Friday, September 10, 2010

Lunch Bunch - Sept. 9

Mmmm, time for Lunch Bunch again! I don't know about you, but we talk about it all week. All. Week. This time it was Jean's turn to cook, and we were all drooling over the picture of Mulligatawny we saw in a Weight Watchers cookbook. The smell of curry wafting down the hallway completely distracted smelled soooooo good! Jean wouldn't let us peek while she plated it up, but I went in anyway and could barely contain myself.

We decided it was worth it to add the extra toppings at the end to really round out the meal. Sometimes the smallest detail makes the biggest impact.

Mulligatawny 5 points

Cooking Spray
1 8 oz. pkg refrigerated prechopped celery, onion, and bell pepper mix
1 1/4 c. chopped peeled Granny Smith apple
1 tbs. minced peeled fresh ginger
3 c. fat-free less-sodium chicken broth
1 13.5 oz can light coconut milk
1 1/4 c. chopped tomato (~1 large)
3 c. pulled cooked chicken breast
1 tbs. red curry powder
1/4 tsp. salt
1 tbs. fresh lime juice
1 8.5 oz pkg precooked jasmine rice
6 lime wedges

1.) Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery mix, apple, and ginger; saute 4 min. or until tender. Add chicken broth and coconut milk; bring to a boil. Reduce heat; stir in tomato and next 3 ingredients. Cover and simmer 30 minutes. Stir in lime juice.
2.) While soup cooks, microwave rice according to package directions. Spoon rice evenly into 6 bowls. Ladle soup over rice, and serve with lime wedges.

serving: 1 1/2 c soup, 1/4 c rice, 1 lime wedge.

Optional toppings: plain yogurt, chopped fresh mint, sliced toasted almonds, and mango chutney.

This recipe is something I would make again, especially with the autumn and winter months coming up.

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