"Meatless Monday" Recipe of the Week - Orient Eggspress

This week's "Meatless Monday" Recipe of the Week is - Orient Eggspress. Well here's one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook's site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


Orient Eggspress

Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods

1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 - In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 - Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 - Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 - To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Turkey Wild Rice Casserole

Passing along another Delicious Dinner Recipe from Jennie - O, Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced
DIRECTIONS

1 - Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 - Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts.....

Dinner Tonight: Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms






For Breakfast this morning I toasted a couple of Eggo Waffles (Low Fat Nutrigrain) and had my

morning cup of Bigelow Decaf Green Tea. I had ordered a Rotisserie Chicken from Kroger yesterday and after Lunch I went to pick up. Using as part of my Dinner tonight. Had a thunderstorm come through early this morning and then partly cloudy and 92 degrees out, and VERY humid. Don't like this humidity at all. I seen the Wild Turkey again this morning in the back yard, second time I've seen them recently. We have the Turkey, a couple of Deer, and assorted other critters running around. We also have somehow been adopted by a large yellow cat that now stays around the house outside. He sleeps a lot and that's about it. For Dinner tonight its Chicken Stir - Fry w/ Baby Carrots, Cut Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms.

To make the Stir - Fry I'll need; 1 Whole Rotisserie Chicken (Kroger Deli), 1 package Hakubaku Organic Japanese Wheat Noodles, 1 can Whole Baby Carrots (drained), 1 small can Del Monte Cut Green Beans (drained), Sliced Water Chestnuts (drained), 1 can of Bean Sprouts (drained), 1 can Stir-Fry Mushrooms (drained), Chow Mein Noodles, Kikkoman Less Sodium Soy Sauce, and Extra Light Olive Oil.






I went to Kroger earlier today and picked up a Whole Rotisserie Chicken. Pulled all the meat and this was my Chicken for the Stir-Fry. Next I grabbed a large nonstick skillet and sprayed it Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil and heated the pan on medium heat. When heated I added my Pulled Chicken, Carrots, Green Beans, Water Chestnuts, Bean Sprouts, and Mushrooms. Stirred until mixed then added the Kikkoman Soy Sauce, you add this according to your taste. Stirred and heated everything until heated through. Removed it from the heat and covered it.

Next I boiled my Udon Noodles. I used a large pot and filled it 1/2 way with water. Heated the water to boiling and added my Noodles. Stirring, and cooked for 4 minutes. Drained them and added them to the Stir - Fry Skillet. Stirred until mixed and served! This hit the spot for Dinner! Topped a bowl of the Sir - Fry with some Chow Mein Noodles. Had a Diet Dr. Pepper to drink. For Dessert/Snack tonight a bowl of Skinny Pop - Pop Corn along with a Diet Trop A Rocka Snapple.






Kikkoman Less Sodium Soy Sauce

Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy

Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.

Ingredients
WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE; LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10102

Stir-Fry Shrimp with Udon Noodles

Dinner Tonight: Stir-Fry Shrimp with Udon Noodles





Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped
with I Can't Believe It's Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it's giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.








I've been wanting Stir - Fry for a while now, so why not tonight! To make this dish I’ll need; 1 – 7oz.
pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.






In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.








Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium Stir-Fry Shrimp with Udon Noodles 005high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later some Tostitos Multi Grain Scoops and Newman's Own Black Bean and Corn Salsa.









KA*ME UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are

often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.


INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice

Dinner Tonight: Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice





After a light breakfast I took Mom up to Kroger so she could pick up a few items and while there

they had Coffee Makers on sale so I picked one up for Mom and Dad for Christmas. They've needed a new for a long time. I've never been a Coffee drinker, Green Tea is about it. I also stopped by McDonald's so she could pick their Breakfast up. Outside it was in the 50's and cloudy early, as day went on rain moved in. We have cooler weather moving in for the weekend they say, high in the 30's Saturday. The hospital called and I going Tuesday morning for my finger surgery. Shouldn't been in there but about 20 minutes. I'm having the cyst removed and they have to do it at the Hospital due to possible infection. Anyway not much else going on today. For dinner tonight something new, I prepared Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Pineapple, Water Chestnuts, and White Rice.




