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Recipe of the Day
Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Recipes
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
Recipes
Chicken Breasts with Carrot and Zucchini Stuffing
Amazing Stuffing for Diabetics
180 Calories per serving
Yield: 4 Servings
Ingredients
2 small (whole) skinless, boneless chicken breasts1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
Instructions
- In medium bowl, combine carrots, zucchini, salt and poultry
seasoning - Spoon about 1/2 cup mixture into each pocket (each
breast should open similar to a butterfly); secure with toothpicks - In place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling - Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender - Remove toothpicks.
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