1 lg Onion -- chopped 2 Celery stalks -- thinly sliced 2 lg Carrots -- peel & thinly slice 2 c Cauliflower flowerets -- coars 2 Chicken breast halves withou 6 c Chicken broth, defatted 2 c Garbanzo beans, cooked or 15 1/2 c Long-grain rice -- uncooked 1 1/2 ts Dried thyme leaves 1 t Dried basil leaves 1 t Dried marjoram leaves 2 lg Bay leaves 1/4 ts Black pepper 1 cn Stewed tomatoes Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In 5-qt crock pot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard. Remove chicken. When cool enough to handle, remove from bone and cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 mins. Return chicken to crock pot, and cook an additional 5 mins. NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 402 Fat (gm) 5.9 Sat. fat (gm) 0.6 Cholesterol (mg) 46 Sodium (mg) 607 Protein (gm) 35 Carbohydrate (gm) 56 % Calories from fat 13 > Submitted By VRCS69A@PRODIGY.COM (JOHN TURRI) On 06-22-95; 0706
| 
