Glazed Salmon

4 salmon fillets (6 oz. each)

1/4 tsp. salt

1/8 tsp. pepper

2 Tbsp. brown sugar

2 Tbsp. lemon juice (fresh is always better)

2 Tbsp. Dijon mustard

1 tsp. ground cumin

Place salmon in a greased 11x7 in. baking dish; sprinkle with salt and pepper.  Combine the remaining ingredients; spoon over fillets.  Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork.  Yield: 4 servings.

Southwestern Chicken Soup

1 cup chopped onion
3 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1/4 cup uncooked white rice
1 teaspoon ground cumin
1 (16 ounce) can Great Northern beans, rinsed and drained
3 cups chopped skinless boneless rotisserie chicken breast
1/2 cup chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomato
3/4 cup diced peeled avocado
1 tablespoon fresh lime juice

1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is thoroughly heated. 

2. Remove from heat, and stir in tomato, avocado, and juice. Can serve with lime wedges and tortilla chips.  

Italian Chicken Chowder

1/4 cup Light Italian Dressing
1/2 lb. boneless skinless chicken breasts, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1 zucchini, chopped
1/2 cup elbow macaroni, uncooked ( I used whole wheat rotini)
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese or parmesan or asiago

HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
SIMMER on medium heat 8 min. or until macaroni is tender. Sprinkle with cheese. Serves 4.