For those days when you're snowed in, this soup and salad combo are perfect with a loaf of home bread straight out of the bread machine. I know...it's what I had when I was iced in this month.
Simmer chicken breasts in above mixture 20 minutes. Take out chicken, cool, and cube. Return to liquid.
Sauté 1 cup chopped onions and 1 Tbs. garlic powder in 2 tsp. margarine. Add to chicken/liquid mix.
Add:
Simmer 1 hour. Garnish with sour cream.
One of my favorite salads is wilted spinach, but with my wonky heart, I had to give it up. (Too much fat, sodium, and sugar.) Luckily, Splenda sweetener came through with this wonderful replacement.
Wash and drain spinach well. Place in serving bowl. Blend vinegar, water, mustard, and SPLENDA. Set aside.
Slice bacon into small, thin strips. Place in med. saucepan and fry over med-high heat until crispy. Add onion and garlic and cook over med-high heat t-2 minutes, stirring often. Add vinegar mixture and simmer 1-2 minutes. Pour over spinach, toss well, and serve immediately.