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Mexican Chicken Stew Recipe
|Coarsely chopped cabbage||3 Cup (48 tbs)|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, coarsely chopped and drained (1 Can / 1 3/4 Cups)|
|Liquid splenda/Sugar twin||1 Tablespoon (Pourable)|
|Chili seasoning||1 Teaspoon|
|Skinless boneless chicken breast||16 Ounce, uncooked, cut into 24 pieces|
Serving size: Complete recipe
Calories 826 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 1.8 g9.1%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 1727.8 mg72%
Total Carbohydrates 76 g25.4%
Dietary Fiber 19.9 g79.7%
Sugars 39 g
Protein 115 g230.3%
Vitamin A 1031.6% Vitamin C 269.6%
Calcium 40.5% Iron 61%
*Based on a 2000 Calorie diet
In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda, and chili seasoning.
Stir in chicken pieces.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.