1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage
Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Let’s Make It
1. Heat oven to 375°F.
2. Place fish, skin sides down, in 13×9-inch baking dish sprayed with cooking spray.
3. Combine remaining ingredients; spoon over fish.
4. Bake 20 to 25 min. or until fish flakes easily with a fork.
Tip 1 Substitute Prepare using red snapper or orange roughy fillets.
Tip 2 Serving Suggestion Serve with hot cooked rice to round out the meal. Tip 3 Nutrition Bonus The spinach in this flavorful salmon dish is high in vitamin A.
Calories From Fat 0 % Daily Value*
Total Fat 9g 12%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 330mg 14%
Total Carbohydrates 5g 2%
Dietary Fibers 0g
Sugars 3g 6%
Protein 25g 50%
Vitamin A 60%
Vitamin C 10%
* Percent Daily Values are based on a 2,000 calorie diet. servings 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Tags
3 16 oz. bags of organic, chopped spinach – thawed
1/2 teaspoon kosher salt (up to 1 teaspoon)
1/4 teaspoon ground white pepper (up to 1/2 teaspoon)
2 tablespoons unsalted butter
1 1/2 cups panko breadcrumbs
1 pinch sea salt, to taste
Preheat oven to 400 degrees.
Squeeze the liquid from the thawed spinach, handful by handful. Set aside.
Heat milk to simmer in saucepan.
Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.
2 tbsp. extra virgin olive oil 2 tbsp. butter 1/2 lb. mushrooms, sliced (or 1 cup canned) 2 cloves garlic, finely minced 2 tbsp. sliced green onions 2 tbsp. minced fresh parsley salt and pepper, to taste 4 trout (or other fish fillet) 4 tbsp. fine dry Italian style bread crumbs lemon wedges Oil or spray a shallow baking dish with olive oil non-stick spray. Add sliced mushrooms, onions, 1 tablespoon of parsley and garlic. Arrange fish in dish. Season lightly with salt and pepper; brush with olive oil and dot with a tablespoon of butter. Melt remaining butter and toss with bread crumbs. Sprinkle over fish. Bake at 375°F for 20-25 minutes, or until fish is tender, opaque and flaky and crumbs are lightly golden. Sprinkle with remaining parsley. Sprinkle with parsley, and garnish with lemon wedges. Makes about 4 servings. Submitted by: CM