Easy Chicken and Bean Stew Koo-koo-ka-choo

Day 249 in my plan to eat healthier to be more fit when I meet up with Mickey (5 months and 29 days to go)  OMGoodness!  It’s less than 6 months now.

Today my plan is to share a new recipe.  It’s from my Betty Crocker 30 Minutes Meals for Diabetes cookbook.  The recipe is for Easy Chicken and Bean Stew.  Here is the info:

Ingredients

1 tablespoon olive or canola oil

1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1 1/2 cups diced cooked chicken

1 can (14.5 oz) Italian-style stewed tomatoes, undrained

1 can (8 oz) tomato sauce

1 can (15 to 16 oz) cannellini beans, drained, rinsed (Can use kidney beans or black beans)

2 tablespoons chopped fresh basil leaves.

Directions

  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.
  • 2 Stir in chicken, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.

People, it is delicious!  And my blood-sugar level loved it, too!  Try it, you’ll like it.

Meet you at the Kingdom!

BTW: I lost the extra few pounds I had put on, so I’m back to my lowest in years.  #smileyface

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