Turkey roasted peppers scallions bread crumbs parsley

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turkey, roasted peppers, scallions, bread crumbs, parsley, mustard, and black pepper. Mix gently but thoroughly until blended. Shape into four 1 inch thick patties. Grill 10-12 minutes, turning once, or until thermometer reads 165 degrees and meat is no longer pink. Grilled Parmesan Vegetables 2 each: medium zucchini and yellow squash, cut into 1/2-inch-thick slices 2 each: medium red, green and yellow peppers, cut into 1-1/2-inch-thick slices
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41 1/3 cup KRAFT Light Zesty Italian Dressing 1/4 cup KRAFT Grated Parmesan Cheese Directions: Preheat grill to medium heat. Arrange vegetables on grate of grill. Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl. Add dressing; toss to coat. Sprinkle with cheese. Raspberry Salmon 3 Tbsp. KRAFT Light Raspberry Vinaigrette Dressing 4 salmon fillets (4 oz. each) Directions: Pour dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Preheat broiler. Remove salmon from marinade; discard bag and marinade. Broil salmon, 2 to 4 inches from heat, 10 to 12 min. or until salmon flakes easily with fork.
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42 Chicken Fajitas 2 Tbsp. olive oil 2 tsp. chili powder ½ red or white onion, sliced 1 red, orange or green bell pepper, sliced 2 gloves garlic, minced 2 whole chicken breasts grilled and cut into strips ½ c. salsa ¼ c. nonfat sour cream 4 whole wheat tortillas 1 c. 2% shredded mozzarella cheese Directions: Heat olive oil in a medium skillet. Add onion, pepper, and garlic and sauté briefly. Add meat, reduce heat to medium, and sauté until no longer pink, about 10 minutes. Stir in salsa and chili powder to taste. Sauté for 5 more minutes. Spread 1 tablespoon in a thin layer on each tortilla. Divide the meat mixture on top of tortillas, sprinkle each with cheese, wrap, and serve. Citrus Chicken Salad 1 can (11 oz.) mandarin oranges, drained 2 cups cooked chicken strips (about 10 oz.) 1/3 cup Slivered Almonds, toasted 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 2 Tbsp. chopped fresh parsley 4 pita breads, cut in half Directions: Combine oranges, chicken and almonds in large bowl. Add mayonnaise and parsley; mix lightly. Refrigerate 1 hour. Spoon into pita halves just before serving. Citrus Basil Salmon 2 Tbsp. basil olive oil 4 Tbsp each fresh lemon and lime juice
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43 1 ½ tsp. lemon zest 1 tsp salt ½ tsp. Freshly ground black pepper 4 – 7 to 8 skinless salmon fillets Directions: In a large shallow dish , whisk together 1 Tbsp of the basil oil, 3 Tbsp of the lemon juice, 3 Tbsp of the lime juice, ½ tsp lemon zest, ½ tsp of the lime zest, ½ tsp salt, and ¼ tsp of the pepper. Add Salmon to dish, turning to coat fillets. Spray a large nonstick skillet with olive oil cooking spray. Heat over medium high heat. Add salmon, rounded side down, and cook 4 minutes. Turn fillets and cook 3 to 4 minutes for medium-rare or longer for desired doneness. Remove from heat.
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  • Spring '10
  • Siham
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