Ingredients

1/4 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. KRAFT Grated Parmesan Cheese

1/8 tsp. ground red pepper (cayenne)

4  salmon fillets (1 lb.), skins removed

2 tsp. lemon juice

10  RITZ Crackers, crushed (about 1/2 cup)

Directions

HEAT oven to 400°F.

MIX mayo, cheese and pepper until well blended.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

kraft kitchens tips

SUBSTITUTE

Prepare as directed with KRAFT Light Mayo Reduced Fat Mayonnaise.

SPECIAL EXTRA

Add 1/4 tsp. dill weed to mayo mixture before spreading onto fish.

SERVING SUGGESTION

Serve with a side green salad tossed with your favorite KRAFT Dressing.

Ingredients

1 pound fresh asparagus

1 (16 ounce) package egg noodles

4 cloves garlic, minced

1/2 cup extra virgin olive oil

1 cup butter

1 tablespoon lemon juice

1 pound medium shrimp – peeled and deveined

1 pound fresh mushrooms, thinly sliced

1/2 cup grated Parmesan cheese

salt and pepper to taste

Directions

In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.