Meatless Recipes for Spring!

Check out these great recipes for spring from Kraft.  I’m not a fish eater, so I doubt I will try that one, but the Frittata sounds good!

If you try any of these recipes, leave a comment letting me know!

Santa Fe Frittata

Prep Time: 10 min. | Total Time: 45 min. | Makes: 8 servings.

What You Need

• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
• 6 eggs
• 1/2 cup each chopped green and red peppers
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

• Heat oven to 350ºF.
• Reserve 1/4 cup cooking creme. Whisk remaining cooking creme with eggs until well blended. Stir in peppers.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved cooking creme.

Want to add meat? Try a Ham & Onion Frittata.

Prepare as directed, using PHILADELPHIA Original Cooking Creme and substituting 1/4 cup each chopped OSCAR MAYER Smoked Ham and sliced green onions for the peppers and Cheddar cheese.

Serving Suggestion:

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Sweet & Spicy Red Snapper

Prep Time: 10 min. | Total Time: 40 min. | Makes: 8 servings.

What You Need

• 30 RITZ Crackers, finely crushed (about 1-1/4 cups)
• 8 red snapper fillets (2 lb.)
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 1/4 cup oil, divided
• 1 red bell pepper, cut into strips
• 1 red Thai chile, stemmed, sliced
• 4 green onions, sliced, divided
• 2 cups chopped fresh pineapple
• 1 pkg. (6 oz.) fresh snow peas
• 1/4 cup KRAFT Light Asian Toasted Sesame Dressing
• 1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Make It

• Place cracker crumbs in pie plate. Brush fish with mayo; dip in crumbs, turning to coat both sides of each fillet.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add peppers, chiles and 1/4 cup onions; cook and stir 5 min. or until peppers and chiles are crisp-tender. Stir in pineapple; cook 3 min., stirring frequently. Add snow peas; cover. Cook 5 min. or until peas are tender and bright green. Stir in dressing. Remove from skillet; cover to keep warm.
• Heat 2 Tbsp. of the remaining oil in same skillet. Add fish, in batches; cook 3 min. on each side or until fish is golden brown on both sides and flakes easily with fork, adding remaining oil as needed.
• Serve fish topped with pineapple mixture, remaining onions and nuts.

Purchasing and Storing Fresh Fish:

Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.

Nutrition Information Per Serving: 350 calories, 18g total fat, 3g saturated fat, 45mg cholesterol, 290mg sodium, 19g carbohydrate, 2g dietary fiber, 9g sugars, 27g protein, 15%DV vitamin A, 50%DV vitamin C, 8%DV calcium, 10%DV iron.

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Girl on Fire

Photographer at Loudmouth Photography

Brandy is the wife to a carpenter/musician and the mother of 3 amazingly awesome homeschool/unschooled girls. Brandy is a Photographer as well as a Coach for the Weebellion as part of Rolling Rebellion Jr. Roller Derby. Brandy is passionate about many things and suffers from a very painful and degenerative neurological disease called CRPS/RSD.

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