Friday, January 23, 2009

Chicken or the Egg Drop Soup

This recipe is really easy and it's pretty good for you too. You can add anything you like to this simple recipe -- make it your own and have fun with it. I've even added shrimp and Udon noodles to this mix. Oh yeah, for those of you you like a little spice add some Sriracha sauce to your own bowl.

2 ea 32 oz Containers of Swanson Chicken Broth (low sodium)
2 or 3 Eggs Scrambled (I haven't tried this with egg beaters yet)
2 Chicken Breasts (whole)
1 Bag of Baby Spinach (washed of course)
2 Green Onions sliced (green tops also)
Salt & Pepper to taste

  1. Add Chicken Broth and Chicken Breasts to a large pot and bring to a boil. Once boiling turn the heat down to med-low and cook for an additional 5-10 minutes or until Chicken Breasts are completely cooked through.
  2. Meanwhile scramble the Eggs in a small bowl; set aside.
  3. Once the Chicken Breasts are cooked remove from the broth and shred into bite size pieces; set aside.
  4. Return the heat for the Chicken Broth back to high and stir broth to get it moving in a circular motion, slowly stream in Scrambled Eggs -- they will cook immediately in the broth.
  5. Add back the shredded Chicken Breast meat, salt and pepper to taste, Spinach and top off with the sliced Green Onions.
  6. Allow everything to heat through and the Spinach leaves to wilt; about 3 minutes. Enjoy!

Friday, January 2, 2009

Low-cal Lettuce Wraps

If you've read any of my recipes you've probably figured out that I like to experiment in the kitchen quite a bit (my poor hubby). This is another one of my successful "projects". I LOVE the Lettuce Wraps at P.F. Chang's China Bistro but they don't like me. I decided I wanted to figure out how to make a low-cal version that was 1. Easy and 2. Yummy. I think I scored at hit.

4 Small Raw Chicken Breasts diced
1/2 Bottle of SIMPLY enjoy brand Sweet Onion Fig Grille Sauce
2 Tablespoons Soy Sauce (Low Sodium works well)
1 Teaspoon Chili Garlic Sauce (or to taste)
1 Tablespoon Olive Oil
1 Bundle Green Onions sliced (white & green parts)
8 Iceberg lettuce leaves
  1. Dice Chicken Breasts into small pieces or grind using meat grinder (or just pulverize it in a food processor if you don't care how small the pieces are)
  2. Add Grille Sauce, Soy Sauce and Chili Garlic Sauce to the diced Chicken Breasts. This mixture can be refrigerated for a few hours or even overnight if you want -- but you don't have to wait.
  3. Heat Olive Oil in a medium sized skillet or a wok until it begins to ripple and smoke a little.
  4. Add Chicken mixture to pan and cook until done. Add Green Onions at the end and allow to wilt slightly.
  5. Serve with cold Iceberg lettuce leaves.