1 medium ripe fresh peach or nectarine or 2 medium kiwifruits
1 8-ounce carton plain low-fat yogurt
1/2 teaspoon vanilla
1/2 cup bite-size shredded wheat biscuits, coarsely crushed
2 teaspoons sugar-free pancake and waffle syrup or light pancake and waffle syrup product
1 tablespoon sliced almonds, toasted
Dash ground cinnamon
1. If desired, peel fruit; pit peach and nectarine. Chop fruit, reserving 2 wedges for garnish. Set aside.
2. Combine yogurt and vanilla. Spoon half of the yogurt mixture into two 8- to 10-ounce parfait glasses. Top with half of the crushed cereal, all of the chopped fruit, syrup, remaining yogurt mixture, and remaining crushed cereal. Sprinkle with almonds and cinnamon. Garnish each serving with a reserved fruit wedge. Makes 2 servings.
Wednesday, June 23, 2010
Very Berry Smoothie
Ingredients:
1 punnet of raspberries
10 strawberries
6 blackberries
20 blueberries
2 oranges juiced
2-3 tablespoons of honey
6 ice cubes
Directions:
Pulse the ice cubes in the blender until snow like.
Now add the raspberries (keeping a few back as garnish), strawberries, blackberries & blueberries, and pulse again until smooth.
Now add the orange juice & honey, pulse again and serve, topped with a few raspberries and a sprig of mint.
1 punnet of raspberries
10 strawberries
6 blackberries
20 blueberries
2 oranges juiced
2-3 tablespoons of honey
6 ice cubes
Directions:
Pulse the ice cubes in the blender until snow like.
Now add the raspberries (keeping a few back as garnish), strawberries, blackberries & blueberries, and pulse again until smooth.
Now add the orange juice & honey, pulse again and serve, topped with a few raspberries and a sprig of mint.
Peach Blackberry Smoothie
Ingredients:
2 cups enriched vanilla soy milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
Directions:
Combine ingredients in blender and blend until smooth and thick.
Serve.
2 cups enriched vanilla soy milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
Directions:
Combine ingredients in blender and blend until smooth and thick.
Serve.
Cappuccino Smoothie
Ingredients:
2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish
Directions:
Place coffee, ice cream, ice and milk in blender.
Mix until smooth.
Top with whipped cream and cinnamon.
2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish
Directions:
Place coffee, ice cream, ice and milk in blender.
Mix until smooth.
Top with whipped cream and cinnamon.
Blueberry Orange Smoothie
Ingredients:
12 ounces frozen blueberries or 2 1/2 cups fresh blueberries
8 ounces vanilla low fat yogurt
1/2 cups orange juice
1/2 cups milk
1 teaspoon vanilla extract
Directions:
Whirl all ingredients together in a blender until smooth.
Serve immediately.
12 ounces frozen blueberries or 2 1/2 cups fresh blueberries
8 ounces vanilla low fat yogurt
1/2 cups orange juice
1/2 cups milk
1 teaspoon vanilla extract
Directions:
Whirl all ingredients together in a blender until smooth.
Serve immediately.
Berry Blue Smoothie
Ingredients:
2 cups fresh or slightly thawed frozen blueberries
1 (8 ounces) container low fat vanilla yogurt
1 (6 ounces) cups milk
1 (12 ounces) can pineapple juice
3 tablespoons honey
12 to 16 ice cubes
Directions:
Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth.
With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added.
Blend until smooth.
Serve immediately.
2 cups fresh or slightly thawed frozen blueberries
1 (8 ounces) container low fat vanilla yogurt
1 (6 ounces) cups milk
1 (12 ounces) can pineapple juice
3 tablespoons honey
12 to 16 ice cubes
Directions:
Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth.
With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added.
Blend until smooth.
Serve immediately.
Berry Bliss Smoothie
Ingredients:
2 scoops raspberry sherbet
4 strawberries
15 blueberries
5 blackberries
16 ounces orange juice (or juice of your choice)
Directions:
Put all ingredients in a blender, juice last, then blend until smooth.
To add thickness try adding more sherbet or ice to the smoothie.
Pour into a tall glass to serve.
2 scoops raspberry sherbet
4 strawberries
15 blueberries
5 blackberries
16 ounces orange juice (or juice of your choice)
Directions:
Put all ingredients in a blender, juice last, then blend until smooth.
To add thickness try adding more sherbet or ice to the smoothie.
Pour into a tall glass to serve.
Basic Fruit Smoothie
Ingredients:
1 quarter strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange or peach or mango or apple juice
2 cups ice
Directions:
In a blender, combine strawberries, banana and peaches.
Blend until fruit is pureed.
Blend in the juice.
Add ice and blend to desired consistency.
Pour into glasses and serve.
1 quarter strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange or peach or mango or apple juice
2 cups ice
Directions:
In a blender, combine strawberries, banana and peaches.
Blend until fruit is pureed.
Blend in the juice.
Add ice and blend to desired consistency.
Pour into glasses and serve.
Banana Hazelnut Smoothie
Ingredients:
4 medium bananas, peeled and sliced into 1/2 inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish (optional)
Directions:
Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.
Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.
Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.
Blend until smooth.
Pour the smoothies into 4 goblets or tall glasses.
Garnish with chopped nuts, if desired.
Serve immediately.
4 medium bananas, peeled and sliced into 1/2 inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish (optional)
Directions:
Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour.
Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.
Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture.
Blend until smooth.
Pour the smoothies into 4 goblets or tall glasses.
Garnish with chopped nuts, if desired.
Serve immediately.
Banana Blueberry Smoothie
Ingredients:
2 bananas
1/2 cups blueberries
1 cup plain yogurt
Directions:
Peel bananas, slice and place on a cookie sheet.
Put in freezer and freeze until solid.
Remove from freezer and place in blender.
Slice berries and add to blender.
Pour in yogurt.
Blend until smooth.
Pour into glass and serve.
2 bananas
1/2 cups blueberries
1 cup plain yogurt
Directions:
Peel bananas, slice and place on a cookie sheet.
Put in freezer and freeze until solid.
Remove from freezer and place in blender.
Slice berries and add to blender.
Pour in yogurt.
Blend until smooth.
Pour into glass and serve.
Arctic Forest Smoothie
Ingredients:
1 peach, frozen
10 blueberries, frozen
1 cup light (reduced sugar) fat-free vanilla yogurt, frozen
1/2 cups 1% milk
1/2 tablespoons crushed pecan
1/2 teaspoons salt
1/4 teaspoons vanilla extract
Directions:
Put all ingredients into blender. Blend until smoothie consistency is reached.
1 peach, frozen
10 blueberries, frozen
1 cup light (reduced sugar) fat-free vanilla yogurt, frozen
1/2 cups 1% milk
1/2 tablespoons crushed pecan
1/2 teaspoons salt
1/4 teaspoons vanilla extract
Directions:
Put all ingredients into blender. Blend until smoothie consistency is reached.
Apricot Apple Smoothie
Ingredients:
1 apple (golden delicious), peeled, cored & chopped
1 cup apple juice
4 apricots, fresh, pitted (skin optional)
1 banana, peeled
3/4 cups yogurt, plain
10-12 ice cubes
1 tablespoon honey
Directions:
Place all ingredients in a blender and puree until smooth.
1 apple (golden delicious), peeled, cored & chopped
1 cup apple juice
4 apricots, fresh, pitted (skin optional)
1 banana, peeled
3/4 cups yogurt, plain
10-12 ice cubes
1 tablespoon honey
Directions:
Place all ingredients in a blender and puree until smooth.
Baked Cheese Sandwiches
Ingredients:
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Directions:
Cut off crusts and spread bread with butter.
Place cheese between 2 slices.
Place sandwiches side by side in a 13 × 9-inch baking dish.
Beat eggs with milk.
Pour over sandwiches and let stand for 1 hour or overnight.
Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Directions:
Cut off crusts and spread bread with butter.
Place cheese between 2 slices.
Place sandwiches side by side in a 13 × 9-inch baking dish.
Beat eggs with milk.
Pour over sandwiches and let stand for 1 hour or overnight.
Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.
Avocado Quesadillas
Ingredients:
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
Directions:
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Serves 8.
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
Directions:
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Serves 8.
Apple Smoothie
Ingredients:
2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Directions:
Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.
2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Directions:
Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.
Apple Pie Smoothie
Ingredients:
2 cups vanilla low-fat ice cream
1 cup unsweetened applesauce
1/4 teaspoons ground cinnamon or apple pie spice
1 cup fat free skim or 1% low fat milk
Ground cinnamon (optional)
Directions:
In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.
Cover and blend until smooth.
Add fat free skim or 1% low fat milk.
Cover and blend until just mixed.
Pour into glasses.
If desired, sprinkle each serving with additional cinnamon.
Serve immediately.
Makes 4 servings.
2 cups vanilla low-fat ice cream
1 cup unsweetened applesauce
1/4 teaspoons ground cinnamon or apple pie spice
1 cup fat free skim or 1% low fat milk
Ground cinnamon (optional)
Directions:
In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice.
Cover and blend until smooth.
Add fat free skim or 1% low fat milk.
Cover and blend until just mixed.
Pour into glasses.
If desired, sprinkle each serving with additional cinnamon.
Serve immediately.
Makes 4 servings.
Apple Carrot Quencher
Ingredients:
2 cups carrot juice
1/2 cups apple juice
6 ounces non-fat vanilla or plain yogurt, frozen
1 banana
Directions:
Put all ingredients into blender. Blend until smoothie consistency is reached.
2 cups carrot juice
1/2 cups apple juice
6 ounces non-fat vanilla or plain yogurt, frozen
1 banana
Directions:
Put all ingredients into blender. Blend until smoothie consistency is reached.
ABC Sandwich
Ingredients:
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crab meat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Directions:
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crab meat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
Directions:
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
Alaska Salmon Salad Sandwich
Ingredients:
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Serves 6 sandwiches.
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
Directions:
Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Serves 6 sandwiches.
