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Recipes
Smarter Fettuccine Alfredo with Chicken
By carol gorman
Rich, creamy and very satisfying
- 300 g (1/3 of 900-g pkg.) fettuccine, uncooked
- 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
- 1-1/4 cups 25%-less-sodium chicken broth
- 4 tsp. flour
- 1/3 cup Philadelphia Light Cream Cheese Product
- 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 1/4 tsp. ground nutmeg
- 1/8 tsp. pepper
Easy Tomato Baked Chicken
By carol gorman
time 10 min total time 40 min makes 4 PREHEAT oven to 425ºF
- 1 small red onion, thinly sliced 4 small boneless skinless chicken breasts (1 lb./500 g) 1 can (19 fl oz/540 mL) diced tomatoes, drained 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing 1/4 ts
Lemon Dream Squares
By carol gorman
1MIX graham crumbs and butter; press onto bottom of plastic wrap-lined 8-inch square pan
- 1 cup Honey Maid Graham Crumbs 1/4 cup butter, melted 2 cups frozen vanilla yogurt, softened 1 pkg. (85 g) Jell-O Lemon Jelly Powder 1-3/4 cups thawed Cool Whip Whipped Topping 2-1/4 cups mixed fresh
Baked Chicken and Cheese Enchiladas
By carol gorman
Heat oven 325°F. Mix cream cheese and sour cream in mixing bowl
- 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
- 1/4 cup light sour cream
- 2 cups salsa, divided
- 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided
- 2-1/2 cups shredded cooked chicken
- 1 cup frozen corn, thawed
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 10 small whole wheat tortillas
Mini Lemon Cheesecake Tarts Recipe
By carol gorman
In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended
- 8 ounces cream cheese, softened, divided
- 1/2 cup plus 2 teaspoons butter, softened, divided
- 1/4 teaspoon grated lemon peel
- 1 cup all-purpose flour
- 1/2 cup plus 1/3 cup sugar, divided
- 1 teaspoon plus 2 tablespoons lemon juice, divided
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 4 teaspoons cornstarch
- 1/3 cup water
- 2 drops yellow food coloring
- Fresh raspberries
Chicken Lasagna
By carol gorman
In a saucepan, saute onion and green pepper in butter until tender
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 3 tablespoons butter, melted
- 6 ounces fresh mushrooms, sliced
- 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
- 1/3 cup fat-free milk
- 1 jar (2 ounces) diced pimientos, drained
- 1/2 teaspoon dried basil
- 2-1/2 cups cubed cooked chicken
- 8 ounces reduced-fat process American cheese, cubed
- 1-1/2 cups (12 ounces) fat-free cottage cheese
- 1/2 cup grated Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
- 2 teaspoons minced fresh parsley
Easy Chicken Skewers with Peanut Sauce
By carol gorman
These skewers couldn't be more fun or foolproof
- 1/4 cup KRAFT Catalina Dressing
- 3 Tbsp. Kraft Smooth Peanut Butter
- 1 Tbsp. soy sauce
- 1 lb. (450 g) boneless skinless chicken breasts, cut lengthwise into strips
- 2 Tbsp. peanuts, chopped
- 1 green onion, chopped
Penne with Chicken and Asparagus
By carol gorman
"A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken
- 1 1 ounce) package 1 (16 ounce) package dried penne pasta
- 5 5 5 tablespoons olive oil, divided
- 2 2 2 skinless, boneless chicken breast halves - cut into cubes
- to and pepper to taste
- to powder to taste
- 1/2 1/2 1/2 cup low-sodium chicken broth
- 1 1 1-inch bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 1 1 clove garlic, thinly sliced
- 1/4 1/4 1/4 cup Parmesan cheese
Cheesy Potato Soup
By carol gorman
Preheat the oven to 425 degrees F
- 1 pound frozen Tater Tots
- 3 cups shredded sharp cheddar cheese (about 12 ounces)
- 2 tablespoons unsalted butter
- 1 onion, diced (about 1 1/2 cups)
- Kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 4 Yukon Gold potatoes, peeled and diced (about 1 1/2 pounds)
- 4 cups low-sodium chicken broth
- 2 slices thick-cut bacon, diced
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Mushroom-Parmesan Chicken Bundles
By carol gorman
Heat oven to 375°F. Place chicken, smooth-sides down, on work surface
- 6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
- 1/3 cup Miracle Whip Dressing
- 1/3 cup Kraft 100% Parmesan Grated Cheese
- 1 cup (1/2 of 398-mL can) mushrooms, well drained, coarsely chopped
- 1 green onion, chopped
- 1 egg
- 1 pouch Shake'N Bake Original Coating Mix
- 1 Tbsp. chopped fresh parsley
- 1/4 tsp. black pepper