Servings: 6
3/4 cup chicken stock or vegetable stock
1/2 cup bulgur
1 cup chopped red bell peppers
1 cup chopped onions
12 oz ground chicken
1 large egg
1 large egg white
1/4 cup ketchup
1/4 cup dry seasoned bread crumbs
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup barbecue sauce
Preheat oven to 375 degrees F. Spray a
8x4-inch loaf pan with vegetable spray.
In a saucepan over medium-high heat, bring stock
to a boil. Add bulgur; remove from heat. Let stand,
covered, for 20 minutes or until liquid is absorbed
and grain is tender. Set aside to cool.
In a nonstick frying pan sprayed with vegetable spray,
cook red peppers and onions over medium-high heat for
10 minutes or until golden and tender; set aside to cool.
In a bowl combine bulgur, ground chicken, egg, egg white,
ketchup, bread crumbs, garlic, basil, salt and pepper.
On a piece of waxed paper, pat mixture into an 8-inch
square. Spread cooled red peppers and onions over surface.
Using waxed paper as an aid, roll up mixture from bottom.
Lifting waxed paper, gently drop loaf seam-side down into
prepared loaf pan. Spread barbecue sauce over top. Bake in
preheated oven, uncovered, for 30 minutes.
Servings: 6
Nutrition per Serving:
218 Calories, 9g Fat, 37mg Cholesterol, 262mg Sodium,
15g Protein, 20g Carbs, 3g Fiber
Diabetic Exchanges: 1/2 Starch, 2 Vegetables, 1 Lean Meat, 1 Fat
