Cinnamon-Honey Grapefruit

Ingredients:
1 medium grapefruit
2 tsp. honey
dash ground cinnamon

Directions:

• Cut the grapefruit in half. With a sharp knife, cut around each section to loosen the fruit. Place cut side up on a baking pan.
• Drizzle each half with 1 tsp. honey; sprinkle with cinnamon. Broil 4 inches from heat for 2-3 minutes or until bubbly. Serve warm.
• Yum.

*Taste of Home

Smothered Chicken Italiano

Ingredients:
1/2 tsp. diced oregano
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/4 tsp. pepper, divided
4 boneless skinless chix breasts halves (4 oz. each)
2 tsp. canola oil
1 c. part-skim ricotta cheese
1 c. crushed tomatoes
4 slices part-skim mozzarella cheese (I used shredded)


Directions:

1. In a small bowl, combine the oregano, garlic powder, 1/8 tsp. salt and 1/8 tsp. pepper, and rub over chicken. In a large non-stick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side.
2. Transfer to an 11 x 17 baking dish coated with cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
3. Bake, uncovered, at 350 for 15 minutes. Top with the cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.
   

*Taste of Home

Cheesy Baked Tortellini

Ingredients:

• olive oil
• 2 c. marinara sauce
• 1/3 c. mascarpone cheese
• 1/4 c. chopped Italian parsley leaves
• 2 tsp. chopped thyme leaves
• 1 lb. purchased cheese tortellini
• 2 oz. thinly sliced mozzarella
• 1/4 c. freshly grated parmesan
• 1/2 c. smoked gouda (optional)

Directions:

1. Preheat the oven to 350. Lightly oil an 8 x 8 by 2 inch baking dish. (I used a 2.5 quart casserole dish with lid.)
2. Whisk the sauce, mascarpone, parsley, and thyme in a large bowl to blend.
   
3. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.
   
4. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish.
   
5. Top the mixture with the remaining cheeses (mozzarella, parmesan, and gouda). Cover and bake until the sauce bubbles and the cheeses on top melt, about 30-35 minutes.
6. This portion serves 4-6. Enjoy!
   

Giada's Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Ingredients

• Vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced (optional)
• 2 eggs, at room temperature, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees on an instant-read thermometer, about 40-45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

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.