| Favorite Recipes |
| Creamy Chicken Potato Soup
1 Med. onion, chopped 2 Tbsp. butter or stick margarine 3 c. reduced-sodium chicken broth 1 lb. potatoes, cut into 1/2-in. cubes 1 1/2 c. diced cooked chicken breast 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. all-purpose flour 1 c. fat-free milk 1 c. reduced-fat evaporated milk 1 tsp. minced fresh parsley 1 tsp. minced chives In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. Combine flour and fat-free milk until smooth. Stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Yield: 6 servings (1 1/3 c.) Stir-fried Chicken and Noodles 1/2 c. chicken broth 1/2 c. reduced-sodium soy sauce 1/4 c. white wine or additional chicken broth 2 garlic cloves, minced 1/2 tsp. ground ginger 1/4 tsp. pepper 1/8 tsp. crushed red pepper flakes 3/4 lb. boneless skinless chicken breasts, cut into strips 4 tsp. canola oil, divided 2 c. broccoli florets 2 c. julienned carrots 2 c. shredded Chinese or napa cabbage 1 c. fresh or frozen snow peas, cut into 1-in. pieces 6 oz. spaghetti, broken 1 tsp. cornstarch In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 tsp. oil for 3-4 minutes or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through. Yield: 6 servings. Sweet and Sour Beef 1 pound boneless beef sirloin steak, cut into 1/2-inch cubes 1 teaspoon salt 1/2 teaspoon pepper 3 teaspoons canola oil, divided 1 large green pepper, cut into 1/2-inch pieces 1 large sweet red pepper, cut into 1/2-inch pieces 2 medium tart apples, chopped 1/2 cup plus 2 tablespoons thinly sliced green onions, divided 2/3 cup packed brown sugar 1/2 cup cider vinegar 1 tablespoon cornstarch 2 tablespoons cold water Hot cooked Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry beef in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm. Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired. Yield: 4 servings.rice, optional |
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