Fall is the perfect time to pack a picnic and get outside. And it isn’t difficult to prepare seasonal, hearty, wholesome food for hikes or tailgating – or even for just sitting on the porch watching the foliage change color.
A “healthy living” article in the October issue of Southern Living magazine develops the theme, suggesting that you tuck a thermos filled with stew into your picnic hamper. The following recipe from the magazine is a vitamin-rich stew that’s light on calories and fat and will not keep you in the kitchen all day – 10 minutes prep, an hour cooking, and you’re ready to go.
INGREDIENTS
DIRECTIONS
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken.
Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
Makes 8 (1 1/4-cup) servings.
Nutrition information per serving: 289 cal., 2 g total fat (0.55 g saturated), 33 g pro., 35 g carbo., 6 g fiber, 62 mg chol., 721 mg sodium.
(Southern Living recipe from Betty M. Pollard, Hampton, Va.)
