COUNTRY CHICKEN STEW
Yield: 4 servings Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes Info: http://diabeticgourmet.com/book_archive/details/46.shtml INGREDIENTS - 4 ounces sliced mushrooms - 8 ounces frozen mixed pepper stir-fry - 1 stalk celery, thinly sliced - 1 medium yellow squash, diced - 1/4 teaspoon dried thyme leaves - 1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of chicken soup - 9 ounces frozen cooked diced chicken breast meat - 1/2 cup frozen green peas - 1/4 teaspoon salt DIRECTIONS Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir-fry, celery, squash and thyme. Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmer 30 minutes, stirring occasionally. Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly. Nutritional Information Per Serving (1-1/4 cups): Calories: 208, Fat: 4 g, Cholesterol: 60 mg, Sodium: 529 mg, Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 24 g Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
