Chicken Stew

Chicken Stew
Serves 6

6 skinless chicken thighs -- cut into 3/4" cubes ( I use boneless skinless breasts)
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 teaspoon thyme
1/8 teaspoon sage
salt and pepper to taste
2 cups cubed potatoes -- unpeeled new
1/2 pound fresh green beans -- cut up
1/3 cup all-purpose flour
2/3 cup half and half

Heat oil in Dutch oven. Brown chicken over medium-high heat.
Transfer to a crock-pot and stir in chicken broth, water, onions and seasonings. Add potatoes and cook on high for 4 hours. Add green beans and cook an additional 1-hour or so (depending on your crock pot). OR cook on low 8 hours with just the chicken, onions and seasonings and add the potatoes and green beans already cooked right before serving (this is how I do it-that way the veggies aren't overcooked).

The last hour, combine flour and half and half; mix until smooth.
Gradually stir into stew. Cook and stir until thickened.

Per Serving: 223 Calories; 11g Fat (46.1% calories from fat);11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 562mg Sodium.

SERVING SUGGESTIONS: Serve in bowls with crusty whole-wheat rolls and a spinach salad.

Notes: I actually boil a whole chicken or chicken breast, cooking the chicken and making my own broth. I don't usually use the crock pot but do it on the stove just like I would a beef stew.
ENJOY!

Homemade Pizza

Mall Pretzels


Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45
degrees C)
3 cups all-purpose flour 1 cup bread flour
2 cups warm water (110 degrees F/45
degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
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Notes:
Mix dough and let rise for an hour.
Divide dough and roll out for pizza, add favorite toppings. Cook on 425 for about 15 minutes

Garlic Lime Chicken

Garlic Lime Chicken
Serves 6

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (can be omitted)
1/8 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon dried parsley
6 boneless skinless chicken breasts
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together all seasonings, except the last
measurement of garlic powder and lime juice.

Dredge chicken breasts in seasoning mix on both sides.

Heat butter and oil in a large skillet over medium heat and sauté
chicken until golden brown, about six minutes on each side. Sprinkle
with remaining garlic powder and limejuice and cook 5 minutes
stirring frequently to coat evenly with the sauce. Serve.


Per Serving: 320 Calories; 9g Fat (26.4% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
460mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit;
1 Fat.


SERVING SUGGESTIONS: I served it with baked potato salad and green beans.

Notes: I actually used a whole chicken cut up, skinned and deboned. That will change the caloric count but it was really good.