Chicken and Black Bean-Stuffed Burritos

Talk about a super easy weeknight meal!  This came together so quickly and all we needed was fresh salsa, rotisserie chicken and tortillas!

Burritos are typically made with rice. This version is lightened by removing the rice and using only chicken, beans, salsa and cheese.

I don't have much to say about this--it's that easy.  I might also be stuck on the deliciousness that were the browned banana bars. They were that good.

We didn't make any changes to the recipe.  


You could keep all of the items in this recipe stocked in your house (thawing frozen chicken and cooking it over the weekend) to really make this a pantry-ingredient meal.


As of today's post, seventeen people gave this an average rating of four out of five.


SaBrina Bone, Cooking Light, December 2010

• YIELD: 4 servings (serving size: 1 burrito)
• TOTAL: 25 MINUTES
• COURSE: Main Dishes

Ingredients

• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 cups shredded rotisserie chicken breast
• 1/4 cup thinly sliced green onions
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup refrigerated fresh salsa
• 4 (8-inch) flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Cooking spray

Preparation

• 1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
• 2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
• 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

Nutritional Information

---

• Amount per serving
• Calories: 353
• Fat: 9.8g
• Saturated fat: 4.1g
• Monounsaturated fat: 3.6g
• Polyunsaturated fat: 1.3g
• Protein: 30.9g
• Carbohydrate: 33.1g
• Fiber: 2.4g
• Cholesterol: 72mg
• Iron: 1.6mg
• Sodium: 595mg
• Calcium: 137mg

Coconut-Crusted Chicken with Cashew-Curry Sauce

Now that's an alliteration if I've ever heard one.  Try to say that 10 times fast! 

I've been intrigued by this recipe ever since I saw it in my subscription to Cooking Light.  I'm not a big fan of coconut but I like coconut shrimp and thought this might be similar.  The recipe does have a lot of ingredients but most of them we have in our pantry. I think I only needed to buy chicken for this recipe.  You might not have as many ingredients in your pantry, and may be turned off by the number of ingredients, which I understand. 

I'll save you the trouble of buying the ingredients, this was another 'meh' recipe.  Now I will say that I like bold flavors, so if you like delicate flavors this may be your dish.  The chicken was delicious, I would make it again and serve it with another sauce.  And I probably would, if Cooking Light didn't have a bunch of other similar recipes that are panko-coated chicken tenders.  I expected way more flavor out of this sauce and was let down.

As of today's post, 18 people gave this an average rating of four out of 5. 

This is probably one of those 'decide for yourself' type of recipes. It's not awful but I can see how some people might like it.

Recipe by Jackie Mills, Cooking Light, May 2009

• YIELD: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Ingredients

• Chicken:
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 teaspoon ground red pepper
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup flaked unsweetened coconut
• 1 large egg white, lightly beaten
• 2 teaspoons canola oil
• Sauce:
• 3/4 cup light coconut milk
• 2 teaspoons sugar
• 1 teaspoon red curry paste
• 1/2 teaspoon cornstarch
• 1 teaspoon canola oil
• 1/4 cup finely chopped shallots
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/3 cup chopped dry-roasted cashews
• 1 tablespoon fresh lime juice
• 2 teaspoons fish sauce
• 4 lime wedges (optional)
• 4 cilantro sprigs (optional)

Preparation

• 1. Preheat oven to 400°.
• 2. To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
• 3. Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.
• 4. To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.

Nutritional Information

---

• Amount per serving
• Calories: 376
• Fat: 15.4g
• Saturated fat: 5.8g
• Monounsaturated fat: 5.8g
• Polyunsaturated fat: 2.4g
• Protein: 43.8g
• Carbohydrate: 15.4g
• Fiber: 1.1g
• Cholesterol: 99mg
• Iron: 2.4mg
• Sodium: 772mg
• Calcium: 34mg

---

Chicken, Cashew, and Red Pepper Stir Fry

I guess I'll preface this recipe with the fact that 35 people gave this an average of 5 out of 5. It's that delicious.  This is another superfast weeknight meal that comes together quickly, especially with 90 second brown rice.  Most of the ingredients you can keep on hand.  The thinner you cut your chicken, the more quickly it will cook.  The cashews are a MUST. You cannot skip the cashews. They give this a perfect crunch. 

