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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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Yield: Serves 4 - 1-1/2 cups per serving.
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Rice with Shrimp Cream Sauce
| Nutrition Information | |
| Calories: | 329 |
| Total Fat: | 6g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 91mg |
| Sodium: | 422mg |
| Carbohydrates: | 48g |
| Dietary Fiber: | 4g |
| Sugars: | 4g |
| Protein: | 18g |
| Vitamin A: | 524iu (10%) |
| Vitamin C: | 60mg (100%) |
| Calcium: | 137mg (13%) |
| Iron: | 2.5mg (13%) |
1 medium-sized onion, diced
2 cups green bell pepper, diced
1/4 cup dry white wine
1/2 10-ounce can condensed low-fat cream of mushroom soup
1/2 cup nonfat sour cream
8 ounces medium raw shrimp, peeled, deveined & sliced
2 tablespoons parmesan cheese
Hot pepper sauce to taste
3 cups cooked brown rice
Heat a 12-inch non-stick skillet over medium high. Lightly spray with vegetable cooking oil. Saute onion and bell peppers until brown and tender - about 4 minutes.
Add wine, cream of mushroom soup, sour cream and shrimp; bring to a boil then reduce to a simmer. Simmer for a few minutes until shrimp are done.
Serve over cooked brown rice.
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