Dinner 1
Lemon Chicken Breast with Mushrooms,
1 serving
Herbed Rice, (no salt) 1 cup
Ginger Carrots, 1 serving
Dinner roll, 1
Margarine, 1 tsp
Pineapple Freeze, 2 servings
Cal 720; g Fat 17; g Sat Fat 5; mg Chol 77; mg Sod 476
Lemon Chicken Breast with Mushrooms
1 tbsp tub margarine
4 deboned chicken breast halves, skin & fat removed
1/4 pound fresh mushrooms, sliced
2 green onions sliced
1 lemon
2 tbsp sherry or white wine
Heat margarine in skillet; add chicken & cook until browned. Remove from skillet.
Add mushrooms & green onions to skillet & cook until tender.
Cut half of lemon into slices and add to mushroom mixture.
Squeeze juice from other lemon half.
Add juice & wine to mushroom mixture.
Return chicken breasts to skillet, spooning mixture over them while heating. Do not overcook.
Yield: 4 servings
1 serving contains:
Cal 210; g Car 4; g Fat 7; g Sat Fat 2; mg Chol 77; mg Sod 107; g Fib 1
Ginger Carrots
4 large carrots
juice of 1 lemon
3/4 tsp grated fresh ginger
1 tbsp firmly packed brown sugar
1 tbsp tub margarine
1/4 tsp ground cinnamon
1/8 tsp salt
1/8 tsp freshly ground pepper
1 tbsp minced fresh parsley
Peel carrots & slice thinly. Cook in water 5-6 minutes until tender. Drain carrots. Set aside.
In saucepan, combine lemon juice, ginger, brown sugar & margarine. Heat & stir until mixed.
Add carrots & cook 1 minute more
Season with cinnamon, salt & pepper. Toss lightly.
Sprinkle with parsley before serving.
Yield: 4 servings
1/2 cup contains:
Cal 89; g Car 16; g Fat 3; g Sat Fat 1; mg Chol 0; mg Sod 169; g Fib 3
Pineapple Freeze
1 can (16 oz) crushed pineapple packed in juice
Open can & set in freezer until hard.
Hold unopened end of can under hot running water 30 seconds; remove pineapple from can.
Place 1/2 of pineapple in blender or food processor; process until creamy. Repeat with remaining pineapple.
Serve immediately.
Yield: 4 servings
1 serving contains:
Cal 68; g Car 18; g Fat 0; g Sat Fat 0; mg Chol 0; mg Sod 1; g Fib 2
