Ingredients:
1/2 can tomatoes (16-ounce can) (about 1 cu, p)
1 cup frozen mixed vegetables
1/3 cup elbow macaroni, uncooked
1/4 cup onion, chopped
1/4 tsp oregano leaves
1/4 tsp salt
1/8 tsp garlic powder
1 dash pepper
1 bay leaf
1 cup chicken stock (from stewed chicken)
3/4 cup chicken, cooked, diced (from stewed, chicken)
Instructions:
2 servings of about 1-1/4 cups each 286 calories per serving
1. Break up large pieces of tomatoes. Place all ingredients except
chicken into saucepan.
2. Bring to a boil. Reduce heat and boil gently, uncovered, until
macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Servings: 2
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Chicken Macaroni Stew Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