Wanted something different tonight so it's Sweet and Sour Turkey Meatballs w/ Sugar Snap Peas, Choy Sweet Sour Sauce, Kroger fresh Sugar Snap Peas, 1 can of Dole Pineapple Tidbits, 1 can of Sliced water Chestnuts, and Uncle Ben's White Rice. Pineapple, Water Chestnuts, and White Rice. I had seen the Sweet and Sour Meatballs on an episode of Pioneer Woman so I thought I would do a version of that for dinner. Wasn't sure what to have with it so I raided the pantry and came out with the  Pineapple, Water Chestnuts, and White Rice. I had the Sugar Snap Peas in a container in the fridge. I used Honeysuckle White Turkey Meatballs, La






To prepare the Meatballs; I heated up a medium size skillet on medium heat (sprayed with Pam
Cooking Spray). Added the Turkey Meatballs. The meatballs are precooked so all you have to do is reheat them. So I added then to the skillet and topped them with La Choy Sweet Sour Sauce. I let them simmer, turning them several times, for 15 minutes; until they were heated through. Se the skillet aside, putting the lid on the skillet.

I then took another medium size skillet, sprayed it with Pam Cooking Spray and added 2 tablespoons of Extra Virgin Olive Oil. Heated this on medium heat also. As the skillet was heating I opened up the Sliced Water Chestnuts, draining the can of all the liquid. I then opened up the can of Dole Pineapple Tidbits, I drained the juice from the can and reserving it in a small bowl. The Sugar Snap Peas come in a sealed plastic container, just cut it open and gave the Peas a quick wash with water.






So the skillet is heated and I first add the Water Chestnuts, they take the longest to get done. Cooked

them for about 10 minutes, stirring often. I then added Sugar Snap Peas, these don't take long at all. Stirring the Peas and Chestnuts together. I turned the heat down to low and added the Pineapple Tidbits and the reserved Pineapple Juice. The amount of juice you add is up to your preference. I added about 1/4 of the juice. Continued cooking for another 5 minutes; turned the heat off and put the lid on the skillet. To prepare the Uncle Ben's White Rice is the easy part. It comes in a microwavable package; just heat for 90 seconds and serve! I love Uncle Ben's Rice, I don't care if you boil it or microwave it it always turns out perfect.




So to serve this, in a bowl, I made a bed of the White Rice. Topped it with Water Chestnuts, Sugar

Snap Peas, and Pineapple Tidbits. The topped that with the Turkey Meatballs, and chow down! This made one delicious dish! The Turkey Meatballs were incredible. The Meatballs absorbed all that Sweet and Sour Sauce and just made the Meatballs pop with flavor. Then you have the mixture of Water Chestnuts, Sugar Snap Peas, and Pineapple Tidbits. All just had such a fantastic flavor, the Pineapple Juice just tied all 3 ingredients together. With the bed of White Rice it made everything perfect, Rice is good with any dish! I'll have to add this to the "Keeper Recipes" I had a Diet Peach Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.




Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs.

They’re fully cooked and ready to heat and eat.

Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Shrimp with Udon Noodles

Dinner Tonight: Shrimp with Udon Noodles





Started the day off with a Breakfast Sandwich. I scrambled some Egg Beater's Egg Whites, fried
some Bologna, topped with a slice of Sargento Ultra Thin Sharp Cheddar Cheese. Then on to the morning workout and a shower. Dad had a Doctor's appointment for a checkup. So while him and Mom were out I vacuumed and dusted the house. Then outside got the leaf blower out and swept around the driveway and deck. The tree in front of the house has already lost most of it's leaves, and they are everywhere so it's a daily sweeping outside. Got everything done and kicked back for the late afternoon! For dinner tonight it's Shrimp with Udon Noodles.




So to make this dish I needed; 1 - 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Jumbo Shrimp, Baby Carrots, Sugar Snap Peas, 1 Can LaChoy Sliced Water Chestnuts,   1 tsp minced Garlic, 2 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).






To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.





In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.











Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil

(cooking on medium high) along with the Butter, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! What a dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later Chips and Dip, some Ruffle's Reduced Fat Potato Chips and Lay's Ranch Dressing.


         

UDON STIR-FRY NOODLES

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.

INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Shrimp and Asparagus Stir-Fry

Dinner Tonight: Shrimp and Asparagus Stir-Fry

Beautiful weather returned today, sunny and 70 degrees! Took some items over to a local Goodwill Store, then dropped off some canned goods to Reach Out Lakota (Free Food Pantry), then to Walmart and Kroger. Picked up a few items for dinner tonight. Tonight I prepared Shrimp and Asparagus Stir-Fry.









I hadn't had any Stir-Fry in a while and it was sounding good! To prepare it I needed; 1 cup  Uncle Ben's Whole Grain Brown Rice (cooked according to package instructions), 2 tablespoons Reduced-Sodium Soy Sauce, 1 tablespoon Seasoned Rice Vinegar, 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Sesame Seeds, 2 tablespoons Canola Oil, 1 pound Asparagus (trimmed and cut diagonally into 2-inch pieces), 1 small can of Sliced Water Chestnuts, 1/2 package of Mini Carrots, 1 pound Jumbo Shrimp  (cleaned and cooked), and 1 teaspoon Asian (toasted) Sesame Oil. Sounding good isn't it!

