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Preserves
8 oz. frozen mixed pepper stir fry
1 stalk celery, thinly sliced
1 medium yellow squash, diced
1/4 teaspoon dried thyme leaves
1 (10 3/4 oz) can fat free reduced sodium cream of chicken soup
9 oz frozen cooked diced chicken breast meat
1/2 cup frozen green peas
1/4 teaspoon salt
Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir fry, celery, squash and thyme.
Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmmer 30 minutes, stirring occasionally.
Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly.
Makes 4 servings
Nutritional information per serving: (1 1/4 cups) cal 208, fat 4g, chol 60mg,
sodium 529mg, carb 17g, fiber 3g, protein 24g
Exchanges per servings: 3 very lean meat, 1 vegetable, 1 carb
