Bruschetta Shrimp Bake

The Bruschetta Chicken Bake is another recipe from Kraft I enjoy making.  With only 4 steps it's very easy to make, and pretty darn delicious.  But tonight, I made a different variation; I replaced the chicken with shrimp.  And also used a box of Stuffing Mix for Turkey instead of chicken.  To be honest, there is no noticeable difference in the flavor.

Bruschetta Shrimp Bake

Kraft Foods© & Cocina De Don Pedro © 2014

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 6 Servings, 1/6th of Recipe each

Ingredients:

- 1 Can  (14-1/2 oz.) diced tomatoes, undrained
- 1 Pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken *
- 1/2 Cup  water
- 2 Cloves garlic, minced
- 1-1/2 lb. Shrimp, deveined, tail-off *
- 1 Tsp.  Dried basil leaves
- 1 Cup  KRAFT 2% Milk Shredded Mozzarella Cheese *

Kitchenware:

- 9x13 Baking Pan
- Measuring Cups & Spoons
- Wooden Spoon or Spatula

Preparation:

1. Preheat oven to 400ºF.

2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

3. Place shrimp in 9x13 pan sprayed with cooking spray; sprinkle with basil and cheese.

4. Top with stuffing. Bake 30 min. or until chicken is done.

** Tips **

- I used Wal-mart's Great Value brand for the stuffing, tomatoes, shrimp and cheese.  Feel free to use whatever brands you like. 

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Bruschetta Shrimp Bake" 

Nutritional Facts:

Serving Size = 1/6 Recipe

Calories	248	Sodium	1,251 mg
Total Fat	6 g	Potassium	200 mg
Saturated	2 g	Total Carbs	25 g
Polyunsaturated	1 g	Dietary Fiber	1 g
Monounsaturated	0 g	Sugars	5 g
Trans	0 g	Protein	24 g
Cholesterol	167 mg

Yellow Squash Casserole w/Minced Seasoned Grilled Chicken

A couple of months ago I pulled a recipe for "Yellow Squash Casserole" from Allrecipes.com and have thoroughly enjoyed cooking it.  I've cooked it several times, but I altered the recipe to suit my needs, because I found the recipe rather bland, but then again I didn't use the 1/4 Cup of melted butter it asked for.  I cut it out and used country crock light where needed and added additional spices to taste.

I also added my recipe for Seasoned Grilled Chicken© and a can of Whole Kernel Corn to make a very tasty casserole sure to satisfy your appetite.

Yellow Squash Casserole w/Minced Seasoned Grilled Chicken

Cocina De Don Pedro © 2014

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 8 Servings, 1/8 recipe each

Ingredients:

- 6 Cups Yellow Squash, sliced

- 3/4 Cup Onion, chopped

- 35 Ritz or Buttery Round Crackers, crushed*

- 1 Cup Fat Free Shredded Cheddar Cheese*

- 10 oz. Seasoned Grilled Chicken©, minced
- 1 Can Whole Kernel Corn
- 2 Eggs, Beaten

- 3/4 Cup Non-Fat Instant Dry Milk (Great Value)*

- Butter Flavored Non-Stick Cooking Spray*

- 1/2 Tsp Salt

- 1 Tsp Garlic Powder
- 1/4 Tsp Pepper
- 1/2 Tsp Lawry's Seasoned Salt
- 2 Tbsp Country Crock Light, or light butter (optional)*
- 1 Tbsp Parsley Flakes

Kitchenware:

- Small Mixing Bowl
- Medium Mixing Bowl
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rubber Spatulas
- Wooden or Kitchen Spoons
- Kitchen or Chef's Knife
- 9/13 Baking Pan

Preparation:

- Preheat oven to 400°F.

- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Spray with butter flavored non-stick cooking spray quite generously.  Season with salt, garlic, pepper and set aside.

- Spread minced chicken onto bottom of 9x13 pan and sprinkle corn over the chicken.  Pour squash mixture over chicken and corn. Continue to spread using hands or spatula. Sprinkle Lawry's over entire dish, then Sprinkle with remaining cracker mixture.  Dot with 2 tablespoons butter and Parsley Flakes

 

 - Bake in preheated oven for 25 minutes, or until lightly browned.

