Cheesy Potato Cups

Prep : 1 hour 15 minutes ... Total : 1 hour 45 minutes

Half a potato is a perfect kid-size serving

6 large backing potatoes (4 1/2 pounds)

1/3 cup butter

3 tablespoons milk

1 package ( 8 ounce) Kraft Chedder Cheese , cut into 1-inch cubes

2 tablespoons Oscar Mayer Real Bacon Bits ( you can make your on bacon bits)

12 broccoli flores , blanched , drained .

Preheat oven to 350* F. Pierce potatoes with folk . Bake 1 hour . Let stand 5 minutes . Cut potatoes in half crosswise ; scoop out centers , leaving 1/8-inch-thick shells .

Place potatoes in large bowl . Add butter and milk ; beat with electric mixer on medium speed until fluffy . (If potatoes are dry , beat in small amount of additional milk.) Spoon evenly into shells ; lightly press 1 cheese cube in center of each potato . Place potatoes in muffin pan.

Bake 30 minutes or until heated through . Sprinkle each with 1/2 teaspoon bacon bits . Top with broccoli .

Makes 12 serving .

Tip : To make ahead , prepare recipe as directed . After placing potatoes in muffin pan , cover and refriggerate . When ready to serve , bake uncovered , at 350*F for 10 to 45 minutes or until heated through ... continue as directed .

Strawberry Chicken Salad

Preparation time : 10 minutes .... Cook time : 0 mnutes

1 package Grilled & Ready* Fully Cooked Refrigerated chicken breasts , 6-ounces

1 cup diced cucumber , seeded , if desired

1 cup fresh strawberries , hulled and sliced

2 teaspoons chopped fresh mint (0ptional)

1/4 cup reduced-sodium chicken broth

1 tablespoon rice vinegar , regular or seasoned

1 teaspoon honey mustard

1 pinch salt

1 pinch ground black pepper

4 cups baby spinac h leaves

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1) In large bowl , combine Grilled & Ready chicken , cucumber , strawberry and mint . Set aside .

2) In a small bowl , whisk together broth , vinegar and honey mustard . Season to taste with salt and ground black pepper . Add broth mixture to chicken mixture , toss and combine .

3) Arrange spinach leaves on a platter or individual plates and top with chicken mixture .

Serves 4

Heart heathy...

Grilled Chicken with Watermelon Salsa

Preparation time : 7 minutes .... Cook time 10 minutes

4 Grilled & Ready* Fully Cooked Frozen Chicken Breast Fillets , Thawed

4 tablespoons hoisin sauce

2 cups watermelon , chopped

1/2 chopped red onion , finely chopped

3 tablespoons fresh mint , chopped

1/4 cup reduced-fat feta cheese , crumbled

1 tablespoon seasoned rice vinegar

1 Tablespoon olive oil

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1) Coat each chicken breast with hoisin sauce and place in micowave-safe dish . Follow micowave directions on Grilled and Ready product packaging to heat .

2) In small bowl , mix together watermelon , red onion , mint , feta , seasoned rice vinegar and olive oil . Place salsa on top of chicken breast and serve .

Serves 4 .... heart healthy

Tip : You can use uncooked chicken breast and grilled outside for a family outing .

Bell Pepper Nachos

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1 medium green bellpepper
1 medium yellow or red bellpepper
2 Italian plum tomatoes , seeded and chopped
1/3 cup finely chopped green onion
1 teaspoon chili powder
1/2 teaspoon grown cumin
1 1/2 cups cooked white rice
1/3 cup (2 0unces) shredded reduced-fat Monterey Jack Cheese
1/4 cup chooped fresh cilantro
2 teaspoons jalapeno pepper sauce or 1/4 teaspoon hot pepper sauce
1/2 cup (2 0unces) shredded reduced-fat sharp Chedder cheese .

1) Spray large nonstick baking sheets with nonstick cooking spray ; set aside .
2) Cut bellpeppers into 2X1 1/2 strips ; cut strips into bite size triangles ( each bellpepper strip should yield 2 or 3 triangles).
3) Spray large nonstick skillet with nonstick cooking spray . Add tomatoes , onion , chili powder and cumin . Cook over medium heat 3 minutes or until onion is tender , stirring occasionally . Remove from heat . Stir in rice , Monterey Jack cheese , cilantro and pepper sauce .
4) Top each pepper triangle with approximately 2 tablespoons rice mixture ; sprinkle with Chedder cheese . Place on prepared baking sheets ; cover with plastic wrap . Refrigerate up to 8 hours before serving .
5) When ready to serve , preheat broiler . Remove plastic wrap . Broil Nachos , 6 to 8 inches from heat , 3 to 4 minutes ( or bake at 400*F 8 to 10 minutes) or until cheese is bubbly and rice is heated through . Transfer to serving tray ; garnish as desired .
Makes 8 serving
Hint : Nachos can be made a day ahead .

Grilled Oriental Shrimp Kabobs

5 tablespoons soy sauce or reduced-sodium soy sauce

1 tablespoon regular or seasoned rice vinegar

1 tablespoon dark sesame oil

2 cloves garlic , minced

1/4 teaspoon red pepper flakes

1 pound uncooked large shrimp , peeled and deveined

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1) For marinade , combine soy sauce , vinegar , oil , garlic and pepper flakes in small bowl ; mix well .

2) Combine marinade and shrimp in resealable plastic food storage bag . Seal bag securely . Refrigerate at least 30 minutes or up to 2 hours , turning bag once .

3) Spray barbeque grill with nonstick cooking spray . prepare barbeque grill for direct coooking .

4) Drain shrimp , reserving marinade . Thread shrimp onto 12-inch-long skewers . Place skewers on prepared grill ; brush with half of reserved marinade .

5) Grill skewers , on covered grill over medium heat for 5 minutes . Turn skewers over ; brush with remaining half of marinade . Grill 3 to 5 minutes or until shrimp are opaque .

Makes 4 serving

Serving Suggestions; Serve with rice and fresh pineapple spears .

Heart healthy

Georgia Peach Poundcake..Easy..Yummy

Ingredients

• 1 cup butter or margarine, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh peaches, pitted and chopped
• Also works with dried cherries and bluberries or combinations 
• Chopped walnuts are a nice optional addition

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
4.  Treat your family to a great dessert....They will think you're a genius....Take a bow.

Mouth Watering Key-Lime Pie...It's So Simple

This is a perfect  pie for someone with very little time or for a beginner cook to impress guests or family. And it is a great summer dessert.

Ingredients

9-inch graham cracker pie crust (Deep-dish if you can find it or 10-inch pie crust)

Four eggs (you will just use the yolks)

2 (14-ounce) cans condensed milk

1 cup of key lime juice (you could probably use regular lime juice, but the key lime is what made the flavor for me! We found ours at the local Harry's Farmers Market)

Sour cream

Powdered sugar

One lime for zesting (optional)

Directions
Pre-heat the oven to 325 degrees F. Combine the condensed milk, key lime juice and egg yolks. Whisk until well blended and place the filling in the pie shell.

Once chilled, combine about a cup of sour cream to three+ tablespoons powdered sugar (do it to your taste) and use to dollop on the top. Some people spread the topping over the whole thing before serving, but I like to give people the option, though I personally love the sour cream/powdered sugar mixture. Cuts the tartness of the pie. Then freshly zest lime over the top of the sour cream as a garnish and serve chilled.
Mmmmmmm Good. Take a bow.