KitchenAid KSB5 Instructions and Recipes - Page 38

Chicken Salad Spread 1⁄4 cup light mayonnaise 1⁄4 cup light sour cream 1 tablespoon chopped onion 1 tablespoon fresh parsley, if desired 1⁄8 teaspoon salt 1⁄8 teaspoon pepper 1 cup cubed cooked chicken breast 2⁄3 cup seedless red grapes Place all ingredients in blender jar in order listed. Cover and blend at STIR, pulsing 3 to 4 times, about 5 seconds each time, until chicken is chopped and mixture is thoroughly combined. Yield: 11⁄4 cups; 5 (1⁄4 cup) servings. Per serving: About 118 cal, 10 g pro, 6 g car, 6 g fat, 28 mg chol, 175 mg sod. Open-Faced Ham and Cheese Melts 1 tablespoon water or reduced-sodium chicken broth 1 cup cubed (1⁄2-inch cubes) 97% fat-free, reduced-sodium ham 1 tablespoon Dijon mustard 2 chunks (1-inch each) green bell pepper 1 green onion, cut in 1⁄2-inch pieces 2 tablespoons sliced water chestnuts, drained 6 slices Italian bread, lightly toasted 6 slices tomato, if desired 3⁄4 cup shredded fatfree or reduced-fat Cheddar cheese Place water, ham, mustard, green pepper, green onion, and water chestnuts in blender jar in order listed. Cover and blend at CHOP, pulsing 1 to 2 times, about 3 seconds each time, until ham is well chopped and mixture is thoroughly combined; scrape sides of blender jar, if necessary. Preheat broiler. Top each bread slide with tomato slice. Spread about 1⁄3 cup ham filling on each sandwich. Top each with about 2 tablespoons cheese. Arrange sandwiches on cookie sheet. Broil 4 to 6 inches from heat about 2 to 3 minutes or until cheese melts. Yield: 6 servings (about 1⁄3 cup ham filling each). Per serving: About 134 cal, 10 g pro, 19 g car, 1 g fat, 14 mg chol, 566 mg sod. 36