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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Picnic Chicken Slaw
Yield: Makes 6 servings
Ingredients:
1
can (10-3/4 ounces) reduced-fat cream of chicken soup
1/3
cup red wine vinegar
1/4
cup plain nonfat yogurt
2
cloves garlic
1/2
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon black pepper
4
cups shredded green cabbage
2
cups shredded red cabbage
1-1/2
cups chopped, cooked chicken breast
1/2
cup seeded, chopped tomato
1/2
cup shredded carrots
1/2
cup sliced green onions
1/2
cup chopped peeled cucumber
Preparation:
1.
Combine soup, vinegar, yogurt, garlic, sugar, salt and pepper in food processor; process until smooth. Set aside.
2.
Combine green cabbage, red cabbage, chicken, tomato, carrot, green onions and cucumber in large bowl. Add soup mixture and toss well to coat. Refrigerate at least 2 hours to blend flavors.
Nutritional Information:
| Serving Size: | |
| Sodium | 643 mg |
| Protein | 13 g |
| Fiber | 3 g |
| Carbohydrate | 12 g |
| Cholesterol | 34 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 21 % |
| Calories | 126 |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2-1/2 |
This recipe appears in:
Chicken
