From EatingWell: September/October 2013 In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don’t like turnips, potatoes are an easy substitution.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, September 13, 2013
Thursday, September 12, 2013
Creamy Green Chile Chicken Soup
From EatingWell: September/October 2013 Here’s a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk.
Lime-Honey Glazed Chicken
From EatingWell: May/June 2009 The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.
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