Curried Chicken and Vegetable Stew - 19g Carbs, 2g Fiber, 5g Sugar
From: www.diabeticlivingonline.com
Curry and fresh cilantro add flair to this easy savory dish. Carrots
and potatoes up the comfort level of this stew, making it a great pick
for even the pickiest eater.
Servings: 4
Serving Size: 3/4 cup vegetable mixture and 1 chicken thigh per serving
1 (16 oz pkg) frozen stew vegetables
4 large chicken thighs (1 1/2 to 1 3/4 lb total), skinned
1/4 tsp black pepper
1 (10 3/4 oz can) reduced-fat and reduced-sodium condensed cream of chicken soup
2 tsp curry powder
1 Tbsp snipped fresh cilantro
1. Place frozen stew vegetables in a 3 1/2 or 4-quart slow cooker. Top
with chicken. Sprinkle with pepper. In a small bowl stir together soup
and curry powder. Pour soup mixture over all in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3-1/2 hours. Remove and discard the chicken bones and,
if desired, break meat into large pieces. Sprinkle each serving with
cilantro.
Servings: 4
Serving Size: 3/4 cup vegetable mixture and 1 chicken thigh per serving
Nutrition per Serving:
299 Calories, 8g Total Fat, 2g Sat Fat, 2g Monounsaturated Fat,
2g Polyunsaturated Fat, 147 mg Cholesterol, 35g Protein,
19g Carbs, 2g Fiber, 5g Sugar, 486mg Sodium, 624mg Potassium,
20mg Calcium, 2 mg Iron
Diabetic Exchanges: 1 Vegetables, 1 Starch, 4 Lean Meats
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