Tips

- In place of name brand ingredients, use generic versions to save money.  I use Wal-Mart's Great Value Brand for many of my recipes.  I used Reduced Fat Buttery Round Crackers, Fat Free Shredded Cheddar Cheese, Non-Fat Instant Dry Milk, and Butter Flavored Non-Stick Cooking Spray.

- Use Country Crock Light instead of Butter, or don't use it at all.  It's your choice.  The original recipe asked for 1/4 cup melted butter (that wasn't going to happen, lol).  I used plenty of cooking spray to compensate and used C.C Light for the dotting. 

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Yellow Squash Casserole W/minced Seasoned Grilled Chicken"

Nutritional Facts:

Serving Size = 1/8 Recipe

Calories	222	Sodium	1,020 mg
Total Fat	6 g	Potassium	346 mg
Saturated	1 g	Total Carbs	23 g
Polyunsaturated	2 g	Dietary Fiber	3 g
Monounsaturated	1 g	Sugars	7 g
Trans	0 g	Protein	17 g
Cholesterol	70 mg

Cheesy Broccoli-Chicken w/Rice

Each prepared dish has only 4g fat, 0g trans fat and under 400 calories!

This recipe calls for ingredients which have been pre-cooked.  If you plan to make this recipe feel free to use the recipes in my cookbook, or you can use your own ingredients.  Please keep in mind, if you decide to go with your own ingredients you will have altered the authenticity of my recipe, along with the nutritional facts listed below. Otherwise, please enjoy.  

While the cooking part of this recipe is the steaming of your broccoli, the listed ingredients have to be pre-cooked prior to preparing the following dish.  I have provided all the recipes for you - just click on the links.

Cheesy Broccoli-Chicken w/Rice

Cocina De Don Pedro © 2013

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 2 Servings, 1 Prepared Dish, each

Ingredients:

Cooking Part
- 2 cups, Frozen or Fresh Broccoli (Bird's Eye Florets), steamed

Dish Preparation Part

- 8 oz. Seasoned Grilled Chicken©, cubed, divided by 2 (4 oz. each)

- 1/2 cup Multi-Use Low-Fat Cheese Sauce©, divided by 2 ( 1/4 cup each)

- 1 cup Seasoned Rice©, divided by 2 (1/2 cup each)
- 1 cup Broccoli, steamed
- 2 tbsp Shredded Fat Free Cheddar Cheese & Paprika for garnish, optional

Kitchenware:

- Medium Microwavable Bowl
- Rubber Spatula or Wooden Spoon
- Measuring Cups
- Food Scale

Preparation:

Cooking Part 
- How you cook your broccoli is up to you.  I buy the large frozen bag of "Bird's Eye Broccoli Florets" and use this for my recipes.  I usually steam the broccoli in my risotto/rice cooker as my rice cooks underneath.  But you can also cook it on the stove-top or microwave.

Dish Preparation Part 
-In a microwaveable bowl, combine 4 oz. chicken, 1/4 c cheese sauce, 1/2 c rice, and 1 c broccoli.  Using rubber spatula or wooden spoon, mix thoroughly.
- Microwave for 2-1/2 minutes, stir, and place on dinner plate. 
- Garnish with 2 tbsp cheddar cheese and a dash of paprika. 
- Follow the same instructions for the second dish.

Tips:

- Making this recipe is unlimited.  You can combine to make a casserole, but in order to arrive at the proper nutritional goals, I made this dish as a single-serve recipe.

Use:

-Dinner parties, Meals for two, Casseroles, etc.

Nutritional Facts:

Serving Size = 1 Prepared Dish

Calories	361	Sodium	2142 mg
Total Fat	4 g	Potassium	618 mg
Saturated	2 g	Total Carbs	38 g
Polyunsaturated	0 g	Dietary Fiber	3 g
Monounsaturated	1 g	Sugars	7 g
Trans	0 g	Protein	36 g
Cholesterol	74 mg