[LEFT BOTTOM]
Quick and Nutritious One-Pot Meals
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Chef Salad 1 cup shredded iceberg lettuce 1 cup shredded Romaine lettuce 1/2 cup chopped cucumber 1/2 cup chopped red bell pepper 1/2 cup cubed lunch meat 1/2 cup shredded cheese 1/2 cup chopped celery 1/2 cup chopped green onion
2 large, boneless, skinless chicken breasts (Cubed, 12-16 oz)
2 cups broccoli florets (frozen or thawed)
1 can condensed French onion soup (10oz)
1/2 cup low-fat sour cream
1/2 tsp parsley
1/4 tsp ground black pepper
Toss salad ingredients together in a large mixing bowl. Serve and enjoy.
Makes 6 servings
French Onion Chicken and Broccoli Casserole2 large, boneless, skinless chicken breasts (Cubed, 12-16 oz)
2 cups broccoli florets (frozen or thawed)
1 can condensed French onion soup (10oz)
1/2 cup low-fat sour cream
1/2 tsp parsley
1/4 tsp ground black pepper
Preheat oven to 350 degrees.
Stir ingredients together in a large mixing bowl. Pour mixture into a nonstick, 8x8 inch baking dish. Place in oven and bake for 30-35 minutes, or until chicken is thoroughly cooked. Remove dish from oven and let cool for a few minutes. Serve and enjoy.
Makes 4 servings.|
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