Autumn Medley Stew
2 cans stewed tomatoes (15 ounce cans)
1 yellow onion, cut into strips
2-3 medium carrots, sliced into coins
1 green pepper, coarsely chopped
2 Idaho potatoes, raw, diced
3 chicken half-breasts, without skin
2 cups water
4 cups cooked rice
1/2 teaspoon black pepper
1 teaspoon rosemary
1 teaspoon Italian seasoning
4 cloves garlic, crushed
In a large soup kettle, simmer chicken breasts in 2 cups of water
(or chicken broth). Add onion to chicken as it simmers. While it's
cooking, you can slice other vegetables. When chicken is cooked
throughout, remove and set aside.
Add tomatoes, potatoes, carrots, peppers and spices to onion and
broth mixture. Continue to simmer.
Break chicken into chunks, de-bone and add to stew. Simmer 30
minutes, or until carrots and potatoes are done. Add rice and simmer
10 more minutes.
Makes about 8 servings.
Approximate nutritional analysis per serving: Calories, 214; Fiber,
4.5 g.; Cholesterol, 22 mg.; Sodium, 200 mg. Percent calories from:
Protein, 24%; Carbohydrate, 70%; Fat, 6% (does not include optional