Post by mikkid24 on Nov 15, 2005 12:23:05 GMT -5
A tasty recipe from Southern Living Magazine.
Chicken and Vegetable Stew
(5 Points/serving—CORE if Splenda is used instead of sugar)
- 32-ounce container fat-free chicken broth
- 4 skinned, bone-in chicken breast halves (about 2 pounds)
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 14-ounce package frozen white corn
- 16-ounce package frozen baby lima beans
- 14-ounce can crushed tomatoes
- 1/3 cup ketchup
- 1 cup chopped country ham
- 1 tablespoon sugar (or Splenda)
- 3 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- hot sauce to taste (up to 1 teaspoon)
- 1 teaspoon dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken.
Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender. Makes 8 (1-cup) servings.
Since there's only two of us at home now, I freeze the other 6 servings in individual containers.
mikki
Chicken and Vegetable Stew
(5 Points/serving—CORE if Splenda is used instead of sugar)
- 32-ounce container fat-free chicken broth
- 4 skinned, bone-in chicken breast halves (about 2 pounds)
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 14-ounce package frozen white corn
- 16-ounce package frozen baby lima beans
- 14-ounce can crushed tomatoes
- 1/3 cup ketchup
- 1 cup chopped country ham
- 1 tablespoon sugar (or Splenda)
- 3 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- hot sauce to taste (up to 1 teaspoon)
- 1 teaspoon dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken.
Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender. Makes 8 (1-cup) servings.
Since there's only two of us at home now, I freeze the other 6 servings in individual containers.
mikki