Roasted Pepper and Basil Skewers
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ChubbyBunny
Posts: 3,523 Member
in Recipes
1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes
16 fresh basil leaves
2 yellow or red peppers, roasted, each cut into 8 small squares
16 small cherry tomatoes
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
DIVIDE cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.
LET stand at room temperature 20 min. to marinate, turning occasionally.
REMOVE skewers from marinade just before serving; discard marinade.
Serves: 16 (one skewer each)
Calories 90 Total fat 6 g Saturated fat 3.5 g Cholesterol 15 mg Sodium 220 mg Carbohydrate 3 g Dietary fiber 1 g Sugars 1 g Protein 8 g
Substitute
Prepare as directed, using KRAFT Light House Italian Dressing.
Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella cheese.
How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Using tongs, put blackened peppers into a paper bag and close bag. Keep peppers in bag till completely cool, about 20 minutes.
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Replies
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1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes
16 fresh basil leaves
2 yellow or red peppers, roasted, each cut into 8 small squares
16 small cherry tomatoes
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
DIVIDE cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.
LET stand at room temperature 20 min. to marinate, turning occasionally.
REMOVE skewers from marinade just before serving; discard marinade.
Serves: 16 (one skewer each)
Calories 90 Total fat 6 g Saturated fat 3.5 g Cholesterol 15 mg Sodium 220 mg Carbohydrate 3 g Dietary fiber 1 g Sugars 1 g Protein 8 g
Substitute
Prepare as directed, using KRAFT Light House Italian Dressing.
Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella cheese.
How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Using tongs, put blackened peppers into a paper bag and close bag. Keep peppers in bag till completely cool, about 20 minutes.0 -
Ahhhh! I've been chopped and skewered! :laugh:
Make that ROASTED, chopped and skewered.0 -
those look yummy
except there is NO way I could eat just ONE SKEWER?? maybe 4-6? :laugh: :laugh:0 -
woops, sorry!0
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