Chicken Enchiladas

Ingredients:

• 3 Boneless/Skinless Chicken Breasts, Cooked & Cut-up
• 1 Can (10.75 oz) Low-Sodium Cream of Mushroom Soup
• 1 Can (10.75 oz) Low-Sodium Cream of Chicken Soup
• 2 Cups Sour Cream (Fat-Free/Low-Fat)
• 2 Cups Colby Jack Cheese—Shredded
• 1/2 Cup Green Chili Peppers
  
• 8 Burrito-Sized Tortillas
• Garnish: chopped cilantro leaves, chopped scallions, chopped tomatoes

Directions:

1. Mix chicken, soups, sour cream, chilies, and 1/2 the shredded cheese together.
2. Place about 1/3 cup of the mixture in each tortilla shell and wrap up, follow with 7 more shells.
3. Add to a 9" x 13" pan and spread remaining mixture over the wrapped tortillas.
4. Top with remaining cheese and bake at 350° for 30 min. or until cheese is golden brown.

Servings: 8

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Creamy Cheddar & Broccoli Soup

Ingredients:

• 2 cups broccoli, chopped
• approx. 2 cups 1% organic milk
• 4 cups vegetable stock, low-sodium
  
• 3 T. butter, unsalted
  
• 3 T. flour
• 1 cup shredded cheddar, low fat
• 1tsp. salt

Directions:

1. Steam broccoli in microwave for approximately 3 minutes.
2. In large pot, melt butter over medium heat.
3. Add in flour and constantly stir with wooden spoon to form a ball in the middle.
4. Add salt.
5. Add broccoli and vegetable stock & stir with wire whisk until flour mixture is dissolved.
6. Simmer until soup begins to thicken.
7. Slowly add milk until you achieve your desired consistency.
8. Remove from heat and stir in cheese.

(Alternatively, cheese can be used to top individual bowls on serving.)

Number of Servings: 8

Cheesy Chicken, Broccoli, & Rice Casserole

Quick, Simple, and Tasty!

Ingredients:

• 1 lb. Boneless/Skinless Chicken Breast
• 12 oz. Broccoli Florets
• 1 can Cream of Mushroom Soup, low-fat
  
• 1 cup 2% Shredded Cheddar Cheese

Directions:

Cook chicken (any way you want, I add seasoning for extra flavor). Cook Broccoli Florets. Combine cooked Chicken, cooked florets, and Cream of Mushroom soup in the casserole dish. Top with Cheddar cheese and bake for roughly 20 minutes at about 350.

While casserole is baking, cook 2 cups of rice. When casserole is finished, add to rice!

Makes 4 servings.

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Cheesy Chicken Broccoli Rice Casserole

Crustless Spinach, Onion and Feta Quiche

Technically crust-less but the addition of flour makes for a delicious crusty bottom and sides to this quiche.

Ingredients

• 6-oz fresh baby spinach
• 2 large eggs
• 1/2 cup egg beaters (liquid substitute)
• 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• pinch cayenne pepper
• 1 1/3 cups non fat milk
• 1/2 cup feta cheese

Directions

Preheat oven to 400F.

Lightly grease a 10-inch quiche/tart pan (or a pie plate)

In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.

In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.

Pour quiche base into prepared pan. Top with feta cheese.

Bake for 25 minutes, or until center is set and the outside edge is golden brown.

Let set for 5 minutes, then slice and serve.

Number of Servings: 6

I got this spankin good recipe at
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To Your Health,
~Tanya~