Curried Chicken Soup
5 cups water
1 3-oz. package Oriental noodles with chicken flavor
2 teaspoons instant chicken bouillon granules
2 to 3 teaspoons curry powder
2 1/2 cups cubed cooked chicken
1 cup sliced fresh mushrooms
In a large saucepan, combine water, flavoring packet from noodles, bouillon granules, and curry powder. Bring to boiling. Break up noodles and add to boiling water; reduce heat. Simmer 3 minutes. Stir in chicken and mushrooms; heat through.
8 6-inch flour tortillas
Nonstick spray coating
1 small onion, sliced and separated into rings
2 cloves garlic, minced
1 medium green or sweet red pepper, cut into bite-sized strips
1 tablespoon cooking oil
9 oz. boned skinless chicken breast halves, cut into bite-sized strips
1/3 cup salsa
2 cups shredded lettuce
1/4 cup plain low-fat yogurt
1 green onion, thinly sliced
Wrap tortillas in foil. Place in a 300* oven for 10 to 12 minutes or until heated through.
Meanwhile, spray a large skillet with nonstick spray coating. Add onion and garlic; stir-fry for 2 minutes. Add red pepper; stir-fry for 1 to 2 minutes. Add red pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3 to 5 minutes or until chicken is tender and no longer pink. Return vegetables to skillet. Add salsa. Cook and stir until heated through.
To serve: Divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas.
Buttermilk Chicken Dinner
3/4 cup water
1 tablespoon instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
2 bay leaves
1 (2 1/2 to 3 lb.) broiler-fryer chicken
1 lb. whole tiny new potatoes or 3 medium red potatoes, peeled and quartered
2 medium onions, cut into wedges
1 cup carrots, sliced 1/4-inch thick
1/2 cup buttermilk
1/4 cup all-purpose flour
In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken; pat dry. Place chicken, breast side down, in casserole. Cook 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once. Transfer chicken and vegetables to a serving platter. Keep warm.
For gravy, skim fat from juices. Remove bay leaves. Measure 1 cup juices into a 4-cup glass measure. Combine buttermilk and flour; stir into juices. Cook for 3 to 4 minutes or until thickened and bubbly, stirring every minute. Spoon some gravy over meat and vegetables; pass remaining. Garnish with parsley, if desired.