In the past, we've added water chestnuts and broccoli to add vegetables and texture to this dish.  But this time, we made it strictly by the recipe.  The recipe gives you enough sauce for the rice. 

We've made this a few times and honestly I had forgotten just how tasty it is. I can say we'll be making this more in the future. 

Add it to your rotation, you won't regret it.

Recipe by Barbara Lauterbach, Cooking Light, April 2009

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 3 3/4  teaspoons  cornstarch, divided
• 2  tablespoons  low-sodium soy sauce, divided
• 2  teaspoons  dry sherry
• 1  teaspoon  rice wine vinegar
• 3/4  teaspoon  sugar
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 1  pound  chicken breast tenders, cut lengthwise into thin strips
• 1/2  cup  coarsely chopped unsalted cashews
• 2  tablespoons  canola oil
• 2  cups  julienne-cut red bell pepper (about 1 large)
• 1  teaspoon  minced garlic
• 1/2  teaspoon  minced peeled fresh ginger
• 3  tablespoons  thinly sliced green onions

Preparation

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Nutritional Information

Calories: 324

Fat: 16.6g (sat 2.5g,mono 9.2g,poly 3.8g)

Protein: 30g

Carbohydrate: 13.5g

Fiber: 2g

Cholesterol: 66mg

Iron: 2.4mg

Sodium: 350mg

Calcium: 33mg

Chicken Satay with Spicy Peanut Sauce

Dear blogosphere,
I know it's been too long since my last post. Please don't hate me.  We've had many things happening in our lives with little time to cook or post.  Namely, we've bought our first home, or will (officially) in April.  Between that, working a lot of extra hours and weekend trips, there hasn't been time for much else.  But now I'm back and I have a bunch of posts to catch up on. 


On to one of our FAVORITESSSSSSSSSSSSSSS.  This is such a great one. You can make it as an appetizer for a party or make it a meal.  We had it with a little steamed green beans. I think I just threw red pepper flakes and butter on the green beans.  Oh it's so good though. If you like peanut butter and you like spicy, this is the best combination of spicy and sweet.  Not only is the meat marinated in yummy goodness but you also have the side dipping sauce. 

I can't find the exact recipe online, I think because it is an older CL recipe (like before 2005 older). Not all of the recipes are posted on myrecipes.com.

we're in luck though because there's a similar recipe online that is cooking light. I don't think I've made this exact version but the ingredients look similar to the one we have. And 66 people gave this 5 out of 5 which on the yum meter means EXCELLENT!

If you like peanut butter and red pepper flakes you need to try this one. And if you make it, please invite me over because I super love it.

OH! One note about this recipe. It calls for you to grill the skewers.  If you're like us and you have a charcoal grill, don't bother getting it all set up and fired up. Just broil the skewers.  I think we broil maybe 3-5 minutes on a side. You have to flip them over which can be a pain because there will be some liquid (and it's hard to turn skewers with giant oven mitts).

Recipe by Alison Lewis, Cooking Light, July 2005

Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Ingredients

• 1  pound  skinless, boneless chicken breasts, cut into 8 strips
• 1  tablespoon  light brown sugar
• 2 1/2  tablespoons  low-sodium soy sauce
• 2  teaspoons  bottled ground fresh ginger (such as Spice World)
• 1  teaspoon  grated lime rind
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• Sauce:
• 1  tablespoon  light brown sugar
• 1 1/2  tablespoons  low-sodium soy sauce
• 1  tablespoon  fresh lime juice
• 2  tablespoons  natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1/4  teaspoon  crushed red pepper
• 1  garlic clove, minced
• Remaining ingredient:
• Cooking spray

Preparation

Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Nutritional Information

Calories: 205 (20% from fat)

Fat: 4.5g (sat 1g,mono 0.4g,poly 0.4g)

Protein: 29.3g

Carbohydrate: 11.2g

Fiber: 0.8g

Cholesterol: 66mg

Iron: 1.5mg

Sodium: 672mg

Calcium: 26mg

Chicken and Mushrooms in Garlic White Wine Sauce

So I must apologize.  I quoted this on the 'upcoming menu items' as  a 'cream' sauce. This is not a cream sauce.  It  is another great solid recipe like the last post about five-spice pork lo mein, but from a different culture.  It calls for egg noodles, which I also really like.  You don't feel as heavy with egg noodles compared to regular noodles. Plus this recipe gives us an excuse (as if we needed one) to open a bottle of wine.  The difficult part is choosing which of our beloved wines to 'throw' into a recipe.

