Chicken & Brussels Stew

Phase 3


  • about 1/4 cup chopped Vidalia onion
  • 2 Tablespoons of minced garlic
  • 1 cup chicken broth
  • one zucchini
  • 1/4 cup low-fat cottage cheese


  1. Sauté in an nonstick skillet with a little bit of chicken broth (1/4 cup) - it will evaporate so stay close
  2. Cook until almost caramelized.
  3. Slice one zucchini (about 1 1/2 cups sliced) and chop in blender with just enough chicken broth (1/4 cup) to make blender work.
  4. Pour into skillet with cooked garlic and onion set aside.
  5. In empty blender-(just rinse it out) add 1/4 cup low-fat cottage cheese with
    about 1/2 cup chicken broth and blend until liquid.
  6. Pour this also into the skillet and cook on med-high until a lot of broth is evaporated.
  7. Put back in the blender and blend until thick and ‘creamy’. Salt and pepper to taste.