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John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Preparation time: 30 minutes
Servings: 4.
5 A Day servings: 1.5.
Ingredients:
1 can (14 - ½ ounces) reduced-sodium chicken broth
½ cup water
1 pound ( 3 medium) potatoes, cut into ½ - inch cubes
1 medium carrot, cut into ¼-inch slices
1 pound boned and skinned chicken breasts, cut into 1-inch chunks
1 medium zucchini, cut into ¼-inch slices
3 green onions, sliced
2 teaspoons dried basil
1/8 tsp salt
1/8 tsp pepper
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
Nutritional Information per Serving
Calories: 239
Carbohydrates: 24g
Total Fat: 3.6g
Cholesterol: 64mg
Saturated Fat: 1.1g
Dietary Fiber: 4g
% of Calories from Fat: 13%
Sodium: 191mg
Protein: 27g
Credit: Recipe supplied courtesy of United States Potato Board
Source: www.5aday.org