The last couple of recipes have been light on the ratings. This one is not.  As of today's post, 73 (YES SEVENTY-THREE) people gave this an average rating of 4 out of 5.  We've made it several times in our house, which should tell you that it's at least worth trying.

Recipe by David Bonom, Cooking Light, November 2006

Yield: 4 servings

Ingredients

• 4  ounces  uncooked medium egg noodles
• 1  pound  skinless, boneless chicken breast halves
• 2  tablespoons  all-purpose flour, divided
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 2  tablespoons  olive oil, divided
• 1  tablespoon  bottled minced garlic
• 1/2  teaspoon  dried tarragon
• 1  (8-ounce) package presliced mushrooms
• 1/2  cup  dry white wine
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  grated Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Nutritional Information

Calories: 350 (29% from fat)

Fat: 11.1g (sat 2.6g,mono 6.2g,poly 1.4g)

Protein: 34.3g

Carbohydrate: 26.5g

Fiber: 1.2g

Cholesterol: 99mg

Iron: 2.5mg

Sodium: 502mg

Calcium: 91mg

 

Sauteed Chicken with Sage Brown Butter AND GARLIC KNOTS

So I know the sauce looks kind of gross in this but it is DELICIOUSDELICIOUSDELICIOUSDELICIOUS.

This is a recipe out of the latest issue of CL and it is soooooooooooooo worth making.  Chicken pounded out into thin cutlets cook so easy, and the sauce was a piece of cake.  CL also provided instructions for how to make browned butter without ruining it, so check out this month's issue if you're interested.  Ahh butter.  I'm a little sad just thinking about this because it was so good.

We didn't make any changes to the recipe.  We served it with garlic knots, another CL recipe and a carrot puree from southern living. 

Now for a little on the garlic knots.  This was our first attempt at knots, so we struggled a little with the shape of them. We made several different 'designs' to see which we liked the best.  Pictured above is the knot, but we found them to be the tastiest when rolled into a pinwheel.  The recipe has you saute garlic, brush the bread with the garlic and sprinkle with chives and Parmesan. However, using the pinwheel shape allows you to tuck in all of the chive and Parmesan goodness.  If you use the knot design, sometimes these pieces can fall out.  They were definitely worth making, but next time we'll be sure to make all of them in a pinwheel design.

As of today's post 11 people gave the chicken an average rating of 4 out of 5.  I would give it a 5, it's so easy and tasty.

Sauteed Chicken with Sage Brown Butter

Recipe by Julianna Grimes, Cooking Light, January 2011

Total: 25 minutes
Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• Cooking spray
• 1/2  cup  all-purpose flour
• 3  tablespoons  butter
• 2  sage sprigs
• 1  tablespoon  minced shallots
• 1  teaspoon  chopped fresh thyme
• 2  tablespoons  lemon juice
• Fresh sage leaves (optional)

Preparation

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.
2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Nutritional Information

Calories: 326

Fat: 11.1g (sat 6.1g,mono 2.8g,poly 0.9g)

Protein: 41.1g

Carbohydrate: 13.1g

Fiber: 0.5g

Cholesterol: 122mg

Iron: 2mg

Sodium: 320mg

Calcium: 26mg

 

CHIVE AND GARLIC KNOTS

As of today's post, 5 people gave this an average rating of 4 out of 5.

Recipe by Marge Perry, Cooking Light, May 2000

Yield: 12 servings (serving size: 1 roll)

Ingredients

• 1 1/2  tablespoons  butter or stick margarine
• 2  garlic cloves, minced
• 1/2  teaspoon  garlic powder
• 1  (11-ounce) can refrigerated French bread dough
• 2  tablespoons  chopped fresh chives or green onions
• 2  tablespoons  grated Parmesan cheese
• Cooking spray

Preparation

Preheat oven to 350°.
Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.
Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.

