Categories: uncategorized
Date: 12 December 2006 04:24:46
had some old friends over for dinner tonight... they enjoyed the food, and asked me to send the recipes. since i've already typed them out, thought some of you might enjoy them too.
Creamy Chicken & Vegetables
3 carrots, sliced
3 stalks celery, sliced
1 large onion, cut into wedges
2 6-oz pkgs grilled chicken breasts cut into 1-inch pieces**
1 10 1/2-oz can low-fat cream of chicken soup
3/4 cup nonfat chicken broth
Spray inside of slow cooker w/ cooking spray. Arrange carrots, celery, and onion in bottom of slow cooker; top w/ chicken. Combine chicken soup and broth and mix well. Pour over chicken and vegetables and toss to mix. Cover and cook on low heat for 4-6 hours or high heat for 2 - 3 hours.
**[i had frozen chicken breasts already, so i just defrosted three 1/2 chicken breasts, cut into strips/cubes... since the proportions were a bit off b/c carrots were small, added two more carrots, and after it started cooking i added a 2nd can of Cream of Chicken soup b/c it wasn't creamy enough - I had changed the original recipe a bit... but i think it worked out a-ok! Easy to do with all these delicious ingredients]
(the substitution tip on this page of the book says "Low-fat cream soups, including cream of chicken, easily substitute for each other in most recipes. If you have cream of mushroom and the recipe calls for cream of celery, never fear.")
Pumpkin Bread
1 1/2 c flour
1/2 t salt
1 c sugar
1 t baking soda
1 c pumpkin puree
1/2 c vegetable oil**
2 eggs, beaten
1/4 c water
1/4 t nutmeg
1/4 t cinnamon
1/4 t allspice
1/2 c chopped nuts (optional)
Preheat the oven to 350. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered loaf pan. Bake 50 - 60 minutes until a straw comes out clean. Turn out of the pan and cool on a rack.
**[ok - for my recipe, i used 1/2 c applesauce instead of oil.. and used a whole can of pumpkin instead of measuring out 1 cup. So that makes it a bit more dense, but works. If you actually follow the recipe, it's really yummy - better than what I made - but I like knowing i'm not wasting the pumpkin if i'm only making one batch. I also added a bit of cloves, too. And sprinkle the top w/ brown sugar before baking... yum!]