Coconut Lime Chicken Soup

1-2 to 2-1/2 lb. rot. chicken
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges

Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.

makes 4 servings.

Turkey-Broccoli Salad with Grapes

1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper

1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.

2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.

Turkey-Vegetable Bake

2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)

1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.

2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.

Tex-Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.