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Making Rice in a Stainless Steel Rice Ball
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Today's Recipes
Ingredients
Directions
Melt butter or margarine in a 3 qt. saucepan. Add onion and pepper. Cook for 3 minutes till over medium heat. Stir in rest of ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes or till hot. Makes 4 servings.
By Terri from NV
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Ingredients
Directions
In a large bowl, combine popcorn, pretzels, bagel chips and corn chips. In a small bowl, combine remaining ingredients; pour evenly over popcorn mixture. Toss gently to coat. Store in tightly covered container. Makes 10 servings
By Robin from Washington, IA
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Grilled Chicken With Green Chile Sauce
Marinate meats to make them tender without adding a lot of fat.
1. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
2. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
3. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
4. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.
Yield: 4 servings--Serving size: 1 breast
Each serving provides:
Calories: 192
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 71 mg
Sodium: 220 mg
Calcium: 53 mg
Iron: 2 mg
National Heart, Lung, and Blood Institute
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Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
4. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
Yield:4 servings--Serving Size: 1-1/2 cup
Each serving provides:
Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Cut sausage links diagonally into bite size pieces. Combine apricot preserves and mustard in a saucepan. Cook over low heat for 5 minutes. Add sausages and simmer 15 minutes longer. Serve hot, with toothpicks, from a chafing dish or crockpot.
By Terri from NV
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Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
1. Place chicken in 13x9x2-inch glass baking dish.
2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.
Yield: 4 servings--Serving Size: One chicken breast with sauce
Each serving provides:
Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Preheat oven to 350 degrees F. In a skillet, on stove, saute onion in olive oil. Add ground beef and pepper. Saute 3-5 minutes. Spread 1/2 the cabbage in a 2 Qt. baking dish. Cover with onion and beef mixture. Add remaining cabbage. Top with dollops of tomato soup and spread over the top of casserole. Cover and bake for 1 hr.
By Terri from NV
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Ingredients
Directions
Melt butter or margarine. Blend in flour, salt and pepper; Cook for about 1 minute. Adding baking soda, tomatoes, and simmer 5 minutes. Add milk, heat thoroughly and serve. Makes: 4 servings
By Terri from NV
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Ingredients
Directions
Chop ingredients, combine and keep refrigerated.
By Robin from Washington, IA
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