| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Crockpot, Pork, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Skinless boned chicken breasts OR |
| 6 |
|
Center cut boneless pork loin chops; trimmed of fat, 1" thick |
| 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Garlic salt |
| 1 |
ts |
Dry mustard |
| 1 |
tb |
Canola oil |
| 6 |
|
Sliced carrots OR |
| 3 |
c |
Baby carrots; to 4 cups |
| 1 |
cn |
Chicken and Rice Soup; Healthy Request (10-3/4 oz.) |
| 6 |
c |
Steamed rice |
INSTRUCTIONS
Spray bottom of slow cooker with nonstick cooking spray. Mix flour, garlic
salt, and dry mustard in medium sized bowl. Dredge chicken (or pork chops)
in flour mixture. Add oil to large nonstick skillet. Over medium heat,
brown meat on both sides; place in slow cooker. Cover meat with sliced
carrots. Add can of soup. Cover and cook on low 8 hours. Serve each chicken
breast (or chop) over a cup of steamed rice. With slotted spoon, scoop out
carrots and serve next to meat. Drizzle gravy from pot over the top of
meat. Makes 4 servings. Per serving: Chicken: 505 calories, 35 g protein,
73 g carbohydrate, 7 g fat, 79 mg cholesterol, 535 mg sodium. Calories from
fat 13 percent. Per serving: Pork chops: 507 calories, 29 g protein, 73 g
carbohydrate, 9.8 g fat, 2.8 g saturated fat, 65 mg cholesterol, 535 mg
sodium, 3.5 g fiber. Calories from fat 17 percent. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Contra Costa Times 1-14-98. Lynn's notes: Made
this 2-19-98; thickened gravy with a little cornstarch solut on and served
over garlic couscous. This was a delicious dinner!
Recipe by: Contra Costa Times 1-14-98
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 20, 1998
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”