b>RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN
o crock pot.2. add low sodium chicken broth and meat.3. you
Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
While the
Place chicken breasts between sheet of waxed paper.
Pound slightly with mallet.
Sprinkle with lemon pepper.
Heat 1 tablespoon of oil in large skillet.
Cook chicken over heat, browning on each side.
Add onions, lemon juice and wine and parsley with mustard.
Place in a hot 400\u00b0 oven.
Cook for 15 minutes or until tender.
While cooking add low sodium chicken broth.
Serve with low sodium vegetable and garden salad.
Cook chicken with onions and pepper.
Place frozen asparagus in bottom of a 9 x 13-inch pan.
Place pieces of boned chicken over asparagus.
Dilute soup with low sodium chicken broth.
Add mushrooms and pour mixture over chicken and
asparagus.
Top with bread crumbs.
Bake at 375\u00b0 for about 1 hour after it starts to boil.
Yields 12 servings.
o 400\u00b0. Place whole chicken in the center of a
ntil bubbly; gradually whisk in chicken broth and half & half; cook
Wash chicken well with cold water inside
cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
In a medium sauce pan brown the ham.
Add 1 cup of water and scrape glaze off bottom of pan.
Add low-sodium chicken broth.
Drain the water from the can of beans. Add beans to the sauce pan.
Add all other ingredients. Stir.
Bring to a boil; turn down heat and simmer for at least 1 hour to bring out the flavors - the longer, the better (3+ hours being best.).
he missing fat.
Dry chicken with paper towels. Season with
3x9-inch pan with cubed chicken.
Layer frozen vegetables evenly
inutes.
Pour in the low sodium chicken broth followed by a splash
Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.
ntil almost soft.
Add chicken pieces.
Sprinkle with tarragon
ixture and additional 4 cups low sodium chicken broth to kale mixture.
Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Heat oil; add onion.
Stir often until tender.
Combine flour, bouillon, thyme and pepper.
Stir into onion mixture.
Cook, stirring for 1 minute.
Gradually stir in milk.
Cook until thickened.
Stir in vegetables, chicken and parsley.
Fill pie shell.
Bake at 375\u00b0 for 45 minutes to 1 hour until bubbly and brown.
Serves 8.
and 1 (15 ounce) can low sodium chicken broth.
ADD 1 (20
In a stock pot heat oil till hot.
Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).
Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.
Turn heat to low. Cook covered for 20 minutes.