Zesty Chicken with Corn Salsa

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Reduced Sodium Chicken Noodle Soup

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2 ratings : 1 review

Chunky Veggie Breakfast Hash

Hash for breakfast? Yes! This meatless version is amazing. Add whole wheat toast on the side. From eatbetteramerica.

Prep Time:20 min

Start to Finish:20 min

makes:4 servings

1	tablespoon canola or soybean oil
1	medium yellow bell pepper, chopped (3/4 cup)
4	medium green onions, chopped (1/4 cup)
2	tablespoons chopped fresh chives
1 1/2	cups fat-free egg product
1	tablespoon chopped fresh or 1 teaspoon dried dill weed
3/4	lb unpeeled small red potatoes, cooked, cut into fourths
1	box (9 oz) Green Giant® frozen baby sweet peas, thawed
1	large tomato, seeded, chopped (1 cup)
1/2	cup plain fat-free yogurt
1/2	cup shredded reduced-fat Cheddar cheese (2 oz)

1.	In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
2.	Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
3.	To serve, top hash with tomato, yogurt and cheese.

Nutritional Information

1 Serving: Calories 180; Cholesterol 0mg; Protein 20g % Daily Value*: Vitamin A 50%; Vitamin C 60%; Iron 2% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1/2 c Dairy

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1 Review

Breakfast Hash

The recipe is very good, but I would suggest that instead of poring the egg product over the veggies and then stirring until they are cooked, to let them set a while over med heat, then top them with the cheese and put them under the broiler for a few minutes until cooked and slightly browned. You'll get a frittata this way.
Posted at 12:57 PM on May 5 2008 by Camparitonic , Palm Beach gardens FL