Aloha Chicken Kebabs

adapted from Deceptively Delicious

1 Cup Whole-Wheat Breadcrumbs

1/4 Cup Flaxseed Meal

1/2 Cup Sweet Potato Puree

1/4 Cup Pineapple Puree

1 Tbs Soy Sauce

1 Large Egg White, lightly beaten

1/4 Cup shredded Unsweetened Coconut

1 Lb Boneless, Skinless Chicken Breast, rinsed, dried and cut into "fingers"

1/4 tsp Salt

2 Tbs Flour

Non Stick Cooking Spray

1 Tbs Olive Oil

10-12 Short Wooden Skewers.

~ In a bowl, mix breadcrumbs and flaxseed meal. Set aside.

~ In a second, wide shallow bowl, combine the sweet potato, pineapple, soy sauce, egg white and coconut and mix with a fork. 

~ Thread the chicken fingers lengthwise onto the skewer, sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg white mixture and then roll in the breadcrumbs until completely coated. 

~ Coat a large non stick skillet with cooking spray and set over medium-high heat. When the pan is hot, add the oil. 

~ Add the chicken in a single layer and brown 3-4 minutes on one side, until the coating is crisp and golden. (Turn down the heat if the coating browns too quickly - coconut burns easily) Turn the skewers and cook another 4-5 minutes longer until chicken is cooked through and browned all over.

Mozzarella Sticks

from Deceptively Delicious

1 Cup Whole-Wheat Breadcrumbs

1 Tbs Flaxseed Meal

1 Tbs Sesame Seeds (optional)

1 Cup shredded Mozzarella

1/2 Cup Cauliflower Puree

1 Tbs Cornstarch

Nonstick Cooking Spray

1 Tbs Olive Oil

1/4 tsp Salt

~ In a bowl, toss the breadcrumbs with the flaxseed meal and the sesame seeds. 

~ In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into 8 2x1/2" logs. Gently roll each log in the breadcrumbs, then wrap with aluminum foil or waxed paper and freeze for 20 minutes. 

~ Coat a nonstick skillet with cooking spray and set over medium-high heat. When the pan is hot add the oil. Arrange the mozza sticks in the pan in a single layer, being careful not to crowd them. Cook for 3-4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.

Hot Artichoke and Parmesan Dip

from Kraft Canada

What You Need

1 cup Miracle Whip Dressing

1 cup Kraft 100% Parmesan Grated Cheese

1 can (398 mL) artichoke hearts, drained, coarsely chopped

2 green onions, chopped

Make It

HEAT oven to 350°F.
MIX ingredients.
SPOON into shallow ovenproof dish.
BAKE 15 min. or until hot and bubbly.

kraft kitchens tips

Serving Suggestion

Serve with Triscuit Thin Crisps Crackers and fresh vegetable dippers.

Seafood Variation

Substitute 1 cup chopped cooked shrimp, or 1 drained and flaked can (170 g) crabmeat or salmon for the artichokes.

Special Extra

Add prepared horseradish and/or a dash of hot pepper sauce to the dip ingredients before baking as directed.