Wednesday~Toaster Waffle Sandwich
Friday~Steak & Asparagus Wraps
Saturday~Sweet and Spicy Chicken
boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT CATALINA Dressing, 1 Tbsp. soy sauce, 1/4 tsp. crushed red pepper
1 cup snow peas, 1 cup sliced red peppers
Sunday~Roast Beef~Roasted Red Potatoes with Bacon & Cheese
A few DESSERT for this week:
2 cups cold fat-free milk
2 tsp. MAXWELL HOUSE Instant Coffee
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP LITE Whipped Topping
POUR milk and instant coffee into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into five dessert dishes.
REFRIGERATE at least 1 hour before serving.
ADD cinnamon to whipped topping; stir with wire whisk until well blended. Spread over pudding.
Graham Cracker Cake
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting
ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving.