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Post by Tammy Lynn on Jun 26, 2006 22:42:39 GMT -5
Saucy BBQ Chicken & Potato Skillet 10 new red potatoes, halved (1 lb.) 2 tsp. oil 4 small boneless skinless chicken breast halves (1 lb.) 1 medium onion, sliced 2 cups frozen peas 1/4 cup fat-free reduced-sodium chicken broth 1/4 cup KRAFT Original Barbecue Sauce 1/4 cupFat free or light KRAFT CATALINA Dressing
PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender. MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5 min. and stirring onions occasionally. ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through (170°F
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Post by Tammy Lynn on Jun 26, 2006 22:47:25 GMT -5
Baked Ranch Chicken 6 - 8 boneless chicken breasts 1 package dry ranch dressing mix 1 cup fine unseasoned bread crumbs 1 cup Monterey Jack cheese, shredded 1/2 cup milk
Combine ranch dressing mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.
The Skinny: Use low fat cheese and milk.
Tri-Color Pasta Salad
16 oz. tri-color rotini pasta 1 cucumber, peeled, seeded and sliced 1 tomato, diced 1/2 cup black olives, sliced 1 green or red pepper, seeded, and diced 1/4 cup green onions, chopped 1/2 cup mayonnaise 1/2 cup sugar 2 Tbsp. apple cider vinegar
Cook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.
The Skinny: Use low fat mayo and your favorite sugar substitute.
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Post by Tammy Lynn on Jun 26, 2006 22:51:39 GMT -5
15 Minute Italian Chicken & Rice with Vegetables Prep Time: 5 min Total Time: 15 min Makes: 4 servings 1 Tbsp.Olive oil 1 lb. boneless skinless chicken breasts, cut into strips 3 cups cut-up fresh vegetables (broccoli, carrots and red pepper) 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth 2 cups MINUTE White Rice, uncooked 1/4 cup fat free /light KRAFT Zesty Italian Dressing HEAT oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally. ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil. STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through. KRAFT KITCHENS TIPS Substitute Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium White Rice. Substitute For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE White Rice.
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Post by Tammy Lynn on Jul 23, 2006 23:14:28 GMT -5
Mexican Chicken Chowder
2-1/2 cups chopped cooked chicken, 1 14-1/2-ounce can reduced-sodium chicken broth, 1 11-ounce can whole-kernel corn with sweet peppers, 1 10-3/4-ounce can condensed cream of potato soup or reduced-fat, reduced-sodium condensed cream of chicken soup, 1 cup water, 1 4-ounce can diced green chili peppers, 2 tablespoons snipped fresh cilantro, 1/2 of a 1-1/4-ounce package taco seasoning mix (about 2 tablespoons), 1 cup fat-free dairy sour cream, 1/2 cup shredded reduced-fat cheddar cheese (2 ounces), Baked tortilla chips (optional)
1. In large saucepan, combine chicken, chicken broth, corn, soup, water, chili peppers, cilantro and taco seasoning mix. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. 2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through 3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips. To use your crockery cooker: In a 3-1/2- to 4-quart electric crockerycooker, combine all ingredients, except sour cream, cheese and chips. Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return to cooker.Let stand, covered, for 5 minutes. Sprinkle each serving with cheddar cheese and serve with chips.
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