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The Recipe Instructions |
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Ingredients
1 tbsp canola oil
4 medium boneless skinless chicken breast ha, cut into strips
1 can tomatoes - (14 oz), undrained
1 can tomato sauce - (8 oz)
1 1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, minced
1/4 tsp salt
1 tbsp basil
1 tbsp parsley
1/4 tsp red pepper
2 2/3 cup steamed rice
Directions
Heat the oil in a large skillet and sauté the chicken about 5 minutes on
each side.
Add the remaining ingredients and simmer for 20 minutes. Serve over 1/3
cup steamed rice.
This recipe yields 8 servings. Serving size: 1/8 recipe.
Exchanges Per Serving: 2 Very Lean Meat, 1 Starch, 1 Vegetable.
Nutrition Facts: Calories 190; Calories from Fat 32; Total Fat 4g;
Saturated Fat 0g; Cholesterol 36mg; Sodium 373mg; Carbohydrate 23g;
Dietary Fiber 2g; Sugars 4g; Protein 16g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"
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Per Serving (excluding unknown items): 95 Calories; 3g Fat (24.4% calories
from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 113mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1/2 Fat.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes"
by Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD, (© American
Diabetes Association,1998)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD
Preparation Time: 0:00
Servings: 8
Diet Quick Chicken Creole Recipe brought to you by Diet Recipes To-Go
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