KitchenAid KSB5 Instructions and Recipes - Page 33

Chicken and Rice Stew 4 to 6 ounces boneless and skinless chicken breast, cut into 1-inch pieces 1⁄2 cup sliced carrots 1⁄4 cup uncooked longgrain white rice 11⁄4 cups reduced-sodium chicken broth Place chicken, carrots, rice, and 1 cup broth in saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until most of the liquid is absorbed, about 10 to 15 minutes. Cover and cool 5 minutes. Place chicken mixture and remaining chicken broth in blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 30 to 40 seconds; scrape sides of blender jar every 10 seconds. Store in refrigerator. Yield: 6 (1⁄4 cup) servings. Per serving: About 59 cal, 5 g pro, 7 g car, 1 g fat, 11 mg chol, 26 mg sod. Carrot and Potato Medley 1⁄2 cup (1 small) sliced carrot 1⁄2 cup (1 medium) peeled, and cubed potato 1⁄2 cup reduced-sodium chicken broth 2 to 3 tablespoons whole milk Place carrot, potato, and broth in saucepan. Bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables are very tender, about 10 to 15 minutes. Cool 5 minutes. Place cooled vegetable mixture and 2 tablespoons milk in blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 30 seconds; scrape sides of blender jar every 10 seconds. Add 1 more tablespoon milk, if necessary, blend at PUREE about 10 seconds. Store in refrigerator. Yield: 4 (1⁄4 cup) servings. Per serving: About 29 cal, 1 g pro, 5 g car, 0 g fat, 1 mg chol, 18 mg sod. 31