Since holidays and eating seem to go hand-in-hand, we here at QualityOne Commercial Cleaning, Inc. have decided to share some of our favorite holiday recipes. Happy Holidays!
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Twice-Baked Sweet Potatoes (a Kraft Healthy-Living Recipe)
Found at: http://www.kraftrecipes.com/recipes/twice-baked-sweet-potatoes-111250.aspx
Photo by Kraft
Prep Time: 10 min
Total Time: 53 min
Total Servings: 4
Ingredients
• 2 large sweet potatoes (1 ½ lb.)
• 2 oz. (1/4 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 tablespoons fat-free milk
• 1 tablespoon brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup chopped PLANTERS Pecans
Directions
Step 1:
1. Heat oven to 425 degrees.
2. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15 x 10 x 1-inch pan.
3. Bake 30 to 35 minutes or until tender.
Step 2:
4. Scoop out centers of potatoes into a bowl, leaving 1/4 –inch thick shells. Add Neufchatel, milk, sugar and cinnamon to potato flesh; mash until well blended.
5. Fill shells with potato mixture; top with nuts.
6. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
Shortcut
Pierce whole sweet potatoes with a fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 minutes or until tender. Cut potatoes in half; scoop out centers and continue as directed.
Nutritional Information (Per serving)
Calories 210
Fat 8g
Saturated 2.5g
Cholesterol 10mg
Sodium 135mg
Carbohydrate 30g
Dietary Fiber 5g
Sugars 10g
Protein 4g
Vitamin A 370% DV
Calcium 6% DV
Iron 6% DV
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Sesame-Maple Roasted Tofu
Found at: http://www.eatingwell.com/receipes/sesame_maple_roasted_tofu.html
Photo by Ken Burris
Prep Time: 20 min
Total Time: 45 min
Servings: 4, about ¼ cup each
Ingredients
• 1, 14 ounce block extra-firm water-packed tofu, rinsed, patted dry, and cut into 1-inch cubes
• 1 medium red onion, sliced
• 2 teaspoons canola oil
• 2 teaspoons toasted sesame oil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon tahini (tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section of near other nut butters in large supermarkets.)
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons pure maple syrup
• 1 teaspoon cider vinegar
• 3 cups sugar snap peas, trimmed
• 1 tablespoon sesame seeds
Directions
1. Preheat oven to 450 degrees.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup, and vinegar in a small dish until combined. Remove the tofu from the oven, and snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame sees. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Nutritional Information (Per serving)
Calories 192
Fat 12g
Saturated 2 g
Mono 4 g
Cholesterol 0mg
Carbohydrates 12 g
Added Sugars 2g
Protein 11g
Fiber 3g
Sodium 300mg
Potassium 338 mg
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Asian Salmon with Brown Rice Pilaf
Found at: http://www.sharecare.com/static/realage-sharecare
Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD
Servings: 4
Brown Rice Ingredients
• 1 tablespoon olive oil
• ½ onion, chopped
• ½ red bell pepper, chopped
• 2 cups water
• 1 cup uncooked short-grain brown rice
• ¼ cup finely chopped parsley
• Salt and freshly ground black pepper (optional)
Salmon Ingredients
• 4 skinless salmon fillets (about 4 ounces each)
• 1 tablespoon olive oil
• 1 clove garlic, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 2 green onions, chopped
Directions
To prepare rice:
1. Heat oil in a medium saucepan.
2. Add onion and bell pepper; cook 3 minutes.
3. Add water and rice; bring to a boil.
4. Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed.
5. Fluff with fork; stir in parsley. Season with salt and pepper, if desired.
To prepare Salmon:
6. Place salmon in a pie plate or shallow dish.
7. Combine remaining salmon ingredients; mix well.
8. Pour marinade over salmon; let stand 15-20 minutes.
9. Heat a ridged grill pan over medium heat until hot.
10. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch.
11. Serve with brown rice.
Nutritional Information (Per Serving)
Calories 674
Total Fat 20.5g
Saturated Fat 3.4g
Cholesterol 0mg
Sodium 411mg
Total Carbohydrate 45.9g
Dietary Fiber 2.6 g
Sugars 4.9g
Protein 71g
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Cheesy Spinach and Artichoke Dip (a Kraft Healthy-Living Recipe)
Found at: http://www.kraftrecipes.com/recipes/cheesy-spinach-artichoke-dip-91439.aspx
Photo by Kraft
Prep Time: 10 min
Total Time: 30 min
Total Servings: 22, 2 Tbsp. each
Ingredients
• 1 can (14oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• ¾ cup KRAFT Grated Parmesan Cheese
• ¾ cup KRAFT Light Mayo Reduced Fat Mayonnaise
• ½ cup KRAFT 2% Milk Shredded Mozzarella Cheese
• ½ teaspoon garlic powder
Directions
7. Heat oven to 350 degrees.
8. Combine ingredients.
9. Spoon into 9-inch quiche dish or pie plate.
10. Bake 20 minutes or until heated through.
Special Extra
Substitute 1 env. (0.7 oz.) GOOD SEASONS Italian Salad Dressing Mix for the garlic powder.
