*Required Legal Disclaimer: Due to recent laws from the FTC, it is required that all companies identify what a "typical" result
is. Typically, most people never do anything with the products they buy, so most of the time, they don't get any results.
In other words, if you want results you need to take action. Those successful on this program work with it as instructed and
invest themselves in trying to do what the program suggests which is to follow a healthy lifestyle including a healthy diet and activity
levels. They took action of some sort to achieve their objective. If you want results, you should do this, too.
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Here is a wonderful non-diet recipe you will be proud to serve to company.
If you are on the Relax and Lose Weight Program you can eat this and still lose weight.
PREP: 15 min. COOK: 20 min. READY IN: 35 min.
Makes 4 servings
cups white rice
4 cups water or chicken broth
1/4 cup olive oil (or coconut oil)
4 cloves garlic (optional)
1 medium onion, chopped
(substitute 4 chopped shallots for onions and garlic)
1 large green pepper, seeded and cut into strips
1 package (12 0z.) white mushrooms,
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1/2 teaspoon Black pepper, ground
ground sea salt (or kosher salt)
1 tablespoon Italian seasoning
1 14.5 oz. can of stewed tomatoes with onion, celery and green peppers
14.5 oz. can diced tomatoes
1 15 0z. can tomaton sauce
Hot red pepper flakes as optional garnish
1. Put 2 cups
rice and 4 cups water in large pot. Bring to a boil. Set the stove timer for 20 min. Reduce heat to low. Cover. Simmer
for 20 min. You can saute the rice in the pan with 1/2 tsp. olive oil before adding water for less sticky rice.
olive oil in a large sauce pan over medium heat. Stir in onions, green pepper, black pepper, Italian seasoning and
salt and pepper. Saute until onions and peppers are soft.
3. Stir in mushrooms and saute until cooked down.
4. Stir in garlic
5. Add chicken, saute until done.
6. Stir in tomato sauce, diced tomatoes and stewed tomatoes. Simmer uncovered
until sauce thickens (10 min.)
7. Plate on four plates over 1 cup cooked rice.
Serve hot red pepper flakes at
table as optional garnish
Nutrition per serving
Calories: 431 Fat: 4 g Carbs: 43 g Protein: 23 g Cholesterol: 58