Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cooking: Per Serving: Cal 110, Fat 3g, Chol 0mg, Na 170mg,Carb 23g, Protein 3g

Ingredients

About 2c long grain white rice and wild rice mix, cooked and cooled 1 med unpeeled eating apple, chopped (1c) 1c chopped green bell pepper 1/2c chopped celery 2/3c dried cherries, chopped 2 tbsp reduced Na soy sauce 2 tbsp water 2 tsp sugar 2 tsp cider vinegar 1/3c dry roasted peanuts, toasted

Directions

1. Combine soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apples, bell pepper, celery and cherries. 2. Gently toss until coated. Add peanuts and serve.

Notes:
Per Serving: Cal 332, Fat 3g, Choles 148mg

Ingredients

1 green bell pepper 1/2c celery 3/4c chopped onion 2 cloves garlic, chopped 1-14 oz can chopped tomato 1/2 tsp pepper 1/2 tsp tabasco 1/2 tsp basil 1/2 tsp thyme 2 bay leaves 2c chicken broth 1 1/4 c uncooked rice 1 lb shrimp misc. cooked meats (chicken, pork, beef etc)

Directions

1. Preheat oven to 350oF. 2. Combine peppers, celery, onions, garlic, tomatoes, 2c chicken broth and spices in med sauce pan. Add shrimp and simmer 10 min. 3. Set shrimp aside and pour rest of mix into bowl with meat and rice. Combine and cover and bake for 30 min. (until rice is cooked). Add shrimp and heat thru.

Notes:
Recipe from In the Kitchen with Rosie: Per Serving: Cal 477

Ingredients

1/2c dry white wine 3 tbsp saffron threads cooking spray 1c chopped onion 1c rice 1banana pepper cut into strips 1 red bell pepper cut into strips 1 yellow pepper cut into strips 3c chicken stock 6 oz cubed chicken 1/2c squid rings 1/2 lb shrimp 12 mussels 12 littleneck clams 4- 2oz lobster tails 1/2c artichoke hearts (optional) 1c frozen peas thawed 1c chopped tomatoes

Directions

1. Preheat oven to 350oF. 2. Put saffron threads into wine and set aside. 3. Preheat large frying pan 1 min. over med-high heat and spray 4 times with oil. Saute onion 2-3 min. Add rice and saute 1 min. until golden. Add wine and saffron and stir until liquid is gone. 4. Add peppers, hot chicken stock, 1/4c at a time until absorbed (could use rice cooker) 5. When added last liquid, Add all squid and shrimp. 6. Stand mussels and clams upright in rice, joints down. Tuck lobster tails into rice shell down. 7. Transfer pan to oven and bake until mussel and clams open (about 8-10 min) 8. Scatter artichokes, peas and tomato over paella and bake 2-3 min.