| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Low-fat, W-watchers, Main dish, Soups |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Ground chicken |
| 1/4 |
c |
Finely chopped onion, divide |
| 2 |
ts |
Chopped fresh parsley |
| 1/4 |
c |
Finely chopped celery |
| 1/2 |
ts |
Vegetable oil |
| 1 |
c |
Tomato juice |
| 1/2 |
c |
Ready to serve chicken broth |
| 1/4 |
ts |
Paprika |
| 1/4 |
c |
Cooked elbow macaroni |
|
|
Dash of pepper |
INSTRUCTIONS
In small mixing bowl combine chicken, 1 T. onion, and 1 t. parsley. Shape
into 6 equal meatballs; set aside.
In 1-quart microwavable casserole combine remaining onion, the celery and
oil, stirring to coat. Cover and microwave on HIGH (100%) for 2 minutes,
stirring once halfway through cooking, until onion is translucent.
Add tomato juice, borth, and paprika and stir to combine; mivrowave on HIGH
for 2 minutes. Add meatballs; cover and microwave on HIGH for 2 minutes.
Add macaroni, remaining parsley, and the pepper and stir to combine.
Microwave on HIGH for 30 seconds, until meatballs are no longer pink. Per
serving: 1/2 Fat, 2 Proteins, 2 Vegetables, 1/2 Bread, 20 Optional
Calories
278 Calories, 11g Fat
Posted to MC-Recipe Digest V1 #307
Date: Sun, 17 Nov 1996 15:07:51 -0500 (EST)
From: Koula Smith <ksmith@cyberplus.ca>
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