Ezekiel Bread Stuffing [Bulkbites.com]

• Servings: 5
• Time: 45 minutes

Ezekiel bread stuffing is something to die for! I was initially skeptical about this dish in the beginning. However, I must say that all my skepticism have been put to rest as this lunch dish is excellent in taste and is highly nutritious. Bodybuilders and weight trainers are among those professionals that can gain a lot from having this dish regularly as it is low on calories and high on carbs and protein. You can experiment with this dish a bit. I have used Ezekiel bread for this recipe. However, you are free to use a different type of bread.

Nutrition

• calories: 189
• protein: 8
• carbs: 36
• fat: 1
• saturated fat: 0.17
• polyunsaturated fat: 0.01
• monounsaturated fat: 0.01
• cholesterol: 2
• sodium: 52
• potassium: 180
• dietary fiber: 1.05
• sugars: 2.55
• vitamin a: 1
• vitamin c: 2
• calcium: 15
• iron: 0
• magnesium: 0
• complex carbs: 32.4
• other fats: 0.81

Ingredients

• 28 gram Shallots, freeze-dried
• 473 gram CAMPBELL'S Low Sodium Soups, Chicken Broth
• 8 slice Ezekiel Bread
• 1 gram Ground cumin
• 1 dash Salt, table
• 1 tsp Spices, sage, ground
• 1 dash Spices, pepper, black
• 1 tsp Spices, rosemary, dried
• 1 unit Bell pepper (green/yellow/red)
• 0.25 cup chopped Celery, raw
• 1 tbsp chopped Garlic

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