Nutritional Information

Calories: 81 (29% from fat)

Fat: 2.6g (sat 1.3g,mono 0.8g,poly 0.4g)

Protein: 2.5g

Carbohydrate: 11.6g

Fiber: 0.0g

Cholesterol: 5mg

Iron: 0.6mg

Sodium: 185mg

Calcium: 13mg

Chicken Salad with Roasted Peppers, or the most random combination of ingredients EVER

As a fan of fancy chicken salad, I was intrigued to try this recipe. However, I should have looked more closely at the ingredients. Talk about the most random mix of items EVER. Craisins with roasted red peppers and soy sauce? Luckily I had most of the ingredients in-house, so it was just a matter of putting it all together.  The end result was sweet and tangy, and a bit odd.  I can't confirm or deny that I liked this, I just know there are better chicken salad recipes out there.  But it was interesting to give it a shot.  If you're feeling adventurous, give it a go!

I am the only one on myrecipes.com to rate this as of this post, and I gave it 3 out of 5.
 I think it has potential but would be better as a chicken salad with roasted red peppers, tomato, and homemade pesto, rather than this hodgepodge of ingredients.

Recipe from Cooking Light, Fresh Food Fast, Oxmoor House April 2009

Prep Time: 10 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2  cups  chopped cooked chicken breast (about 3/4 pound)
• 1/2  cup  refrigerated prechopped green bell pepper
• 1/2  cup  refrigerated prediced celery
• 1/2  cup  dried cranberries
• 1/2  cup  chopped bottled roasted red bell peppers
• 1/4  cup  refrigerated prechopped red onion
• 1/4  cup  chopped pecans, toasted
• 1/4  cup  light mayonnaise
• 2  teaspoons  low-sodium soy sauce
• 1/4  teaspoon  crushed red pepper

Preparation

1. Combine all ingredients in a medium bowl; toss well. Cover and chill until ready to serve.

Nutritional Information

Calories: 280 (43% from fat)

Fat: 13g (sat 2.2g,mono 4.1g,poly 2.4g)

Protein: 23g

Carbohydrate: 17.5g

Fiber: 2.3g

Cholesterol: 65mg

Iron: 1.1mg

Sodium: 333mg

Calcium: 26mg

Bacon, ranch and chicken mac n' cheese

yummy comfort food? Yes please!  Ever since I saw this recipe I knew that the hubs was going to make it. In fact, I told him about it and he was like 'we're making it next week'. Unfortunately, given the wedding and all we didn't end up making it until two weeks ago.

If you have your hopes up for a traditional macaroni and cheese, you will be disappointed.  This one is creamy in the middle due to the can of cream of mushroom and a bit crispy on the top from the additional cheese.  It came together so quickly, I can't even tell you.

I think the only change we made was to use dried dill instead of fresh (they were all out at Wegmans; it happens sometimes when you go at night during the week). 

Clearly we're not the only ones who liked it. As of today's post, 27 people gave it an average rating of 4 out of 5.  I also felt like this portion size was adequate.

Recipe by SaBrina Bone, Cooking Light, March 2010

Yield: 4 servings (serving size: about 2 cups)

Ingredients

• 8  ounces  uncooked elbow macaroni
• 1  slice applewood-smoked bacon
• 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 1  tablespoon  butter
• 1  tablespoon  all-purpose flour
• 1 1/2  cups  fat-free milk
• 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  chopped fresh dill
• 1/2  teaspoon  salt
• Cooking spray
• 1/2  cup  (2 ounces) shredded colby-Jack cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
4. Preheat broiler.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Nutritional Information

Calories: 497

Fat: 17g (sat 9.2g,mono 4.7g,poly 1.4g)

Protein: 33.3g

Carbohydrate:51.7g

Fiber: 2g

Cholesterol:74mg

Iron: 2.4mg

Sodium:767mg

Calcium:368mg

Walnut and Rosemary Oven-fried Chicken

A third recipe I've been dying to make.  Another disappointment? Thankfully, NO! 

This recipe was so easy; I love those dishes where you just set up a dipping station and dunk it in the liquid, dunk it in the coating and you're done.  The crunchiness of the toasted panko and walnut was really tasty.  We didn't have a metal rack to put on our baking sheet, so the coating got a little mushy on the bottom (the air can't circulate underneath this way). We were totally cool with it, but if you aren't, you can always just coat one side, or buy a metal rack for your baking sheet.

