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Jalapeno Poppers

Ingredients

Cooking spray
4 oz 95-97% lean ground beef
6 whole jalapeno peppers
4 oz (½ cup) low-fat plain Greek yogurt
4 oz (1 cup) shredded reduced-fat sharp cheddar cheese
3 medium scallions, sliced thin
1 large red bell pepper, diced fine
¼ tsp garlic powder
¼ tsp cumin
¼ tsp chili powder
1/8 tsp paprika

Directions

1. Preheat oven to 350° F. Lightly grease a baking sheet and set aside.
2. Cook ground beef in a non-stick pan over medium-high heat until done (internal temperature of 160°F). Set aside.
3. Cut jalapeno peppers in half lengthwise. Remove seeds and membrane.
4. Combine beef, yogurt, cheese, scallions, red pepper, and spices in a medium bowl.
5. With a spoon, fill jalapeno pepper halves with cheese mixture.
6. Place the peppers, cut-side up, on the prepared baking sheet. Bake for about 20-25 minutes or until golden brown.
7. Remove from oven and serve immediately.

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Grilled Bruschetta Chicken

Ingredients:

4 small boneless chicken breasts
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing, divided
1 tomato, finely chopped
1/2 cup shredded low-moisture part-skim Mozzarella cheese
1/4 cup chopped fresh basil

Directions:

Heat grill to medium heat. Place chicken in a large resealable plastic bag. Add 2 T dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 in. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min or until chicken is done.

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