|Boneless, skinless chicken breast halves||2|
|Asparagus (about 10 spears), trimmed and cut in half||½ bunch|
|Reduced-fat cream of chicken soup||½ (10 ¾-ounce) can|
|Reduced-fat mayonnaise||2 tablespoons|
|Fresh lemon juice||1 teaspoon|
|Curry powder, depending on taste||1/8-¼ teaspoon|
|Reduced-fat shredded cheddar cheese||¼ cup|
|Bread crumbs||2 tablespoons|
|Melted butter||1 tablespoon|
- Preheat oven to 350ºF.
- Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
- While chicken is boiling, mix together soup, mayonnaise, lemon juice, and curry powder, then set aside.
- Spread asparagus on the bottom of a 1.5-quart casserole dish. Arrange chicken on top of asparagus, and pour the soup mixture over the top.
- Sprinkle the casserole with cheese and bread crumbs, drizzle melted butter over the top, and bake at 350ºF for 30-35 minutes, until crisp and bubbly. Cover with foil if it starts to get too brown.
6 very lean meats; 2 vegetables; 1.5 fat
Side Suggestions: Mixed Green Salad
Toss bagged mixed greens with vegetables and salad dressing of your choice.
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||2 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations