Fresh and Crunchy

California Style Tuna Salad Rolls

Ingredients

2 cans albacore tuna, in water, drained and flaked
Mayonnaise, as desired, just enough to moisten (4-5 Tlbs)
10-inch flour tortillas (lg burrito size, I used the spinach/green tortillas to mimic seaweed)
Flat dark green leaf lettuce (Boston, red leaf, etc)
2 med zucchini, chopped julienne (long matchsticks)
2 medium carrots (can use several baby carrots), chopped julienne
1 red bell pepper, julienne
Flavored cream cheese like garden veggie (I used Laughing Cow)

Instructions

1. Combine the tuna with the mayonnaise in a small bowl and mix until blended.  Set aside.
2.  Lay the tortillas on a work surface and spread cream cheese over entire surface.  You can leave a bit of space on the right/left sides since those will be cut off, but spread clear to the edge of the top and bottom of tortilla.  This will help seal it when you roll it up.
3. Place one lettuce leaf on the lower middle 2/3s of the tortilla, press slightly and it will stick flat to the cream cheese.
4. Arrange the zucchini, carrots, and pepper sticks lengthwise in rows on top of the lettuce
5.  Spoon the tuna in a line next to/on top of the vegetables (away from the edge).
6.  Roll each tortilla up snugly into a cylinder.  You can cut crosswise in half or use a sharp, thin knife and slice into 1 1/2 inch rounds (like a California roll).  Arrange on plate and serve as an appetizer or as a light refreshing meal.


Variations:
Switch out or add the following veggies ~ 
   Avocado; peeled, pitted, and sliced 1/2-inch thick
   Seedless/English cucumber, chopped julienne


I got about 5 rolls per tortilla.  I made 4 tortilla wraps (cut up) and served them with fruit and salad for a light summer dinner.  Easy, crisp, and delicious!

Southwestern Flavor

Southwestern Egg Rolls with Avocado Ranch

(makes 48 mini rolls, or 24 regular rolls)

For the egg rolls:

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained (I mashed mine up a little bit to help it blend in)
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel (There was a lot of spinach, I will cut this back next time, maybe by half)
2 cups shredded Mexican or Cheddar cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder (I used a little less)
1 tsp salt
1/2 tsp cayenne pepper (I used a little less)
1 package of egg roll or wonton wrappers

 **I added approx a cup of finely shredded chicken breasts that I had sauteed with salt, pepper, and a little onion powder.  This really helped pull everything together! If you wanted to keep this meat free, you could also try rice.

Instructions: 

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt, cayenne pepper, and chicken. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking. (It took at least 15 minutes on one side to start to crisp up so plan for a little extra time.  It might also help to put a cooling rack on the pan so that the egg rolls get heat on all sides.  I liked the low-fat aspect of baking, but these would be REALLY yummy deep fried!)

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk (I left this out because I didn't have any)
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped (I will substitute cilantro next time to add another layer of flavor)
1/4 tsp salt
1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately. 

You could also add in chopped/chunks of avocado after you've blended or just serve it with mashed avocado. I really liked this dressing, but I will also try putting some slices of avocado into the egg rolls before cooking.

Another Tuna Idea

Asian Tuna Patties

allrecipes.com

Ingredients:

2 (6 ounce) cans tuna, drained and flaked

1 egg, beaten

3/4 cup dry bread crumbs

3 green onions, minced

1 clove garlic, peeled and minced

1 tablespoon soy sauce

1 tablespoon teriyaki sauce

1 tablespoon ketchup

1 teaspoon sesame oil

1 teaspoon black pepper

1/2 cup cornmeal**

2 tablespoons vegetable oil


Directions:

In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

**The cornmeal was far too crunchy and not a good texture for the tuna. I would suggest using breadcrumbs, sesame seeds, or frying with no coating at all.

These were quite tasty. I would happily eat them on their own, but they were also good as a "fish" sandwich, with coleslaw, or cabbage crunch salad. Could also do some kind of Asian noodle.

Fresh and Delicious

Spinach Pesto
BH&G

Ingredients:

1 1/2 cups torn fresh spinach, firmly packed
1 tsp dried basil
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup pine nuts, walnuts, or almonds (I prefer using toasted walnuts)
1 large clove of garlic, minced
1/4 tsp salt
1/4 cup olive oil or cooking oil (may add a little more as needed)


Directions:

In a blender container or food processor combine spinach, basil, Parmesan cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides.

With the machine running slowly, gradually add olive oil and blend or process to the consistency of soft butter.

Serve over your favorite pasta. Also great on soup, toasted french bread, or meats.

I love the freshness of this pesto and it is much cheaper to make when you sub in spinach and walnuts for the traditional basil and pine nuts. I even love to eat it on scrambled eggs!

Yummy Crispy Eggplant

Eggplant Croquettes

Makes 4-6 servings

Ingredients:

2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tlbs dried parsley
2 Tlbs chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 tsp salt (I added a little more S&P to taste)
1/2 tsp ground black pepper

Directions:

Place eggplant in a microwave safe bowl and microwave on med-high for 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender cook another 2 minutes if not tender. Drain any liquid from the eggplants and mash. (In my microwave I ended up cooking 3minutes, stir, 3 more minutes, stir, 3 more minutes, mash and drain)

Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

These were delicious! I think even someone who doesn't care for eggplant might enjoy them. They have a great crunchy golden exterior with a slightly chunky eggplant filling (like a crab cake). I could eat these alone, on a salad, or as an appetizer. You can be creative with sauces too.

Easy Chinese

Mindless Mu Shu Chicken

Time: 20 minutes
Servings: 4

Ingredients:

1/2 to 3/4 lbs boneless, skinless chicken breast halves (about 2)
1 bunch green onions (about 1 cup chopped)
5 tsp vegetable or peanut oil
1 (16 oz) package coleslaw mix
1/2 cup sliced mushrooms
2 tsp cornstarch
1/4 cup sherry or white wine (or white grape juice)
1/4 cup reduced-sodium soy sauce (I used normal)
1/2 tsp bottled minced garlic
2 tsp Asian sesame oil
8 small (8 in) flour tortillas
Hoisin sauce or plum sauce, to taste

Directions:

Begin heating the vegetable oil in an extra-deep 12 inch skillet over medium heat.

Slice the green onions, using all of the whites and enough of the green tops to make 1 cup. Immediately add the onion, coleslaw and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently.

Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, add the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.

Mix the cornstarch into the sherry (grape juice) in a small jar that has a lid. Shake well to combine and set aside. When the chicken is done, shake the sherry mixture again and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.

Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread Hoisin sauce to taste on each tortilla and spoon approx 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.

These were so easy to make and I thought they had great flavor. I wasn't sure about the tortilla at first (not the most authentic) but I actually found I liked the added chewy texture. Even good as leftovers.

Fun Appetizer or Light Dinner

Bistro-Style Onion and Artichoke Galette
Pillsbury

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings


INGREDIENTS:

1 tablespoon Crisco® Pure Vegetable Oil
2 cups thinly sliced sweet onion (such as Maui or Walla Walla; about 1 large)
2 tablespoons balsamic vinegar
½ teaspoon salt-free garlic and herb seasoning blend, if desired (I used a combo of garlic powder and Italian seasoning)
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 ½ teaspoons Dijon mustard
4 oz Gruyère cheese, shredded (1 cup) (I substituted Swiss)
1 jar (6 oz) marinated artichoke hearts, well drained, coarsely chopped
¼ cup chopped well-drained fire-roasted red bell peppers (from 7.5-oz jar) (I used olives)
1/8 teaspoon crushed red pepper flakes (Omitted--still plenty of flavor)
1 teaspoon finely chopped fresh thyme leaves (Omitted because I didn't have)
1 egg white, beaten
Fresh thyme sprigs

DIRECTIONS:

1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.

2. Meanwhile, heat oven to 375°F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.

3. Sprinkle 2/3 cup of the cheese over center of crust to within 1 1/4 inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes.

4. To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.

With the frozen pie crust this was really easy to make. I found it very flavorful and quite delicious. I changed a few ingredients mainly for budget's sake and depending on what I had on hand. I also created another version that was more kid friendly and they certainly seemed to like it. I substituted pesto for the mustard, used mozzarella cheese, and for toppings I used fresh tomatoes, grilled mushrooms, and black olives. I enjoyed this version as well. We ate both for dinner with a salad and it was very filling.

