1 can (28-oz) diced tomatoes, undrained
2 cups reduced-fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram
In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram
In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)
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