|
Recipe of the Week--15 Minute Chicken & Rice Plus Bonus Recipe 14 Karat Cake
In the spirit of every article today have a number in it, I thought I'd carry that theme along into dinner and dessert. Enjoy!
15 Minute Chicken and Rice Dinner
4 (4 ounce) boneless, skinless chicken breasts
2 packages T&H cream of mushroom soup supplement
1-½ cups water
¼ teaspoon paprika
¼ teaspoon pepper
2 cups rice (brown is healthier), uncooked
2 cups broccoli, frozen
In a large skillet brown chicken adding soup, water, paprika, and pepper. Stir and heat until boiling. Stir in rice and broccoli. Cook until rice is done. Add cooked chicken and top with paprika and pepper.
Serves: 4.0 Fat grams: 5.12
Phase: Any Protein: 40.6
You may substitute 1 can cream of mushroom soup in place of T&H supplement, although best results are achieved using supplements.
14-Karat Cake
1-1/3 cups sugar substitute
2 egg whites
1/3 cups canola oil
1 cup whole wheat flour
1 teaspoon light salt
½ teaspoon ground allspice
3 cups shredded carrots
6 ounces fat-free cream cheese
½ teaspoon vanilla
¼ cup chopped walnuts
2 eggs
½ cup unsweetened applesauce
1 cup all-purpose flour
1-½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup golden raisins
1 tablespoons fat-free margarine, softened
3 cups confectioners' sugar substitute
3 tablespoons flaked coconut, toasted
In a mixing bowl, combine the sugar, eggs, egg whites, applesauce and oil until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9x2" baking pan coated with nonstick cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
For frosting; in a mixing bowl, beat the cream cheese and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
Serves: 18 Fat grams: 6.2
Phase: 4 Protein: 4.9
|