Quote:
Originally Posted by beachgal
 FemmeCreole! It's wonderful to have someone from New Orleans here...you all are so brave! 
I have to say...any recipe that is considered 'light' usually doesn't start with a quart of mayonnaise!.... The only thing that would be hard is the canned chicken cream soup--those have sugar and flour (and often potato starch) in them... |
Yep, the creamed soup is out..! But it said you can also use soup base. I looked on my jar of soup base just now and saw it has 0 fat and 0 sugar (of course it is loaded with salt, but it would probably only take a tad to work). I would think go light on the mayo and heavier on the dijon
About being brave..sometimes you just have no choice..you just have to deal with what hits you the best you can. I don't live in New Orleans..I'm a little north of N.O (but I grew up there) ...we had a lot of damage here on the northshore of the lake due to trees and wind, but no flooding...But all of my family and all of my husband's family except for my parents and one nephew all lost everything they owned. (My Dad was in the hospital when the storm hit and that's a novel in itself) That one nephew is the only one left in N.O. (my daughter has sinced moved back to N.O. also) My family has been in New Orleans since the early 1700's so its so hard to deal with the fact that they are all gone. I could write a novel about what went on and what is still going on and all the continual heartache, but the news media has so saturated the country with 1/2 truths and biased stories, that the real problems people are still facing never make the news.
On the bright side..SOME things are slowly getting better and we still love to laugh and eat and have a great time..you laugh one day then cry when the day is over..Jazz fest is the next 2 weekends so it's time to laugh and sing and dance..I'll be "in that number" on Friday and Saturday..can't wait! Whohoo!!
Looks pretty yummy
Sorry...it just made me laugh! 
But mayo is a good fat. Just maybe one wouldn't use as much of it. A lot of chicken bouillon has sugar in it, so you'd have to make sure you found one without it and without bad trans fats. The only thing that would be hard is the canned chicken cream soup--those have sugar and flour (and often potato starch) in them...and making your own can be a bit prohibitive because it takes a long time. Maybe you could substitute some yogurt instead?
