Recipes to Try

Oven-Fried Chicken Fingers and Fries

1. 2 large baking potatoes, unpeeled
2. 1/4 cup KRAFT Zesty Italian Dressing
3. 1/4 cup KRAFT 100% Grated Parmesan Cheese
4. 1 pound boneless skinless chicken breasts, cut into strips
5. 1 (6 ounce) package SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
6. 1/4 cup GREY POUPON Dijon Mustard
7. 1 tablespoon honey

1. Preheat oven to 425 degrees F. Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
2. Bake 12 min. Meanwhile, coat chicken strips with coating mix as directed on package.
3. Turn potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 min. or until potatoes are tender and chicken is cooked through. Mix mustard and honey; serve for dipping.

Yield: 4 servings

Calories: 264 kcal

Sweet and Sour Chicken
4 large chicken breasts (cubed)2 eggs beaten1/2 C. cornstarch1/2 C. flourDip chicken in egg and then in flour and cornstarch mixed (we put all the chicken in the egg bowl... then separate into tupperware container with flour/cornstarch and shake to coat). Heat 4 Tbl. canola oil in large skillet and brown chicken pieces. Set aside in 9x13 pan.Sweet & Sour Sauce (double to feed 6)4T. ketchup1/3 C. vinegar1 T. soy sauce3/4 C. sugar1/2 C. chichen broth (may use water)Mix, pour over chicken. Bake @ 350˚ for 30 min. Serve with riced and mixed vegetables.

http://www.self.com/health/recipes/search?query=category:entrees&page=1

Lasagna Rolls

1. 12 whole-wheat lasagna noodles
2. 1 tablespoon extra-virgin olive oil
3. 3 cloves garlic, minced
4. 1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and crumbled
5. 3 cups chopped spinach
6. 1/2 cup shredded Parmesan cheese
7. 2 tablespoons finely chopped Kalamata olives
8. 1/4 teaspoon crushed red pepper
9. 1/4 teaspoon salt
10. 1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
11. 1/2 cup shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

• Calories: 386 kcal
• Carbohydrates: 42 g
• Dietary Fiber: 6 g
• Fat: 15 g
• Protein: 24 g
• Sugars: 1 g