Another Artichoke Dip

Deluxe Artichoke Dip

Makes: 5-1/2 cups • Prep time: 20 min • Cook time: 35 min

(I have not tried this one yet, but I love artichokes and it had great reviews so I'm hoping to make it soon.)

Ingredients:

• 1 cup coarsely torn fresh bread crumbs
• 1 cup grated Parmesan cheese (about 4 oz.)
• 1/4 cup coarsely chopped fresh parsley
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 container (8 oz.) sour cream
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 jar (12 oz.) marinated artichoke hearts, drained and chopped
• 1 clove garlic, finely chopped
• 2 Tbsp. olive oil

1. Preheat oven to 350°.
2. Combine bread crumbs, 1/4 cup cheese and parsley in small bowl; set aside.
3. Combine Hellmann's® or Best Foods® Real Mayonnaise, sour cream, remaining 3/4 cup cheese, artichokes and garlic in medium bowl. Evenly spread artichoke mixture in 9-inch pie plate; top with bread crumb mixture, then drizzle with olive oil.
4. Bake uncovered 35 minutes or until heated through. Serve with your favorite dippers.

Also terrific with Hellmann's or Best Foods Canola Cholesterol Free or Light Mayonnaise.

Light and Delicious

Cheesy Spinach and Artichoke Dip
Kraft

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

What You Need!

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder

Make It!

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate. (I doubled the recipe and cooked it in a 9x13 pan)
BAKE 20 min. or until heated through. Serve with crackers, corn chips, pita chips or assorted cut-up fresh vegetables.

Kraft Kitchens Tips
Awesome Spinach and Mushroom Dip
Substitute 1 cup chopped mushrooms for the artichokes

(Using light mayo and 1/2 Parmesan and mozzarella made this recipe quite light. It was warm and tasty, but I might add a bit more flavor, perhaps just some salt and pepper. I melted some of the leftovers in a tortilla with Swiss cheese, mushrooms and grilled chicken... yummy!)

A Great Appetizer, Different from the Usual

Spinach Phyllo Roll-Ups

Prep Time: 30 min
Total Time: 55 min
Makes: 30 servings or 5 logs, 6 servings each

What You Need!

1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese (I used Chive and Onion and it was good)
4 green onions, finely chopped
15 sheets frozen phyllo (14x9 inch), thawed
1/3 cup butter, melted

MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside. (Instead of brushing with butter, which can be a tedious and difficult process, I sprayed each sheet with olive oil cooking spray, it was easy and delicious!)

SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. (Although I sprayed the sheets, I did add melted butter to the top finished layer.) Make small cuts in tops of logs at 1-inch intervals.

Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

(It is very difficult to cut the phyllo “logs” once they have been cooked because they are so flaky, they tend to crumble. I found that if I cut them nearly all the way through before baking them it worked much better. I thought these were delicious and easy to make. The only thing however is that you can’t really reheat phyllo dough once it’s cooked, so you only want to bake as you’re planning to eat/use. I have not tried freezing them, but I like the idea.)

Can Freeze: Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet and cook as directed.

Something Fun & Different

Chicken Chili Cheese Cups

Ingredients:

2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells

Step 1
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Step 2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Step 3
Bake the cups until the custard is set, about 15 minutes.(Mine seemed to take closer to 20)

After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

These were really easy and really yummy. Make sure you use enough cilantro for flavor (I estimated and needed a little more) These are more an appetizer or party food, but we had them for dinner with other sides and it was perfectly light and tasty for a summer meal. The phyllo cups give them a fancy polished look. (I found mine at Target)

La Viva Mexico!

Beef Taquitos

Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

Ingredients:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef (I used a whole pound)
1/2 cup salsa, plus more for dipping (added a little more for extra meat)
2 teaspoons chili powder (I was conservative on this so it wasn't too spicy for the kids)
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack (I added more cheese)
Sour cream

Step 1

Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. (I only let this simmer about 5 minutes or so)

Step 2

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Step 3

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil (I found that spraying them with cooking oil works great), then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6. (I found the time sufficient to warm the filling, but it didn't really brown the outside enough. I reccomend 15-18 minutes, crispy!)

These were quite yummy and even the kids ate them well. We had them with sour cream , salsa, and mashed avocado... I believe the 3 colors of the Mexican flag :o)

Second Attempt: I used a chunky salsa verde inside with the ground beef for a different flavor, it was a nice change and we ate them with red salsa and sour cream.

Simple Side

Crispy Veggie Fries

Prep Time:

10 min

Total Time:

25 min

Makes:

6 servings

What You Need

1 egg

1 cup mushroom caps, cleaned

1 cup bite-sized broccoli florets

1 cup bite-sized cauliflower pieces

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Make It

PREHEAT oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; (Wisk egg and add a little milk to make it stick better to veggies) shake in coating mix. (I rolled them in a bowl)

PLACE breaded vegetables on lightly greased shallow pan.

BAKE 20 min. or until crisp and golden brown.

We ate them with ranch dressing. We liked the mushrooms the best, but I think zucchini and yams would also be good. The seasoning was a little overpowering for the kids so you could maybe add in some other large breadcrumbs or season your own. Make sure to get the extra crispy shake n bake crumbs

Chinese Take-out at home!

Potsticker Dumplings

These were really yummy and surprisingly easy to make. One of the things I liked best about them is that they make good leftovers too (unlike eggrolls that don't stay crisp) these are delicious even after reheating in the microwave. Makes a great meal with a side of fried rice.

Prep Time:
45 min

Total Time:
1 hr 5 min

Makes:
About 4 doz. or 24 servings, about two dumplings each (for appetizer)

1 lb. ground pork

1-1/2 cups chopped napa cabbage (about 3 oz.) (I added a little more)

4 green onions, chopped (about 1/3 cup)

1 egg, lightly beaten

1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided (Used Kraft Asian)

1/4 cup soy sauce, divided

I added some sesame oil and a little salt to the raw mixture for extra flavor.

Try to make sure the green onions get pretty evenly distributed. THe meat filling doesn't seem to have a lot of flavor on its own, but the dipping sauce is quite strong and compliments them nicely.

1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)

10 tsp. oil, divided

1-1/4 cups water, divided

MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. (I did more like 1/2 Tbs) of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.

HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. (I used a sheet of tin foil to cover and it worked great) Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.

Fill as directed, folding in half to form a triangle and omitting the pleating step. (square wrappers)

I found it easiest to shape them if I folded and formed them standing up so that the bottom was flat and ready to go into the pan.

I haven't made these, but they look really cute!

Mexican Sushi Bites
Family Fun Magazine

Get the party started with these mouthwatering appetizers. Salsafied cream cheese, silky avocado, and crisp bell pepper are rolled in a tortilla and sliced for a fun sushi-like presentation.

16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

Step 1 In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.

Step 2 Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.

Step 3 Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.Serves 10 to 12.

Let the Party Begin!

Cowboy Caviar

2-3 diced avocados
2-3 roma tomatoes, seeded and diced
1 can shue peg corn (don’t drain)
1 can black eye peas (drain & wash)
1 can black beans (drain & wash)
2-3 diced green onions
cilantro to taste
¼ - ½ bottle fat free zesty Italian dressing (Kraft)
(fat free is better in this recipe)

Mix all together in a bowl. Let sit in refrigerator for a while to let flavors meld.

Easy Fish... good for dinner or appetizer

Fish Cakes

Prep Time:5 min
Total Time:1 hr 11 min
Makes:6 servings, 2 fish cakes each (I usually make 15-17 patties)


Take 1 pkg. (6 oz.) dry STOVE TOP Stuffing Mix for Cornbread (or chicken works), 3/4 cup water and 1/3 cup KRAFT Mayo Real Mayonnaise and add the following:


1 can (60z) tuna, drained, flaked
1 pouch flavored tuna (I like lemon pepper or herb and garlic)
Add a tablespoon or so of flour for stability
1 cup KRAFT Shredded Cheddar Cheese (or other cheese)
Shredded or minced carrots

Could also use: Relish, chopped green peppers, green onions, frozen sweet corn, chopped celery, shredded zucchini

Shape into 12 patties, using about 1/3 cup of the stuffing mixture for each patty; cover. Refrigerate 1 hour.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.

COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.

Make Ahead
Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.


Serve with tartar sauce, cocktail sauce or maybe a blue cheese dressing. These would also be great with a simple coleslaw.