Chicken Chowder - low fat, delicious!

Posted by: Weck (I usually triple the recipe) on 6/08/09

Chicken Chowder - low fat, delicious!

2 whole chicken breasts boned & skinned
1 cup water
1 med. onion
1 med. carrot chopped
1 clove garlic minced
2 teas. chicken bouillon (2 cubes)
1/2 teas. ground red pepper (optional - use to taste)
1 med. potato peeled and cut up
12 oz. can (approx. 1.5 cups) evaporated skim milk
1 Tablesp. cornstarch
2 Tablesp. snipped chives (garnish)

In saucepan combine chicken, water, onion, carrot, garlic,
bouillon, and pepper.
Bring to boiling, reduce heat.
Cover and simmer for 10 mins.
Stir in potato, cover and simmer about 15 mins. more or
until chicken and potato are tender.
Remove chicken.

When cool enough to handle, but into bite-size pieces,
return to saucepan.
Mash potato *slightly*.
Combine milk and cornstarch, add to saucepan.
Cook and stir until thickened and bubbly, then cook and stir
2 mins. more (be careful to stir so it won’t burn).

Sprinkle each serving with chives.

Makes 4 servings.

This entry was posted on Tuesday, June 23rd, 2009 and is filed under Entrees, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Salmon Alfredo

Posted by: easy’n'good on 6/08/09

SALMON ALFREDO

4 fresh salmon steaks
4 slices of sweet, red onion
4 slices fresh lemon
4 T butter or margarine, divided into 4 “pats”
1/2 tsp Lemon Pepper
1 pkg - dry Creamy Garlic Alfredo Sauce Mix (McCormick
makes it)

Tear off 4 pieces of heavy duty aluminum foil - each large
enough to accommodate salmon steaks and toppings. Place
one salmon steak in center of aluminum foil. Place one
slice of onion, one slice of lemon and 1 “pat” of butter on
top of steak. Sprinkle 1/8 t of lemon pepper on top and
finish by sprinkling 1/4 of the pkg. of dry Alfredo Sauce
Mix.

Roll aluminum foil and seal edges securely, piercing top of
foil 2-3 times with a fork to allow steam to escape. Repeat
with remaining salmon steaks and ingredients.

Place over hot, grilling coals and cook until salmon is
flaky and cooked throughout.

Serve over Fettuccine noodles.

(Note: I assembled the salmon pieces according to the
recipe, but put the foil packs on a large baking sheet and
cooked them in the oven. I don’t recall what temp. I used,
though. 350 degrees, maybe? Anyway, it came out quite
elegant, tasty, and yet was so easy!)