1 ½ C water

3 oz. mushrooms

2 oz. tomatoes, finely diced

1 oz. celery

½ oz. green onion

1 ½ oz. shredded cabbage

¼ small jalapeno, finely diced (opt)

1 tsp. diced fresh ginger

2 tsp. lime juice

¼ C fresh basil, chopped

1 TB sodium free chicken bouillon

1 tsp. curry powder

6 or 8 oz. chicken, cut into ½ inch cubes


Put first 10 ingredients into a pan and bring to a boil. Meanwhile, put diced chicken in pan sprayed with Pam. Add curry powder and a little salt; cook for 1 or 2 minutes. Add this to the broth with veggies and add sodium free chicken bouillon. Bring to boil and serve.

Servings: 2

Menu: VLCD 700 Mainstay Dinner, LCD 1000 Mainstay Lunch or Dinner