KitchenAid KFP600 Instruction Manual - Page 49

ķ౞ĸ ሑሑሑሑCሑHሑUሑTNሑEሑYሑCሑHIᇺCሑKሑ ENሑSሑPሑRሑ EAሑDሑሑሑሑ 2 cups cooked chicken, cut in 1/2-inch pieces 1/2 cup jicama, cut in 1/2-inch cubes 1/4 cup walnuts 1/3 cup reduced-calorie mayonnaise 1/3 cup mango chutney 1/4 teaspoon salt 1/8 teaspoon black pepper Position multipurpose blade in work bowl. Add chicken. Pulse 5 times, about 1 second each time, until coarsely chopped. Add jicama. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Add walnuts. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Add mayonnaise, chutney, salt, and pepper. Pulse 4 times, about 1 second each time, until finely chopped and thoroughly mixed. Yield: 2 cups (4 1/2-cup servings). Per serving: About 270 cal, 22 g pro, 12 g car, 15 g fat, 64 mg chol, 309 mg sod. BሑEሑANሑሑANሑDሑVᇺEሑGሑGሑ IEሑMሑEሑLT 8 ounces Monterey Jack cheese 1/4 small red onion 1 small green bell pepper, halved, seeded 1 firm medium tomato 1 clove garlic 1 can (151/2 oz.) pinto beans, well drained 1/2 teaspoon ground cumin 4 soft pita breads Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside. Exchange shredding disc for 4 mm slicing disc. Add onion, bell pepper, and tomato, cut up to fit feed tube, if necessary. Process to slice. Set aside. Exchange slicing disc for multipurpose blade. With processor running, add garlic through feed tube. Process until finely chopped, about 5 seconds. Add beans and cumin. Process until smooth, about 10 seconds. Spread bean mixture evenly over pita breads. (If beans are very dry, add 1 to 2 tablespoons water to achieve good spreading consistency.) Spoon vegetables on bean mixture. Top with shredded cheese. Place on ungreased cookie sheet. Bake at 350˚F for 10 to 15 minutes, until thoroughly heated and cheese is melted. Cut in half to serve. Yield: 4 servings. Per serving: About 501 cal, 27 g pro, 57 g car, 18 g fat, 54 mg chol, 838 mg sod. 49