becca's leaving me! she's going to phoenix from tomorrow until friday. just me and nirav. bonding.
i've had a craving for becca's mom's chicken and rice for the looongest time. i bought one can of reduced sodium cream of mushroom and one regular. i don't recommend opening them side by side. makes you wonder.
there are two kinds of households in america. margarine families and butter families. i think full fat and low fat probably falls into the same category. we've always been butter/full fat people. doesn't it make sense that the more real something is, the better it is for your body? i compared the ingredient list on the cans and the only difference was that the low sodium version had 3 more chemicals and no dried mushrooms.
becca's mom's chicken and rice
2 cans cream of mushroom soup
2 cups water
1/2 c uncooked uncle bens (for authenticity's sake) or whatever rice
1/2 tsp paprika
1/2 tsp pepper
4 boneless skinless chicken breasts (or chicken tenders. or any chicken.)
mix soup, water, rice, paprika & pepper in 2 qt baking dish
put the chicken on top
sprinkle with a little more paprika and pepper
cover & bake at 375 for an hour and 15min or until done
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Salt is a preservative so it would make sense that it discolors without. That said, the "three more chemicals" are probably replacing the preservation properties that you would have had in the sodium, therefore probably canceling out the "healthy" factors. Or at least replacing the old health concerns with different ones. It's just another one of those labeling ploys to get people to buy your product because they THINK it's healthier, not because it actually is.
ReplyDeleteSorry, I am not a nutritionist or any other sort of expert on the subject, but it's things like this that I think lead people into making crappy decisions about food and what they put in their bodies.
*Rant Ended*
That chicken and rice recipe looks super yummy.
This comment has been removed by the author.
ReplyDelete*rant continued*
ReplyDeleteif it is in a box or a can, don't buy it :)
*rant ended*
i'm working up to that
ReplyDelete