July 6, 2005

• Supper Tonight......I think I will serve it over rice since we don't have any potatoes. 

  
  

  Mama's Chicken Stew

  
  

  Serves 10 (Freeze leftovers for another meal)

  
  

   

  
  

  2 pounds boneless skinless chicken breast halves, cut into bite size pieces

  
  

  1/2 cup water

  
  

  1 cup frozen pearl (small) onions

  
  

  1/2 cup celery, sliced

  
  

  2 cups frozen petitie green peas

  
  

  1 cup carrots, thinly sliced

  
  

  1 teaspoon paprika

  
  

  1/2 teaspoon sage

  
  

  1/2 teaspoon thyme

  
  

  2 teaspoons garlic powder

  
  

  Salt and pepper to taste

  
  

  2 14.5-oz. cans can low sodium chicken broth

  
  

  1 6-oz. can tomato paste

  
  

  3 tablespoons cornstarch

  
  

   

  
  

  Combine all ingredients, except peas, water and cornstarch, in a crock pot.

  
  

   

  
  

  Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

  
  

   

  
  

  30 minutes before serving, combine water and cornstarch in a small bowl with a wire whisk until well blended.

  
  

   

  
  

  Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high for an additional 30 minutes.

  
  

   

  
  

  Per serving: 176 Calories; 1g Fat; 27g Protein; 13g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 408mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.

  
  

  
  

  • 3:55 pm
  • 5 Comments