Grilled Bruschetta Chicken

Ingredients:

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided

3 tomatoes, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

Directions:

1. Cover half the grill grate with sheet of heavy-duty foil. Heat grill to medium heat. Place chicken in large resealable plastic bag. (I "fork" the chicken multiple times so marinade gets into the chicken.) Add 1/4 c. dressing to the chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
2. Place chicken on uncovered side of grill; cover with lid. Grill 6-8 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil in a bowl.
3. Turn chicken over; place on foil. Generously top with tomato mixture. (I add a little bit more shredded cheese to the top.) Grill, covered, grill 8 min. or until chicken is done (165ºF).

*www.kraftfoods.com

Garbanzo Bean Salad

Ingredients:

2 (15 oz.) cans garbanzo beans, drained

1 green and 1 red bell pepper, diced small

1 c. sweet onion, diced small

1 c. cherry or grape tomato, cut in half

1/4 c. freshly squeezed lime juice

olive oil, to taste

1 tsp. ground cumin

1/2 tsp. freshly ground black pepper

3 cloves garlic, minced

10 black olives

1/2 c. chopped parsley

Directions:

1. Combine the red and green peppers, onions, garbanzo beans, and chopped parsley in a salad bowl.
2. In a blender, combine the lime juice, olive oil, minced garlic, cumin, salt, and pepper to create a dressing.
3. Pour the dressing over the bean mixture and refrigerate an hour before serving.

Balsamic-Grilled Tuscan Chicken

Prep: 15 minutes

Marinate: 20 minutes

Bake/Grill: 15 minutes

1/2 cup olive oil

1/4 cup balsamic vinegar

2 tsp. Dijon-style mustard

4 skinless, boneless chicken breast halves

Stir oil, vinegar, and mustard in shallow baking dish or resealable plastic bag. Add chicken and turn to coat.  Cover and refrigerate 20 minutes or overnight.  

Heat grill to medium.  Remove chicken from marinade.  Grill chicken 15 minutes or until cooked through, turning chicken over halfway through grilling.

Tomato Basil Tarts with Goat Cheese

Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 tablespoons chopped fresh basil leaves OR 1 tablespoon dried basil leaves, crushed
1 tablespoon olive oil
1 cup crumbled goat cheese (about 4 ounces)
1/2 cup Prego® Traditional Italian Sauce

Directions

Heat the oven to 400°F. Lightly grease 2 baking sheets.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Pinch the outer edge of each square to form a rim. Place the pastry squares onto a baking sheet and prick the centers with a fork. Repeat with the remaining pastry sheet.

Stir the basil, olive oil and goat cheese in a small bowl.

Spread about 1 teaspoon sauce on each pastry square. Top eachwith about 2 teaspoons cheese mixture.

Bake for 15 minutes or until the pastries are golden brown and the cheese is melted.

Speedy Chicken Stir-Fry

Ingredients:

1/2 lb. angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. boneless skinless chicken breasts, cut into thin strips

1/2 cup KRAFT Asian Toasted Sesame Dressing

2 Tbsp. soy sauce

1/4 tsp. each: ground ginger, garlic powder, crushed red pepper

1/3 cup chopped Dry Roasted Peanuts

Directions:

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.

(Substitute OR ADD whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions.)

Serves 4.

www.kraftfoods.com

Chipotle-Rubbed Steak Wraps

Ingredients:

1-2 cans chopped chipotle chiles in adobo
1 (1 1/4-pound) flank steak, about 1 inch thick
2 romaine lettuce leaves, shredded
2 medium plum tomatoes, chopped
1 tablespoon reduced-fat sour cream
2 teaspoons fresh lime juice
(optional) cilantro paste (to taste)
1/4 teaspoon salt
4 (8-inch) whole wheat wraps

Directions:

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for at least 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4 to 5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, cilantro paste, and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up, and serve.

*South Beach Diet Recipes

New and Improved Peanut Butter Cup Pie

Ingredients:

1 8oz. package cream cheese

1/2 c. plus 1 tbsp. creamy peanut butter

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O vanilla flavor instant pudding

2 1/2 cups thawed cool whip

1 oreo pie crust

3 squares BAKER'S semi-sweet chocolate

Directions:

1. Beat cream cheese and 1/2 c. peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.
2. Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on high for 1 minute, or until chocolate is completely melted and mixture is well blended. Stir, and cool completely.
3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter for about 30 seconds, stir, and drizzle over pie. Refrigerate 4 hours or until firm.

*www.kraftfoods.com