YUM-YUM! This recipe was sooo good,
I ate it before I could take a picture!
Description: This spicy, refreshing chicken salad makes a great summer meal. I love the flavor of the peanut butter in the dressing.
YIELD: 6 servings
TIME: N/A
NUTRITIONAL INFO (PER SERVING): Calories: 166 Dietary Fiber: 4 g Carbohydrate: 28 g Fat: 4 g Protein: 6 g
TAGS: Comfort Food, Vegetable, Chowder, Healthy, Dinner
INGREDIENTS:
• 1 tbsp margarine 15 mL
• 1 medium onion, chopped 1
• 3 cups vegetable stock or water 750 mL
• 2 cups cubed peeled potatoes 500 mL
• 1 1⁄2 cups parsnip strips 375 mL
• 1 cup turnip strips 250 mL
• 1 cup cut-up green beans 250 mL
• 1⁄2 cup thickly sliced carrots 125 mL
• 1⁄2 tsp each dried thyme, 2 mL oregano and salt
• 1⁄4 tsp white or black pepper 1 mL
• 1 bay leaf
• 2 cups broccoli florets and 500 mL
• sliced peeled stems
• 2 cups 2 % milk 500 mL
DIRECTIONS:
1. In a 4-quart (4 L) saucepan, melt margarine over medium heat ; cook onion, stirring, until softened.
2. Add vegetable stock, potatoes, parsnips, turnips, beans, carrots, thyme, oregano, salt, pepper and bay leaf; bring to a boil. Cover and reduce heat to simmer ; cook for 5 to 10 minutes or until vegetables are tender-crisp.
3. Add broccoli; cook until vegetables are tender. Stir in milk; heat until hot but do not boil. Discard bay leaf.
