Recipe - Vegetable Rice

2 teaspoon Instant Chicken Bouillon
One half cup Chopped Green Pepper
2 cup Shredded Zucchini *
One half teaspoon Onion powder
One half teaspoon Dried Oregano, crushed
4 ounce Local cream cheese (soft)
2/3 cup Long grain Rice
2 x Beaten Eggs
1 cup Skim Milk
One half teaspoon Dried Basil, crushed
Three fourths cup Shredded lofat Cheddar chee
2 tablespoon Diced Pimento

* or chopped broccoli

In a saucepan combine bouillon granules and 1 One half cups water. Bring to
boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till
tender.
Meanwhile, in a med saucepan combine green pepper and One half cup water.
Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add
shredded zucchini or chopped broccoli. Cover and simmer for 35 minutes or
till crisptender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
and 1/8 t pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture
into egg mixture. Stir in cooked vegetables and pimento. Spoon into a
10x6x2" baking dish.
Bake, uncovered, in a 350 deg F. oven for 3035 minutes or till center is
set. Let stand 5 minutes before serving.
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Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat,
169 mg cholesterol, 574 mg sodium, 407 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".