Sides


   
CORN AND CHICKEN SOUP

6 oz Chicken breast, uncooked
1/4 cup Water
2 tsp Soy sauce
1 tsp Oil (Sesame, salad or cooking)
20 oz Chicken broth
1 cup Corn fresh or frozen
1/4 cup ReddiEgg Real Egg Product
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Finely chop chicken and place in a bowl. Combine water, soy sauce and oil to chicken. Cover and let sit at room temperature for about 20 minutes. In medium saucepan or wok, combine the chicken broth and corn; bring to boil. Add the chicken mixture, stirring constantly. Return to boiling. Reduce heat and simmer, uncovered, for about 2-3 minutes or until chicken is no longer pink, stirring often. Shake Egg Product well. Pour 1/4 cup slowly into hot chicken mixture in a steady stream while stirring. Remove from heat. Serve immediately. Makes 2 servings.

Calories = 217
Fat = 4 grams
Cholesterol = 49 milligrams

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SCALLOPED CORN

1/4 cup ReddiEgg Real Egg Product
1/4 cup Milk, low fat, 1%
1 Tbsp Butter
8 oz Corn, canned, cream style
8 oz Corn, canned, regular kernel
19 Saltine crackers
1 packet Sweetener
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Preheat oven to 350 degrees. Coat a casserole dish with nonstick cooking spray. Pour Egg Product into casserole dish, add milk, sweetener, and salt and pepper to taste. Mix well. Drain regular corn and pour in dish along with creamed corn. Crumble 14 crackers into mixture and mix well. Crumble the remaining crackers on top. Dollop with butter. Bake for 35 minutes or until golden brown and firm. Serve immediately. Makes 6 servings.

Calories = 145
Fat = 3.8 grams
Cholesterol = 5 milligrams

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STUFFED ZUCCHINI

2 Zucchini, medium with skin (about 12 oz.)
2 tsp Flour, all purpose
2 Mushrooms, diced
1/3 cup Onion, diced
1 tsp Garlic, diced
1/8 tsp Pepper, black
1/2 cup Milk, low fat, 1%
1/4 cup ReddiEgg Real Egg Product
1/3 cup Parmesan Cheese-Italian Style-Shredded
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Cut zucchini in half lengthwise. Place in microwave safe square baking dish, cut side down. Cook in microwave on high for 3 minutes, or until nearly tender. Scoop out pulp, leaving a 1/4-inch thick shell. In a separate bowl, finely chop zucchini pulp, set aside. Spray medium saucepan with nonstick cooking spray. Cook onion, garlic and mushrooms until tender but not brown. Add chopped zucchini and cook one more minute. Stir in flour, pepper and seasonings. Add milk. Cook and stir until thickened and bubbly. Cook and stir for one more minute. Gradually add zucchini mixture to the Egg Product. Stir in cheese. Spoon mixture into shells. Place in a two-quart baking dish. Top with extra cheese, if desired. Bake, uncovered, in a 350 degree oven for 25 minutes or until lightly browned. Makes 4 servings..

Calories = 84
Fat = 2.7 grams
Cholesterol = 1 milligram

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