Apple-Cheese "Toasts" Breakfast
Makes: 4 servings, one "toast" each
2 HONEY MAID Low Fat Cinnamon Grahams, broken in half (4 squares)
1/2 of a small apple, thinly sliced
2 Tbsp. KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
PLACE graham squares in single layer on rack of broiler pan; top with apple slices. SPRINKLE evenly with cheese.
BROIL 2 to 3 min. or until cheese begins to melt. Cool slightly.
calories 50, fat 1g, cholesterol 5mg, sodium 75mg, carbs 9g, fiber 1g, sugar 5g, protein 1g.
SHAKE 'N BAKE Coconut Shrimp Appetizer
Makes: 8 servings, about three shrimp each
2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. extra-large shrimp (16 to 20 count), peeled, deveined
PREHEAT oven to 400°F. Combine coconut, coating mix, curry powder and pepper in pie plate; set aside. Beat egg and water in separate pie plate with wire whisk until well blended.
DIP shrimp, one at a time, in egg mixture, then in coconut mixture, turning to evenly coat both sides of each shrimp. (Make sure each shrimp is well coated with the egg mixture before dipping in coating mixture.) Press coating mixture firmly onto shrimp to secure. Place on lightly greased baking sheet.
BAKE 10 to 12 min. or until shrimp are cooked through.
calories 80, fat 2g, cholesterol 120mg, sodium 210mg, carbs 3g, sugar 1g, protein 12g
Spinach-Stuffed Chicken Breasts for Two Dinner
Makes: 2 servings
1/3 cup water
2 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
PREHEAT oven to 350°F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
calories 270, fat 8g, cholesterol 75mg, sodium 690mg, carbs 17g, fiber 2g, sugar 3g, protein 32g.
For more information or more recipes, go to Kraft Foods
