Mulligatawny for your Crock-pot

• 4 cups chicken broth (either homemade and de-fatted* or canned fat-free version)
• 2 cups chopped cooked boneless, skinless chicken breast
• 1 16 oz. can tomatoes, undrained, cut up**
• 1 tart apple, cored, peeled and chopped
• 1/4 cup finely chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 tbsp. snipped parsley
• 2 tsp. lemon juice
• 1 tsp. honey
• 1 tsp. curry powder
• 2 whole cloves--for easier removal knot in a bit of cheesecloth
• 2/4 tsp. salt
• Dash pepper

Directions:

Combine all ingredients in crock-pot. Cover and cook on low heat for 8-10 hours. Remove cloves before serving. Makes 6 servings.

*To de-fat homemade chicken broth, pour into wide mouth container and refrigerate overnight. The fat will form a solid layer that can be removed with a spatula.

**The easiest way to cut up canned tomatoes is to leave them in the can and stick the blades of kitchen shears in and snip awayno mess.

Add a green salad (from a bag in the produce department) and some multigrain rolls from the bakery and you have a hearty and satisfying meal. No one will ever know it is fat free unless you tell them.

By CJ

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