We followed the recipe exactly to plan. I would say next time this needs a little bit more rosemary--1 to 1 1/2 tsp depending on how much you like rosemary.

As you can see, we served ours with baked potatoes and steamed green beans that I tossed with garlic, onion flakes and chili powder.

As of today's post, 44 people gave this an average rating of 5 out of 5!!

Recipe by Laraine Perri, Cooking Light, June 2010

Total: 30 minutes
Yield: 4 servings (serving size: 1 cutlet)

Ingredients

• 1/4  cup  low-fat buttermilk
• 2  tablespoons  Dijon mustard
• 4  (6-ounce) chicken cutlets
• 1/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts
• 2  tablespoons  grated fresh Parmigiano-Reggiano cheese
• 3/4  teaspoon  minced fresh rosemary
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Rosemary leaves (optional)

Preparation

1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Nutritional Information

Calories: 287

Fat: 9.4g (sat 1.6g,mono 1.6g,poly 5.1g)

Protein: 42.7g

Carbohydrate: 6g

Fiber: 0.9g

Cholesterol: 101mg

Iron: 1.6mg

Sodium: 379mg

Calcium: 66mg

Lentil-and-Sausage Stuffed Peppers

We've had dried lentils sitting around since we made the samosas recipe (see here SAMOSAS).  So I decided that it would be good if we could find a recipe that would help us use up some of these lentils. Also, I think after making the samosas I realized how delicious lentils are.  So I stumbled on this stuffed pepper recipe and thought it looked fantastic.  We also had most of the ingredients at home so it was easy to pick up some peppers, rice and shredded cheese.

I have to be honest as an unbiased source for all your cooking needs (lol nerd alert)!  We didn't see the point of stuffing this in the peppers.  The flavor of the stuffing was AWESOME. We'd totally make it again, but stuffing it in the pepper didn't enhance the flavor at all. I think it would be much better as a salad similar to the chicken and wild rice one (see here for DELICIOUSNESS).

I know you're probably looking at the ingredient list and thinking basil, balsamic, capers and....RAISINS?  But the raisins gave it just a hint of sweetness and a flavor you don't expect.  We also used a jalapeno sausage because the one listed in the ingredient list wasn't available. Other reviewers mentioned they used the jalapeno sausage with good results so I figured it was a safe bet.

So after taking all of this into account, we'll be making it again but instead calling it lentil, rice and chicken salad and 86-ing the peppers (or chopping them up and adding them in).

Recipe by Cooking Light, September 2000

Yield: 6 servings (serving size: 2 pepper halves)

Ingredients

• 3  red bell peppers
• 3  yellow bell peppers
• 3  cups  water, divided
• 1/2  cup  dried brown lentils
• 1/4  teaspoon  salt
• 1/2  cup  uncooked long-grain rice
• 1  cup  diced onion
• 8  ounces  basil, pine nut, and chicken sausage, chopped (such as Gerhard's)
• 1  cup  (4 ounces) shredded part-skim mozzarella cheese
• 1/4  cup  dried currants or raisins
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  balsamic vinegar
• 1  tablespoon  capers
• 2  tablespoons  chopped fresh basil
• 1/4  teaspoon  black pepper
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese

Preparation

Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside.
Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
Preheat oven to 350°.
Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.

Nutritional Information

Calories: 292 (30% from fat)

Fat: 9.7g (sat 4.2g,mono 2.4g,poly 2.7g)

Protein: 19.2g

Carbohydrate: 33.7g

Fiber: 4.3g

Cholesterol: 48mg

Iron: 4mg

Sodium: 541mg

Calcium: 211mg

Chicken and Basil Calzones

Who doesn't like bread, melty cheese and great herbs?  Seriously, I can't imagine anyone who wouldn't. 

This is one of our favorite comfort food type recipes.  Using pre-made dough really speeds this along.  I have a feeling if you had kids this would be a fun recipe to make with them. We don't make any changes to this recipe, we love it just as it is!  The great thing for us is that we have 2 people in our household, so this makes enough for two meals!  Reheating is easy, toaster oven or microwave will do (toaster oven if you want the crust to remain crispy). 

As of today's post 12 people rated this a 5 out of 5, I think you will too.


