| 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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