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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