Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Berry | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can (16 ounces) whole berry cranberry sauce
- 2 tablespoons spicy brown mustard
- 1/4 cup brown sugar
- 2 tablespoons butter or margarine, melted
- 1/4 cup orange juice
- 1/4 teaspoon ground cinnamon
- vegetable cooking spray
- 6 boneless, skinless chicken breast halves
- 2 small acorn squash, peeled, seeded and cut into 1-inch pieces
- 3 cups hot cooked brown rice
- 1/2 cup toasted pecans or walnuts (optional)
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Combine cranberry sauce, mustard, brown sugar, butter, orange juice and cinnamon in medium bowl; mix thoroughly. Coat 9x13-inch non-metallic baking dish with cooking spray. Place chicken in dish, spread squash evenly over chicken. Spoon cranberry mixture on top of chicken and squash. Cover with foil; bake at 400 degrees 45 to 50 minutes, or until squash and chicken are thoroughly cooked. Serve over cooked rice. Sprinkle with nuts, if desired.