Bruschetta Chicken Bake

Bruschetta Chicken Bake
6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Direction

HEAT oven to 400°F. Stir tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

PLACE chicken in 13x9-inch baking dish; sprinkle with basil. Top with cheese and stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Serving Suggestion
Serve with cooked green beans and a bagged green salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute
Prepare omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Tossed Italian Garden Salad

Prep Time: 10 min

6 servings

Ingredients

10 cups torn romaine lettuce
2 cups sliced mushrooms
2 plum tomatoes, chopped
1 small zucchini, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh basil leaves
3/4 cup KRAFT Light House Italian Reduced Fat Dressing

Direction

TOSS greens, vegetables and basil with dressing

Summer salad

Summer Salad - serve 8

Ingredients

3 large tomatoes
2 red ( green or yellow ) bell peppers
2 cucumbers
2 cups (220 gr) cheese
1 cup (110 gr) black olives
4 green onion diced
3 Tbls olive oil
3 Tbls apple cider vinegar
4 Tbls minced parsley
1/2 Tsp minced garlic

Directions

1. Wash and dice tomatoes.
2. Place them in a bowl.
3. Slice red bell peppers and cucumbers into very thin strips and add with tomatoes and the rest of ingredients.
4. Toss gently.

Tip: Best if chilled for 1 hour before serving.

Easy Cheesy Frittata

Ingredients
6 serves

4 eggs
4 egg whites
2 Tbsp.
water 1/2 cup
chopped seeded tomatoes 1 cup
KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese,
divided 2 slices
OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh basil

Directions

1. Preheat oven to 350°F. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.

2. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil. Pour into greased 9-inch pie plate.
3. Bake 25 min. or until puffed and golden brown. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Shrimp Enchiladas Verde

Ingredients
Yield: 8 servings

- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 (4 ounce) cans chopped green chiles, undrained
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 (15 ounce) can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges

Directions

1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Chicken polenta

Ingredients
Yield: 8 servings

4 cups low sodium chicken broth
1 cup medium whole cornmeal

Cooking direction

1. In a large pot, bring chicken broth to boil. Then slowly add cornmeal, mix constantly until all cornmeal is incorporated. Continue cooking on low heat until mixture is smooth about 30 to 35 minutes, stirring intermittently.

2. Spread polenta into a container (sprayed with cooking spray) with high sides. Cover with plastic wrap and press plastic wrap directly on the top of the polenta. Place into refrigerator for a minimum of 2 hours. Cut into desired shape.