Poultry
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Recipes: |
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2 |
3 |
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6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Cooked, shredded chicken |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
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Chicken broth |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
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Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Taco seasoning mix |
1 pkg. |
2 pkgs. |
3 pkgs. |
4 pkgs. |
5 pkgs. |
6 pkgs. |
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Brown rice, uncooked |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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On Hand: |
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Shredded cheddar cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Optional Ingredients: |
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Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc. |
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Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.
Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.
Comments:
This is a great after school snack. Use it to make quick nachos or a filling for tacos.
Nutritional Info:
Optional ingredients not included in the analysis.
Per Serving: 254 Calories; 5g Fat (19.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 821mg Sodium.
Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.