Healthy Casserole Recipes
Chicken And Vegetable Casseroles Recipe
This Chicken And Vegetable Casseroles Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Chicken And Vegetable Casseroles Recipe, is that they can
all be seen as diet recipes in one form or another.
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Chicken And Vegetable Casseroles Recipe
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Ingredients:
1 1/2 cup zucchini, cut in 1/4 slices
1 sm tomato, cut in thin wedge
2 tbsp snipped parsley
1/8 tsp garlic powder
1 tsp margarine
1 small onion *
2 tbsp sliced pitted ripe olives
1 tbsp snipped fresh basil **
2 med chicken breast hlves ***
Instructions:
* thinly sliced and separated into rings ** or 1 t dried basil, crushed ***
2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together zucchini,
onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly
between 2 individual casseroles or au gratin dishes. Top with a chicken
breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t
salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes
or till chicken is no longer pink. Per serving: 200 calories, 28 g protein,
7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg
potassium.
Servings: 2
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Some values are ... like sugar on the doughnut, legitimate, desirable, but insufficient, apart from the doughnut itself. We need
substance as well as frosting.
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