Chicken Soup for a Rainy Day

Chicken Soup

1 cup Peas, Carrots, & Corn Vegetable Mix ………………………….......… 66.5 Calories

1 cup Shredded Chicken Meat ……………………………………………….. 78 Calories

1 Tbsp Cornstarch ……………………………………………………………. 30 Calories

1 Extra Large Egg ……………………………………………………………  80 Calories

1 Large Bermuda (Red) Onion, sliced (Julienne Style)..……....................... 64 Calories

3 Cloves of Garlic, crushed …………………………………………………… 13 Calories

1 Tbsp Canola Oil …………………………………….……………………… 124 Calories

500 ml Water

1 Chicken Bouillon Cubes

Dried Basil Leaves, Salt & Pepper to taste

TOTAL CALORIES                                             (442.5 calories)

Preparation:

1. Boil the remaining bones of a chicken breast in 500ml of water for at least 5 minutes. Cooking the meat will make tearing it off the bones much easier.
2. Once done, rinse the chicken bones under cold running water to avoid scalding.
3. Shred cooked chicken into desired thickness.

Cooking: (10 Minutes)

1. In a medium sauce pan, in medium heat, pour 1 tablespoons of canola oil and then fry the sliced onions first, then the garlic. Doing this, will prevent the garlic from burning too fast.

2.  Next, stir in the peas, carrots, & corn mixture for five minutes.

3.  Pour in the chicken consommé slowly into the pan.

4.  Mix in the fresh egg slowly.

5.  Stir the shredded chicken in the pan.

6.  In a separate bowl, combine ½ cup of water, 1 teaspoon cornstarch, and 1 chicken bouillon cube. Pour in mixture slowly. Constantly stir to achieve desired viscosity.

7.  Put at least a tablespoon of Dried Basil, and a pinch of Salt & Pepper, to taste.

Serves: 3

Nutrition Facts, see: http://nutritiondata.self.com/

Mustard Chicken

Mustard Chicken

Ingredients:

2 whole boneless chicken breasts                            (218 calories)

½ cup table mustard                                               (27 calories)

2 tbsps extra virgin olive oil                                     (239 calories)

1 tbsp cornstarch                                                    (30 calories)

2 tsps white sugar (honey, optional)                         (33 calories)

½ cup water

½ chicken bouillon cube

Dried rosemary leaves

                               

TOTAL CALORIES                                             (547 calories)

Preparation: (Overnight)

1.  Marinate the two pieces of chicken breasts in ½ cup of table mustard overnight

Cooking: (15 Minutes)

1. In a medium skillet, pour 2 tablespoons of virgin olive oil and then fry the two chicken breasts until golden brown.
2. In a separate bowl, combine the mustard marinade with ½ cup of water, 1 teaspoon cornstarch, ½ chicken bouillon cube, and the two teaspoons of sugar.
3. Next, pour in the mustard mixture with the chicken in the skillet until the preferred viscosity is achieved.
4. Sprinkle dried rosemary leaves as garnish.
5. Salt & Pepper, to taste.

      Serves: 2