Bauernfeind Recipes

2 1/2 cups fat free low sodium chicken broth 2 cups chopped fresh broccoli or a box of frozen broccoli 1 medium chopped carrot 1 medium rib of celery chopped 1/4 tsp salt1/4 tsp pepper 1/8 tsp nutmeg 1 cup half and half 3 Tbsp. all purpose flour Low-fat sharp Cheddar cheese 3 slices torn into pieces In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg.  Bring to a simmer over medium-high heat. Reduce heat and simmer covered for 10 minutes until the vegetables are tender.  In a small bowl whisk together the half and half and flour.  Stir into the saucepan and simmer for 2 more minutes or until the soup thickens, stirring occasionally.  Add the cheese.  Remove from heat and stir until the cheese is melted.

6 small chicken breasts half's 11/2 lb. gold potatoes (about 3) peeled and cubed 3 carrots coarsely chopped 1 onion coarsely chopped 3/4 cup zesty italian dressing (or use dressing found this web site) 2 tbsp grated parmesan cheese Heat oven to 400.  Place chicken and vegetables in large baking dish and drizzle with dressing.  Bake for 1 hour until chicken is done.  Sprinkle with cheese