I'm trying to cut back on my carbs and fat plus add a little more veggies in my diet. I didn't use the whole amount of butter, just two tbsp and I used a tbsp. of EVOO along with it to keep the butter from scorching. Instead of plain water, I used Campbell's FF/low salt chicken broth and I used about a cup and a half of Skim Supreme milk thickened up with 1 tbsp. cornstarch instead of the full amount of flour and milk. I also used 2% swiss, stirring it in a little at a time. I'm running low on pantry items so I used one box of Uncle Ben's brown rice that I cooked seperate, then added in at the last. With the onion and mushrooms, I threw in four chopped cloves of garlic, two peppers and about a generous half cup of chopped carrots. It was a nice addition. It wasn't my intent to completely change this recipe, but making it a little heart friendly never hurt anyone.
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I'm trying to cut back on my carbs and fat plus add a little more veggies in my diet. I didn't...