March Madness: Mix it Up With Jenny

Jenny Harper

I don't know about you, but things get a little crazy at my house this time of year. Between basketball fever and the early onset of spring fever, the excitement keeps us buzzing!

That's why I like to put a little excitement on the table, too. After a long winter, we're ready for something warm and lively. Nacho-Style Soup and South-of-the-Border Chicken Bake are great for game-watching parties as well as everyday dinners. Set out a variety of toppings (including hot sauce choices) and let everyone create their own game winning dishes.

Both recipes get their satisfying creaminess and rich flavor from low fat evaporated milk. And there's a bonus, too - evaporated milk has more than twice the protein and twice the calcium of regular milk. Good and good for you - that's something to cheer about!

Nacho-Style Soup
Makes 4 servings, 1 cup each

2 cans (12 fluid ounces each) Evaporated Lowfat 2% Milk
1 cup fat-free chicken broth
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 cups (8-ounce package) shredded 2% cheddar cheese
Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional)

COMBINE evaporated milk, broth and flour in medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.

Nutrition Information per serving: 340 calories; 140 calories from fat; 15g total fat; 10g saturated fat; 70mg cholesterol; 800mg sodium; 26g carbohydrate; 0g fiber; 18g sugars; 27g protein; 25% vitamin A; 130 % calcium

South-of-the Border Chicken and Rice Bake
Makes 9 servings, 1 cup each

1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
1/2 cup mild or medium salsa
1/4 teaspoon ground black pepper
1 bag (14 to 16 ounces) Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
1 1/2 cups uncooked instant white rice
1/2 cup (2 ounces) shredded cheddar cheese

PREHEAT oven to 350∞ F. Grease 13 x 9-inch baking dish.

COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and pepper; mix well. Add vegetables, chicken and rice. Cover dish tightly with foil.

BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

Nutrition Information per serving: 230 calories; 50 calories from fat; 5g total fat; 2.5g saturated fat; 30mg cholesterol; 440mg sodium; 29g carbohydrate; 4g fiber; 7g sugars; 14g protein; 10% vitamin A; 30% vitamin C; 15% calcium; 10% iron