In a small bowl, stir together the Soy Sauce, Rice Vinegar and Ginger. Set aside. In a 12-inch skillet or Wok over medium-high heat, toast the Sesame Seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the Canola Oil over medium-high heat until hot. Add the Asparagus, Water Chestnuts, and Carrots, cook until tender-crisp stirring frequently, about 5 minutes. Stir the Soy Sauce mixture and Shrimp into the Asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the Sesame Oil. I then microwaved the Uncle Ben's Rice (according to the package directions). Removed from the microwave and made a bed of it on a plate. To serve, topped the Rice with the Shrimp and Asparagus mix. As I said I hadn't had Stir-Fry in a while but it was worth the wait, delicious! Shrimp with anything is good, but add all these other ingredients and it's amazing! For dessert later a Jello Sugar Free Dark Chocolate Mousse Temptations.









JELL-O Sugar Free Chocolate Indulgence Mousse Temptations

JELL-O Sugar Free Chocolate Indulgence Mousse Temptations:
* 65% fewer calories than average regular mousse
* Grab the nearest hammock and kick back Key West style
* Dive into layered flavors of tart key lime and creamy meringue
* Kosher



Nutrition Facts
Serving Size 63 G
Servings Per Container 4
Amount Per Serving
Calories 60 Calories from Fat 25
Total Fat 3 G
Saturated Fat 2 G

Trans Fat 0 G
Cholesterol 10 Mg
Sodium 95 Mg
Total Carbohydrate 9 G
Dietary Fiber <1 g="" p="">Sugars 0 G
Sugar Alcohol 6 G
Protein 2 G

Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Dinner Tonight: Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Woke up to a Winter Wonderland this morning! A fresh 3 " on the ground and more to come. So what better way to warm up on the inside than a big serving of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. With everyone healthy, hibernating, and hungry I prepared a La Choy Creations Sweet & Sour Chicken Dinner Kit, but I substituted Pork for the Chicken.


The dinner kit comes; with 1 can pineapple and red peppers in a sweet & sour sauce, and 1 packet pre-measured long grain rice. I added 1 lb. of boneless Pork Chops (trimmed of fat and cut into 1/2″ pieces), 2 tbsp Canola Oil (for cooking Pork), and 1 1/2 cups water. Boil the rice, fry the Pork in 1 tablespoon of Canola Oil, add your sauces, fix any sides you would like, and serve the Pork on top of the bed of rice. I’ve left the full instructions at the end of the post. It came out delicious! The Sweet &Sour Sauce is just flat out fantastic. It has a perfect blending of spices, pineapple, and red peppers. It makes 5-6 servings and it’s 320 calories and 45 carbs.


I used Boneless Pork Chops, purchased from Walmart,  that I trimmed the fat from and then cut into 1/2″ cubes. Along with the Sweet & Sour Pork I added 1 can of Sliced Water Chestnuts with the Pork and Sauce and sides of Dole Diced Pineapple, and boiled Mini Carrots. The Pork was just as good, if not better, than the Chicken. Pork and pineapple are a great combo, but what doesn’t go good with pineapple! I’m hooked on these La Choy Creations Dinners! Excellent and filling dinner! I left the original recipe, with the Chicken, below. For dessert/snack later just some good old-fashioned Cheese and Crackers.




La Choy Creations Sweet & Sour Chicken

Ingredients:

1 Sweet & Sour La Choy Dinner Kit
1 Can Sliced Water Chestnuts
1 lb. boneless, skinless chicken breast
2 tablespoons cooking oil, Canola oil
1 1/2 cups water
Any side dishes of your choice

Instructions:

* Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Add Rice. Cover and reduce heat to low and cook 10 minutes or until Rice is tender and water absorbed.

* Cut 1 lb. boneless skinless Chicken into 1/2″ pieces.

* Heat 10 inch non-stick skillet over medium high heat

* Add 2 tablespoons oil to skillet. Add Pork and cook 6 – 7 minutes or until Chicken reaches temperature of 165 * F.

* Add Sauce to Chicken, heat 1 minute or until sauce is warmed. Serve over prepared Rice.

* Serve with your favorite Asian side dish. I with Dole Diced Pineapples and a small package of Mini Carrots
Sweet & Sour Chicken Family Meal

Sweet & Sour Chicken
La Choy Creations™ Sweet & Sour Chicken brings the best of both worlds together: Savory red peppers and juicy, sweet pineapple are coated with a specially seasoned sweet and sour sauce. Simply cook the chicken in the sauce and serve it over prepared rice for an easy way to make a quick meal.

Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 320Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 490mg 20%
Total Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 13g
Protein 24g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 15%


http://www.lachoy.com/products/family-meals.jsp