from: cookinglight.com
Ingredients
Cooking spray
1 ¼ cups chopped green onions
¾ cup chopped ham (about 3 oz)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into ½ inch cubes
1 ¾ cups fat free milk
¾ cup egg substitute
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
¾ cup (3 oz) shredded Swiss cheese, divided
Directions
Heat a small nonstick skillet coated with cooking spray over medium high heat. Add onions, ham, and garlic, sauté 5 min. Remove from heat; cool. Preheat oven to 350 degrees. Arrange bread cubes on a baking sheet. Bake at 350 for 15 min or until lightly browned. Combine milk andn ext 5 ingredients (milk through nutmeg) in a large bowl, stirring until well blended. Stir in ham mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Top with the other half of the bread mixture. Bake at 350 for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.
Nutritional Info (1/4 recipe(
CALORIES 353 (30 percent from fat); FAT 11.9g (sat 5.7g, mono 3.9g, poly 1.1g); PROTEIN 23.9g; CARB 35.9g; FIBER 1.4g; CHOL 50mg; IRON 2.9mg; SODIUM 993mg; CALC 384mg
from: Grandma P.
Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar
Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.
Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.
Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.
from: CookingLight.Com
Ingredients
1 ¾ cups chopped onion
¾ cup chopped green bell pepper
¾ pound ground round
½ cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 ½ ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
¾ cup chopped fresh cilantro, divided
1 cup all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup 1% low-fat milk
1 ½ tablespoons butter, melted
1 large egg, lightly beaten
Directions
Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in ½ cup cilantro. Spoon beef mixture into a 3-quart casserole.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add ¼ cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400 degrees for 35 minutes or until golden.
Nutritional Info (1 cup(
calories: 329 carbohydrates: 41.7 g cholesterol: 64 mg fat: 11 g sodium: 655 mg protein: 16 g calcium: 157 mg iron: 4.2 mg fiber: 5.8 g