Food recipes
ASCC/EFNEP
ASCC/EFNEP
Ingredients:
3 half chicken breasts Amount/Serving % DV* Amount/Serving % DV*
21/2 cups water
3 carrots
Directions:
Calories 687 kcal 34 % Carbohydrate 66 Gm 22 %
2 bell peppers
Total Fat 35 Gm 54 % Iron 6 Mg 33 %
4 celery stalks
Saturated Fat 6 Gm 30 % Calcium 115 Mg 12 %
1/2 small cabbage
Cholesterol 63 Mg 21 % Vitamin A 7895 IU 158 %
Ingredients:
3 half chicken breasts Amount/Serving % DV* Amount/Serving % DV*
21/2 cups water
3 carrots
Directions:
Calories 687 kcal 34 % Carbohydrate 66 Gm 22 %
2 bell peppers
Total Fat 35 Gm 54 % Iron 6 Mg 33 %
4 celery stalks
Saturated Fat 6 Gm 30 % Calcium 115 Mg 12 %
1/2 small cabbage
Cholesterol 63 Mg 21 % Vitamin A 7895 IU 158 %
Printed from https://recipe.bluelayer.org/recipe/70158/ascc-efnep