1 boneless, skinless chicken breast – cooked & shredded (should equal 1 ½ cups)
3 Tlb. fresh cilantro chopped
2 cups salsa (homemade or store bought)
1/3 cup no fat cream cheese room temp.
2 Tlb. no fat sour cream
2 green onions chopped
½ tsp. cumin
2 Tlb canned green chilies chopped
1 bag No fat cheddar cheese or no fat mozzarella
3 -4 flour tortillas (Banderita Flour is only 1 gm. Each)
2 Tlb freshly squeezed lime juice
Combine cream cheese, sour cream, onions, cumin, cilantro and green chilies. Fold in cooked chicken and lime juice. In a small baking dish that has been sprayed with Pam, layer the bottom with some salsa. Spread ¼ -1/3 cup of chicken mixture on each tortilla, wrap and place seam side down in dish. Cover with more salsa and bake for 30 min. or until heated through. Sprinkle with no fat cheddar cheese or any fat free white cheese (pepper jack is great) and place back in oven until cheese is melted and bubbles. On the side serve with extra sour cream, chopped plum tomatoes and green onions.
Note: You can also spice things up by using some dried hot peppers in your chicken mixture!
Zesty Chicken Enchiladas April 29, 2011
Mexican Chicken Casserole
1 cup chopped onion
1 tsp. ground cumin
1 cup corn
12 corn Banderita tortillas
½ cup diced red pepper
2 cup shredded no fat cheddar cheese/Mozz. cheese
3 cups shredded cooked chicken breast
1 Tlb minced garlic
1 ½ cup of enchilada sauce
2 tsp. chili powder
4 oz can chopped green chilies
Homemade or store purchased salsa
¼ cup chopped cilantro
In a large non stick skillet over medium heat that has been sprayed with Pam add onion, corn and red pepper. Saute until tender. Add the shredded cooked chicken, garlic, chili powder, cilantro and cumin and green chilies. Saute for 2 more minutes. Remove from heat. Spread ½ cup of sauce over bottom of 13 x 9 baking dish that has been coated with Pam. Arrange ½ of the corn tortillas over the sauce. Spoon 2 cups of the chicken mixture evenly over tortillas. Top with 1/2 cup sauce. Sprinkle with 1 cup of the cheeses. Repeat layers starting again with tortillas and ending with remaining cheese. Bake at 350 for about 25 min or until bubbly. Let rest 5 min. before cutting. Serve with no fat sour cream on the side and either homemade salsa or store bought salsa.
So delicious and quite low in fat!
The Mexican casserole I have for you this month is wonderful (as well as all the other Mexican recipes I will be posting). Believe me when I say I had a ton more taste testers this time and they were a tough bunch, all men!
I took the Mexican Casserole, Chicken Enchiladas and some Mexican Rice to a meeting. At first the food was met with a great deal of scrutiny, “men do not like things that are low in fat” was their comment to me. But after they tasted it, the men soon changed their attitude and even asked for more. The dishes are hearty, with a zesty Mexican flavor except for the rice. The rice is a calm taste to your palate. I love rice of any kind so I wanted to prove to all my taste testers that when this rice is pared with the zesty flavors of the other dishes it was not only a colorful side dish but also stood on it’s own merit.
I hope you enjoy all the new Mexican recipes that I will be putting up. The first three will be the Mexican Casserole, Chicken Enchiladas and the Mexican Rice. More will be coming in just a few short days (didn’t want to give your taste buds sensory overload)!
Enjoy these and hopefully you can make the recipes for Cinco de Mayo or your next family meal 🙂
Changing For The Better! April 22, 2011
As with most women, I like change and that is exactly what I’m doing right now along with my good friend Sheree. I asked her to help me “spruce up” my web site so the site would do more of what I needed it to do. So here we are on a Friday night working via Skype on the site. I will now be able to “talk” to you and give you any new food items that I find as well as share all the tasty recipes that I come up with.
I do hope you enjoy the new site and hopefully we have all the glitches worked out before we crash and burn 🙂
We are working on a new format for the Tasty Blog. You can read my latest low fat talk and see the latest recipe. You can also just see the recipes which is very convenient when you want to come back and cook with them again.
1 lb. of claw crabmeat
1/4 cup egg beater
1/2 cup Panko bread crumbs
1/4 cup chopped fresh parsley/cilantro
3 Tlb. no fat mayo
1/2 tsp. paprika
3 Tlb. chopped onion
cayenne pepper – to taste
dash of garlic powder to taste
Mix everything in a bowl except the crabmeat. After everything is mixed well, gently fold in the crabmeat. For mixture into 5-6 cakes about 1/2-3/4 ” think (or you can make mini cakes for appetizers). Place on a plate and put in the frig for at least 1 hour (do not layer the cakes). The longer you can leave them in the refrigerator the better.
Take out the cakes and have a frying pan ready that has been sprayed with Pam and is heated on med heat. Take a pie dish and put some extra Panko in the pan. Spray one side of the crabcakes with Pam. Quickly place each cake into the Panko and coat one side, spray opposite side and of the cake and cover with Panko, place into your prepared fry pan. Cook for about 5 min. per side. Make sure the cake is browned before you attempt to turn it. You may also have to spray each side of the cake again with Pam as you cook it.
So yummy and so low in fat! Great meal or makes a delicious addition to any fish or seafood meal.
Living in Michigan we don’t see much of the sun for many months out of the year, so when it finally shines most of us want to celebrate! My mom brought home some claw crabmeat for me from Florida recently and I decided today was the perfect day to use it, the sun was shining!
Making crab cakes low fat is really quite simple and they still taste delicious. The huge thing you have to remember is to make your cakes up ahead of time so they can get quite chilled (but if you are like me and don’t always plan ahead – just stick them in your freezer to get really chilled). Be sure to splurge and get real crabmeat not the minced can stuff that is in the caned tuna aisle:)
I pared the crab cakes with roasted asparagus, some rustic bread and a mixed greens salad.
Crab Cakes Recipe: Click here.
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