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.
Read more about it at Cooks.com
Content Copyright © 2011 Cooks.com - All rights reserved.
Tried a new recipe today! If you are a person that does not like mustard, then it may be a little different when you try this. Mine certainly did not turn out the same as the picture shows it to be; the sauce for mine turned into a paste, where in the picture it looks like a liquid.
I used venison backstrap and pork tenderloin (had some tid bits of different kinds of meats in my freezer). I used a lite maple syrup. I served it with black-eyed peas with red potatoes. Was still a good dish, it was just a different taste for me since I’m not a big mustard fan.
This recipe makes 4 servings and was 203 calories for a 4oz serving of meat.
Ingredients - 3 tablespoons Dijon mustard, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons canola oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
Preparation - Preheat oven to 425°F.
- Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Recipe found on www.eatingwell.com
Pinterest has hit yet again! This banana smoothie made for a great breakfast one day! This website has a few other smoothies that I hope to try something soon like a Strawberry Shortcake smoothie! Here are the different smoothies that the site gives you. You can click on the link at the bottom of this post and find more smoothie recipes as well!
1. Banana: Blend 2 bananas with 1/2 cup fat-free Greek yogurt, 1/2 cup skim milk, 2 teaspoons honey, 1/8 teaspoon cinnamon, and 1 cup ice.
2. Strawberry Shortcake: blend cups strawberries, 1 cup crumbled pound cake, 1-1/2 cups skim milk, 1-1/2 cups ice, and splenda or stevia no calorie sweetener to taste.
3. Raspberry Orange:Blend 1 cup orange juice, 1 cup raspberries, 1/2 cup plain yogurt, 1 cup of ice and splenda or stevia no calorie sweetener to taste.
4. Honeydew-Almond: Blend 2 cups chopped honeydew melon, 1 cup almond milk, 1 cup ice, and honey to taste.
5. Strawberry-Kiwi: Blend 1 cup strawberries, 2 peeled kiwis, 2 tablespoons sugar and 2 cups ice.
6. Cherry-Vanilla: Blend 1 1/2 cups frozen pitted cherries, 1 1/4 cups milk, 3 tablespoons sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, a pinch of salt and 1 cup ice.
7. Grape: Blend 2 cups seedless red grapes with 1 cup concord grape juice and 1 1/2 cups ice.
8. Blueberry-Banana: Blend 1 banana, 1 cup blueberries, 1/2 cup unsweetened coconut milk, 1 tablespoon each honey and lime juice, 1/4 teaspoon almond extract and 1 cup ice.
9. Creamsicle: Blend 3/4 cup frozen orange or orange-tangerine concentrate with 1/2 cup cold water and 1 cup each vanilla ice cream and ice.
10. Spiced Pumpkin: Blend 1/2 cup each pumpkin puree and silken tofu, 3 1/2 tablespoons brown sugar, 1 cup milk, 1/2 teaspoon pumpkin pie spice, a pinch of salt and 1 cup ice.
11. Black Raspberry–Vanilla: Blend 1 pint blackberries, 1/2 cup raspberries, 1 cup vanilla yogurt and 1 tablespoon honey.
12. Banana PB&J: Blend 1 frozen banana with 1 cup soy milk, 1/4 cup each creamy peanut butter and wheat germ, and 2 tablespoons seedless strawberry or raspberry jelly.
13. Vietnamese Coffee: Blend 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk and 1 1/2 cups ice. Top with chocolate shavings and/or chocolate syrup.
14. Pineapple-Mango: Blend 1 cup each chopped pineapple and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.
15. Chocolate-Banana: Blend 1 banana, 1 cup chocolate ice cream, 1/2 cup milk, a pinch of salt and 1/2 cup ice.
16. Peanut Butter–Apple: Blend 1 chopped peeled apple, 3 tablespoons creamy peanut butter, 2 tablespoons flax seeds, 1 1/2 cups each soy milk and ice, and honey to taste.
17. Veggie: Blend 1 1/4 cups tomato juice, 1/4 cup carrot juice, 1/2 peeled cucumber, 1/2 celery stalk, 1/4 cup each parsley and spinach, and 1/2 cup ice.
18. Lemon–Poppy Seed: Blend 2 teaspoons poppy seeds, the zest and juice of 1/2 lemon, 1 cup plain yogurt, 1/3 cup sugar and 1/2 cup each milk and ice.
19. Strawberry-Maple: Blend 2 cups strawberries, 1 1/2 cups milk, 1/4 cup each maple syrup and wheat germ, a dash of ground cinnamon and 1 1/2 cups ice.
20. Apple-Spinach: Blend 2 cups spinach, 1 chopped peeled apple, 1/2 cup silken tofu, 1/4 cup each soy milk and orange juice, 1 tablespoon each wheat germ, honey and lemon juice, and 1 cup ice.
Click Here for more!
Pinterest has become a very useful tool! This is one recipe that I found while searching through Pinterest. It was absolutely amazing as well! It came with two different recipes; one with just the chicken, and one as a sandwich. I cooked the first one and hope to try the sandwich another day. With this chicken I served it with “HEB Macaroni and Cheese Dinner Mix.” The macaroni box said that a serving was 1cup for 400 calories! If you have ever measured out food, you will realize that just a ½ cup is quite a bit already! So be sure to make smart decisions! Eat what you want, but watch how much you put on your plate!
I hope you enjoy this recipe as much as I did!
Balsamic Grilled Bruschetta Chicken
Ingredients:
4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
Preparation:
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
Click Here for the recipe on picky-palate.com
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