Corn and Crab Chowder

INGREDIENTS: 4 slices bacon 1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 2 tsp. seafood seasoning 6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup heavy cream

DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com.

Cherry Vanilla Protein Shake

1 tablespoon vanilla powder (1 scoop)
1/2 cup sugar-free cherry yogurt
4 ice cubes
1 dash water
vanilla extract (to taste)
cherry extract (to taste)

Liquify in blender!



The flavor varieties are endless . . . experiment with what you love :)

Speedy Chicken Enchiladas

Ingredients:

1 lb. skinless, boneless chicken breast, cubed

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup Pace® Thick & Chunky Salsa

8 flour tortillas (6-inch)

1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup

Directions:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.

SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.

MIX cheese soup and remaining salsa and pour over enchiladas. Cover.

MICROWAVE on HIGH 5 min. or until hot.

Serves 4.

Banana Split Pie (low fat)

I have not tried this recipe yet, but I've been on a very strict diet and have been craving something that tastes rich but isn't . . . you can make your own adjustments to suit your needs . . . I use no fat half and half as a substitute for milk.


1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped


Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.