Prep Time:
10 min
Total Time:
16 min
Makes:
2 servings, one kabob each

Ingredients
6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
Instructions
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.

THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)

GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

Kraft Kitchens Tips
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
Substitute: Prepare as directed, using KRAFT THICK ‘N SPICY Brown Sugar Barbecue Sauce mixed with 1/8 tsp. ground ginger.

Prep Time:
5 min
Total Time:
17 min
Makes:
8 servings, 1/2 steak each

Ingredients
2/3 cup A.1. Original Steak Sauce
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
4 boneless beef ribeye steaks (8 oz. each)

Instructions
PREHEAT grill to medium-high heat. Mix steak sauce, garlic, cumin and pepper until well blended.

GRILL steaks 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.

CUT each steak in half to serve.

Kraft Kitchens Tips
Serving Suggestion
Serve with a cooked crisp green vegetable, such as broccoli, and a glass of fat-free milk.
Substitute
Prepare as directed, using bone-in beef ribeye steaks, increasing the grilling time if necessary.
Use Your Broiler
Steaks can also be broiled. Broil steaks, 3 to 5 inches from heat, for 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.

Prep Time:
35 min
Total Time:
1 hr 5 min
Makes:
6 servings

Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg.
(10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 6 Tbsp.
KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

Instructions
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Kraft Kitchens Tips
Healthy Living
Save 40 calories and 4g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Redcuced Fat Mozzarella Cheese and RITZ Reduced Fat Crackers.

Make Ahead
Assemble chicken bundles and place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is cooked through.

Jazz It Up
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.

Courtesy of http://www.kraftfoods.com

Prep Time:
20 min
Total Time:
43 min
Makes:
4 servings, two enchiladas each

Ingredients
1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Instructions
PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13×9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, in dish. Repeat with remaining 4 tortillas and meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Sprinkle with cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Makeover Savings
Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Cooking Know-How
Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.

Courtesy of http://www.kraftfoods.com

Prep Time:
15 min
Total Time:
3 hr 15 min
Makes:
12 servings, 1/2 cup each
Ingredients
1/4 cup GENERAL FOODS INTERNATIONAL Sugar Free Suisse Mocha, divided
2 Tbsp. hot water
1/2 pkg. (3 oz.) ladyfingers, split
3 cups cold fat-free milk, divided
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
Instructions
DISSOLVE 1 Tbsp. of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 1-1/2-quart serving bowl with ladyfingers.

PLACE 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add dry pudding mixes and remaining 2-1/2 cups milk; cover. Blend on medium speed until well blended. Carefully pour into lined bowl; top with whipped topping.

REFRIGERATE at least 3 hours or until set.

Kraft Kitchens Tips
Jazz It Up
Sprinkle with additional undissolved flavored instant coffee just before serving.
Substitute
Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.

Courtesy of http://www.kraftfoods.com

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings, one piece each
Ingredients
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
10 fresh strawberries
Instructions
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.
DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
How to Cut Cake
Use toothpicks to mark cake into three layers. Use a serrated knife in a sawing motion to easily cut layers.
Variation
Lemon Berry Lush with Pineapple
Prepare as directed, using JELL-O Lemon Flavor Instant Pudding & Pie Filling.

Courtesy of http://www.kraftfoods.com

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
8 cups or 12 servings, about 2/3 cup each
Ingredients
1 pkg. (16 oz.) rotelle pasta, cooked, drained
1 medium green pepper, chopped
2 medium tomatoes, chopped
4 oz. stick pepperoni, cut into 1/4-inch-thick slices, quartered
4 oz. provolone cheese, cut into 1/4-inch chunks

1/2 cup KRAFT Italian Dressing
Instructions
MIX all ingredients except dressing in large bowl.

ADD dressing; toss to coat. Cover.

REFRIGERATE at least 1 hour before serving. Store leftover salad in refrigerator.

Kraft Kitchens Tips
Jazz It Up
Garnish with chopped fresh parsley or basil leaves.

Courtesy of http://www.kraftfoods.com

Prep Time:
15 min
Total Time:
30 min
Makes:
6 cakes or 12 servings, 1/2 cake each
Ingredients
1 pkg. (6 squares) BAKER’S Bittersweet Baking Chocolate
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
Instructions
PREHEAT oven to 425°F. Grease six 6-oz. custard cups or souffle dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.

BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Cut in half. Serve warm.

Kraft Kitchens Tips
Size-Wise
Serve these rich chocolate cakes at your next celebration with family or friends. A half-cake serving is all that’s needed to provide big chocolate flavor!
Make Ahead
Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.

Courtesy of http://www.kraftfoods.com

Prep Time:
15 min
Total Time:
30 min
Makes:
12 servings, 1 breadstick each
Ingredients
1 can (11 oz.) refrigerated soft breadsticks, separated
3 Tbsp. butter or margarine, melted
1/2 cup KRAFT 100% Grated Parmesan Cheese
Instructions
PREHEAT oven to 350°F. Dip breadsticks in butter; lightly coat with cheese.

TWIST breadsticks; place on ungreased baking sheet.

BAKE 13 to 15 minutes or until golden brown.

Kraft Kitchens Tips
Round Out The Meal
These bread sticks are a good accompaniment to a serving of grilled meat and a crisp mixed green salad.
Shapes & Sizes
Prepare as directed, shaping twisted breadstick halves into letters, numbers, pretzel shapes or tying into knots before dipping in butter and coating with cheese.

Courtesy of http://www.kraftfoods.com