Easy Eats: Creamy Potato Salad Made Over and S'more Brownies

What are you going to do this Labor Day? Head to the beach? Hang out with family?

KGMB9's Steve Uyehara and Sweetie decided to get you ready for the 3-day weekend on this week's Easy Eats!

Creamy Potato Salad Made Over
Prep Time: 30 min
Total Time: 1 hr
Makes: 4 servings, 3/4 cup each

What You Need

  • 1 lb. red potatoes, unpeeled, cut into chunks
  • 1/4 cup KRAFT Light Zesty Italian Dressing
  • 1/3 cup MIRACLE WHIP Light Dressing
  • 1-1/2 tsp. GREY POUPON Dijon Mustard
  • 1 hard-cooked egg, chopped
  • 4 green onions, sliced

Make It

  • COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
  • MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
  • REFRIGERATE at least 30 min. before serving.

Kraft Kitchens Tips

We've made over this summer salad favorite to save you 190 calories and 13.5 g fat per serving compared to the classic recipe. We used a combination of KRAFT Light Zesty Italian Dressing with MIRACLE WHIP Light Dressing in place of mayonnaise to provide all the flavor and creamy texture of the traditional salad.

Substitute: Prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise. Prepare using GREY POUPON Country Dijon Mustard.

Nutrition Bonus: One serving of this creamy side dish is not only a good source of vitamin C, but also provides 3/4 cup of vegetables toward your daily goal! Carb Choices: 1-1/2

Nutrition Information Per Serving: 150 calories, 4.5g total fat, 1g saturated fat, 55mg cholesterol, 480mg sodium, 23g carbohydrate, 2g dietary fiber, 3g sugars, 4g protein, 4%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.
Exchange: 1-1/2 Starch, 1/2 Fat

Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

S'more Brownies
Prep Time: 15 min
Total Time: 52 min
Makes: 36 servings

What You Need

  • 10 HONEY MAID Honey Grahams, broken in half (20 squares), divided
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 4 squares BAKER'S Unsweetened Chocolate
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 2-1/2 cups JET-PUFFED Miniature Marshmallows
  • 1 cup BAKER'S Semi-Sweet Chocolate Chunks

Make It

  • HEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside.
  • MICROWAVE butter and chocolate in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.
  • BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.