Chicken (or Pork) Stew

1 lb chicken or pork (cut into bite size pieces)
1/2 lb baby carrots, cut in half lengthwise
2 med potatoes, peeled and cubed
1 sm onion, cut in half, then quartered
6 oz sliced fresh mushrooms
1 can Healthy Request Cr. of Mushroom
Soup, undiluted
16 oz Low sodium chicken broth
1/2 cup Fat free half and half
dash ground nutmeg (optional)

Stir together chicken broth and mushroom soup (I use a dutch oven on medium heat). Add cut up vegetables, and simmer until tender, about 20 minutes. Meanwhile, spray a non-stick skillet with cooking spray and heat on medium. Add chicken or pork pieces, and stir until just done and tender. Add meat and juices to vegetable mixture, cook 10 minutes longer. Turn heat to low and stir in the half and half. (add nutmeg if desired).

Makes (6) 1-cup servings

I like to serve this with a whole wheat dinner roll, and cinnamon-nutmeg applesauce for dessert.

NOTE: Pork may be substituted with veal stew meat.

Number of Servings: 8

Recipe submitted by SparkPeople user JPMILLMORE.