Servings: 4 You’ll need: 2 cups precooked white or brown rice 1 14.5 oz. can low fat reduced sodium chicken broth 1 10 3/4 oz. can low fat reduced sodium cream of chicken soup 2/3 cup frozen peas* 2/3 cup frozen corn* 1 large can chicken breast meat 2 Tbsp. parsley 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. poultry seasoning 4 tsp. ground black pepper In a medium pan heat chicken broth on medium/high heat. Stir in frozen vegetables, cover and reduce heat to low. Cook for 5 minutes, while covered. Stir in cooked rice, chicken and cream of chicken soup. Stir in all seasonings, except ground black pepper. Set heat back to medium and stir continually until completely mixed and at a creamy consistency. Stir in ground black pepper and serve. Karen’s Note:You can substitute 1-1/3 cups of frozen mixed vegetables or any blanched or steamed vegetable of your choice, but make sure it is smaller than bite size and do not over-cook.
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Servings: 2 You’ll need: 1-1/2 cups precooked white or brown rice 2 Tbsp. light butter 2 tsp. canola oil 1/4 cup almond slices 1/2 small peeled, cored and chopped red delicious apple* 1/4 cup raisins 1/4 cup fat free milk* 2 tsp. cinnamon sugar* Melt 1 Tbsp. light butter in 1 tsp. canola oil in a medium pan. Add almond slices and toast on medium/low heat, while stirring, until a golden brown. Stir in apples and saute, while stirring on medium/low for about 5 mins. Stir in raisins, the remainder of canola oil and butter. Add fat free milk. Turn heat to low and cook, while continually stirring, until liquid is absorbed, but do not scorch or burn milk to the bottom of the pan. Serve immediately, while still hot and sprinkle the top of each with 1 tsp. cinnamon sugar. Karen’s Note: This side dish can be served for breakfast or snack too! It is great with fat free milk or ff half & half too! *Another variety is to use chopped onions instead of apples and vegetable broth instead of milk and stir in 1/2 tsp. cumin and sprinkle with 1/2 tsp. ground cinnamon without sugar for a vegetarian and sugar-free side dish. Serving suggestion: Garnish with the remaining half apple sliced with a wedge of Laughing Cow or Baby Bell light Swiss cheese and 5 whole wheat crackers to round out this meatless side dish. Servings: 24 You’ll need: 1-1/2 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1/4 cup light butter, softened 1/2 cup Splenda for baking 1/2 cup sugar 2 large egg yolks 1 Tbsp. lemon zest, grated 1 Tbsp. lemon juice, fresh is best 1/4 cup fat free sour cream Non-stick buttery cooking spray Glaze: 1/2 cup confectioner’s sugar 2 tsps. low fat buttermilk In a small bowl, combine flour, salt and baking powder and set aside. In a medium bowl, using a dough hook blender or electric mixer, cream butter and sugar/s, until completely mixed. Add egg yolks and combine thoroughly. Add lemon zest and juice and sour cream and half of the flour mixture and beat well. Add the remainder of flour mixture and mix thoroughly. Cover dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours and up to 48 hours, before baking. When ready to bake apply non-stick cooking spray to 2 large cookie baking sheets and preheat oven to 350 degrees F. Using 2 teaspoons coated with non-stick cooking spray too, scoop up with one and roll off teaspoon into a ball. Place about 1 – 1-1/2 inches apart on prepared cookie sheets. Bake about 12-15 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, remove and put on a cooling rack or wax paper lined counter or board. After cookies are completely cooled: make glaze in a little bowl or one cup Pyrex mixing with a teaspoon the confectioner’s sugar and buttermilk and mix thoroughly. Drizzle glaze immediately with each teaspoonful. Using the tip of teaspoon; quickly swirling the liquid glaze on the tops of the cookies. Allow glaze to completely dry ~ about 15-20 minutes and then serve on a plate or store in a tightly sealed plastic container. Karen’s Note: Use this recipe as a base for lime or orange cookies by simply replacing the zest and juice with the natural citrus fruit of your choice. Cookie dough can be Ziplock sealed after wrapping in plastic wrap for up to one month prior to baking. Thaw about 15-20 minutes on counter before baking. Serve portions of no more than 2-3 cookies per person (after dinner alongside coffee or tea) as these will be an edible delight ~ so make sure you bake enough for everyone at your party or event. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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