Ingredients:
2 tbsp butter or regular margarine
1/4 cup onion, chopped
1 1/2 cup chicken, cooked,cubed 1-inch
1 1/2 cup potatoes, pared,cubed 1/2-in
1 1/2 cup carrots, cubed, 1/4-inch
2 chicken bouillon cubes
1 tsp salt
1/4 tsp white pepper
2 cup ; water
2 tbsp unbleached all-purpose flour
2 1/2 cup milk
1 chopped fresh parsley
Instructions:
Melt the butter over low heat in a 3-quart saucepan and cook the
onion in the butter until tender but not browned. Add the cubed
chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
Cover and cook, over high heat, until the mixture comes to a boil.
Reduce the heat to low and simmer for 20 minutes or until the
vegetables are tender. Meanwhile, combine the flour and 1/2 cup of
the milk in a jar. Cover and shake until blended and smooth. Stir
the flour mixture and remaining 2 cups of milk into the
vegetable-chicken mixture. Cook over medium heat, stirring
constantly, until the mixture boils and thickens. Remove from the
heat and pour into a thermos jar or serve with the parsley sprinkled
over.
Servings: 6
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.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Parslied Chicken Chowder Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
