Doc's "Secret Remedy" Chili
INGREDIENTS:
1 lb (3 medium) potatoes - reduced calorie
-- cut into 3/4-inch cubes 1 1/2 c Halved cherry tomatoes
1 lb Chicken breasts 1/2 c Chopped red onion
-- (boneless and skinless), 1 cn Sliced ripe olives; drained
-- cut into 1/3-inch strips -- (2 1/4 ounce can)
3/4 c Red wine vinaigrette 4 Romaine lettuce leaves
- dressing (prepared) 1/3 c Crumbled blue cheese
1 lb (3 medium) potatoes - reduced calorie
-- cut into 3/4-inch cubes 1 1/2 c Halved cherry tomatoes
1 lb Chicken breasts 1/2 c Chopped red onion
-- (boneless and skinless), 1 cn Sliced ripe olives; drained
-- cut into 1/3-inch strips -- (2 1/4 ounce can)
3/4 c Red wine vinaigrette 4 Romaine lettuce leaves
- dressing (prepared) 1/3 c Crumbled blue cheese
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken except lettuce and cheese. Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.)
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges
Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges
Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.