Wednesday, July 19, 2006

5:4 challenge #1D Sauteed Veggie Soup with Chicken and Breadcrumb Garnish (p2 )

Sauteed Veggie Soup with Chicken and Breadcrumb Garnish
(p2, unless you not top w/ the breadcrumbs)
Serving size: 3 to 4

Red bell pepper, 1 to 2 cups
Garlic (I like chopped)
A few cubes of Velveeta cheese light
Bread crumbs
Olive oil
salt and pepper.

1.) Clean and dice up approx 1 to 2 cups of red bell pepper

de-skin and dice up 1 eggplant

2.) Saute both in a skillet or non stick sauce pan over med heat with a few table spoons for olive oil and salt to taste. (add a bit of garlic if ya like...I'm sure this would be good in it)

3.) Boil a few skinless, boneless chicken breasts or thighs, with salt and a little garlic (or use rotisserie) and shred.

4.) When veggies are tender process or blend them til smooth or desired texture with some milk (and olive oil if needed or desired) be careful not to make too thin.
reheat soup in sauce pan and add a few cubes of Velveeta cheese til melted. if soup is too thin add a few more cubes of cheese and if its too thick add some more milk SLOWLY so its well incorporated and or a few TAB of bread crumbs.

5.) Pour soup in serving bowls, garnish with shredded chicken and some bread crumbs and serve

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