| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Grains, Eggs | Low-cal, Vegetables, Rice, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | ts | Instant Chicken Bouillon |
| 1/2 | c | Chopped Green Pepper |
| 2 | c | Shredded Zucchini * |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Dried Oregano, crushed |
| 4 | oz | Lo-cal cream cheese (soft) |
| 2/3 | c | Long grain Rice |
| 2 | x | Beaten Eggs |
| 1 | c | Skim Milk |
| 1/2 | ts | Dried Basil, crushed |
| 3/4 | c | Shredded lo-fat Cheddar chee |
| 2 | tb | Diced Pimento |
INSTRUCTIONS
* or chopped broccoli In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper. Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2" baking dish. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving. ********************************************************** Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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