Post by JJ Judkins on Jan 10, 2004 23:23:56 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Aloha Chicken
Cuisine: Diabetic
Category: Diabetic
Preparation: cook
Temperature:
Servings: 6
Ingredients:
2-1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes;
-Borden Low Sodium
1 tb Margarine
1 c Green pepper; diced (1 med.
-pepper)
1 c Radishes; thinly sliced
1 c Pineapple chunks; canned,
-unsweetened
1/2 c Juice from pineapple
1 ts Light soy sauce
2 tb Flour
ds Pepper
4-1/2 c Rice; cooked
Chow mein noodles; optional
Instructions:
Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S. Formatted for Meal-Master by Joyce Burton. Posted on GEnie's Food & Wine RT Aug 29, 1993 by J.BURTON13 [Joyce] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 10 May 94 From: Gail Shipp Date: 30 Jan 97 National Cooking Echo Ä
-------------v2.0
Recipe Name: Aloha Chicken
Cuisine: Diabetic
Category: Diabetic
Preparation: cook
Temperature:
Servings: 6
Ingredients:
2-1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes;
-Borden Low Sodium
1 tb Margarine
1 c Green pepper; diced (1 med.
-pepper)
1 c Radishes; thinly sliced
1 c Pineapple chunks; canned,
-unsweetened
1/2 c Juice from pineapple
1 ts Light soy sauce
2 tb Flour
ds Pepper
4-1/2 c Rice; cooked
Chow mein noodles; optional
Instructions:
Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S. Formatted for Meal-Master by Joyce Burton. Posted on GEnie's Food & Wine RT Aug 29, 1993 by J.BURTON13 [Joyce] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 10 May 94 From: Gail Shipp Date: 30 Jan 97 National Cooking Echo Ä
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