Luncheon Meat Rice Dinner
Adapted from
Better Homes & Gardens, Meat Stretcher Cookbook
6 servings
| 2/3 c long-grain white rice, uncooked | 6 ozs Spam Lite luncheon meat, cubed | ||
| 1/2 c onions, chopped | 10 3/4 ozs low-fat cream of mushroom soup | ||
| 1 1/3 c water | 1 c fat-free milk | ||
| 10 ozs frozen peas, thawed | 1/2 tsp poultry seasoning |
Preheat oven to 350. Prepare a 10"x 6 "x 2" pan (brownie pan) with cooking spray; set aside. In a saucepan, combine rice, onions, and water. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is done. Remove from heat and let stand covered for ten minutes. Add peas, meat cubes, soup, milk, and poultry seasoning. Mix well. Spread into prepared pan. Cover and bake for 40 minutes.
| Calories | 213 | %CFF | 19 % | |
| Total Fat | 4 g | Saturated Fat | 1 mg | |
| Protein | 11 g | Cholesterol | 26 g | |
| Carbohydrates | 31 g | Sodium | 693 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
4.0 WW Points | ||||
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