This is Grilled Bruschetta Chicken with Rice & Marinara Sauce:
Grilled Bruschetta Chicken
Recipe provided by: Emily Kayner
1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divded (original recipe calls for Sun-Dried Tomato Vinaigrette Dressing)
4 small boneless skinless chicken breast halves (1 lb)
1 medium tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1-2 T. diced Red Onion
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves (we used half fresh and half dried)
PLACE large sheet of heavy-duty foil (we just doubled 2 sheets) over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. (we had it in the fridge for 1/2 hour, but it doesn't make a difference). Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill for 6 min. Meanwhile, combine tomatoes, cheese, basil, red onion and remaining 2 T. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).
Rice & Marinara Sauce
Recipe provided by: Debra Cogburn
Brown Rice, cooked
1/2 cup chopped green onions
3-4 cloves garlic, minced
2 T. olive oil
1 small can tomato paste
2 cans water
1/2 tsp. corn starch
1 tsp. sweet basil, dried
1/2 tsp. Italian seasoning
2 dashes Stevia (or sweetener of your choice)
SAUTE green onions and garlic in olive oil. Add remaining and simmer until sauce thickens.
POUR sauce on top of cooked rice and serve.
HG's Raspberry Cloud Pie
(Recipe calls for Strawberry)
Recipe by: http://www.hungry-girl.com/
2 cups Fiber One cereal
4 T. Whipped Light Butter, melted
1 large box (or 2 small) JELL-O Sugar Free Gelatin Dessert mix, Raspberry or Strawberry
1 1/2 cups Cool Whip Free
Fresh berries for garnish, optional
PREHEAT oven to 350. Grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter and stir until well mixed. In a pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press and form the crust. Use your fingers to press it into the edges and up along the sides of the dish. Bake pie crust for 10 minutes. Set aside.
DISSOLVE gelatin mix into 2 cups boiling water. Stir for 2 minutes, or until completely dissolved. Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm).
FOLD Cool Whip into Jell-O using a mixer. Once mixture is very well blended, pour evenly into pie crust. Use a flat utensil to smooth out the surface. Refrigerate for several hours until firm. If desired, garnish pie with berries. Serves 8.