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The Recipe Instructions |
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Ingredients
2 each chicken breasts, halved
4 each carrots, quartered
1 cup pearl onions
2 each celery stalks, large pieces
2 each potatoes, peeled, quartered
1/4 cup chicken broth
1 each 10oz can cream of mushroom s
1/2 cup skim milk
1/4 tsp dried leaf thyme
1/8 tsp ground sage
1 each bay leaf
Directions
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.
Servings: 4
Diet Chicken & Vegetable Casserole Recipe brought to you by Diet Recipes To-Go
Weight loss dietsThe Glycaemic Index Diet The glycaemic index nutrition system is linked to the gi index, a chart showing foods and a score representing the speed with which the glucose of the food type gets transformed to sugar in your system. The claim is that slow release types of food (ie those food types with a low Glycaemic score), will keep you feeling full for longer and help you to reduce your consumption of food without feeling you are missing out. It is also especially beneficial for diabetics, as the low GI foods are beneficial in preventing increases in blood sugar secretion. |