Kung Pao Chicken Wrap
Ingredients
1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
4 thin cucumber slices
1/4 cup shredded carrots
1 Tbsp. cilantro leaves
2 Tbsp. drained canned pineapple tidbits
2 tsp. chopped PLANTERS COCKTAIL Peanuts
Directions
SPREAD tortilla with mayonnaise; top with remaining ingredients.
FOLD in opposite sides of tortilla, then roll up burrito-style.
1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
4 thin cucumber slices
1/4 cup shredded carrots
1 Tbsp. cilantro leaves
2 Tbsp. drained canned pineapple tidbits
2 tsp. chopped PLANTERS COCKTAIL Peanuts
Directions
SPREAD tortilla with mayonnaise; top with remaining ingredients.
FOLD in opposite sides of tortilla, then roll up burrito-style.
Muffalletta Panini
Ingredients
1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Directions
HEAT panini grill.
COMBINE olives and dressing.
FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
GRILL 5 min. or until golden brown.
1 Tbsp. chopped black olives
1 tsp. KRAFT Tuscan House Italian Dressing and Marinade
2 thin slices Italian bread
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
3 slices OSCAR MAYER Oven Roasted Turkey Breast
2 thin slices tomato
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
Directions
HEAT panini grill.
COMBINE olives and dressing.
FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
GRILL 5 min. or until golden brown.
Herbed Cheese & Turkey Baguette
Ingredients
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Bistro Burger
Ingredients
1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
Directions
HEAT grill to medium-high heat.
SHAPE meat into 4 (1/2-inch-thick) patties.
GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.
1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise
Directions
HEAT grill to medium-high heat.
SHAPE meat into 4 (1/2-inch-thick) patties.
GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.
Cheddar-Bacon BBQ Chicken Breast Sandwich
Ingredients
4 small boneless skinless chicken breasts (1 lb.)
1 small onion, cut into 1/2-inch thick slices
1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices Italian bread (each 1/4" thick), toasted
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
Directions
HEAT grill to medium-high heat.
GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
FILL bread slices with chicken, cheese and onions.
4 small boneless skinless chicken breasts (1 lb.)
1 small onion, cut into 1/2-inch thick slices
1/3 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
8 slices Italian bread (each 1/4" thick), toasted
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
Directions
HEAT grill to medium-high heat.
GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
FILL bread slices with chicken, cheese and onions.
Bacon Cheddar Melt
Ingredients
2 slices sourdough bread
2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 thin slices apple
2 tsp. KRAFT Real Mayo Mayonnaise
Directions
TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
SPREAD outside of sandwich with mayo.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
2 slices sourdough bread
2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 thin slices apple
2 tsp. KRAFT Real Mayo Mayonnaise
Directions
TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
SPREAD outside of sandwich with mayo.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Chicken Fajita Sandwich
Ingredients
1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice
Directions
TOP tortilla with remaining ingredients; roll up
1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice
Directions
TOP tortilla with remaining ingredients; roll up
Herbed Cheese & Turkey Baguette
Ingredients
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 baguette (3 inch piece), partially split
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
1/4 cup baby spinach leaves
1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice
Directions
SPREAD mayo onto cut sides of baguette.
FILL with remaining ingredients.
Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
Classic Roast Beef with Bacon Cheddar
Ingredients
2 slices roast beef (2 oz.)
1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice
2 slices sourdough bread, toasted
1 tsp. GREY POUPON Dijon Mustard
1 piece leaf lettuce
2 slices tomato
Directions
STACK meat slices on microwaveable plate; top with cheese.
MICROWAVE on HIGH 20 sec. or until cheese is melted.
SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.
2 slices roast beef (2 oz.)
1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice
2 slices sourdough bread, toasted
1 tsp. GREY POUPON Dijon Mustard
1 piece leaf lettuce
2 slices tomato
Directions
STACK meat slices on microwaveable plate; top with cheese.
MICROWAVE on HIGH 20 sec. or until cheese is melted.
SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.
Peachy Keen Panini
Ingredients
1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
8 slices sesame semolina bread
4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 tsp. olive oil
Directions
HEAT panini grill.
COMBINE peaches and salsa.
FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.
GRILL 5 min. or until golden brown.
Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling.
1/4 cup drained canned sliced peaches (packed in lite syrup), finely chopped
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
8 slices sesame semolina bread
4 KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 tsp. olive oil
Directions
HEAT panini grill.
COMBINE peaches and salsa.
FILL bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.
GRILL 5 min. or until golden brown.
Special Extra: Stir 2 Tbsp. chopped cilantro into peach mixture before adding to sandwich filling.
Peach Cooler
3 cups seltzer
1 cup peach juice or nectar
1 cup sparkling white grape juice
4 slices fresh peach
2 tablespoons honey
Directions
Combine seltzer, peach juice (or nectar) in a pitcher. Add sparking white grape juice and honey; stir until the honey is dissolved. Divide among 4 ice-filled glasses. Garnish with peach slices.
1 cup peach juice or nectar
1 cup sparkling white grape juice
4 slices fresh peach
2 tablespoons honey
Directions
Combine seltzer, peach juice (or nectar) in a pitcher. Add sparking white grape juice and honey; stir until the honey is dissolved. Divide among 4 ice-filled glasses. Garnish with peach slices.
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