Spring is on it's way !!

Sweetheart Strawberry Tarts

what you need

26 OREO Cookies, finely crushed

1/3 cup margarine or butter, melted

1 qt. (4 cups) strawberries, divided

1/2 cup water, divided

1/3 cup sugar

4-1/2 tsp. cornstarch

1 tsp. lemon juice

1/2 cup whipping cream, whipped

Make It

MIX crumbs and margarine until well blended; spoon about 2 rounded tablespoonfuls of the crumb mixture into each of 12 greased or paper-lined medium muffin cups. Press firmly onto bottom and up side of each cup with back of spoon. Refrigerate while preparing filling.

RESERVE 12 of the smallest strawberries for garnish. Slice remaining strawberries. Combine1 cup of the strawberry slices and 1/4 cup of the water in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 min., stirring occasionally. Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to strawberries in saucepan; mix well. Return to boil. Cook and stir 1 min. or until sauce is clear and thickened. Cool slightly.

MEANWHILE, pat remaining strawberry slices dry. Spoon evenly into tart shells; top evenly with the strawberry glaze. Refrigerate at least 1 hour. Top with the whipped cream and reserved whole strawberries just before serving. Store any leftover tarts in refrigerator.

Kraft Kitchens Tips

Best of Season

Select strawberries that are plump, brightly colored and have a strong strawberry fragrance.

Cheesy Chicken Chilaquiles

This Mexican classic, a mixture of tortilla chips, cheese, vegetables and meat, gets an update as a layered microwave casserole.

1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro
12 cups (3 L) authentic restaurant-style tortilla chips
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g) Sour cream or crema (optional)

Directions:

1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.

2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.

3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)

Cook's Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer's cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.