Cuban-Style Pork Chops

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • 1 teaspoon adobo seasoning
  • 4 boneless pork loin chops (4 ounces each)
  • 4 slices deli ham (about 3 ounces)
  • 4 slices Swiss cheese
  • 2 tablespoons chopped fresh cilantro
  • Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Pulled Pork Grilled Cheese

Ingredients

  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 garlic clove, minced
  • 8 slices country white bread
  • 6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese
  • 1 small red onion, thinly sliced
  • 1/4 cup mayonnaise

Directions

  1. Heat shredded pork according to package directions. Stir in garlic. Layer four slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise.
  2. In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

Achiote Chicken & Rice

Ingredients

  • 1/2 cup KRAFT Real Mayo Mayonnaise
  • 2 Tbsp. annatto paste
  • 1 broiler-fryer chicken (3 lb.), cut up, skin removed
  • 1 cup long-grain white rice, uncooked
  • 1 cup chopped onions
  • 1 red pepper, cut into strips
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 chicken bouillon cube
  • 1/3 cup manzanilla olives, halved
  • 1 Tbsp. chopped fresh cilantro

Directions

  1. Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
  2. Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
  3. Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
  4. Top with olives and cilantro.

Cheesy Chicken Fritters

Ingredients

Chicken Fritters:
  • 1 1/2 lbs chicken breasts (3 large)
  • 2 large eggs
  • 1/3 cup mayonnaise
  • 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
  • 4 oz mozzarella cheese (1 1/3 cups shredded)
  • 1 1/2 Tbsp chopped fresh dill
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper
  • 2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)
Garlic Aioli Dip (Optional)
  • 1/3 cup mayonnaise
  • 1 garlic clove pressed
  • 1/2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Tender Italian Baked Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Garden Pasta Salad

Ingredients

  • 2 cups whole-wheat rotini, (6 ounces)
  • ⅓ cup reduced-fat mayonnaise
  • ⅓ cup low-fat plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar, or lemon juice
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • 1 cup cherry or grape tomatoes, halved
  • Freshly ground pepper, to taste
  • 1 cup diced yellow or red bell pepper, (1 small)
  • 1 cup grated carrots, (2-4 carrots)
  • ½ cup chopped pitted Kalamata olives
  • ½ cup chopped scallions, (4 scallions)
  • ⅓ cup slivered fresh basil