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Manhattan Clam Chowder

May 11, 2010

Serves 6

6 slices turkey bacon
1 large onion, finely chopped
24 ounces canned clams, and juice
1 1/2 cups turnips, finely chopped
1/2 cup celery, chopped
1 1/2 cups low sodium chicken broth or vegetable broth
3 teaspoons fresh parsley, chopped
1/3 teaspoon dried thyme leaves
Salt and pepper, to taste
1 (24-oz.) can diced tomatoes

In a large saucepan, cook turkey bacon and onion, stirring occasionally, until bacon is crisp and onion is tender

Stir clams and their juice, turnips, celery and broth into bacon and onion. Heat to boiling; reduce heat; cover and simmer about 10 minutes, or until turnips are tender.

Add diced tomatoes to saucepan along with remaining ingredients. Heat to boiling, stirring occasionally, then serve.

Per serving: 112 Calories; 1g Total Fat; 14g Protein; 2g Dietary Fiber; 11g Carbohydrate; 31mg Cholesterol; 576mg Sodium Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable.


Orange Chicken Rice Bowl

January 8, 2010

What You Need!

1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup  KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups  frozen stir-fry vegetables
3 cups hot cooked long-grain white rice
1/4 cup  chopped PLANTERS COCKTAIL Peanuts

Make It!

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips

For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.
Special Extra
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.