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Ingredients:

- 1 tablespoon margarine
- 3 or 4 frozen skinless boneless chicken breasts
- 3/4 Cup of Rice
- 1/4 cup of frozen spinach
- (1) 4 ounce can of mushroom parts
- 1 tablespoon of garlic powder, or three-four garlic cloves, chopped
- juice of half a lemon
- 2 cups of water
- 1/2 a boullion cube, if desired -- otherwise, just add salt.

Directions:

  1. Melt the margarine over medium high heat in a large skillet.
  2. Wash the frozen chicken until the ice coating is dissolved. Pat dry and put in pan. Cook 5-7 minutes until light brown in color.
  3. Add water, rice, lemon juice, and garlic. Bring to a boil, then reduce heat and simmer with a lid on.
  4. After the initial two cups of water have dissolved, add about a 1/4 cup more with the boullion cube, or just add plenty of salt (chicken stock is about 90% sodium, so really, just adding the salt will take the tang out of the lemon juice.)
  5. Cook the spinach according to the "butter fry" method on the box. (Just melt with a tablespoon of butter and a few tablespoons of water in a saucepan.)
  6. Add spinach and mushroom parts to chicken. Stir. If the rice is burning, add a little more lemon juice and salt water to saturate.
  7. Simmer for another 5 minutes or so with the veggies in until the chicken has reached an internal temperature of at least 170 degrees F.

This recipe is super delicious and is only 33 carbs of fat, less than 300 calories per serving. I call it Spartan Hooley-Dooley because its colors come off as green and white, my alma mater. :)

Posted by Brennifer on November 13, 2003



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