Quick Thai Chicken and Vegetable Curry

INGREDIENTS

• 2 teaspoons canola oil
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium onion, halved and sliced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons red curry paste, or to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup reduced sodium chicken broth
• 1 cup "lite" coconut milk
• 1 tablespoon fish sauce or reduced-sodium soy sauce
• 1 teaspoon light brown sugar
• 1 1/2 cups cauliflower florets
• 2 cups baby spinach
• 1 tablespoon lime juice
• Lime wedges

COOKING DIRECTIONS

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

........Yield: 4 servings

STILL HUNGRY ?

Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.

Notes:

Ingredient Tip

A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.

Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.

Make Ahead Tip

The curry will keep, covered, in the refrigerator for up to 2 days.

Fresh and Tender Chicken Salad

INGREDIENTS

• 1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 4 cups chopped romaine lettuce
• 2 cups shredded carrots
• 1/2 cup torn mint leaves
• 2 cups shredded cooked chicken

COOKING DIRECTIONS

1. Mix dressing, honey and soy sauce with wire whisk until well blended; set aside.
2. Toss lettuce, carrots and mint leaves. Arrange on 4 plates. Top with chicken; drizzle with dressing mixture.

.........Yield: 4 servings

STILL HUNGRY ?

A twist of mint gives this salad an authentic Asian flavor.

Notes:

Great Substitute

For a flavor twist, substitute 1/2 cup torn cilantro or flat leaf parsley for the mint.

Special Extra

For added crunch, sprinkle with chopped peanuts or toasted sesame seed.

Sweet Sesame Chicken

INGREDIENTS

• 1/2 cup raw sesame seeds
• 1/8 cup sesame oil
• 1 1/2 cups unflavored bread crumbs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dry mustard
• 1/8 teaspoon nutmeg
• 1/4 cup SPLENDA(R) Brown Sugar Blend
• 1/4 cup sesame oil
• 1/4 cup vegetable oil
• 1 1/2 pounds chicken breast, cubed

COOKING DIRECTIONS

1. Combine the raw sesame seeds with the 1/8 cup of sesame oil and microwave for 2 minutes.
2. Mix the roasted sesame seeds with the bread crumbs, salt, pepper, dry mustard, nutmeg and SPLENDA(R) Brown Sugar Blend. Set aside.
3. Heat a large frying pan or wok with the 1/4 cup of sesame oil and the vegetable oil.
4. DREDGE the chicken pieces in the bread crumb mixture so that they are evenly coated.
5. Drop the chicken into the hot pan and cook over medium heat.
6. Cook for 5-6 minutes or until golden brown on each side.
7. Remove from the oil with a slotted spoon and drain on paper towels. Serve immediately with rice, noodles or vegetables and assorted mustards for dipping.

..........Yield: 6 servings

STILL HUNGRY ?

Golden, crispy pieces of sesame seed coated chicken make a wonderful addition to a noodle salad.

Notes:

Note

Contest submission by: Rose Marie K. from Freehold, NJ.

Exchanges per Serving: 2 Starches, 4 Lean Meats, 2 Fats

Cheddar Chicken and Vegetable Skillet

INGREDIENTS

• 6 small boneless skinless chicken breast halves
• 3 cups frozen vegetable blend
• 1 1/3 cups water
• 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
• 1 cup KRAFT Shredded Mild Cheddar Cheese

COOKING DIRECTIONS

1. Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 2 to 3 min. on each side or until browned. Remove from skillet.
2. Add vegetables and water. Bring to boil.
3. Stir in stuffing mix just until moistened. Top with chicken and cheese; cover. Cook on low heat 5 min. or until cheese melts.

.........Yield: 6 servings

STILL HUNGRY ?

Create a new flavor combo for your family with chicken and frozen vegetables.

Notes:

Great Substitute

Try this recipe with different frozen vegetable blends for a flavor twist: Italian Style, Stir-Fry, California or Mexican.

Chicken XimXim with Ground Peanuts

INGREDIENTS

• 4 teaspoons extra-virgin olive oil, divided
• 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
• 1/4 teaspoon salt
• 1 pinch of freshly ground pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 6 plum tomatoes, chopped
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1/4 cup dried shrimp
• 1/4 cup roasted peanuts
• 1 (14.25 ounce) can reduced-sodium chicken broth
• 3/4 cup "lite" coconut milk

COOKING DIRECTIONS

1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
2. Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
3. Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
4. Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.

........Yield: 8 servings

STILL HUNGRY ?

In African dialect, ximxim means 'stew.' Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

Notes:

Ingredient notes

Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at Amazon.com. Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets.

Make ahead tip

Cover and refrigerate for up to 3 days or freeze for up to 1 month.