Recipe by Karen Levin, Cooking Light, December 2008

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 calzone)

Ingredients

• Cooking spray
• 2  garlic cloves, minced
• 1  pound  ground chicken breast
• 3/4  cup  prepared pizza sauce
• 1/4  teaspoon  crushed red pepper
• 1/4  cup  chopped fresh basil
• 1  (13.8-ounce) can refrigerated pizza crust dough
• 1/2  cup  (2 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Nutritional Information

Calories: 459 (14% from fat)

Fat: 7.1g (sat 1.8g,mono 1g,poly 0.4g)

Protein: 39.1g

Carbohydrate: 56.4g

Fiber: 3g

Cholesterol: 74mg

Iron: 3.7mg

Sodium: 919mg

Calcium: 111mg

Roast Chicken with Balsamic Bell Peppers AND Broccoli and cheese-stuffed potatoes

It's a two-in-one!  We made the Roast chicken with balsamic bell peppers for the first time a while back and decided to make these stuffed potatoes with it (in the background).  The potatoes we've made before and they are DELICIOUS!  Stuffed with broccoli, mushrooms, cheese and bacon, they're a great way to have an individual serving of comfort food without the whole pan of mac 'n cheese or mashed potatoes.

The balsamic pepper chicken was good, but not great. You may like it. We felt for the amount of time you had to put in to make this that it wasn't worth it.  If you like balsamic, you will like this dish.

We didn't make any changes to either of these dishes. 

As of today's post, 9 people rated the broccoli stuffed potatoes a 5 out of 5 (they really are tasty).  As for the balsamic chicken, 79 people rated it a 4 out of 5. 

The broccoli potatoes go into our cookbook, the chicken did not. Decide for yourself though whether you like them!

Roast chicken with balsamic bell peppers

Recipe by Ivy Manning, Cooking Light, January 2010

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

Ingredients

• 3/4  teaspoon  salt, divided
• 3/4  teaspoon  fennel seeds, crushed
• 1/2  teaspoon  black pepper, divided
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  dried oregano
• 4  (6-ounce) skinless, boneless chicken breasts
• 2  tablespoons  olive oil, divided
• Cooking spray
• 2  cups  thinly sliced red bell pepper
• 1  cup  thinly sliced yellow bell pepper
• 1/2  cup  thinly sliced shallots (about 1 large)
• 1 1/2  teaspoons  chopped fresh rosemary
• 1  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  balsamic vinegar

Preparation

1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Information

Calories: 282

Fat: 11g (sat 2.1g,mono 6.4g,poly 1.7g)

Protein: 35.9g

Carbohydrate: 8.8g

Fiber: 1.9g

Cholesterol: 94mg

Iron: 2mg

Sodium: 644mg

Calcium: 38mg

 

Broccoli and Cheese-Stuffed Potato

Cooking Light, January 2005

Yield: 4 servings (serving size: 1 potato half)

Ingredients

• 2  baking potatoes (about 1 3/4 pounds)
• 2  bacon slices
• 1  cup  broccoli florets
• 1  cup  presliced mushrooms
• 1/2  cup  chopped onion
• 1  teaspoon  bottled minced garlic
• 1/2  cup  (2 ounces) shredded reduced-fat Swiss cheese
• 1/4  cup  fat-free sour cream
• 2  tablespoons  fat-free milk
• 1/2  teaspoon  black pepper
• 1/8  teaspoon  salt

Preparation

Preheat oven to 450°.
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.

Nutritional Information

Calories: 245 (22% from fat)

Fat: 5.9g (sat 3.1g,mono 1.3g,poly 0.3g)

Protein: 12.5g

Carbohydrate: 42.3g

Fiber: 5.3g

Cholesterol: 17mg

Iron: 2.1mg

Sodium: 408mg

Calcium: 297mg

Blue Cheese-Stuffed Chicken with Buffalo Sauce, AND Sherried Green Beans and Mushrooms

 What do I love? Buffalo sauce. Give it to me on anything and I'll eat it. You know what would be a great idea for sushi? Buffalo marinated chicken with a chunk of blue cheese. Too bad I don't own a sushi restaurant, I think that would be a great idea. 

 Since I don't own a sushi restaurant, I'll settle for this recipe.  It's definitely healthier than going to a bar and eating a bunch of fried wings (though I wouldn't turn those down). 

The green beans and mushrooms are also great. My mom made them at Christmas last year and as Will Ferrel says as James Lipton 'they are a delight'. 

