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8 minutes
Prep: 30 minutes
Cook: 8 minutes
1586 calories per serving view nutrition facts
4 servings
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| 2 | pounds | chicken thighs | skinless, boneless, cut in 1-1/2 inch pieces |
| 28 | ounces | sweet and sour sauce | 25-28 oz jar |
| 1 | package | mixed vegetables | san francisco style frozen veggies, thawed |
| 6 | cups | rice | cooked |
Combine chicken and cooking sauce in 3-1/2 to 4 quart slow cooker. Cover; cook on Low setting for 8 to 10 hours or until chicken is tender and no longer pink.
Ten minutes before serving, stir in veggies; cover. Increase heat to High setting. Cook 10 minutes or until veggies are tender-crisp.
Serve over rice.
620 cal; 12 gr fat; 17% fat.
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 197mg | 8% |
| Total Carbohydrate 231.0g | 77% |
| Dietary Fiber 7.0g | 27% |
| Sugars 3.0g | |
| Protein 75.0g | 150% |
| Vitamin A | 67% | Vitamin C | 4% | |
| Calcium | 13% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
This is the recipe I use and have had many, many compliments. I have modified it a bit though. Instead of a top crust I use a crumble topping of ¾ c. flour, ½ c.sugar and ¼ c. marg. Because of the sugar in the topping I reduce the amount in the pie to 1 c.
A delightful gourmet recipe brought to you by Real Food Direct
