Friday, March 30, 2007

Two Recipes For Today

Happy Friday!

Here are a couple of my favorite recipes. I thought it was time I quit being stingy and share them. :0) ENJOY!!!

This recipe was originally printed in an old issue of Gourmet Magazine. I've made some minor modifications to amounts used, other wise it's the same as first published. It's high in fat and high in flavor. This is probably my all time favorite dish.

Green Chili & Jack Chicken

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 garlic clove -- mashed
  • 4 chicken breast halves (I like to cut the chicken into bite sized pieces instead)
  • 1/4 cup chicken broth
  • 4 ounces canned green chilies -- chopped
  • 2 teaspoons prepared mustard
  • 1/4 cup heavy cream
  • 4 ounces jack cheese -- shredded

    Preheat broiler. In an oven proof skillet, melt butter with oil. Add garlic and chicken and saute about 10 minutes over low heat, turning once. Remove chicken. Pour off fat.

    Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chilies and mustard. Simmer, uncovered, until chicken is done, about 5-10 minutes. Liquid should cook down and be a little thick.

    Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot broiler until cheese melts, about 2-3 minutes.

    Yield: 4 servings

    Per Serving: 477 Calories; 34g Fat; 38g Protein; 3g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 359mg Sodium.
    Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

  • I got this recipe at one of the many Weight Watcher meetings I attended years ago. It's really good and I only had to make some small changes to make it lower carb. It's not by any means an everyday kind of recipe, but it certainly is a nice comfort food for now and then. No guilt required!

    Chicken Enchiladas

  • 1/2 cup onions, diced
  • 2 tsp. garlic, minced
  • 1/2 cup mushroom pieces
  • 15 oz can diced Italian tomatoes (do not drain)
  • 1 tsp jalapeno peppers, minced and seeded
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 oz. Chicken breast, cooked and chop or shredded
  • 4 lc tortillas (El Galindo Whole Wheat Brand**)
  • 4 oz cheddar cheese

    Spray skillet with non-stick cooking spray and set over med. heat. Add onion, garlic, and mushrooms and cook, stirring occasionally.. about 1 minute.

    Add tomatoes w/liquid, jalapeno, seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes.

    Transfer 1/2 of sauce to med. heatproof mixing bowl, reserving remaining sauce. Add chicken to bowl and mix thoroughly. Set aside.

    Preheat oven to 375. Take tortilla, spread 1/2 oz of cheese along center, top with 1/4 chicken mixture, and roll to close. Set seam side down in square baking dish. Repeat procedure 3 more times. Then top tortillas with remaining sauce and cheese. Bake until cheese is lightly browned, about 15-20 minutes.

    Yield: 4 Servings

    Per Serving: 263 calories; 10 grams fat; 63 mg cholesterol; 1264 mg sodium; 19 grams carbohydrate; 10 grams fiber; 23 grams protein

  • ** Feel free to use any brand of whole wheat lc tortilla. This brand has to be special ordered and I'm not even sure they are still in business. Your carb counts should be pretty much the same as shown here.


    Cindy said...

    Both sound great, especially the encilladas!!!

    On the first one, can you taste that there's mustard in it? I don't like mustard (except on 2 or 3 foods).

    Sparky's Girl said...

    No, you can't taste the mustard. But it really seems to enhance the green chili flavor. If you try either one I'd love to know what you think of them!