Chicken & Rice Casserole

Ingredients:
1- 8.8oz Pouch ready-to-serve long grain and wild rice mix
1- 15.8oz Can Great Northern Beans (rinsed and drained)
1- 10 3/4 Can Low-Sodium Cream of Chicken Soup
3 Cups Chopped Cooked Chicken (consider Rotisserie)
1 Cup Low-Fat Milk
1 Tbsp Chopped Fresh Parsley
1/4 Tsp Freshly Ground Pepper
1 Cup (4oz) Freshly Shredded Cheddar Cheese
1/4 Cup Fine, Dry Bread Crumbs
Garnish: Fresh Flat-Leaf Parsley Springs

Directions:
Preheat oven to 425 degrees. Prepare rice according to package directions. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs. Bake at 425 degrees for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving. Garnish, if desired.

http://www.southernliving.com/

Apple & Brown Sugar Oatmeal

Ingredients:

2 Packets Instant Plain Oatmeal

1 Cup Low-fat or Skim Milk

1 Tbsp Brown Sugar

1 Medium Apple (chopped)

Optional:

2 Tbsp Slivered Almonds

Directions:

Microwave oatmeal with milk according to package directions. Stir in apple pieces and brown sugar. Top with almonds.

Blueberry Granola Parfait

Ingredients:

2 Tsp Honey

1 6oz. Plain Low-fat Yogurt

1 Cup Frozen Blueberries (thawed)

1/2 Cup Low-fat Granola

Directions:

Mix honey into yogurt. Layer with blueberries and granola.

http://www.allyou.com/

Cilantro-Lime Shrimp and Broccoli Brown Rice

Ingredients:

12 (about 3 oz) Frozen Precooked Shrimp (thawed)

1 Cup Brown Rice (cooked)

1 1/2 Cups Frozen Broccoli Florets (thawed)

2 Tsp Peanut Oil

1 Lime (juiced)

1/4 Cup Fresh Cilantro (chopped)

Directions:

Saute Shrimp, cooked rice and broccoli in peanut oil for 3-5 minutes, until warm. Toss with lime juice and cilantro.

http://www.allyou.com/

White Bean and Roasted Vegetable Pasta

Ingredients:

1 Cup Whole Grain Pasta (Option: Barilla Brand)

3/4 Cup Canned White Beans (rinsed and drained)

1 1/2 Cups Roasted Vegetables (can used jarred roasted red peppers packed in water)

3 Tbsp Fresh Basil (chopped)

3 Tbsp Grated Parmesan

Directions:

Cook pasta as directed. Once cooked, combine pasta, beans and vegetables in a skillet and heat until warm. Toss with basil and cheese.

http://www.allyou.com/

Chicken and Lentil Soup

Ingredients:
1 lb. Dried Lentils
3 Pieces of Chicken (on the bone, skin and fat removed)
8 Cups Water
2 Cups Low-Sodium Chicken Bouillon Cubes
3 Medium Potatoes (peeled and diced)
1 Small Onion (chopped)
4 Scallions (chopped)
3 Cloves Garlic (chopped)
1 Tomato (chopped)
1 Packet Sazon (latin spice)

Directions:

In a large pot, add lentils, chicken, water and bouillon cubes. Bring to a boil, then reduce heat to medium-low. Cover with lid, simmering about 15 minutes, until chicken is thoroughly cooked. Carefully remove chicken from the pot. Allow it to cool long enough to handle. Remove chicken from the bone and shred meat, return shredded chicken to the pot and add diced potatoes.
Finely chop onions, scallions, garlic, and tomato. Add them to the soup, season with sazon and simmer 15 more minutes, until lentils are soft. If needed, add more water.

http://www.simpledailyrecipes.com/

Photo: Gina Homolka

Ginger Beef Lettuce Wraps

Ingredients:

1 lb. Beef Flank Steak or Boneless Beef Top Round Steak

1 Medium Yellow Sweet Pepper (seeded, cut into bite size strips)

1 Small Zucchini (trimmed and cut into bite-size strips)

1/2 Medium Red Onion (cut into thin wedges)

1/3 Cup Ginger Ale

3 Tbsp Reduced Sodium Soy Sauce

2 Cloves Garlic (minced)

1/2 tsp Cornstarch

2 tsp Canola Oil

2 Tbsp Fresh Ginger (finely chopped)

Optional-

12 Bibb or Leaf Lettuce Leaves (about 2 heads)

1/4 Cup Fresh Cilantro Leaves

Directions:

Trim fat from beef. For easy slicing, wrap and freeze beef 30-45 minutes or until firm. Thinly slice beef across grain; place slices in sealing plastic bag. In second bag, combine sweet pepper, zucchini, and onion. For marinade, in a bowl, combine ginger, ginger ale, soy sauce, and garlic. Divide marinade between beef and vegetables. Seal bags; turn to coat each. Refrigerate 4 to 6 hours, turning bags occasionally. Drain marinades into bowl. Stir in cornstarch and set aside. Heat oil in large non-stick skillet or wok over medium-high heat. Add ginger, stir-fry 15 seconds. Add vegetables; stir-fry 3 to 5 minutes or until crisp-tender. Remove vegetables. Add half the beef to skillet/wok. Stir-fry 2 to 3 minutes or until beef is slightly pink in center. Remove beef. Repeat with remaining beef. Return all to wok, away from center. Stir marinade mixture; add to center of wok. Cook until bubbly. Toss beef and vegetables to coat. Remove from heat. If using the lettuce leaves, divide beef and vegetables among lettuce leaves, top with cilantro and roll up.

http://www.bhg.com/