Stewie Stew
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 163.2
- Total Fat: 6.7 g
- Cholesterol: 27.8 mg
- Sodium: 820.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.2 g
- Protein: 13.3 g
Introduction
Ahh Nom Nom Nom Good!!! Ahh Nom Nom Nom Good!!!Ingredients
-
Water 10 cup
Knorr Chicken bouillon cubes 5
Black Pepper (Ground), 2 tsp
Garlic 12 sml or 6 lrg cloves
Onions 2 large
Celery 3/4 bunch
Jeweled yam 2lbs (sweet potato)
Carrots 1 lb
Kale, 4 cup, chopped (1 bunch)
Boneless Skinless Chicken tenderloin Breasts bag
Zucchini 2 ( or yellow or mexican squash)
canned evaporated milk 2%, 12 oz ( 1 can)
Smart Balance Buttery Spread, 10 tbsp
Tips
You can add a few bay leaves & remove later. Also use 10 cups of chicken or veggie broth instead of the cubes. In addition you can add 1 cup of barley, quinoa or brown rice. This stew is very thick & it can be turned into about 30 servings of soup by adding water. This Very large batch I cook in 2 large pots until cooked down enough to place into one pot & try to freeze some for later but it never makes it that far in my home. This can also easily be turned into a vegetarian or even a vegan meal.
*** Go for organic & if you like substitute the buttery spread for coconut oil or coconut milk instead of canned milk & or grind up some golden flax seed (2 pre-ground tbsp goes far & grinds well with roasted garlic) & add it to the pot.
**Chop & prep as you go! This is a time consuming meal so put on some music & dance :)
Directions
Water 5 cup
Knorr Chicken bouillon cubes 5
Black Pepper
Celery (cut lrg diagonally & fine chop leaves)
Jeweled yam ( mash sweet potatoes)
Kale (chopped fine strips)
**
Zucchini 1 inch quartered ( yellow or mexican squash)
canned evaporated milk 2% 12 oz ( 1 can)
Smart Balance Buttery Spread, 10 tbsp
pot # 2
Water 5 cup
Garlic (slice roast let cool & chop or grind)
Onions (cut lrg chunks can caramelize before)
Chicken (cut hearty chunks & remove tendon)
Carrots (cut lrg diagonally)
** Cook at a medium/high heat &stir every 5-10 min once cooked down & pot 1 has been mashed down to have a chunky yet creamy base add the zucchini (1inch quartered discs). then combine the two pots & add the last two ingredients 1 canned milk & butter spread continue heat for 15 more minutes.
*** ENJOY!!!
Serving Size: 20 1 cups servings