2 (16 oz.) cans potatoes, cut into chunks
1 (16 oz.) can cut green beans
1 (8 oz.) can sliced carrots
2 celery stalks, diced
1 onion, chunks or diced
1/2 tsp. basil leaves (or to taste)
1 pkg. Shillings Onion Gravy Mix
4 oz. precooked ham slice, diced (i.e., 1/2 slice Jubilee ham, 98% fat free)
1 lg. chicken breast, boned, skinned
White flour
Vegetable oil (no more than 2 tbsp.)

In 1 tablespoon of oil, saute diced ham and onions until onions are soft. Add potato chunks and turn until lightly brown (using other tablespoon oil if necessary - a few spoons of water helps). Add beans, carrots, celery, and chicken. Shake basil to taste; stir.

Mix onion gravy with 1 cup water and add to stew. Add enough water to be able to stir; heat through. Add some flour a little at a time and stir and cook to thicken (repeat with water/flour until desired consistency. Same procedure to reheat leftovers.)

Serve with corn muffins - low fat package, and substitute Egg Beaters for egg. Also good with white rice if desired.

Chicken: Soak in cold water with some salt for one hour. Rinse and microwave until cooked. Cool under water and dice.