Wednesday, June 19, 2013

Spinach, Chicken, and Wild Rice Soup

 3 cups water
 1 (14 ounce) can reduced-sodium chicken broth
 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup - Campbell's 98% fat free
 2/3 cup wild rice, uncooked, rinsed and drained (1 box Uncle Ben's long grain and wild rice, omit seasoning)
 1/2 teaspoon dried thyme, crushed
 1/4 teaspoon black pepper
 1/4 teaspoon salt
 2 cans (12.5 oz each) white meat chicken
 2 cups fresh spinach, coarsely chopped

In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.

Sausage and Vegetables with Polenta

Adapted from BHG
1 tablespoon olive oil
1 1 pound tube refrigerated cooked polenta, cut into 12 slices and quartered
8 ounces light smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces
1 medium onion, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/2 cup purchased pasta sauce
1. In an 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet; keep warm.
2. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through. Makes 4 servings.