I've never made the 'buffalo sauce' with this--we just use our Frank's to stay true to the Buffalo flavor.  

As of today's post 31 people rated Buffalo chicken 4 out of 5 and for the green beans, 3 people rated it 5 out out 5.

Recipe by Mark Scarbrough, Cooking Light, March 2010

Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

Ingredients

• 1/2  cup  (2 ounces) crumbled blue cheese
• 1  tablespoon  reduced-fat sour cream
• 1  teaspoon  fresh lemon juice
• 1/8  teaspoon  freshly ground black pepper
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  cup  all-purpose flour
• 2  tablespoons  2% reduced-fat milk
• 1  large egg, lightly beaten
• 1  cup  panko (Japanese breadcrumbs)
• 1 1/2  tablespoons  butter, divided
• 6  tablespoons  finely chopped drained bottled roasted red bell peppers
• 2  teaspoons  water
• 1  teaspoon  Worcestershire sauce
• 1  teaspoon  minced fresh garlic
• 1/2  teaspoon  hot sauce

Preparation

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.
5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

Nutritional Information

Calories: 392

Fat: 12.9g (sat 6.7g,mono 3.4g,poly 1g)

Protein: 47.4g

Carbohydrate: 18.5g

Fiber: 1.1g

Cholesterol: 175mg

Iron: 2.3mg

Sodium: 421mg

Calcium: 120mg

Sherried Green Beans and Mushrooms

Recipe by Julianna Grimes, Cooking Light, December 2009

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 1 1/2  pounds  haricots verts, trimmed
• 3  tablespoons  butter, divided
• 1/3  cup  thinly sliced shallots
• 3/4  pound  exotic mushroom blend, coarsely chopped
• 1/4  cup  dry sherry
• 3  tablespoons  chopped fresh flat-leaf parsley
• 2  teaspoons  chopped fresh thyme
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Nutritional Information

Calories: 80

Fat: 4.3g (sat 2.7g,mono 1.1g,poly 0.2g)

Protein: 2.4g

Carbohydrate: 8.3g

Fiber: 3.5g

Cholesterol: 11mg

Iron: 0.8mg

Sodium: 256mg

Calcium: 56mg

Chicken Carne Asada Tacos with Pickled Onion

Ever since I saw this in the April issue of Cooking Light, I wanted to make it.  Something about those pickled onions drew me to this recipe.  

I love tacos. They're just so simple and easy to make; just a few ingredients can really take them to the next level.  If you've never had cotija cheese, I think it is most compared to parmegiano reggiano.  I'm not sure I entirely agree with this comparison because I think it reminds me of another salty cheese, I just can't put my finger on it.  Wegman's and Whole foods carry cotija.  Don't even bother with Giant, their cheese selection is terrible (yes I've been to MULTIPLE Giants).  I think if you didn't want to spend money on the cheese, you could probably sub it out for something else. However, I think it imparts a delicious salty bite to these tacos so I wouldn't skip it.  

Other than using flour tortillas instead of corn (we are not fans of the corn tortillas), I'm not really sure what other modifications were made.  My fiance actually made the recipe for me on Tuesdays which are my marathon gym days.  I know we don't have any cumin seeds and I know we used chicken breast meat instead of thigh meat.

I hope you enjoy!  My next recipe will also feature tacos but with more of our delicious seafood friends!

Recipe by Adeena Sussman, Cooking Light, April 2010

Prep Time: 30 minutes
Yield: 4 servings (serving size: 2 tacos)

Ingredients

• 1/2  cup  fresh orange juice (about 1 orange)
• 1/3  cup  fresh lime juice (about 2 limes)
• 1  teaspoon  sugar
• 1  teaspoon  cumin seeds
• 1  medium red onion, thinly vertically sliced
• 1 1/2  pounds  skinless, boneless chicken thighs, trimmed and cut into thin strips
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 3/4  teaspoon  salt
• 3/4  teaspoon  freshly ground black pepper
• Cooking spray
• 8  (6-inch) corn tortillas
• 1  cup  diced peeled avocado (about 1 avocado)
• 1/2  cup  (2 ounces) crumbled Cotija cheese
• Lime wedges (optional)

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.
2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.

