1 cup Water
1/2 cup Rice, long grain, uncooked
1 Tbsp Chicken bouillon
1 Tbsp Onion flakes
10 oz Broccoli, frozen, thawed and drained
1 Tbsp Lemon juice
1-3/4 cups ReddiEgg Real Egg Product
1/3 cup Milk, 1% lowfat
2 oz Swiss cheese
In 10" omelet pan or skillet with ovenproof handle, bring water, rice, bouillon and onion to boiling. Reduce heat, cover and simmer until water is almost absorbed, about 15 minutes. Stir in thawed, drained broccoli and lemon juice. Cover and cook 5 more minutes. Mix egg product and milk until well blended. Stir in rice mixture. Cook over low to medium heat until eggs are almost set, about 12 minutes. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes or broil about 6 inches from heat until eggs are completely set and cheese is melted, about 5 minutes. Makes 4 servings.

Calories = 224
Fat = 4.2 grams
Cholesterol = 1 milligram

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1-1/2 cups ReddiEgg Real Egg Product
1/4 cup Green onions, chopped
2/3 cup Bean sprouts, canned
1/4 tsp Salt
Brown Sauce:
1 cup Water
4 Tbsp Soy Sauce
2 tsp Cornstarch
2 tsp Sugar
Beat Egg Product until thick and foamy, about three minutes. Stir in bean sprouts, onions and salt. Coat a 10" skillet with nonstick cooking spray before cooking each patty. Pour heaping 1/4 cup egg mixture into hot skillet, forming a patty. Cook until patty is set and brown, turn, browning other side. Set aside and keep warm. Serve with brown sauce. Brown Sauce: Combine cold water, soy sauce, sugar and cornstarch in a saucepan. Cook until mixture thickens and boils; stirring constantly. Boil and stir one minute. Immediately serve over patties. Makes 6 servings.

Calories = 46
Fat = 0 grams
Cholesterol = 0 milligrams

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6 oz Chicken Breast, boneless (one medium)
1/3 cup Bread crumbs, seasoned
2 tsp Parmesan Cheese, grated
1 Tbsp Flour, all purpose
1/4 tsp Oregano
1 Tbsp Garlic salt
1/8 tsp Onion powder
1/4 cup ReddiEgg Real Egg Product
Pound chicken breast to 1/4 inch, cut into two pieces. Mix together bread crumbs, parmesan cheese, flour and spices together in a bowl. Dip chicken into Egg Product and coat with crumb mixture. Place in a baking dish coated with nonstick cooking spray. Cover and refrigerate two hours. Bake, uncovered, at 325 degrees for 1/2 hour or until juices run clear. Makes 2 servings.

Calories = 214
Fat = 2.2 grams
Cholesterol = 51 milligrams

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2 Tbsp Chicken broth
1/4 tsp Lemon peel, minced
1 Tbsp Lemon juice
1 packet Sweetener
1/4 tsp Ground Mustard
1/8 tsp Salt
1/2 cup ReddiEgg Real Egg Product
2 Flour Tortillas, fat free
8 oz Chicken breast
Blend together 1/4 cup Egg Product, chicken broth, lemon peel, lemon juice, sweetener, dry mustard and salt in blender or bowl until thoroughly blended. Pour into small saucepan. Cook over low heat, stirring constantly, just until sauce is thickened and starts to simmer. Remove from heat. Pound chicken breast to about 1/4 inch thick and slice into strips. Coat frying pan with nonstick cooking spray. Stir fry chicken breast until browned and tender, remove from pan. Coat pan again with nonstick cooking spray. Pour remaining 1/4 cup Egg Product into pan and scramble. The Egg Product will absorb the flavors left in the pan from the chicken. Warm the tortillas for 15 seconds in microwave. Place chicken in each tortilla and pour the sauce over chicken. Roll or fold over once. Garnish with Dandelion greens and fat free sour cream, if desired. Makes 2 servings.

Calories = 270
Fat = 1.7 grams
Cholesterol = 65 milligrams

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