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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.

Ingredients

2 cans (5 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

Directions

Ingredients

2 tilapia fillets (1/2 lb.)

1Tbsp. flour

2 Tbsp. KRAFT Light House Italian Dressing

1/4 cup fat-free reduced-sodium chicken broth

1 Tbsp. lemon juice

1 oz. PHILADELPHIA Fat Free Cream Cheese, cubed

1Tbsp. chopped fresh parsle

Directions

COAT fish with flour.

HEAT dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.

SUBSTITUTE

Prepare using  any kind of white fish fillets. Also adjust recipe for the number of servings desired.

Ingredients

1/3 cup packed brown sugar

1/4 cup unsweetened pineapple juice

2 tablespoons soy sauce

4 salmon fillets (6 ounces each)

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish.

Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices. Yield: 4 servings.

Nutritional Facts1 salmon fillet equals 394 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 568 mg sodium, 20 g carbohydrate, trace fiber, 35 g protein.

Ingredients:

1 pound tilapia or other white fish fillet

3 teaspoons olive oil

Salt and fresh ground black pepper

3 scallions, sliced

1 lemon, cut into 4 wedges

Directions:

Rinse fish and pat dry with a paper towel. Heat olive oil in a nonstick skillet over medium-high heat. Add tilapia and saute 3 minutes. Turn and saute 3 minutes. Salt and pepper the cooked side. Sprinkle with scallions, cover with a lid and cook 1 minute. Remove tilapia to two dinner plates and squeeze lemon juice from 2 lemon wedges on top. Serve remaining 2 lemon wedges on plate with fish.

Nutrition:

Per serving: 205 calories, 6 g fat, 1 g saturated fat, 89 mg cholesterol, 32 g protein, 3 g carbohydrates, 1 g dietary fiber, 1 g sugars, 148 mg sodium.

Exchanges/Choices: 5 lean meat, 1 fat

SHOPPING LIST

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 lemon, 1 small bunch scallions, 3/4 pound tilapia fillets (or other white fish fillet)