Chicken and Shrimp Stew

Awhile back my mom gave me this decrepit looking cookbook called the Low Calorie Diet Cookbook. I actually can’t even find a picture of it online, which shocks me. This book was published in the ’70s by Success Publications. When I first decided I wanted to lose weight my mom gave me a bunch of books which she had purchased previously for low-cal recipes. Some of the cookbooks she gave me flat out sucked. I was convinced this one was going to also, but tonight’s meal was just one of many that came from the cookbook.

I did end up making some variations from the original recipe, but that had to do with what I actually had to work with in the house.

This was a delicious meal for a cold night.

Chicken and Shrimp Stew

8 oz boneless skinless chicken breasts, cut into 1-inch pieces
8 oz shrimp, peeled and deveined
3 tbsp Brummel&Brown
3 cups diced potato
2 14-oz cans fire-roasted diced tomato
1 small onion, chopped
1/4 cup red bell pepper, chopped


 1. In a pot over medium heat, melt the Brummel&Brown spread. Add the potatoes until brown. In the pot add the onion, tomato, and bell pepper. Reduce heat to low, cover, and cook until the potatoes are tender.

2. Add some water or chicken broth if it seems too thick. Add the chicken. Cook for 10 minutes, stirring frequently. Add the shrimp and cook for 5 minutes more.

* serves 4
* 380 calories per serving
* shared with Cookbook Sundays over at Couscous & Consciousness 

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