Countryside Pasta Toss
1 cup uncooked rotini pasta (I used whole wheat pasta)
3/4 lb new potatoes, cut into 1/2 inch wedges
1 cup fresh broccoli flowerets
1 cup fresh baby carrots
1/2 cup fresh pea pods
1 tablespoon margarine
2 tablespoons fresh chopped parsley
1 teaspoon dried dill weed
1/2 teaspoon salt
2 ounces fully cooked low fat/low sodium ham, cut into thin strips
Cook & drain pasta as directed on package. While pasta is cooking place steamer basket in 1/2 inch water in 3 qt saucepan. Place potatoes and vegetables in basket, cover and heat to boiling. Reduce heat to medium-low. Steam 5 mins. Steam until potatoes are tender.
Place vegetables in bowl. Add margarine, parsley, dill weed and salt; toss until coated. Stir in ham and pasta; toss. Enjoy!
Southest Chicken & Chili Stew
1lb boneless, skinless chicken breast
2 1/4 fat-free chicken broth (I used organic and 2 containers to make more soup)
4 cloves garlic, finely chopped
1 to 2 Jalapeno chiles, seeded and diced
2 t flour
1 med red bell pepper diced
1 med carrot diced
1 cup whole kernal corn
2 T finely chopped cilantro
1/4 t salt
1/4 t pepper
1/2 t ground cumin
1 t cornstarch
1/4 cup cold water
Baked Tortilla chips if desired
Remove fat from chicken, cut into 1 inch pieces. Heat 1/2 cup of broth to boiling in saucepan. Cook chicken in broth about 5 mins until white. Remove chicken with slotted spoon.
Cook garlic and chilies in broth in Dutch oven over med-high heat 2 mins stirring frequently. Stir in flour; reduce heat to low. Cook 2 more mins stirring frequently. Gradually stir in remaining broth.
Stir in chicken and remaining ingredients except cornstarch, water and chips. Heat to boiling; reduce heat. Cover and simmer 20 mins stirring occasionally, until chicken is no longer pink in center. Mix cornstarch and water; stir into chicken mixture. Cook, stirring frequently, until heated and thickened. Serve with tortilla chips. (I also added my own brown rice to this stew and it was yummy)