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

Lime-Jalapeño Chicken

Prep Time: 20 mins
Makes 4 Servings:
Per Serving: Calories: 142 , Saturated Fat: 0 g , Total Fat: 4 g , Carbs: 2 g , Dietary Fiber: 0 g , Protein: 22 g , Cholesterol: 62 mg , Sodium: 92 mg

Ingredients: 1/4 cup(s) lime juice
2 tablespoon oil, canola
1 tablespoon vinegar, white
1 teaspoon cumin, ground
1/4 teaspoon salt
1 pepper(s), jalapeno
1 1/4 pounds chicken, breast

Instructions: 1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

From www.jillianmichaels.com

Chicken Marsala Florentine

By Julie Smith Phillips

4 boneless, skinless chicken breasts
1/4 c. all purpose flour
salt & pepper to taste
1 tbsp. dried oregano
2 tbsp. olive oil
3/4 c. butter
3 c. sliced portobello mushrooms
3/4 c. slivered sun-dried tomatoes
1/2 bag of fresh spinach
1 c. Marsala wine

Place chicken breasts between two pieces of wax paper and pound to 1/4" thick with mallet. Dust chicken with flour, salt, pepper & oregano. In a large skillet saute chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set chicken aside and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and Marsala wine. Cook for 10 min stirring occasionally. Mix in spinach and cook for 2 minutes. Serve over chicken on top of garlic mashed potatoes or linguine. YUM!

Chicken Stewed with Red Wine and Wild Mushrooms

Chicken Stewed with Red Wine and Wild Mushrooms
Salt and black pepper, to taste
2 tablespoons sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
Pinch of ground cloves
Pinch of ground nutmeg
8 skinless chicken thighs
2 tablespoons olive oil
1 small onion, diced
1 leek (white part only), diced
2 cloves garlic, minced
2 cups mixed wild mushrooms, sliced
2 cups red wine
2 tablespoons tomato paste
1 cup canned diced tomatoes
2 bay leaves
1 1/2 cups chicken stock
1/4 cup fresh parsley, chopped

Mix the salt, pepper, sugar, and spices together. Rub each piece of chicken generously on all sides with this mixture. Cover and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking. In a large stockpot (or Dutch oven), heat the olive oil until it shimmers (three to four minutes). Brown the chicken on both sides and remove from the pan.

Add the onion, leek, garlic, and mushrooms. Saute over medium heat until the onions are translucent. Add wine, tomato paste, diced tomatoes, and bay leaves. Simmer until the mixture is reduced by one quarter.

Add stock and return the chicken pieces to the pan. Bring to a boil, then reduce the heat to a simmer. Cook, covered, on low heat for one hour. Remove the chicken from the pan. Skim the excess fat from the top. Simmer until the liquid thickens into the consistency of a sauce (about 15 minutes). Stir in half of the parsley. Place the chicken pieces on a plate, spoon the sauce over the top, and garnish with the remaining parsley. Serve with Barley "Risotto." Serves four.
Calories: 440 Fat: 14 g Protein: 32 g Carbs: 23 g

How To Make It: Barley "Risotto"
1 1/4 cup pearl barley
1 tablespoon olive oil
1/2 small carrot, finely diced
1/2 rib celery, finely diced
1/2 small onion, finely diced
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 tablespoon chopped fresh chives
3 to 5 cups stock
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1/2 tablespoon unsalted butter (optional)

In a large saucepan, heat the olive oil. Add the carrot, celery, and onion. Saute over medium heat for two to three minutes, stirring constantly. Add the barley and stir to coat the kernels with the oil. Stir in the herbs. Add enough stock to cover the barley and stir with a wooden spoon until the stock is absorbed into the barley. Continue adding stock and stirring until the barley is tender and has a creamy consistency (amount of stock varies depending on type of barely). Stir in the Parmesan cheese and butter, if using. Serve immediately. Serves four.
Calories: 350 Fat: 9 g Protein: 14 g Carbs: 55 g

From Kevin Crawley via Runner's World