(MAKES 4 SERVINGS)

INGREDIENTS:

1/4 cup flour
2 large eggs (or 1/2 cup egg substitute)
1 Tbsp. water
2 cups panko (Japanese bread crumbs)
1 cup shredded coconut
1/4 tsp. kosher salt
1/4 tsp. allspice
1 1/2 lbs. jumbo peeled/deveined shrimp (thawed, if needed)
1/4 cup canola oil
1/2 cup pineapple preserves
1/4 cup pineapple/apricot horseradish sauce

STEPS:

PLACE flour on plate (can be paper). Combine eggs and water in shallow bowl; combine panko, coconut, salt, and allspice, in second shallow bowl.
DIP each shrimp in flour (coating both sides); shake off any excess. Dip into egg mixture (allowing excess to drip off). Finally, dip into coconut mixture. When most of shrimp have been coated, preheat large sauté pan on medium-high 2–3 minutes. Wash hands.
PLACE oil in pan. Add one-half of the shrimp to pan (wash hands); cook 2–3 minutes on each side or until golden. Drain on paper towels; then repeat with remaining shrimp.
COMBINE remaining ingredients in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring once, or until melted. Stir sauce and serve with shrimp.

Traditional Fried Shrimp

Omit the coconut, kosher salt, and allspice; instead, add 1 (more) cup panko, 1 teaspoon seasoned salt, and 1 teaspoon dried oregano to panko mixture.

CALORIES (per 1/4 recipe) 630kcal; FAT 28g; CHOL 360mg; SODIUM 630mg; CARB 60g; FIBER 4g; PROTEIN 35g; VIT A 8%; VIT C 4%; CALC 8%; IRON 30%

(MAKES 6 SERVINGS)

INGREDIENTS:

1 cup heavy whipping cream
6 slices Bakery NY-style cheesecake
2 cups bittersweet or semisweet chocolate morsels (11–12 oz.)
1 (20 oz.) can light cherry pie filling
1/4 cup cream sherry

STEPS:

PLACE cream in small saucepan; heat on medium-high 4–5 minutes or until hot and steaming. Arrange cheesecake slices on serving dishes.
REMOVE pan from heat and add chocolate morsels (do not stir); let stand 3–4 minutes. Combine pie filling and sherry in small bowl until blended.
WHISK chocolate mixture until smooth; pour over cheesecake slices. Top with cherry mixture. Chill until ready to serve.

Serving Tip

Top with creamy COOL WHIP Whipped Topping (in a can).

Complete Recipe:
CALORIES (per 1/6 recipe) 730kcal; FAT 62g; CHOL 200mg; SODIUM 350mg; CARB 68g; FIBER 4g; PROTEIN 11g; VIT A 35%; VIT C 4%; CALC 10%; IRON 10%

Topping only:
CALORIES (per 1/6 topping only recipe) 460kcal; FAT 32g; CHOL 55g; SODIUM 35mg; CARB 47g; FIBER 4g; PROTEIN 4g; VIT A 15%; VIT C 4%; CALC 6%; IRON 10%

(MAKES 4 SERVINGS)

INGREDIENTS:

2–3 sprigs fresh basil (rinsed)
2 plum tomatoes (rinsed)
1 (8 oz.) package garlic/herb flavored spreadable cheese
1/2 cup reduced-fat milk
8 oz. tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
3 chicken fillets (about 1 1/2 lbs.)
1/4 tsp. kosher salt
1 Tbsp. canola oil
8 oz. dry linguini pasta

STEPS:

FILL large saucepan half full of water. Cover and bring to a boil on high for pasta. CHOP basil leaves coarsely. Cut tomatoes in small pieces. Place cheese in medium bowl; whisk in milk until smooth. Stir in tomatoes, basil, and tomato trinity mix; set aside.
PREHEAT large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 4–5 minutes on each side or until golden. Meanwhile, stir pasta into boiling water. Boil 10 minutes, stirring occasionally, or until tender.
REDUCE heat on chicken to medium; cover and cook 5 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
DRAIN pasta. Remove chicken from heat; cut into 1/2-inch-thick slices. Arrange chicken over pasta and top with cheese mixture. Serve.

CALORIES (per 1/4 recipe) 510kcal; FAT 14g; CHOL 110mg; SODIUM 410mg; CARB 47g; FIBER 8g; PROTEIN 46g; VIT A 15%; VIT C 30%; CALC 10%; IRON 10%

(MAKES 6 SERVINGS)

INGREDIENTS:

3 hard-boiled eggs (from Deli)
1/2 cup KRAFT Classic Caesar Dressing
1/2 tsp. pepper
1 bag baby spinach leaves (4–6 oz.)
2 plum tomatoes (rinsed)
3 Tbsp. cooked bacon pieces
1 cup garlic croutons

STEPS:

CHOP one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
CHOP remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon, and croutons. Serve.

