Brunswick Stew
Oct 26, 2007 11:16:37 GMT -8
Post by jjg on Oct 26, 2007 11:16:37 GMT -8
Brunswick Stew
From Cooking for 2
SERVINGS 3
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 20 min.
COOK 60 min.
TOTAL 80 min.
Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says. Tip: Heat up extra cream-style corn for a side dish with dinner.
INGREDIENTS
2 cups water
2 bone-in chicken thighs (4 ounces each), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) whole tomatoes, cut up
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper
DIRECTIONS
In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally. Yield: 3 servings.
NUTRITIONAL INFO
Nutrition Facts: 1-1/2 cups equals 223 calories, 5 g fat (1 g saturated fat), 37 mg cholesterol, 553 mg sodium, 30 g carbohydrate, 4 g fiber, 15 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
From Cooking for 2
SERVINGS 3
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 20 min.
COOK 60 min.
TOTAL 80 min.
Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says. Tip: Heat up extra cream-style corn for a side dish with dinner.
INGREDIENTS
2 cups water
2 bone-in chicken thighs (4 ounces each), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) whole tomatoes, cut up
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper
DIRECTIONS
In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally. Yield: 3 servings.
NUTRITIONAL INFO
Nutrition Facts: 1-1/2 cups equals 223 calories, 5 g fat (1 g saturated fat), 37 mg cholesterol, 553 mg sodium, 30 g carbohydrate, 4 g fiber, 15 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.