Slow Cooker Buffalo Chicken Sandwich

	1	package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
1 3/4	cups Buffalo wing sauce
1	English (seedless) cucumber
12	large sandwich buns, split
3/4	cup crumbled blue cheese

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1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

   Nutrition Information:

   Nutrition Information:

   1 Serving (1 Sandwich)

   • Calories 400
   • (Calories from Fat 140),

   • Total Fat 15g
   • (Saturated Fat 5g,
   • Trans Fat 1/2g),
   • Cholesterol 85mg;
   • Sodium 1390mg;
   • Total Carbohydrate 31g
   • (Dietary Fiber 1g,
   • Sugars 6g),
   • Protein 34g;

   Percent Daily Value*:

   • Calcium ;

   Exchanges:

   • 2 Starch;
   • 0 Fruit;
   • 0 Other Carbohydrate;
   • 0 Skim Milk;
   • 0 Low-Fat Milk;
   • 0 Milk;
   • 0 Vegetable;
   • 0 Very Lean Meat;
   • 4 Lean Meat;
   • 0 High-Fat Meat;
   • 1/2 Fat;

   Carbohydrate Choices:

   • 2;

   *Percent Daily Values are based on a 2,000 calorie diet.

Tomato and Basil Flatbread Pizza

Prep Time:5 min

Start to Finish:10 min

makes:2 pizzas

2	tablespoons pesto sauce
2	flatbreads or pitas, each about 7 inches across
1	tomato, thinly sliced
1	tablespoon chopped fresh basil leaves
1/4	cup shredded mozzarella cheese

1.	Heat oven to 425°F.
2.	Spread pesto on bread. Add a layer of tomato and a layer of basil. Sprinkle cheese over top. Bake for 7 minutes, or until cheese is golden and melted.

Nutritional Information

1 Pizza: Calories 350 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 600mg; Total Carbohydrate 45g (Dietary Fiber 6g, Sugars 8g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Pork Medallions in Mustard Sauce

•  
• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons thawed apple juice concentrate
• 4-1/2 teaspoons stone-ground mustard
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley

Directions

• In a small bowl, combine the broth, juice concentrate and mustard; set aside.
• Sprinkle pork with salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and set aside.
• Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to about 1/3 cup.
• Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 4 servings.

Cooking for 2: Pork Medallions in Mustard Sauce for Two

Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Chicken Spaghetti Bolognese

Prep Time:15 min

Start to Finish:30 min

makes:8 servings

2	tablespoons extra-virgin olive oil
1/2	onion, finely chopped
3	garlic cloves, finely chopped
1/2	celery stalk, finely chopped
1	medium sized carrot, peeled and finely chopped
1	pound of ground chicken
1	(28-ounce) can crushed tomatoes
1	cup Progresso® Reduced-Sodium Chicken Broth
1/2	cup white wine
2	tablespoons fresh basil or 1 teaspoon dried basil
1	teaspoon sugar
1	pound uncooked multigrain spaghetti
1/3	cup fat free half-and-half
1/4	cup shredded Parmesan cheese

1.	In a large skillet, heat oil over medium-high heat. Add onions, garlic, celery and carrot. Sauté until vegetables are soft, about 5 minutes.
2.	Add ground chicken and brown for a few minutes. Then, turn up heat and add tomatoes, broth, wine, basil and sugar, being sure to stir and scrape the brown bits off the bottom of the pan.
3.	Simmer uncovered over low heat stirring occasionally until sauce thickens, about 15 minutes. Remove from heat. If sauce is too thick, add a little more chicken stock.
4.	While sauce simmers, cook pasta in large pot of boiling water. Add fat- free half & half to sauce and serve over cooked spaghetti; sprinkle with Parmesan cheese.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 690mg; Total Carbohydrate 54g (Dietary Fiber 6g, Sugars 8g); Protein 19g Percent Daily Value*: Vitamin A 40%; Vitamin C 15%; Calcium 8%; Iron 15% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.