Marvelous Recipes

A deliciously quick corn chowder bursting with flavor!

1/2 cup chopped red or green bell pepper
1 small onion, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
2 (14 oz) cans chicken broth
1 (15 oz) can cream-style corn
2 medium potatoes, peeled, cut into 1/2-inch chunks
1/4 teaspoon coarse ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley

1. In a 2-quart microwaveable bowl, combine the bell pepper, onion, butter or margarine and garlic. Microwave on High for 1-1/2 to 2 minutes or until the vegetables are crisp-tender; stir.

2. Stir in the broth, corn, potatoes, salt and pepper; mix well. Cover loosely with plastic wrap. Microwave on High for 25 to 30 minutes or until the potatoes are tender, stirring once halfway through cooking process.

3. Stir in the whipping cream; microwave on High for 2 to 3 minutes or until heated through. Sprinkle individual servings with the parsley. Makes 8 servings.

Emily

Serve this savory and delicious chicken with your favorite salad vegetables for a real dinner treat!

4 slices bacon, chopped
2-1/2 to 3 pound chicken, cut into serving pieces*
1 (10 oz) package fresh mushrooms, quartered
1 garlic clove, finely chopped
1 envelope onion soup mix
1-3/4 cups water
1/2 teaspoon dried thyme leaves, crushed

1. Cook bacon in a 6-quart Dutch oven over medium-high heat until crisp; about 3 minutes. Remove and set aside, reserving drippings.

2. Add the chicken to the reserved drippings and brown over medium-high heat; remove and set aside.

3. In the same Dutch oven, add the mushrooms and garlic; cook over medium heat, stirring often, about 4 minutes.

4. Return the chicken and bacon to the Dutch oven. Add onion soup mix blended with water and thyme. Bring to a boil over high heat; reduce heat to low and simmer covered 40 minutes or until chicken is done. Makes 4 servings, each with 3 net carbohydrates.

* Since my family prefers all-white meat, I used 4 boneless, skinless chicken breasts halves.

Emily