|Serving Size||1 ¼ cup|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||4 g|
|Ground chicken||½ pound|
|Ground lean beef||½ pound|
|Annato (also called achiote), optional, for coloring||1 tablespoon|
|Small onion, chopped||1|
|Green pepper, chopped||½ cup|
|Small tomatoes, chopped||2|
|Instant corn flour||4 tablespoons|
|Black pepper||½ teaspoon|
|Garlic cloves, minced||2|
|Medium carrots, chopped||2|
|Cabbage, chopped||2 cups|
|Celery stalks, chopped||2|
|Frozen corn||1 package (10 ounces)|
|Medium zucchini, chopped||2|
|Medium chayote, chopped (added zucchini can be used instead)||1|
|Cilantro, minced||½ cup|
- In large pot, combine water, annato, bay leaf, half of onion, green
pepper, and 1/2 teaspoon of mint. Bring to boil.
- In bowl, combine chicken, beef, other half of onion, tomato,
oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch
meatballs. Place meatballs in boiling water and lower heat. Cook
over low heat for 30–45 minutes.
- Add carrots, chayote, cabbage, and celery. Cook over low heat for 25
minutes. Add corn and zucchini. Cook for another 5 minutes.
Garnish with cilantro and rest of mint.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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