In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired. Yield: 6 servings.
Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium chicken broth and reduced-fat cheese; calculated without tortilla chips) equals 183 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 752 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.Diabetic Exchanges: 3 lean meat, 2 vegetable.
Breakfast: I have added breakfast to my menus. Why? Every night when I tuck one of my kids in bed he asks me what we are having for breakfast the next morning. I usually have no idea. My kids also told me, "Mom, you don't need help saving dinner, you already do that. You need help with breakfast." (can you tell that they are not fans of cereal?) So there you go. I now plan breakfast. To make it easy we have the same theme on the same day: Monday- Muffin Day, Tuesday- Egg Day. . .
They like to have something to look forward to and I like to have a plan.
Snacks: Each school day the kids take a snack to school with them. It saves a lot of morning discussions when we have already decided what the "snack of the day" is.
I love to visit the home of a friend. It seems that I am always inspired when I learn from other women how they manage their home and teach their children. This blog is a visit to our home. Just click on an above topic to see what thoughts I have posted in that area. I am always adding new thoughts so that I can preserve my memories of being a mom to 7 young children and wife of a wonderful husband.