Caesar Vegetable Dip

INGREDIENTS

1/2

cup sour cream

1/4

cup mayonnaise or salad dressing

1/4

cup creamy Caesar dressing

1/4

cup shredded Parmesan cheese

1

leaf romaine lettuce, if desired

3

tablespoons slightly crushed croutons (about 6)

Assorted raw vegetables

• DIRECTIONS
  • 1In small bowl, mix sour cream, mayonnaise and Caesar dressing until smooth. Stir in cheese. Cover; refrigerate 30 minutes to blend flavors.
  • 2Line serving bowl with lettuce leaf. Spoon dip into bowl. Sprinkle with crushed croutons. Serve with vegetables.

Creamy Chicken-Vegetable Chowder

INGREDIENTS

Chowder

1 1/2

cups milk or half-and-half

1

cup Progresso® Chicken Broth (from 32-oz. carton)

1

(10 3/4-oz.) can condensed cream of potato soup

1

(10 3/4-oz.) can condensed cream of chicken soup

2

cups cubed cooked chicken or turkey

1/3

cup chopped green onions

1

(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

1

(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

6

oz. (1 1/2 cups) shredded Cheddar cheese

DIRECTIONS

• 1In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
• 2While chowder is heating, bake crescents. Heat oven to 375°F. Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
• 3Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

Hickory Ham and Potato Frittata

INGREDIENTS

3/4

cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)

2

cups chopped red potatoes (3/4 lb)

2

medium onions, chopped (1 cup)

1/2

medium green bell pepper, chopped (1/2 cup)

3/4

cup fat-free (skim) milk

3

whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

DIRECTIONS

• 1Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
• 2To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
• 3Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
• 4Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.

Chicken and Vegetable Chowder

INGREDIENTS

8

slices bacon, cut into pieces

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

4

cups half-and-half

3 1/2

cups Progresso® chicken broth (from 32-oz carton)

2

cups diced cooked chicken

1 1/2

cups mashed potato mix (dry)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

6 1/2

cups Green Giant® SELECT® frozen broccoli florets

1/4

teaspoon dried thyme leaves

DIRECTIONS

• 1In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
• 2Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
• 3Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.