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Super Easy Egg Foo Yung

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Cuisine Asian
Category Achieve Approved
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
  2. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
  3. Repeat with remaining sesame oil and egg mixture until batch is complete.
Cuisine Asian
Category Achieve Approved
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
  2. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
  3. Repeat with remaining sesame oil and egg mixture until batch is complete.
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BBQ “Meatloaf” Bake – Bocca

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Nutrition Facts
BBQ "Meatloaf" Bake - Bocca
Amount Per Serving
Calories 48 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Sodium 330mg 14%
Potassium 52mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 6%
Vitamin C 1%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category FP + FC
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients except ketchup; mix lightly. Let stand 5 min.
  2. Shape into loaf in 9-inch pie plate; top with ketchup.
  3. Bake 35 min. or until center is done (160 degrees F).
Course Main Dish
Category FP + FC
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients except ketchup; mix lightly. Let stand 5 min.
  2. Shape into loaf in 9-inch pie plate; top with ketchup.
  3. Bake 35 min. or until center is done (160 degrees F).
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Nutrition Facts
BBQ "Meatloaf" Bake - Bocca
Amount Per Serving
Calories 48 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Sodium 330mg 14%
Potassium 52mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 6%
Vitamin C 1%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
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Bacon Cheddar Cauliflower Soup

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Nutrition Facts
Bacon Cheddar Cauliflower Soup
Amount Per Serving
Calories 201 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 848mg 35%
Potassium 946mg 27%
Total Carbohydrates 22g 7%
Dietary Fiber 10g 40%
Sugars 8g
Protein 19g 38%
Vitamin A 11%
Vitamin C 181%
Calcium 27%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Category FP+FC
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Instructions
  1. Whisk together Carbquick and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in Carbmaster/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups fat free cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Category FP+FC
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Instructions
  1. Whisk together Carbquick and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in Carbmaster/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups fat free cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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Nutrition Facts
Bacon Cheddar Cauliflower Soup
Amount Per Serving
Calories 201 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 848mg 35%
Potassium 946mg 27%
Total Carbohydrates 22g 7%
Dietary Fiber 10g 40%
Sugars 8g
Protein 19g 38%
Vitamin A 11%
Vitamin C 181%
Calcium 27%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Chicken Salad

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Course Salads
Category LP
Prep Time 15 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Instructions
  1. Combine chicken, celery, and scallions.
  2. In another bowl, whisk together fat free mayonaise, lemon juice, mustard and salt and pepper, and tarragon then add the chicken mixture and gently stir until mixed, refrigerate until ready to serve..
  3. Serve on a salad or as a sandwich with Nature's Own Double Fiber Wheat Bread.
Course Salads
Category LP
Prep Time 15 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Instructions
  1. Combine chicken, celery, and scallions.
  2. In another bowl, whisk together fat free mayonaise, lemon juice, mustard and salt and pepper, and tarragon then add the chicken mixture and gently stir until mixed, refrigerate until ready to serve..
  3. Serve on a salad or as a sandwich with Nature's Own Double Fiber Wheat Bread.
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Recipe Notes

Modifications
Serve on a salad or as a sandwich with Nature's Own Double Fiber Wheat Bread.:

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BBQ “Meatloaf” Bake – Bocca

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Votes: 0
Rating: 0
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There is no Nutrition Label for this recipe yet.
Course Main Dish
Category FP+FC
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients except ketchup; mix lightly.
  2. Let stand 5 min.
  3. Shape into loaf in 9-inch pie plate; top with ketchup.
  4. Bake 35 min. or until center is done (160,%Q%F).
Course Main Dish
Category FP+FC
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients except ketchup; mix lightly.
  2. Let stand 5 min.
  3. Shape into loaf in 9-inch pie plate; top with ketchup.
  4. Bake 35 min. or until center is done (160,%Q%F).
Votes: 0
Rating: 0
You:
Rate this recipe!
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Recipe Notes

Modifications
Serving Size: 2 with FC or 1 with FC and NC

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