Serving Suggestion
Serve with TRISCUIT Hint of Salt Crackers and assorted cut-up fresh vegetables.
Makeover Savings
This made-over version of the popular artichoke dip uses ¾ cup KRAFT Light Mayo…instead of regular KRAFT Real Mayo… and a blend of parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the traditional artichoke dip.
Nutritional Information (Per serving)
Calories 60
Fat 4g
Saturated 1.5g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 3g
Vitamin A 35% DV
Calcium 10% DV
Iron 2% DV
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Cheesy Potatoes
Found at: http://www.kraftrecipes.com/recipes/cheesy-potatoes-95131.aspx
Photo by Kraft
Prep Time: 10 min
Total Time: 1 hr
Total Servings: 12, ½ cup each
Ingredients
• 1 can (10 ¾ oz.) condensed cream of chicken soup
• 1 ½ cups BREAKSTONE’S or KNUDSEN Sour Cream
• 1 pkg. (32 oz.) frozen southern-style hash browns, thawed
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 20 Ritz Crackers, crushed (about 1 cup) (Note: I prefer to use crushed corn flakes instead of crackers for this recipe, so use whichever you prefer.)
• 2 Tablespoons butter, melted
Directions
1. Heat oven to 350 degrees.
2. Mix soup and sour cream in a large bowl.
3. Add potatoes and cheese; stir until well blended.
4. Spoon mixture into a 13×9 inch baking dish.
5. Combine cracker crumbs and butter; sprinkle over potato mixture.
6. Bake 50 minutes or until heated through.
Special Extra
Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.
Nutritional Information (Per serving)
Calories 260
Fat 17g
Saturated 9g
Cholesterol 45mg
Sodium 390mg
Carbohydrate 22g
Dietary Fiber 1g
Sugars 2g
Protein 7g
Vitamin A 10% DV
Calcium 20% DV
Iron 2% DV
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OREO Cookie Balls
Found at: http://www.kraftrecipes.com/recipes/oreo-cookie-balls-126799.aspx?tab=recipe
Photo by Kraft
Prep Time: 30 min
Total Time: 1 hr 40 min
Makes 48 balls
Ingredients
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 36 OREO Cookies, finely crushed (about 3 cups)
• 16 oz. BAKER’S Semi-Sweet Chocolate, melted
Directions
1. Mix cream cheese and cookie crumbs until blended.
2. Shape into 48 (1 inch) balls.
3. Freeze 10 min.
4. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
5. Refrigerate 1 hour or until firm.
Special Extra
Sprinkle cookie balls with additional cookie crumbs.
For Easier Dipping
Use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed-paper.
Nutritional Information (Per serving)
Calories 100
Fat 6g
Saturated 3.5g
Cholesterol 5mg
Sodium 60mg
Carbohydrate 12g
Dietary Fiber 1g
Sugars 8g
Protein 1g
Iron 4% DV
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Spiced Pumpkin Cheesecake
Found at: http://www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-62444.aspx
Photo by Kraft
Prep time: 15 min
Total time: 6 hr 45 min
Ingredients
• 38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)
• ¼ cup finely chopped Planters pecans
• ¼ cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 Tablespoon pumpkin pie spice
• 1 Teaspoon vanilla
• 4 eggs
Directions
1. Heat oven to 325 degrees.
2. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of a 9-inch springform pan.
3. Beat cream cheese and sugar in a large bowl with a mixer until blended.
4. Add pumpkin, spice and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each, just until blended.
6. Pour into crust.
7. Bake 1 hour 20 min to 1 hour 30 min or until center is almost set.
8. Loosen cake from rim of pan; cool before removing rim.
9. Refrigerate cheesecake 4 hours.
How to Use Fresh Pumpkin:
Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE’S OR KNUDSEN Sour Cream with the pumpkin. Pour filling into crust. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed.
Nutritional Information (Per serving)
Calories 370
Fat 26g
Saturated 14g
Cholesterol 130mg
Sodium 370mg
Carbohydrate 31g
Dietary Fiber 1g
Sugars 21g
Protein 6g
Vitamin A 100 % DV
Vitamin C 2 % DV
Calcium 8 % DV
Iron 8 % DV