Broccoli and Shrimp Chowder

Ingredients

1 medium uncooked Yukon gold potatoes, peeled and diced   
2 cups uncooked broccoli, florets   
1 medium uncooked shallot, minced   
2 cups fat free chicken broth   
1/4 tsp dried thyme   
1/2 pounds cooked shrimp, peeled (medium size)   
1/2 cup fat free sour cream   
1/2 cup fat free skim milk   
1/4 tsp table salt   
1/4 tsp black pepper

Directions

1. In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
2. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
3. Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.)

Prep Time:  10 Minutes
Cook Time:  18 Minutes
Serves 4 - Yields about 1 cup per serving.

Rick's Salsa

Ingredients:

2 bunches of green onions
1 bunch of fresh cilantro
2 large cans of diced cooked tomatoes (32 oz. cans, be sure not to pick up the stewed tomatoes)
1 large can of diced green chilies (or two small cans)
1/2 can El Pato hot tomato sauce (yellow can with a duck on it in the international foods aisle)
1 tsp. black pepper
garlic salt (to taste)

Directions:

1. Combine the following ingredients in a large mixing bowl:  diced tomatoes, green chilies, half a can of El Pato hot tomato sauce (add more if you like it hot), black pepper (more or less to taste), garlic salt also to taste.
2. Finely dice the green onion using mostly the light green & white part of the onions (not too much of the dark greens) finely chop two or three tablespoons of cilantro or more to taste).  Try to use only the leafy parts.
3. Combine this with the rest of the ingredients and put it in the fridge for a few hours (or overnight) to let the flavors blend.

Enjoy!

Chicken Quesadillas

Ingredients

2 boneless skinless boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon canola oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
8 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Salsa (optional))
Guacamole (optional)
Sour cream (optional)

Directions

1. Heat the oil in a large skillet over medium heat. Add chicken and cook until no longer pink.
2. Add fajita seasoning, onion, green bell pepper, and red bell pepper.
3. Cook and stir until the vegetables have softened, about 10 minutes.
4. Preheat oven to 350 degrees F.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, and Monterey Jack.  Use the as little or as much as you like. 
6. Fold the tortillas in half and place onto a baking sheet.
7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
8. Cut each quesadilla into 3 triangles.
9. Serve with salsa, guacamole and/or sour cream.

Prep Time:  30 minutes
Cook Time:  25 minutes
Serves 5 (1 quesadilla per serving)

Note:  When I make this recipe, I do not end up using all of the tortillas.  I did not use all of the Cheddar or Monterey Jack cheeses either.

Stuffed Chicken Parmesan

Ingredients:

6 boneless skinless chicken breasts (about 5 oz. each)
10 oz. frozen spinach, thawed and drained
2 oz. fat free cream cheese
1/4 c. shredded Parmesan cheese
1/2 t. dried basil leaves
1 clove garlic, finely chopped
1/4 c. fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 t. dried basil leaves
1/2 t. pepper
1 c. pasta sauce
1/4 c. shredded mozzarella cheese (1 oz.)

Directions:

1. Heat oven to 375 degrees F.
2. Spray 13x9-inch glass baking dish with cooking spray.
3. Place each chicken breast smooth side down in a zipper bag.
4. Gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
5. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. 
6. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. 
7. If necessary, secure with toothpicks.
8. In small shallow bowl, place egg product. 
9. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. 
10. Dip each chicken breast into egg product; coat with crumb mixture. 
11. Place seam side down in baking dish.
12. Bake uncovered 20 minutes. 
13. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. 
14. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. 
15. Remove toothpicks from chicken before eating.

Prep Time:  20 minutes
Total Time:  55 minutes
Serves 6

Vegetable Calzones

Ingredients:

2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
Pinch of crushed red pepper, optional
1 1/2 cups broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 cup ricotta
1 cup shredded part-skim mozzarella
2 Tbsp. grated Parmesan
Salt and pepper
1 lb. store-bought pizza dough, divided into 4 portions
1 large egg

Directions:

1. Place a rack on bottom shelf of oven; preheat to 450 degrees F.
2. Line a large baking sheet with parchment.
3. Warm oil in a large skillet over medium heat.
4. Add onion; saute until softened, about 10 minutes.
5. Add garlic and red pepper, if desired.
6. Saute for 30 seconds.
7. Reduce heat to low.
8. Add broccoli, saute for 2 minutes.
9. Cover and cook until broccoli is crisp-tender, about 3 minutes.
10. Remove skillet from heat and stir in spinach.
11. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
12. Stir in broccoli mixture.
13. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds.
14. Divide filling among dough circles (about 3/4 cup each).
15. Fold dough over to enclose filling; press to seal edges.
16. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
17. Transfer calzones to baking sheet.
18. Whisk egg and 1 tsp. water.
19. Brush top of each calzone with egg wash.
20. Cut 3 small vents in each calzone.
21. Bake until golden, 13 - 15 minutes.
22. Serve with tomato sauce if desired.

Prep Time:  30 minutes
Cook Time:  13-15 minutes
Serves 4

Lemon Chicken Primavera

Ingredients:

1/3 cup all-purpose flour
1/4 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, pounded thin
2 eggs, lightly beaten
3 Tbsp. butter or margarine
1 large shallot or small onion, finely chopped
1 1/2 cups water
2 Tbsp. lemon juice
1 tub Knorr Homestyle Stock - Chicken
6 oz. asparagus, trimmed and cut into 1/2 -inch-thick diagonal slices (about 1 cup)

Directions:

1. Combine flour with pepper in shallow dish.
2. Dip chicken in egg, then flour mixture; set aside.
3. Melt 2 tablespoons butter in 12-inch non-stick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
4. Remove chicken from skillet and set aside.
5. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook shallot, stirring occasionally, until tender, about 2 minutes.
6. Stir in water, lemon juice and Knorr Homestyle Stock - Chicken until stock is melted.
7. Bring to a boil over high heat, stirring frequently.
8. Add asparagus and return chicken to skillet.
9. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes.
10. Serve, if desired, with hot cooked rice.

Note:  Try substituting green beans, broccoli florets, green peas or sliced mushrooms for the asparagus

Chicken and Rice Burritos

Ingredients:

8 Mission® 10 inch Large Flour Tortillas warmed
Mission® Chunky Salsa, Medium
2 1/2 cups cooked Chicken shredded
3/4 cups Long Grain White Rice (uncooked)
1 1 ounce package Taco Spices and Seasonings
1 3/4 cups Water
1 8 ounce can Tomato Sauce
1 large Tomato chopped
1/3 cup Green Onion chopped
Guacamole
Cheddar Cheese shredded

Directions:

1. In a large skillet, place chicken, rice, seasonings, water and tomato sauce.
2. Bring mixture to boil, cover, and simmer for 20 minutes, or until chicken is fully cooked.
3. Add chopped tomato and green onion to combine evenly.
4. Place 1/2 cup of filling in each tortilla, roll burrito style and serve with optional garnishes. 

Serves 8
Cooking Time:  20 Minutes