Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook the onion until soft and just beginning to brown, about 8 minutes, maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium and/or reduced fat). Add the oregano, rubbing it between the palms as you add it. Remove the rind from a lemon wedge (1/8th whole) and add that. Add the (ready in 5-minutes kind of...) rice. Simmer about 5 minutes, stirring (rice will be a little under done); taste and adjust lemon, oregano, pepper, if needed. Add zucchini, separating slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into bite-sized pieces and add that. Warm through. Serve with a multigrain oat bran bread. 5 My 96 - Good with Gardners Turkey Loaf (recipe in this book). California Culinary Academys soup doubled this recipe and made about 48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 12 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 555.8mg||19 %|
|Potassium 272.2mg||7 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.1g|
|Protein 5.5g||8 %|
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Calories per serving: 138
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