WW Recipes - kraft magazine?
06-10-2006, 05:20 PM
anyone have the lastest copy? there are some really good summer recipes in there for summer esp if your on core b/c they have fab recipes for potato salad and macaroni salad both to which are core if you use wheat pasta and ff dressings.
heres how to get it:http://www.kraftfoods.com/promo/ffmag/ffmag_offer_signup_landing.aspx?m=/profile/profile_log_in_start&promo_id=2913&task=FFMag&s=profile&redirect=/kf/FoodandFamily/foodandfamily.html&appswitch=a&rmain=a
06-10-2006, 05:27 PM
macaroni salad: (core)
1 cup wheat elbow macaroni, uncooked
1/2 cup ff MIRACLE WHIP Dressing
1/4 cup ff Dressing
1 cup ff cheese
3/4 cup matchstick-cut carrots (julienne)
1/2 cup frozen peas
1/2 cup chopped red pepper (1/2 of a medium red pepper)
COOK macaroni as directed on package; drain. Rinse with cold water; drain again.
MIX dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours before serving.
06-10-2006, 05:30 PM
1-1/2 lb. sweet potatoes, peeled, cubed (about 5 cups)
1/3 cup KRAFT Zesty Italian Dressing, divided
3 Tbsp. KRAFT Mayo Real Mayonnaise
3/4 cup chopped celery
1/2 cup PLANTERS Walnut Pieces, toasted
1/4 cup chopped red onions
PREHEAT oven to 400°F. Toss potatoes with 3 Tbsp. of the dressing; spread into shallow foil-lined baking pan.
BAKE 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
MIX mayo and remaining dressing in large bowl. Add potatoes, celery, walnuts and onions; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
KRAFT KITCHENS TIPS
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this salad is about 1/2 cup.
Substitute green onions for the red onions.
Nutrition (per serving)
Total fat 15g
Saturated fat 2g
Dietary fiber 4g
06-10-2006, 05:32 PM
1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/3 cup MIRACLE WHIP Light Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
1/2 cup sliced green onions
COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours.
Total fat 4.5g
Saturated fat 1g
Dietary fiber 2g
06-10-2006, 07:14 PM
I love the Kraft magazines! You can almost always modify their recipes to make it WW friendly!
06-10-2006, 08:15 PM
yeah i know!:) i also just realized that the recipes are on their site which i didnt know til i searched for the salad recipes to post on the core board b/c both are easily made core w ff dressing and brown pasta:) i will prob make both during our 3 week 'family time' bc i know theres parties involved
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