| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
Casseroles |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cannelini beans; cooked |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Carrot; diced |
| 1 |
c |
Tomatoes; peeled, diced |
| 1/4 |
ts |
Garlic powder |
| 1 |
|
Whole bay leaf |
| 1/2 |
ts |
Dried oregano |
| 1/8 |
ts |
Ground pepper |
| 2 |
c |
Chicken broth; fat removed |
| 2 |
c |
Chicken breast; no skin, no bone, R-T-C, diced, cooked |
| 1 |
c |
Whole wheat bread crumbs |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
In a dutch oven, cook sausage, then drain well. Add beans, onions, carrots,
tomatoes, garlic powder, bay leaf, oregano, and pepper. Mix well. add stock
and bring to a boil. Then reduce heat and simmer for 30 minutes. Preheat
oven to 325F.
Remove bay leaf. Add chicken and pork, stirring with a wooden spoon. Turn
into a 2-quart ovenproof casserole.
In a small bowl, mix bread crumbs and parmesan cheese. Spread on top of
casserole and bake until heated through, about 30 minutes.
Recipe by: Rodale's Basic Natural Foods Recipe by Gloria Rose: Low-Fat
Cooking for Good Health (1996)
Posted to Digest eat-lf.v097.n026 by MOOSE10475 <MOOSE10475@aol.com> on Jan
22, 1998
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