Chicken Saigon Sizzler With Brown Rice
2 1/4 cups water
10 ounces frozen diced chicken breast (1/2 bag)
2 cups fast-cooking brown rice (10-minute variety)
2 tablespoons sesame oil
2 tablespoons roasted garlic
1 pound steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and red/green bell peppers)
3/4 cup stir-fry sauce
1. Place water in medium saucepan, cover and bring to boil on high heat for rice.
CALORIES (per 1/4 recipe) 443kcal; FAT 12g; CHOL 38mg; SODIUM 1273mg; CARB 64g; FIBER 4g; PROTEIN 22g; VIT A 7%; VIT C 82%; CALC 3%; IRON 7%
4 cups romaine lettuce
3 plum tomatoes
1 yellow squash
1/4 cup Oriental salad dressing
chow mein noodles (optional)
1. Shred lettuce, using sharp knife, into 1/2-inch ribbons. Dice (rinsed) tomatoes and (rinsed) yellow squash into 1/2-inch cubes. Place all vegetables in large bowl and chill until ready to serve.
CALORIES (per 1/4 recipe) 57kcal; FAT 2g; CHOL 0mg; SODIUM 269mg; CARB 10g; FIBER 3g; PROTEIN 2g; VIT A 42%; VIT C 59%; CALC 3%; IRON 7%
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Utensils & Cookware
Pressed for time? This meal can be made in 15 minutes by substituting a pre-made salad from the produce department.