Ingredients

3/4 cup canola oil

1/3 cup soy sauce

1/4 cup red wine vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons ground mustard

1 teaspoon pepper

1 teaspoon dried parsley flakes

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

12 ounces small fresh mushrooms

1 medium green or sweet red pepper, cut into 1-inch pieces

2 small onions, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks, drained

Shrimp (optional)

Directions

In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken/& or shrimp to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.

Drain and discard marinade from chicken and vegetables. Thread the chicken, shrimp, vegetables and pineapple alternately on skewers.

Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink. Yield: 8 servings.

Diabetic Exchanges:One serving (prepared with low-sodium soy sauce and unsweetened pineapple) equals 4 lean meat, 1-1/2 vegetable; also, 274 calories, 235 mg sodium, 97 mg cholesterol, 8 gm carbohydrate, 38 gm protein, 9 gm fat.

Ingredients

1 cup teriyaki sauce

1 can (6 ounces) pineapple juice

1/2 cup packed brown sugar

6 garlic cloves, minced

1/4 teaspoon Worcestershire sauce

1/8 teaspoon pepper

1 pound beef top sirloin steak, cut into 1-inch cubes

1 pound uncooked large shrimp, peeled and deveined

1 pound whole fresh mushrooms

2 large green peppers, cut into 1-inch pieces

2 medium onions, halved and quartered

1 pint cherry tomatoes

1-1/2 teaspoons cornstarch

Directions

In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness. Yield: 6-8 servings.

Ingredients

1/4 cup KRAFT Lite Ranch Dressing

1/2 tsp. chili powder

1/2 tsp. ground red pepper (cayenne)

1 lb. boneless skinless salmon fillets, cut into 1-inch chunks

1 onion, cut into wedges

1 green pepper, cut into wedges

Directions

POUR combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.

HEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.

GRILL 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.

kraft kitchens tips

NOTE

If using wooden skewers, soak them in water while fish is marinating to prevent them from burning on the grill.

SUBSTITUTE

Substitute tuna, scallops or shrimp for the salmon.

Ingredients

3 tablespoons canola oil

2 tablespoons white wine or chicken broth

2 tablespoons reduced-sodium soy sauce

1-1/2 teaspoons lemon juice

1 garlic clove, minced

6 ounces swordfish steak, cut into six pieces

4 sea scallops

4 uncooked jumbo shrimp, peeled and deveined

2 bacon strips, halved

1 small sweet red pepper, cut into 1-inch pieces

1 small green pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

1/2 cup cubed fresh pineapple

Directions

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 2 servings.

Nutritional Facts2 kabobs equals 382 calories, 20 g fat (3 g saturated fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.

Ingredients

2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks

1/3 cup Worcestershire sauce

8 boneless skinless chicken breast halves (4 ounces each)

1 package (1 pound) sliced bacon

2 large sweet onions

4 large green peppers

32 cherry tomatoes

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.

On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade. Yield: 8 servings.

Ingredients

1 untreated cedar plank (14x7x1 inch)

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped oil-packed sun-dried tomatoes

1 Tbsp. oil

1 salmon fillet (2 lb.), 1 inch thick

Directions

IMMERSE plank in water, topping with a weight to keep it submerged. Soak 4 hours.

HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish. Place plank on grill grate.

GRILL 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.

kraft kitchens tips

COOKING KNOW-HOW

Untreated cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle of water close at hand if needed for flare-ups.

NOTE

The cedar plank can be soaked overnight before using as directed. Or if you don’t have a plank, you can grill the salmon on a sheet of heavy-duty foil instead.

Ingredients

4 small boneless skinless chicken breast halves (1 lb.)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/2 cup black olives, chopped

1 Tbsp. lemon zest

1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

3 cups hot cooked rotini pasta

Directions

HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.

ADD tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring frequently.

RETURN chicken to skillet; cook 1 min. or until hot. Top with cheese. Serve over pasta.

kraft kitchens tips

SPECIAL EXTRA

For garlic lovers, add 1 clove garlic, chopped with tomatoes.

Ingredients

1/2 pound ground beef

1/2 pound Italian sausage, casings removed

16 ounces Classico® Tomato and Basil Sauce

1 (4.5 ounce) can sliced mushrooms

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

1 (9 ounce) package refrigerated or fresh cheese tortellini

1 cup shredded mozzarella cheese

1/2 cup shredded Cheddar cheese

Directions

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, pasta sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on Low, or until the tortellini is tender.

Ingredients

16 slices cinnamon bread, crusts removed, cubed

1 cup golden raisins

3/4 cup white baking chips

3/4 cup chopped pecans

1/4 cup butter, melted

6 eggs, lightly beaten

4 cups 2% milk

3/4 cup plus 1 tablespoon sugar, divided

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

SAUCE:

2/3 cup heavy whipping cream

2 tablespoons butter

8 ounces white baking chocolate, chopped

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, raisins, vanilla chips and pecans. Repeat layers. Drizzle with butter.

In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla and cinnamon until blended; pour over bread mixture. Let stand for 15-30 minutes.

Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.

In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding. Yield: 12 servings (1-1/2 cups sauce).

Nutritional Facts1 serving (1 piece) equals 495 calories, 29 g fat (13 g saturated fat), 153 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 4 g fiber, 12 g protein.

Ingredients

1 package (18-1/4 ounces) cake mix of your choice

1/3 cup semisweet chocolate chips

24 Milano cookies

1 can (16 ounces) vanilla frosting

1/2 cup chocolate wafer crumbs

1 cup chow mein noodles

24 orange gumdrops

3 green gumdrops, cut into small pieces

Directions

Prepare and bake cake mix according to package directions for cupcakes; cool completely.

For tombstones, in the microwave, melt chocolate chips. Pipe “RIP” onto cookies; place on waxed paper to dry.

Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones. Yield: 2 dozen.