Gourmet Food Recipes,Easy Gourmet Recipes & Healthy Gourmet Cooking Tips: Mexican Recipes

Gourmet Chunky Chicken Soup is very easy to make and tasteful recipe ever. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas. It is healthy recipe for diabetic people too.

8 Servings

Prep: 15 min. Cook: 70 min.

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1 cup sliced celery

1/2 cup chopped onion

2 tablespoons canola oil

6 cups chicken broth

1-1/2 cups sliced carrots

1 teaspoon dried thyme

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/2 cup uncooked macaroni

1-1/2 cups frozen peas

Directions

In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts).

Diabetic Exchanges:

One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also, 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.

Keep Visiting Gourmet Recipes Love Blog for Low Fat Recipes & Gourmet Recipes.

The combination of cinnamon and chocolate is a classic Mexican treat. Enjoy it in a clever cereal-base brownie bar.

Prep Time: 20 Min

Total Time: 3 Hr

Makes: 24 brownies

INGREDIENTS

1box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)

1/2 cup LAND O LAKES® Butter, melted

1 tablespoon corn syrup

1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix

1/2 cup CRISCO® Pure Vegetable Oil

1/4 cup water

2 Eggland's Best eggs

1/2 teaspoon ground cinnamon

1 1/3 cups semisweet chocolate chips

3 tablespoons cinnamon-sugar (from 3.62-oz jar)

DIRECTIONS

Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups). Or place cereal in large resealable food-storage plastic bag; crush with rolling pin.
In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.

*Three tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.

Nutritional Information

1 Brownie: Calories 280 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 15% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2