Ingredients
- 10 non-stick skillet heat oil
- 8 pitted black olives
- 2 oranges
- 1 chicken
- 1 mandarin orange sections (canned)
- 3 quart casserole spread onion
- 2 cup measure
- 1 cup saucepan
- 2 cups thinly onions (sliced)
- 1 cup orange juice
- 2 tablespoons honey
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 ts vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg (ground)
Each serving provides: 4 Protein Exchanges; 1 Vegetable exchange; 1 Fat exchange; 1 Fruit exchange; 45 calories Optional exchange Per serving with fresh oranges; 353 calories; 33 g protein; 11 g fat; 32 g carbohydrate; 731 mg sodium; 99 mg cholesterol. With canned orange sections: 348 calories; 33 g protein; 11 g fat; 31 g carbohydrate; 734 mg sodium; 99 mg cholesterol. Typed by Richard Hollis Page 253, "Weight Watchers New international Cookbook" 1985
