Serves: 5

Helpful Nutrition and Cooking Information

Nutrition Guidelines
We provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber and protein. Individual food choices can be based on this information.
Recommended intake for a daily diet of 2,000 calories as set by the Food and Drug Administration
Total Fat Less than 65g
Saturated Fat Less than 20g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Criteria Used for Calculating Nutrition Information
* The first ingredient was used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt).
* The first ingredient amount was used wherever a range is given (such as 3- to 3 1/2- pound cut-up broiler-fryer chicken).
* The first serving number was used wherever a range is given (such as 4 to 6 servings).
* "If desired" ingredients and recipe variations were not included (such as sprinkle with brown sugar, if desired).
* Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated.


Ingredients Used in Recipe Testing and Nutrition Calculations
* Ingredients used for testing represent those that the majority of consumers use in their homes: large eggs, 2% milk, 80%-lean ground beef, canned ready-to-use chicken broth and vegetable oil spread containing not less than 65% fat.
* Fat-free, low-fat or low-sodium products were not used, unless otherwise indicated.
* Solid vegetable shortening (not butter, margarine, nonstick cooking sprays or vegetable oil spread as they can cause sticking problems) was used to grease pans, unless otherwise indicated.

Equipment Used in Recipe Testing
* We use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it is listed in the recipe.
* Cookware and bakeware without nonstick coatings were used, unless otherwise indicated.
* No dark-colored, black or insulated bakeware was used.
* When a pan is specified in a recipe, a metal pan was used a baking dish or pie plate means ovenproof glass was used.
* An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. When a mixer speed is not given, a spoon or fork was used.


Cooking Terms Glossary
BEAT: Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.
BOIL: Heat liquid until bubbles rise continuously and break on the surface and steam is given off. For rolling boil, the bubbles form rapidly.
CHOP: Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor.
CUBE: Cut into squares 1/2 inch or larger.
DICE: Cut into squares smaller than 1/2 inch.
GRATE: Cut into tiny particles using small rough holes of grater (citrus peel or chocolate).
GREASE: Rub the inside surface of a pan with shortening, using pastry brush, piece of waxed paper or paper towel, to prevent food from sticking during baking (as for some casseroles).
JULIENNE: Cut into thin, matchlike strips, using knife or food processor (vegetables, fruits, meats).
MIX: Combine ingredients in any way that distributes them evenly.
SAUTÉ: Cook foods in hot oil over medium-high heat with frequent tossing and turning motion.
SHRED: Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage.
SIMMER: Cook in liquid just below the boiling point on top of the stove usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.
STIR: Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring constantly.
TOSS: Tumble ingredients (such as green salad) lightly with a lifting motion, usually to coat evenly or mix with another food.

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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