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Chicken and Rice Stew with Sweet Vegetables Diet Type: Low Fat Cooking Time: 30 minutes - one hour Ingredients:   1 large Spanish onion, chopped   3 stalks celery, sliced   4 cups water or fat-free chicken stock (water used in nutrition analysis)   1 small butternut squash, peeled, cut into 1   2 cups cooked and shredded chicken   black pepper to taste   1 tablespoon olive oil   2 cloves garlic, minced   2 cups green cabbage, cut into 1   2 cups cooked brown rice (or 3/4 cup uncooked)   2 teaspoons salt   1/2 teaspoon dried rosemary   1/2 teaspoon dried Thyme   1/2 teaspoon Savory   Directions: In a large soup pot, saute onion, garlic and celery in oil over medium heat until the vegetables are soft, about 5 minutes. Add seasonings and saute 1 minute more. Add water or stock, bay leaf and peppercorns, cover, bring to a boil. (If you’re using uncooked rice, add it at this point, lower heat to a gentle boil and cook for 30 minutes, then follow remaining directions). Add cabbage and squash and simmer 15 minutes. Add cooked rice, chicken, salt, pepper and celery leaves and simmer 5 minutes more. Servings: 6 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 6 Amount Per Serving  Calories 198 Calories from Fat 40  % Daily Value* Total Fat 4g 7%   Saturated Fat 1g 4%   Mono Fat 2g     Poly Fat 1g   Cholesterol 36mg 12% Sodium 834mg 35% Total Carbs 24g 8%   Dietary Fiber 3g 11% Protein 16g   Iron 10% Calcium 6% Vitamin C 18% Vitamin E 2% Vitamin A 25% Vitamin B-12 2% Vitamin B-6 20% Pantothenic acid 7% Niacin 26% Riboflavin 6% Thiamin 7% Folate 8% Selenium 21% Manganese 45% Copper 5% Zinc 7% Potassium 11% Phosphorus 16% Magnesium 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.