Blended Chicken, rice & vegetable dinner 1.5:1 ratio A.A
Author: SGH (HCP)
Description:
Blended chicken, rice and vegetable dinner - recipe for 1 Portion
Ingredients:
g chicken breast oven baked (HCP added*)
g Rice, brown, basmati, boiled in unsalted water
g Carrots, old, boiled in unsalted water
g Sweet potato, steamed
g Oil, olive
Directions:
Cook chicken breast in oven. Boil rice & sweet potato, carrot until tender and cooked. Weigh out all ingredients accurately using digital scales, including olive oil. Blend with additional water until the correct consistency for safely giving via Arturo's PEG.
Store in the refrigerator (below 5 C) for 24 - 48 hours.
Blends can be stored in the freezer (below -18 C) for 1-3 months
Blends that contain meat or chicken and previously cooked food require reheating to 70 C for 2 minutes (piping hot/ steaming hot) - cool before feeding via the PEG
Nutrition Information (for entire recipe):
Carbohydrate:
7.5
Calories: 236
Fat:
19.95
Protein:
6.09
Ratio:
1.47:1
Puree
