1 (8 oz.) can tomato sauce

1 tsp. dried thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. seasoning salt (optional)

4 c. water

 

 

Rinse and sort beans.   Cover with 6 cups water and boil 3 minutes.   Remove from heat.   Cover and let stand 1 hour.   Drain and rinse spray.   Dutch oven with vege t able cooking spray; add chicken, sausage, garlic, onion and cele r y. Saute until lightly b r own.   Add beans, carrots, remaining ingredients and 4 cups water.   Simmer about 1 hour, stirring occasionally.   Check seasonings.   I sometimes add chicken bouillon.   Makes 10 cups.   Very low calories.   About 3

g fat and 35 mg cholesterol.   260 calories.

 

 

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CHICKEN CHOP S TICK

 

 

 

 

 

2 (10 1/2 oz.) cans cream of mushroom soup

1 (3 oz.) can chow mein noodles

1 can or b a g cashew nuts

2 c. diced chicken

1/2 c. water

1 1/4 c. ce l ery, cut up

1/4 c. cho p ped onion

Dash pepper

 

 

Combine water and s oup; blend.   Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixt u re with c e l ery, nuts, onion and chicken and toss lightly.   Put reserve noodles on top.   Bake 20-25 minutes in 375 degree

oven.


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