Yield: 5 servings
|1½ cup||Cabbage; finely shredded|
|2 cups||Onion; chopped|
|1||Garlic clove; minced|
|1 pounds||Chicken breasts no skin, boned, trim fat cut in thin strips|
|1 can||(8 oz) tomato sauce, low-sodium or regular|
|1||Sweet red or green peppers seeded and diced|
|1 tablespoon||Granulated sugar|
|2 teaspoons||Balsamic vinegar|
|1 teaspoon||Dried thyme|
|¼ teaspoon||Powdered mustard|
|⅛ teaspoon||Ground cloves|
|3||Drop hot pepper sauce|
|4 larges||Baking potatoes (to 5) oven or micro baked|
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Combine cabbage, onion, and garlic in 2½-qt microwave-safe casserole. Cover with lid and microwave on high 4 to 5 mins, or until onions and cabbage are partially cooked, turning casserole and stirring once during microwaving.
Add chicken, tomato sauce, ketchup, bell pepper, sugar, vinegar, thyme, mustard, cloves, and hot pepper sauce. Stir to mix well. Cover and microwave 5 to 7 mins on high, turning casserole ¼ turn and stirring contents once during microwaving.
Serve chicken and sauce over baked potatoes. (Can also be served as open-faced sandwich by substituting English muffins or rolls for the baked potatoes.)
NOTE: Recipe developed and tested in 900 watt oven. Adjust times accordingly for yours.
NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 282 Fat (gm) 2.0 Sat. fat (gm) ½ Cholesterol (mg) 37 Sodium (mg) 383 Protein (gm) 18 Carbohydrate (gm) 49 % Calories from fat 6