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      if you love lemons….marinate your chicken in lemon juice…I use bottled…and tons of garlic and coarse black pepper.
      Prick the chicken before hand so it absorbs the juice/marinade. Bake or grill at a semi-high temp. Awesome!
      Another good one is garlic, olive oil and apple cider vinegar…add some rosemary if you like the taste.
      Cook early in the morning and let it sit in the juice…I make it with egg noodles and serve the cooked marinade as a sauce.

      A little Parm over the noodles…yum!
      Thanks for your recipes…I will try for sure.

      Toots

      Kelly wrote: Parmesan-Baked Salmon Printer Friendly

      Prep Time:
      10 min

      Total Time:
      25 min

      Makes:
      4 servings

      1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated
      Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon
      fillets (1 lb.), skin removed 2 tsp.

      lemon juice 10 RITZ Crackers,
      crushed (about 1/2 cup crumbs) PREHEAT oven to 400°F. Mix mayo,
      cheese and pepper until well blended; set aside.

      place salmon on foil-lined shallow baking pan. drizzle evenly with
      lemon juice.

      top with cheese mixture; spread to evenly cover salmon.
      sprinkle with cracker crumbs

      bake 12 to 15 min. or until salmon flakes easily with fork.
      Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by
      preparing as directed using KRAFT Mayo Light Mayonnaise.Jazz It UpAdd
      1/4 tsp. dill weed to the
      cheese mixture before spreading onto
      salmon.Serving SuggestionServe with a side green salad tossed with
      your favorite KRAFT Dressing.
      .
      Lemon Curd-Topped Cheesecake Printer Friendly

      Prep Time:
      15 min

      Total Time:
      5 hr 5 min

      Makes:
      12 servings, one piece and 2 Tbsp.

      sauce each1-1/4 cups honey maid
      graham cracker crumbs 1/4 cup (1/2 stick) butter, melted 3 pkg. (8
      oz. each) PHILADELPHIA Cream Cheese, softened 1-1/2 cups sugar,
      divided 6 eggs, divided 2 Tbsp.

      grated lemon peel, divided 1/2 cup
      fresh lemon juice 2 Tbsp. butter PREHEAT oven to 350°F if using a
      silver 9-inch springform pan (or to 325°F if using a dark nonstick
      springform pan). Mix graham crumbs and melted butter until well
      blended; press firmly onto bottom of pan.

      Beat cream cheese and 3/4
      cup of the sugar in large bowl with electric mixer on medium speed

      until well blended. Add 3 of the eggs, one at a time, mixing on low
      speed after each addition just until blended. Stir in 1 Tbsp.

      of the
      lemon peel. Pour over crust.

      BAKE 45 to 50 min. or until center is almost set.

      Run knife around
      rim of pan to loosen cake; cool before removing rim. Refrigerate at
      least 4 hours before serving.

      MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with
      wire whisk until well blended. Add remaining 1 Tbsp.

      lemon peel, the
      lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.;
      beat until butter is completely melted and mixture is well blended.
      Microwave an additional 2 min.

      or until mixture just comes to boil
      and is slightly thickened; stir. Cool completely. Cover and
      refrigerate until ready to use.

      Drizzle sauce evenly over cheesecake
      slices before serving.
      .
      Creamy Lemon Squares Printer Friendly

      Prep Time:
      25 min

      Total Time:
      2 hr 53 min

      Makes:
      16 servings, one square each20 Reduced Fat NILLA Wafers, finely
      crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup
      (1/2 stick) cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel
      Cheese, 1/3 Less Fat than Cream Cheese, softened 1 cup granulated
      sugar 2 eggs 2 Tbsp. flour 3 Tbsp.

      grated lemon peel, divided 1/4
      cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp.
      powdered sugar PREHEAT oven to 350ºF. Line 8-inch square baking pan
      with foil, with ends of foil extending over sides of pan; set aside.
      Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium
      bowl.

      Cut in margarine with pastry blender or two knives until
      mixture resembles coarse crumbs; press firmly onto bottom of prepared
      pan. Bake 15 min.

      MEANWHILE, beat Neufchatel cheese and granulated sugar with electric

      mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour;
      mix well.

      Blend in 1 Tbsp. lemon peel, lemon juice and baking powder;
      pour over crust.

      BAKE 25 to 28 min. or until center is set.

      Cool completely. Cover and
      refrigerate at least 2 hours or overnight. Sprinkle with powdered
      sugar and remaining 2 Tbsp.

      grated lemon peel just before cutting
      into squares to serve. Store leftover squares in refrigerator.
      .

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