Fresh Friday 6.12.09

Vanessa's Choice:

Sun Dried Tomato Chicken & Veggies


What You Need:

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)

1 each: red and green pepper, cut into strips

2 cups instant white rice, prepared as directed on package

Make It!
PREHEAT grill to medium-high heat. Pour 1/4 cup of the dressing over combined chicken and peppers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 min. to marinate. Remove chicken and peppers from marinade; discard marinade.

GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked through (165°F) and peppers are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

SERVE over the hot rice.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Isalys's Choice:
Apple Crumble

What You Need:

1 tub (8 oz.) Philly Honey Nut Flavor Cream Cheese Spread
64 Nilla Wafers, crushed (about 2-2/3 cups)
8 small apples (2 lbs), peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon

Make It!
HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)

TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.

Special Extra: Top each serving with 2 Tbsp. thawed Cool Whip Topping.

Enjoy!