Nutritional Information

Calories: 413

Fat: 17.1g (sat 5.2g,mono 7.1g,poly 2.7g)

Protein: 33.4g

Carbohydrate: 33.6g

Fiber: 4.9g

Cholesterol: 123mg

Iron: 3.2mg

Sodium: 825mg

Calcium: 237mg

Jalepeno, Sausage and Egg Braid

Breakfast is hard. You don't want cereal but it takes too long to make eggs and you want something quick and easy.  We've made this maybe 5 or 6 times in 2 months because it makes 6 servings, you can make it ahead of time, reheat and grab n' go.  Plus we LOVE spicy.  We add a little extra spice to this to make it hotter.

Be sure to get the 13.5 ounce size refrigerated dough. We've used whole wheat pizza dough before as well and it tastes the same (still great).  This time I accidentally bought the 11 oz can of dough which is why this looks so small in the picture.  You can also use egg beaters in place of eggs if you're worried about cholesterol.  If you don't like spicy, you could try and experiment; get chicken and apple sausage and Gruyere cheese and throw in some thyme.

As of today's post, 16 people rated this an average of 5 out of 5!

I hope you enjoy this in your home as much as we do in ours!

Recipe by Angela Spengler, Cooking Light January 2010

Yield: 6 servings (serving size: 1 slice)

Ingredients

• 1  (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1  tablespoon  olive oil
• 1/4  cup  chopped onion
• 4  ounces  chicken sausage with jalapeño peppers, chopped
• 2  large eggs, lightly beaten
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese
• 1/4  cup  shredded cheddar cheese
• 1/4  cup  chopped seeded jalapeño peppers
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Nutritional Information

Calories:

164

Fat:

10.4g (sat 4.2g,mono 4.4g,poly 1g)

Protein:

10.6g

Carbohydrate:

7.3g

Fiber:

0.1g

Cholesterol:

98mg

Iron:

0.8mg

Sodium:

344mg

Calcium:

115mg

Chicken Chilaquiles

Ah Cinco de Mayo, a time to celebrate all of the wonderful things about the Hispanic/Latino culture like mojitos, margaritas.........and comida (food)!  On cinco de mayo we realized we had to make something delicious and Mexican to be part of the celebration. So I looked through myrecipes.com of course and found chicken chilaquiles.  I have never had chilaquiles at a restaurant before but when we went to Aruba, my dad ordered them at a Mexican restaurant. Let me tell you they are cheesy melt-y goodness.  I liken them to the Mexican comfort food, all of the great ingredients like bread and cheese that make you feel all warm inside.

I did make a few changes to the recipe. First, I went to the worst grocery store by our house because it is the closest one to my gym. I call it 'the place where time goes to die' because its so dated and they don't have a huge selection (but they do have a big selection of produce).  They didn't have canned tomatillos so I used salsa verde instead (which is made from tomatillos). I blended everything but the salsa first and then threw it in at the last minute to blend up.  I also threw in a very large jalepeno for good measure because we like things spicy. The recipe calls for 1% milk but we use skim so I substituted that as well. My picture isn't as pretty as the Cooking Light picture because I didn't have an 11 x 7 baking dish (I used a 9 x 13). 

As of today's post, 39 reviewers gave this an average rating of 4 out of 5.

Espero que disfruten de esto en su casa todo lo que hacemos en el nuestro (thanks Google translator).

Recipe by Barbara Lauterbach, Cooking Light, July 2007

Prep Time: 45 minutes
Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2  cups  shredded skinless, boneless rotisserie chicken breast
• 1/2  cup  chopped green onions
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
• 2  tablespoons  grated Parmesan cheese
• 1  teaspoon  chili powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3/4  cup  1% low-fat milk
• 1/4  cup  chopped fresh cilantro
• 1  (11-ounce) can tomatillos, drained
• 1  (4.5-ounce) can chopped green chiles, drained
• 12  (6-inch) corn tortillas
• Cooking spray

Preparation

Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Nutritional Information

Calories: 347 (28% from fat)

Fat: 10.9g (sat 4.5g,mono 2.9g,poly 1.9g)

Protein: 30.9g

Carbohydrate: 33.3g

Fiber: 5.9g

Cholesterol: 79mg

Iron: 1.5mg

Sodium: 560mg

Calcium: 272mg