Manhattan Clam Chowder

Manhattan Clam Chowder

Serves: 6

Load up on healthy lycopene with this tomato-based seafood stew.

Ingredients
1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 medium potato, peeled and chopped
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon paprika
1/8 teaspoon salt
1 can (14 1/2 ounces) petite diced tomatoes
1 tablespoon tomato paste
1 can (14 1/2 ounces) vegetable broth or fat-free reduced-sodium chicken broth
1 container (6 ounces) baby clams or littleneck clams, drained

Directions
1. In a pot over medium heat, warm the oil. Add the onion, pepper, potato, celery, thyme, paprika, and salt. Cook, stirring, for about 5 minutes, or until the vegetables start to soften. Add the tomatoes, tomato paste, and broth. Simmer for 10 minutes. Add the clams. Heat gently just until hot.

Nutritional Facts per serving
CALORIES 82.9 CAL
FAT 2.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 9.6 MG
SODIUM 388.1 MG
CARBOHYDRATES 8.3 G
TOTAL SUGARS 4.2 G
DIETARY FIBER 2.3 G
PROTEIN 5.4 G

Salsa Chicken

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions: Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice. You can also do the same thing in a 9x13in casserole dish. Bake at 350 degrees for a hour or so or until the chicken is done.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g