Ingredients:
1 lg onion, chopped
1 sm green pepper, chopped
1/2 sm sweet red pepper, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tbsp margarine
2 tbsp flour
3 cup chopped,cookd chicken breast
3/4 cup water
3/4 tsp dry chicken bouillon powder
1/2 tsp dried whole thyme
1/4 tsp salt
1/4 tsp red pepper
1 dash hot sauce
2 cup hot cooked parboiled rice
1 tbsp chopped fresh parsley
Instructions:
Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from skillet,
set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice
and parsley. Simmer 2 minutes or till thoroughly heated. Serve over
hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18
g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg
iron, 352 mg sodium, 32 mg calcium.
Servings: 8
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Chicken Etouffee Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
