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Ezekiel Bread Stuffing
recipe
45 min
Total
189 Kcal
8 g protein
36 g carbs
1 g fat
Ingredients for
serving
-
5.6
g
Shallots, freeze-dried
-
94.6
g
CAMPBELL'S Low Sodium Soups, ..
-
64
g
Ezekiel Bread
1.6
x slice (40g)
-
0.2
g
Ground cumin
-
0
g
Salt, table
0.2
x dash (0.4g)
-
0
g
Spices, sage, ground
0.2
x tsp (0.7g)
-
0
g
Spices, pepper, black
0.2
x dash (0.1g)
-
0.2
g
Spices, rosemary, dried
0.2
x tsp (1.2g)
-
20
g
Bell pepper (green/yellow/red)
0.2
x unit (100g)
-
5
g
Celery, raw
0.05
x cup chopped (101g)
-
1.4
g
chopped Garlic
0.2
x tbsp (7.15g)
Instructions
-
Pre heat the oven to 375 degree F
-
Cut Ezekiel bread into small pieces after lightly toasting them on a pan. Place these bread pieces in a baking dish or bowl
-
Take a nonstick skillet and place it on medium heat. Spray this skillet with olive oil
-
Cook shallots and garlic until they turn light brown
-
Then cut bell pepper and celery into small pieces and transfer them into the skillet
-
After reducing the heat to low, pour chicken broth (1 cup) and keep stirring the mixture
-
Once the chicken broth has been added, add rosemary and seasonings. Allow the mixture to cook for 10 minutes
-
You then need to remove rosemary before pouring veggies and chicken broth into the bread cubes. Keep stirring using a spatula
-
Add the chicken broth (the remaining portion) and keep stirring so that the bread pieces are able to absorb them
-
Now bake the mixture in an oven for at least 20 minutes.
-
Once removed from the oven, use a spoon for stirring the dish
-
Serve hot