Ingredients:
- 4 (14- ounce) cans of fat- free, less- sodium chicken broth
- 2 (10 ¾ ounce) cans condensed reduced fat, reduced sodium cream of chicken soup, undiluted
- 4 cups chopped or shredded cooked chicken (I shred my chicken)
- 1 cup frozen peas and carrots (I used frozen peas since I had them on hand)
- ½ teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry.
- 4 ounces uncooked wide egg noodles(I use whole wheat wide egg noodles)
- Combine first 5 ingredients in a dutch oven or large pot; bring to a boil.
- Stir in spinach and noodles; cook 5-7 minutes or until noodles are tender.
Nutritional Information:
Yields 12 servings. 4 Weight Watcher Points + per 1 cup serving
156 cals, 3.2 g fat, 14.1 carbs, 17.8g protein, 1.6g fiber.
Recipe from Weight Watchers five ingredients 15 minute cookbook, 2005
Yields 12 servings. 4 Weight Watcher Points + per 1 cup serving
156 cals, 3.2 g fat, 14.1 carbs, 17.8g protein, 1.6g fiber.
Recipe from Weight Watchers five ingredients 15 minute cookbook, 2005
I saw you on Nicole's blog and I had to check yours out and I LOVE IT!!! I love that you have the WW Points+ Values listed. I will definitely be trying some of your recipes. Hope all is well for you in Texas. I chatted with Nicole before she went to Ireland. So glad she is happy these days.
ReplyDeleteGlad you like the blog. I wanted to create it so people can get ideas on healthy eating that fits a real lifestyle. Great to hear from you and hope you are well. Happy you and Nicole were able to talk.
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