Details
Main Dishes overs the range of all food groups with vegetarian alternatives. Data for exchanges, calories, carbohydrate, protein, fat, and fiber. Recipes meet U.S. dietary Guidelines without refined flour, sugar or hydrogenated fats. Low-fat/high-fiber alternatives satisfy meat and potatoes appetites. 290 pages.
Spiral-bound: 290 pages
Publisher: Eating382; 2nd edition (June 1995)
Language: English
ISBN-10: 1878272004
ISBN-13: 978-1878272003
This recipe from the Main Dishes cookbook makes special occasions really special! Goes well with brown rice or brown rice pilaf. The recipe below offers an alternative low fat version. Left over pieces can be served cold sliced atop a salad. The Baked Parmesan Chicken Nuggets version, a favorite of children, can be served in smaller portions as a budget stretcher. Freezable.
1. Blend in blender until small bread crumbs are formed; pour into shallow bowl
Sample Recipe: Baked Parmesan Chicken
AMOUNT: 6 Servings Bake uncovered: 350°F (175°C) - 1 hour
- 1 slice whole grain bread--to make 1 cup crumbs
- 2 sprigs parsley (for about 1/4 cup minced)
- 1/2 cup Parmesan cheese or 3 tablespoons (for reduced fat)
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 lbs skinned boneless chicken breast pieces
- 1/2 cup (1 stick) butter (unsalted preferred) or 1/4 - 1/2 cup nonfat milk as needed (for reduced fat)