese in place of the light.
1
Tbsp.
oil
|
4
salmon fillets (1 lb.)
|
1
cup
fat-free milk
|
1/2
cup
(1/2 of 8-oz. tub)
PHILADELPHIA Light Cream Cheese Spread
|
1/2
cup
chopped
cucumbers
|
2
Tbsp.
chopped
fresh dill
|
|
|
HEAT oil
in large skillet on medium-high heat. Add salmon; cook 5 min. on each
side or until salmon flakes easily with fork. Remove from skillet;
cover to keep warm.
|
ADD milk
and cream cheese spread to skillet; cook and stir until cream cheese
spread is melted and mixture is well blended. Stir in cucumbers and
dill.
|
|
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce. |
20
Feb
Posted on 2008 under Desserts |
I’ve recently developed a new LOVE for baking with cream cheese. I’ve been using the New 1/3 Less Fat Philly and replacing the butter or oil in the recipes with plain yogurt to make them lighter. If the recipe calls for 1/2 cup oil, use 3/4 cup plain non-fat yogurt. Try this Pumpkin Loaf replacing the canola oil with 1/2 cup plain yogurt or 1/3 cup apple sauce!
20
Feb
Posted on 2008 under Desserts |
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1
cup cold water
1 Tbsp. lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cans (8 oz. each) crushed pineapple, drained
1-1/2 cups JET-PUFFED BUNNY MALLOWS Marshmallows
1/2 cup chopped PLANTERS Walnuts
STIR boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
ADD pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
REFRIGERATE several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
19
Feb
Posted on 2008 under Appetizers |
Since these tasty appetizers are baked, they require less
hands on time so that you can spend more time with your guests. This
baked version saves 80 calories and 6.5 g of fat per serving compared
to traditional fried Crab Rangoon. To make Mini Crab Rangoons use
24 won ton wrappers. Gently place 1 won ton wrapper in each of 24
miniature muffin cups sprayed with cooking spray. Fill evenly with
crabmeat mixture and bake as directed.
1
can
(6 oz.) white
crabmeat, drained, flaked
|
4
oz.
(1/2 of 8-oz. pkg.)
PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
|
1/4
cup
thinly sliced
green onions
|
1/4
cup
KRAFT Mayo Light Mayonnaise
|
12
won ton wrappers
|
|
|
|
PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
|
SPRAY 12
medium muffin cups with cooking spray. Gently place 1 won ton wrapper
in each cup, allowing edges of wrappers to extend above sides of cups.
Fill evenly with crabmeat mixture.
|
BAKE 18
to 20 min. or until edges are golden brown and filling is heated
through. Serve warm. Garnish with chopped green onions, if desired. |
