As you might already know, I am a mom foodie in my other life on Guilty and Guilt Free, our not ready future food blog. And over on Guilty or Guilty Free, Kim and I battle out the scrumptious and yummylicious foods that I will cook (guilty!) and the organic, raw, and clean meals she loves to cook (guilt free).
I have to admit, not every night I can make things 100% from scratch and not ever night do I even want to. I have fall back products that I love that make cooking easier and more helpful to me on those such nights. One of the ones that I love is the Philadelphia Cooking Cremes, easy to add creams that make chicken, pasta, pork, and vegis, bring an explosion of flavor to the table.
Tonight was one of those nights. A long day corralling Phoenyx from the dogs water bowl, cleaning four litter boxes, folding about 20 towels, emptying and filling up the dishwasher- twice, 1st Grade Math homework, and dragging the cans to the street.
And that was just one hour of my day.
While I use my Philadelphia Cooking Cremes for a quick and easy dinner sauce, they can also be used in summer recipes! Yep, the cream can be used COLD!! For example, the recipe of the month for May is this easy to make Philadelphia Summer Potato Salad!
Perfect for a picnic and July 4th meals, for sure!
What you need
- 3 lb. new red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 tub PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
- 1-1/2 cups cherry tomatoes, halved
- 2 stalks celery, sliced
- 1/4 cup KRAFT Shredded Parmesan Cheese
Make it
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
- Refrigerate 1 hour or until completely cooled.
- Add remaining ingredients; mix lightly.
Our thoughts
I made a slightly different version of this recipe myself this evening, using mashed potatoes instead of new potatoes and leaving out the Parmesan because after opening realized it was growing a life of its own. I can go for organic but not that organic.
I gave Chris a little taste test and he said “mmmmmmm, now that’s good“.
SCORE!
I was so surprised at how well seasoned and perfectly that the cream went into the potatoes and they were fantastic. Then, to create a full meal for our household, I added the rest to some Angel Hair pasta and skillet cooked chicken and a side of green beans for a complete meal tonight:
Have you tried the Philadelphia cooking Cremes? Which one was your favorite?
~Trisha
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