This was a dish my friend and I made one day and it turned out really good! Something that I need to look into making again pretty soon. We served this recipe with corn, and greenbeans with red potatoes. Once I make this again I will be sure to take a picture and post it back on here.
This recipe makes 4 servings and each serving is about 260 calories.
Ingredients:
12 oz skinless, boneless chicken breast
1 egg, slightly beaten
1tsp prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1tbsp honey
Preparation:
1. Preheat oven to 450 degrees F. Cut chiekn into strips. In a shallow dish, combine egg, honey, and mustard.
In another dish, stir together cornflakes and pepper.
2. Dip chicken into egg mixture; roll in cornflake mixture. Arrange chicken on baking sheet.
3. Bake about 12 minutes.
This was certainly a great dish! I got it from Homemade Gourmet. If you haven't tried any of their spices, then you should certainly give it a good thinking.
I served this dish with sautéed squash and zucchini, and black eyed peas with red potatoes.
Since this dish did end up having a lot of sodium (mainly from the seasoning), I thought I would go ahead and put the nutritional facts at the bottom of the recipe. I may try to go back and put the nutritional facts at the end of previous recipes when I get the chance.
(Excuse my pictures. I don't have the skill or equipment to take pretty food pictures, picture was also taken after we had already ate so I have to put some food on the plate when I remembered that I needed a picture!)
Serves: 6-8
Ingredients
3 pounds of boneless skinless chicken breasts
1 (10.5oz) can of cream of mushroom soup
1/2 can of water
4 tablespoons of Sunday Roast Seasoning
Preparation
Mix all ingredients. (You can put it in freezer bags right away and freeze it for another time if you wish)
Place in cooking pan (fit really well in a 9x13in casserole dish)
Cook on 350 for 1 hour.
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Homemade Gourmet Recipes
Nutritional Facts
Calories: 166
Total fat: 4.9g
Saturated: 0.3g
Polyunsaturated: 1.1g
Monounsaturated: 0.5g
Cholesterol: 60mg
Sodium: 1026.9mg
Potassium: 15.6mg
Total Carbs: 5.4g
Dietary Fiber: 0.2g
Sugars: 1.1g
Protein: 25.1g
Vitamin A: 1%
Vitamin C: 2.5%
Calcium: 3.1%
Iron: 5.1%
Today I made this amazing recipe! But instead of using ground beef I used ground venison! Certainly something that you have to try! I was going to give my greek yogurt another try on it as a substitute for sour cream, but it had expired a few days ago. I was really surprised at myself with how good this turned out! In the preparation instructions it tells you to dip the tortillas in enchilada sauce that you make. I ended up just getting my hands dirty and using my hands to dip it and then roll the meat into it. Made it a lot easier to roll them up instead of using tongs! I did not serve any sides with it, but I'm sure serving it with rice and beans would be great! (Or even sauteed vegies like the ones at El Chicos.) I also use 2% mexican shredded cheese.
This recipe makes 6 servings and was 433 calories.
GROUND BEEF ENCHILADAS
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying
Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. (If you put the dish back in the oven for about 5 minutes after you put the cheese on top, it will allow it to melt just perfect!)
Can substitute cooked chicken for ground beef.
ENCHILADA SAUCE:
1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce
Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.
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