CALORIES (per 1/4 recipe) 330kcal; FAT 26g; CHOL 165mg; SODIUM 610mg; CARB 14g; FIBER 2g; PROTEIN 10g; VIT A 35%; VIT C 15%; CALC 6%; IRON 10%

(MAKES 4 SERVINGS)

INGREDIENTS:

2 cups plantain chips
6 Cuban (or saltine) crackers
large zip-top bag
1 egg (or 1/4 cup egg substitute)
4 boneless top loin pork chops (1 1/2 lbs.)
1 tsp. Complete seasoning
1 Tbsp. flour
2 Tbsp. extra-virgin olive oil
1/4 cup KRAFT Squeeze Mayo Mayonnaise
1 1/2 Tbsp. peach preserves
1 Tbsp. green pepper sauce

STEPS:

Place plantain chips and crackers in large zip-top bag. Crush with meat mallet (or rolling pin). Beat egg lightly in shallow bowl until blended. Sprinkle pork chops with seasoning and flour (wash hands).
Preheat large sauté pan on medium 2–3 minutes. Coat pork chops by dipping in egg; remove, let excess drip off, and add to zip-top bag (wash hands). Seal bag tightly and shake (or press with fingertips) to evenly coat pork chops.
Place oil in pan; swirl to coat. Add pork chops (wash hands); cook 6–7 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
While pork chops cook, prepare sauce by combining remaining ingredients in small bowl until blended and smooth. Serve over pork chops or use as a dipping sauce.

CALORIES (per 1/4 recipe) 590kcal; FAT 38g; CHOL 145mg; SODIUM 340mg; CARB 25g; FIBER 2g; PROTEIN 35g; VIT A 2%; VIT C 6%; CALC 2%; IRON 8%

(MAKES 4 SERVINGS)

INGREDIENTS:

1 lemon (for juice, rinsed)
2 tsp. cilantro herb paste
3 Tbsp. extra-virgin olive oil
2 oz. watercress leaves (or 1 bunch)
1 (14 oz.) can salad-cut hearts of palm (drained)
1 1/2 cups seedless red grapes (rinsed)
3 Tbsp. crumbled feta cheese
1/4 tsp. salt
1/8 tsp. pepper

STEPS:

Squeeze juice of one-half lemon into salad bowl (about 1 tablespoon). Stir in herb paste and olive oil until blended.
Cut watercress, if pre-washed and trimmed, into bite-size pieces and add to salad bowl. (If using bunch, trim stems and rinse well before cutting to size.)
Add remaining ingredients; toss and serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 12g; CHOL 5mg; SODIUM 570mg; CARB 13g; FIBER 2g; PROTEIN 3g; VIT A 20%; VIT C 45%; CALC 10%; IRON 8%

(MAKES 4 SERVINGS)

INGREDIENTS:

1 lb. boneless chicken tenders
1 Tbsp. flour
1/2 tsp. seasoned salt
large zip-top bag
1 Tbsp. canola oil
3 cloves fresh garlic
1 lb. steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)
1 (4.5 oz.) can chopped green chiles (undrained)
1/8 tsp. pepper
3 Tbsp. jalapeño pepper jelly
1/4 tsp. liquid smoke flavoring
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese

STEPS:

CUT chicken into bite-size pieces; wash hands. PREHEAT large sauté pan on medium-high 2–3 minutes. Combine flour and seasoned salt in zip-top bag; shake to mix. Place chicken in bag (wash hands); seal tightly and shake to coat.
PLACE oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add chicken (wash hands); cook 3 minutes, turning often, or until evenly browned.
STIR in vegetables, chiles, and pepper; cook 3 minutes, stirring often, or until vegetables are tender.
STIR in jelly and liquid smoke; cook 3 minutes, stirring occasionally, to blend flavors. Remove from heat; sprinkle with cheese. Let stand 5 minutes or until cheese melts. Serve.

Traditional Fried Shrimp

Omit the coconut, kosher salt, and allspice; instead, add 1 (more) cup panko, 1 teaspoon seasoned salt, and 1 teaspoon dried oregano to panko mixture.

CALORIES (per 1/4 recipe) 630kcal; FAT 28g; CHOL 360mg; SODIUM 630mg; CARB 60g; FIBER 4g; PROTEIN 35g; VIT A 8%; VIT C 4%; CALC 8%; IRON 30%

(MAKES 4 SERVINGS)

INGREDIENTS:

1 (24 oz.) package refrigerated mashed potatoes
2 Tbsp. mild salsa
1 Tbsp. butter
1/8 tsp. pepper

STEPS:

COMBINE all ingredients in microwave-safe bowl.
MICROWAVE on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 15g; CHOL 30mg; SODIUM 1000mg; CARB 21g; FIBER 1g; PROTEIN 2g; VIT A 15%; VIT C 0%; CALC 6%; IRON 4%