| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken/tur, Low fat, Main dishes, Potatoes |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Ff Hash Brown Potatoes; Frozen |
| 1 1/2 |
c |
Skinless Boneless Chicken Breast; Cooked, Diced |
| 1/3 |
c |
Thin Sliced Green Onions |
| 1/2 |
c |
Dried Cranberries; Note 1 |
| 1/4 |
ts |
Crumbled Dried Sage |
| 1/8 |
ts |
Salt And Pepper; To Taste |
| 5 |
ts |
Vegetable Oil |
INSTRUCTIONS
Note 1: or use any sweet dried fruit of your choice
Note 2: Original recipe used 1/3 C half-and-half
Diced the chicken and put into hot frying pan that has (1/2 Tbsp) small
amount of oil; cooked about half way. Add everything except the milk and
cranberries in and cook on high heat for 5 min. Add cranberries and
continue to cook on high heat for about another 12 - 15 min.
Original Recipe: Mix together in a large bowl the potatoes, diced chicken,
1C sliced onions, cranberries, 1 Tbsp sage, salt and pepper, milk. Put in
hot frying pan with the oil. Cook covered for 20 - 25 min, stirring every 5
min or so. Plate
This was quite good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 224.9 Total Fat 7.2g Sat Fat 1.1g Carb 16g Fib 1.6g Pro 22.6g
Sod 129mg CFF 29.5%
Recipe by: Bon Apetit 30 Minute Main Courses, Brooke Dojny
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 08,
1998, converted by MM_Buster v2.0l.
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