Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
1 pound large shrimp, peeled and deveined1/3 cup cornstarch1 teaspoon salt3/4 teaspoon cayenne pepper2 cups flaked sweetened coconut3 egg whites, beaten until foamy
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Microwave broccoli, carrots and peppers as directed on box. 3 of 4 Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese. 4 of 4 Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning.
1 Remove fat from beef. Cut beef into 1-inch pieces.
2 Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
3 Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
4 Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.
1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick2 garlic cloves, finely chopped1/4 cup balsamic vinegar1/4 cup water1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves2 tablespoons olive or vegetable oil1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves1 teaspoon sugar
FOR MARINADE, COMBINE HELLMANN'S® OR BEST FOODS® REAL MAYONNAISE, SEASONING AND SOY SAUCE. POUR MARINADE OVER CHICKEN IN LARGE, SHALLOW NONALUMINUM BAKING DISH OR PLASTIC BAG. COVER, OR CLOSE BAG, AND MARINATE IN REFRIGERATOR, TURNING OCCASIONALLY, 30 MINUTES.
REMOVE CHICKEN FROM MARINADE, DISCARDING MARINADE. GRILL OR BROIL CHICKEN 12 MINUTES OR UNTIL CHICKEN IS THOROUGHLY COOKED, TURNING ONCE.