Loaded "Baked Potato" Soup

Prep Time: 15 min     Total Time: 30 min     Makes: 4 servings, about 1 cup each

What You Need!

1 lb. baking potatoes (about 2), cubed

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 cup milk

3 slices OSCAR MAYER Bacon, cooked, crumbled and divided

1 cup KRAFT Shredded Cheddar Cheese, divided

1 green onion sliced, divided

1/4 cup BREAKSTONES or KNUDSEN Sour Cream

Make It!

MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.

RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

SERVE topped with reserved bacon, cheese, onions and sour cream.

Kraft Kitchens Tips

Serving Suggestion

Serve this hearty soup with a bagged green salad tossed with your favorite KRAFT Dressing and a whole wheat roll.

Variation

Peel potatoes before cubing.

Thanks to Kraft for sharing the best ideal to us.

The above recipe is from http://www.kraftfoods.com

Italian-Style-Asparagus

Prep Time: 12 min     Total Time: 1 hr 12 min     Makes: 6 servings

What You Need!

1-1/2 lb. fresh asparagus spears, trimmed

1 Tbsp.  water

1-1/2 cups cherry tomatoes, halved

1/2 cup  KRAFT Light Balsamic Vinaigrette Dressing

3/4 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It!

MICROWAVE asparagus and water in 10x6-inch microwaveable dish or shallow casserole on HIGH 4 to 5 min. or until asparagus is crisp-tender; drain.

ADD tomatoes and dressing; toss to coat. Add cheese; mix lightly.

LET stand 30 min. or up to 1 hour before serving.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Make Ahead

If preparing more than 1 hour in advance, store in refrigerator until ready to serve.

Trimming Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.

Thanks to Kraft for sharing the best ideal to us.

The above recipe is from http://www.kraftfoods.com