1/2 c. chopped onions
1 c. sliced mushrooms
1/2 c. sliced celery
12 oz. chicken livers
2 c. cooked brown rice
1 tsp. each salt & basil leaves
Dash of ground nutmeg

Heat skillet sprayed with Pam, add onions and saute until softened, add mushrooms and celery and saute for 5 to 8 minutes or until tender. Spray separate nonstick skillet with Pam, add livers and cook until firm. Add livers and remaining ingredients to vegetable mixture and cook, stirring often, until heated. (Divide evenly into 2 servings.) Serve with 1 cup salad. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup starch, 1 cup salad.