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Bama Burgoo

Yield 15 servings (serving size: 1 cup)

Ingredients

  • Cooking spray
  • 2 (6-ounce) skinless bone-in chicken breast halves
  • 3/4 pound boneless pork loin roast trimmed
  • 1 teaspoon olive oil
  • 2 cups chopped onion (about 1 large)
  • 1 3/4 cups sliced carrot
  • 1 1/2 cups chopped celery
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 1 1/2 cups packaged angel hair coleslaw
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (16-ounce) package frozen vegetable soup mix with tomatoes (such as McKenzie's)
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can beef broth
  • 2 (5.5-ounce) cans spicy-hot vegetable juice (such as V-8)
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 152
  • fat 2.9 g
  • satfat 0.9 g
  • protein 17.2 g
  • carbohydrate 14.4 g
  • cholesterol 37 mg
  • iron 1.8 mg
  • sodium 741 mg
  • fiber 2.7 g
  • calcium 65 mg

How to Make It

  1. Preheat oven to 375°.

  2. Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.

  3. Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; sauté 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.

Oxmoor House Healthy Eating Collection