Mexican Cheese Rice - Butter Busters^
INGREDIENTS:
1/4 c Egg Beaters mixed with, -(reserve tops)
1 ea Egg white 1/4 c Thinly sliced carrots
1 ea Tb liquid Butter Buds or 2 c Cooked rice
-fatfree chicken broth 1 c Bean sprouts
2 t Minced garlic 4 ea Tb llow sodium soy sauce
1/2 c Thinly sliced celery 1 ea Tb lemon juice
1/4 c Chopped green pepper 1 ea Tb sherry or cooking sherry
1/2 c Sliced green onions 1/4 t Ground ginger
1/4 c Egg Beaters mixed with, -(reserve tops)
1 ea Egg white 1/4 c Thinly sliced carrots
1 ea Tb liquid Butter Buds or 2 c Cooked rice
-fatfree chicken broth 1 c Bean sprouts
2 t Minced garlic 4 ea Tb llow sodium soy sauce
1/2 c Thinly sliced celery 1 ea Tb lemon juice
1/4 c Chopped green pepper 1 ea Tb sherry or cooking sherry
1/2 c Sliced green onions 1/4 t Ground ginger
Pour egg in a nonstick skillet sprayed with nonstick cooking spray. Cook until set in one large pancake. Remove from pan, sool and cut into thin strips and reserve. Heat 1 talbespoon liquid Butter Buds or chicken broth in pan, adding garlic, celery, green onion (not tops), green pepper and carrot. Brown, stirring constantly, for about 2 minutes. Add cooked rice. Stir constantly until heated through and slightly browned. Stir in bean sprouts. Mix together soy sauce, lemon juice, sherry and giner and pour over all. Place on a serving dish and sprinkle with green onion tops and egg strips. Note: To change this into a main dish, simply add 1 cup cooked chicken or shrimp to the rice mixture. Per serving: 80cal., 0.2g fat., 0mg chol., 1g fiber, 3g pro., 16g carb., 425mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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