Recipe from Family Fun

RECIPE INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 1 pound cooked chicken, shredded 
• 2 cups broccoli florets, blanched
• 1 cup sugar snap peas
• 1 red bell pepper, thinly sliced
• 1 cup sliced scallions
• 1/2 cup chopped cashews (optional)

Dressing:

• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 cup canola oil
• 1 tablespoon sesame oil

1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
3. Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

Recipe from Kraft Foods

• 2 cups rotini pasta, uncooked
• 1/2 cup Kraft Light Zesty Italian Reduced Fat Dressing
• 1 lb. uncooked deveined peeled shrimp
• 1 large red pepper, chopped
• 1 cup packaged matchstick carrots
• 1 cup sugar snap peas
• 2 cloves garlic, minced
• 2 Tbsp. Kraft 100% Grated Parmesan Cheese
• 1 tsp. grated lemon peel

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
3. Drain pasta. Add to shrimp mixture; toss to coat. Sprinkle with cheese and lemon peel.

Recipe from Family Fun

• 1 1/2 cups (about 6 ounces) baby carrots, trimmed
• 2 cups (about 7 ounces) sugar snap peas
• 3 cups (about 8 ounces) uncooked penne pasta
• 1 tablespoon olive oil
• 32 or so (about 8 ounces) medium fresh or thawed peeled shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 1/3 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/3 cup chopped fresh parsley

1. Bring 2 quarts of water to a boil in a large pot. Add the carrots and let them simmer for 1 1/2 minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to the package directions. Drain the pasta well.
2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often.
3. Stir in the chicken broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan from the heat and stir in the parsley. Serve the pasta warm.

Recipe from Kraft Foods

• 3 Tbsp. Good Seasons Asian Sesame with Ginger Dressing
• 1 Tbsp. Kraft Mayo Real Mayonnaise
• 1-1/2 cups chopped or shredded cooked chicken
• 8 snow peas, chopped
• 2 green onions, thinly sliced
• Dash freshly ground black pepper
• 1/4 cup chopped Planters Dry Roasted Peanuts
• 24 Ritz Crackers

1. Mix dressing and mayo in medium bowl until well blended.
2. Add all remaining ingredients except peanuts and crackers; mix well.
3. Spoon 1 Tbsp. of the chicken mixture onto each cracker just before serving. Sprinkle with peanuts.

Makes 4 servings

• 1 tablespoon margarine or butter
• 2/3 cup thinly sliced leeks
• 1-1/2 cups shredded carrots
• 1 cup fresh pea pods, cut in half
• 1 teaspoon instant chicken bouillon granules
• 12 ounces fully cooked peeled shrimp
• 2 cups hot cooked rice
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon fresh dillweed or 1/2 teaspoon dried dillweed

1. In a large skillet melt margarine over medium-high heat. Cook and stir leeks, carrots, and pea pods in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender.
2. Dissolve bouillon granules in 1/4 cup hot water. Stir shrimp, rice, lemon peel, and dissolved bouillon granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dillweed. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs