What a Great Tip.

Need an extra bit of elbow grease to get the lid off a jar? Just place a thick rubber band around the lid; the extra traction will make opening that sticky jar of molasses a breeze.
Have a great kitchen tip? Share your helpful hints at Kraftfoods.com/greattip.

Winter Favorites

My Favorite Ingredient
CHILI POWDER
Buy: I love to use chili powder in dishes in the wintertime; its heat warms the soul on cold nights. I often use the spice in soups, stews and, of course, in chili.
Chili powder has a lovely rusty-red color. It's usually a mix of ground chiles, along with herbs and spices such as garlic, cumin, coriander, cloves and oregano.
Store: Cili powder will keep for one year in the cupborad and up to two years stored in the refrigerator.
Cook: When I make chili con carne, I add about one tablespoon of chili powder to four cups of liquid. You can add a bit more if you like a stronger flavor. Chili powder also complements chichen and beef dishes and is always great in Mexican dishes, too. I love it tossed with nacho chips and cheddar cheese.

January snow storm 

Chicken Tofu Stir Fry

Ingredients
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon grated fresh ginger
1 teaspoon dry mustard
1 teaspoon ground turmeric
8 ounces cooked chicken breast, cubed
8 ounces tub-style extra-firm tofu (fresh bean curd), drained and cubed
2 medium carrots or 2 stalks celery, bias sliced
1 cup pea pods and/or sliced fresh mushrooms
3 green onions, cut into 1/2-inch-long pieces
1 medium red and/or green sweet pepper, cut into thin bite-size strips
2 cups chopped baby bok choy and/or fresh bean sprouts
3 cups hot cooked brown or white rice

Directions
1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu; stir to coat. Cover and chill for up to 4 hours.
2. In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add pea pods and/or mushrooms; cook and stir for 2 minutes. Add green onion and sweet pepper; cook and stir for 2 minutes. Stir in bok choy and/or bean sprouts.
3. Add undrained chicken mixture; heat through. Serve with hot cooked rice. Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings.

Chili Tortilla Bake

Ingredients:
1 pound ground beef
2 cans (8 oz.) tomato sauce
1 can (14 1/2 oz.) black beans, drained and rinse1 can (8 3/4 oz.) whole kernel corn, undrained
1 can(4 1/2 oz.) chopped green chilies, undrained
2 tbls. chili powder
2 tbsp minced onion
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
6 (8-inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

Directions:
1. Preheat oven to 350 degrees F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.

2. Stir in next (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Serves 8
Top with sour cream and your favorite salsa and enjoy. Tonight is mexican food night!!

Ultimate 7-Layer Dip

Prep: 10 minutes Makes 48 servings, about 2 Tbsp. each

1 can (16oz.) refried beans
1 Tbsp. taco seasoning mix
1 cup salsa
1 cup shredded lettuce
1 cup mexican style shredded cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

Mix beans & taco seasoning mix.
Spread onto bottom of 9-inch pie plate.

Layer remaining engredients over bean mixture;
cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.

The refried beans are high in protein....

Grilled Tilapia and Avocado Tostada

Tilapia fish is just right for this dish. Some fish are too overpowing but Tilapia has a smooth mellow flavor with a mild, sweet-tasting fillets. It's turning out to be a favorite of mine. There are plenty of tilapia recipes to choose from because the tilapia fish is versatile and takes seasonings well. Be sure to try grilled tilapia for a real treat.
You can also find tilapia recipes for baking, broiling, and frying.


4 flour tortillas (I useHigh Fiber Low Carb Low Fat Wraps for the added protein)
3 Tblsp olive oil
1 lb. tilapia
1/2 tsp salt
1/2 sm red onion, thinly sliced
1 heart romaine lettuce, thinly sliced crosswise
2 med tomatoes, chopped
1/4 cup cilantro leaves
1 avocado, quartered, skinned, pitted, and sliced lengthwise
1 lime, cut into 6 wedges
I used pica del galos (recipe will follow)

1.Preheat grill or grill pan to medium high heat.

2.Brush tortilias with 1 tablespoon of olive oil. Grill, flipping once or twice, until crisp, about 2 minutes. I set them on the grill about a minute and made rolled burritos.

3.Brush tilapia on both sides with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill, flipping once, until cooked through, about 8 minutes. I found it hard to turn them, they get flakey, so I just cooked on one side with cover on grill. Let rest 4minutes and pull into chunks with fork.

4.Place each tortilla on plate. Scatter on onion, lettuce, tomatoes, cilantro and radicshes. Lay tilapia pieces on top. Fan sliced avocado quarters ove tilapia and sprinkle with the remaining 1/4 teaspoon salt and 1 tablespoon oil. Serve with lemon wedges.

Makes 4 servings.

380 calories,26 grams protein, 19 grams fat.