Jerk-Seasoned Chicken and Pepper Sauté

Ingredients

1 lb boneless skinless chicken breast halves, cut into thin strips

2 

teaspoons Caribbean jerk seasoning

1 

package (1 lb) frozen bell pepper and onion stir-fry

1/3 

cup orange juice

2 

teaspoons cornstarch

Directions

• Step1Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
• Step2Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Step3Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.
  
  
  • Prep Time 20 min
  •  
  • Total Time 20 min
  •  
  • Servings 4

Panini with Fresh Mozzarella and Basil

1/2	cup prepared vinaigrette
1	loaf (16 ounces) Italian bread, cut in half lengthwise
6	ounces fresh mozzarella cheese, cut in 12 slices
8	ounces thinly sliced oven-roasted deli turkey
12	to 16 fresh whole basil leaves
1	large tomato, thinly sliced
1/2	cup thinly sliced red onion (optional)
1/8	teaspoon red pepper flakes

PREPARATION:

1. Preheat indoor grill. Spoon vinaigrette evenly over both cut sides of bread.
2. Arrange cheese evenly over bottom half of bread; top with turkey, basil, tomato and onion. Sprinkle evenly with red pepper flakes. Cover with top half of bread and press down firmly. Cut crosswise into 4 sandwiches.
3. Place sandwiches on grill (family-size grill will cook two sandwiches at a time); close lid and cook 5 to 7 minutes or until cheese melts.
4. Place on serving platter and cover lightly with foil. Repeat with remaining sandwiches.

This recipe appears in: Italian

Chicken Tortellini Soup with Parmesan

1/4 cup olive oil
8 oz. assorted mushrooms, sliced
3 large garlic cloves, minced
1 (32-oz.) carton lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano
2 (9-oz.) pkg. refrigerated chicken tortellini
1/3 cup julienned fresh basil
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened. Stir in broth and tomatoes; bring to a boil. Add tortellini; simmer 9 to 10 minutes or until tortellini are tender, stirring occasionally.

2. Stir in basil and pepper; simmer 1 minute. Serve sprinkled with cheese.

6 (2-cup) servings

PER SERVING: 310 calories, 15.5 g total fat (3.5 g saturated fat), 17.5 g protein, 25 g carbohydrate, 80 mg cholesterol, 610 mg sodium, 2 g fiber

Spinach and Dill Pesto Chicken Breasts

PESTO
1/4 cup chopped walnuts, toasted*
2 large garlic cloves
2 cups lightly packed baby spinach
1/2 cup lightly packed chopped fresh dill
1/4 cup extra-virgin olive oil
1/4 cup lower-sodium chicken broth
1/3 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/8 teaspoon pepper

CHICKEN
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons extra-virgin olive oil
1/3 cup lower-sodium chicken broth
1/4 cup heavy whipping cream

1. Pulse walnuts in food processor until finely chopped; remove. Pulse garlic in food processor until finely chopped. Add spinach and dill; pulse until finely chopped. With food processor running, slowly add 1/4 cup oil and 1/4 cup chicken broth until blended. Place in small bowl; stir in cheese, walnuts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reserve generous 2/3 cup pesto for sauce.

2. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Spoon about 1 tablespoon of the remaining pesto into each pocket, secure with toothpicks. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.(Chicken can be prepared up to 8 hours ahead. Cover and refrigerate.)

3. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 to 6 minutes or until browned, turning once. Reduce heat to medium; continue cooking another 5 to 7 minutes or until no longer pink in center, turning occasionally. Remove chicken; cover loosely with foil.

4. Add reserved 2/3 cup pesto and 1/3 cup broth to skillet; bring to a boil over medium heat, stirring to scrape up any browned bits on bottom of skillet. Add cream; bring to a boil until slightly thickened. Remove toothpicks from chicken; place on serving plate. Stir any accumulated juices from chicken into sauce; lightly drizzle over chicken and around plate. Pass remaining sauce.

4 servings

PER SERVING: 435 calories, 32.5 g total fat (8.5 g saturated fat), 32.5 g protein, 3 g carbohydrate, 100 mg cholesterol, 610 mg sodium, 1 g fiber

TIP *To toast walnuts, place on baking sheet; bake at 375° F. for 4 to 6 minutes or until pale brown and fragrant.

Open-Faced Eggplant Sandwiches

Ingredients

• 
  1/2 cup lower-sodium marinara sauce 
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 medium eggplant, cut crosswise into 8 (1/2-inch-thick) slices
• 1/4 teaspoon kosher salt
• Cooking spray 
• 4 (1-ounce) slices country wheat bread, toasted 
• 12 large basil leaves
• 4 ounces fresh mozzarella cheese, shredded

1. Preparation 
2. 1. Preheat broiler to high.
3. 2. Place marinara in a microwave-safe measuring cup. Microwave at HIGH for 2 minutes or until hot; keep warm.
4. 3. Place flour in a shallow dish. Place eggs in another dish. Place panko in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour; dip in egg, and dredge in panko. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate. Place bread slices on baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and 1/2 ounce cheese. Top cheese with remaining slices of eggplant; finish with 1/2 ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 tablespoons marinara over each serving. Top with remaining basil leaves.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Phoebe Wu, Cooking Light 
MARCH 2013

Beef Bouruignon

French
6 servings
10 hours




2 tbsp olive oil
6 bacon strips - Cooked or uncooked
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 lbs beef roast, cut in chunks or stew meat
1 tbsp herbes de Provence (purchase or see herb de Provence)
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup carrots
2 cups red wine
whipped mashed potatoes for serving


Use 6 qt slow cooker

In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot and top of the onion and garlic, and sprinkle on the dried spics and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 strips of bacon on top of meat, and throw in the carrots. Pour the wine over the whole thing.

Cover and let cook on low for 8 - 9 hours, high for 4 to 5 hours or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juice.

Bruschetta Chicken Bake

what you need

1

can  (14-1/2 oz.) diced tomatoes, undrained

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2

cup  water

2

cloves  garlic, minced

1-1/2

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 400º F.

step 1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

step 2 LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

step 3 TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD

Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION

Serve with steamed Italian-style vegetables.