Ingredients

• 2 lbs. boneless skinless chicken breast, skinless chicken
• 1 tablespoon canola oil
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder;
• ½ teaspoon dried oregano
• 3 cups potatoes, peeled and cubed
• 14.5 ounces low sodium chicken broth
• 15 ounces diced tomatoes, no salt added
• 15 ounces corn kernels, reduced sodium or no salt added
• ¼ cup fresh cilantro or parsley, chopped

Method

Cut chicken into bite-sized pieces. Heat oil in a Dutch oven and brown chicken over medium-high heat. Add onions, green pepper and garlic and sauté for 3 minutes. Add chili powder, oregano, potatoes, tomatoes, and chicken broth. Cover and cook over med-low heat for 45 minutes or until potatoes are tender. Add corn and cilantro. Cover and cook 10 minutes until corn is heated through.

Notes

Try dicing and adding a jalapeno or other hot pepper by sauteing it with the onion, peppers, and garlic!

Prep

- Prep: 10 Minutes
- Cook: 60 Minutes

Source: Giant Food Stores recipe (8, 12 ounce servings)

Ingredients

• 2 slices applewood-smoked bacon
• ¾ cup sliced green onions, divided
• ¼ cup chopped celery
• 1 pound yellow summer squash, chopped
• 1 pound frozen white and yellow baby corn kernels, thawed and divided
• 2 ¼ cups 1% low-fat milk, divided
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon salt
• ¼ cup (1 ounce) shredded extra-sharp cheddar cheese

Method

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Prep

- Total Time: 40 Minutes

Source: Cooking Light (4 servings)

Ingredients

• 1 lb snow peas, stemmed
• 1 red sweet pepper (1/2 lb), seeded and cut in 1/4-inch strips
• ½ small white onion, cut in thin, match-like strips
• 2 Tbsp Wegmans Vegetable Oil
• 1 medium garlic clove, peeled and chopped
• 1 lb Wegmans E-Z Peel shrimp, peeled, deveined, tails removed
• 1 cup Iron Chef General Tso’s Sauce and Glaze
• ½ tsp ground white pepper
• 1 bunch (about 1/4 cup) green onions, cut on bias

Method

Blanch snow peas, red pepper, and onion in boiling water until crisp-tender, 2-3 min; drain and set aside.

Heat nonstick wok or large nonstick skillet on HIGH. Drizzle oil around sides of pan; tilt pan to distribute evenly.

Add garlic and shrimp, stir-fry 2 min or until internal temp of shrimp is 120 degrees.

Add Iron Chef sauce and pepper; stir-fry until internal temp of shrimp is 130 degrees, about 2 min.

Add vegetables; stir-fry to heat through, 30 seconds; toss in green onions. Remove from heat; let rest at least 2 min.

Prep

- Active: 25 Minutes
- Total Time: 25 Minutes

Source: Wegmans (4 servings)