GREEK POTATO SALAD with DRIED TOMATOES
INGREDIENTS:
1 cn Reduced-sodium chicken broth -- (boned and skinned)
--(49 1/2 ounces) -- cut into 1-inch chunks
1/2 c Water 1 md Zucchini
1 lb (3 medium) potatoes -- cut into 1/4-inch slices
-- cut into 1/2-inch cubes 3 Green onions; sliced
1 md Carrot 2 ts Dried basil
-- cut into 1/4-inch slices Salt and pepper, to taste
1 lb Chicken breasts
1 cn Reduced-sodium chicken broth -- (boned and skinned)
--(49 1/2 ounces) -- cut into 1-inch chunks
1/2 c Water 1 md Zucchini
1 lb (3 medium) potatoes -- cut into 1/4-inch slices
-- cut into 1/2-inch cubes 3 Green onions; sliced
1 md Carrot 2 ts Dried basil
-- cut into 1/4-inch slices Salt and pepper, to taste
1 lb Chicken breasts
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar
Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.
Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar
Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.