I'm going to start with a family recipe that doesn't have dairy, is low-fat, quick, and super easy. This is a great meal to keep ingredients on hand for since they're all non-perishables. Then if you're desperate for a quick fix you have a meal to be ready in 20 minutes!
Ingredients:
1 can Chop Suey Vegetables
1 can Bean Sprouts
1 large can chicken (white meat, breast, chunk--it's your choice!)
2 cups chicken broth (I use bouillon cubes and make my own)
Soy Sauce to taste
1 tbsp cornstarch, dissolved in 3 tbsp water
4 cups cooked rice
1 can/bag crunchy chinese noodles
Open all the cans and dump contents into a large pan/skillet. Add the chicken broth and soy sauce. Stir and bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until veggies are desired tenderness. I like mine completely soft and that's about 15-20 minutes. If desired, add cornstarch mixture, bring to boil, and cook for a few minutes until thickened.
Serve over rice with crunchy noodles.
This is major comfort food for me. A little salty, a little crunchy, and veggies that don't really taste like veggies! : ) It makes great leftovers, too. Just store the chop suey and rice separately.
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