Crispy Coconut Shrimp
INGREDIENTS:
4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes
1 c Chopped scallions or onions 4 Taco shells, crushed coarse
1 c Chopped red pepper 20 sm Pimento-stuffed olives, chop
1/2 c Chopped celery -ped
1 tb + 1 t local margarine 1 1/2 oz Shredded cheddar cheese
4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes
1 c Chopped scallions or onions 4 Taco shells, crushed coarse
1 c Chopped red pepper 20 sm Pimento-stuffed olives, chop
1/2 c Chopped celery -ped
1 tb + 1 t local margarine 1 1/2 oz Shredded cheddar cheese
1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.
2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened.
3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts.
Serve with rice and a salad.
Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories.
2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened.
3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts.
Serve with rice and a salad.
Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories.