Since I posted that soup recipe that is probably not even good to think about how much fat is in it with all of the cheese, I thought I'd post a recipe that is really pretty good for you!
This is an onion ring recipe that is actually pretty good for you, but still really yummy!! I just used some store brand Bran Flakes, and it worked fine.
1 large onion
1/2 c Fiber One Bran Cereal
1/4 c egg substitute
salt
black pepper
oregano
garlic powder
paprika
Preheat oven to 375
Cut onion into inch wide slices, separate into rings
Grind cereal into crumbs in blender
Pour cereal into small dish and add spices
Fill bowl with egg substitute
Coat with eggs and then crumbs
Place on baking dish sprayed with non stick cooking spray
Cook 20-25 minutes.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, October 9, 2009
Chicken Enchilada Soup
So, this recipe was actually from my mother in law, and I tried it and LOVED it! It's in a book of restaurant recipes, so it's supposed to be just like the Chili's Chicken Enchilada Soup. It's really easy and really yummy! And I love soups during the fall and winter! Try it! You will like it! Sorry, no pictures, I suck at remembering that before we eat it! It really does make a lot, so maybe make it on a night when you've got company or take half to a neighbor if you've got a small family. I don't think freezing and thawing velveeta would go over well, but maybe I'm wrong. I didn't put any more cheese on top because I was already scared to think about how much cheese was in it. And I used green enchilada sauce and it was still really good! ENJOY!
1 TBS vegetable oil
1 lb chicken breast fillets
1/2 c diced onion
1 clove garlic, pressed
4 c chicken broth
1 c mesa harina flour
3 c water
1 c enchilada sauce
16 oz velveeta cheese, diced
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1 can black beans
1 can corn
Garnish with shredded cheese, crumbled corn tortilla chips, salsa, or pico de gallo
Add oil to a large pot over medium heat. Add chicken breast to pot and brown for 4-5 minutes. Set aside.
Add onion and garlic to pot and saute 2 minutes or until translucent. Add broth.
Combine mesa harina with 2 cups water in medium bowl and whisk. Add mesa mixture to pot with onion, garlic, and broth.
Add remaining water, enchilada sauce, cheese, and spices to pot and bring to boil.
Shred chicken into small pieces and add to pot. Reduce heat and simmer 30-40 minutes.
Add beans and corn.
Serve in bowls garnished with shredded cheese, crumbled corn tortilla chips, and salsa.
MAKES 12 SERVINGS.
1 TBS vegetable oil
1 lb chicken breast fillets
1/2 c diced onion
1 clove garlic, pressed
4 c chicken broth
1 c mesa harina flour
3 c water
1 c enchilada sauce
16 oz velveeta cheese, diced
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1 can black beans
1 can corn
Garnish with shredded cheese, crumbled corn tortilla chips, salsa, or pico de gallo
Add oil to a large pot over medium heat. Add chicken breast to pot and brown for 4-5 minutes. Set aside.
Add onion and garlic to pot and saute 2 minutes or until translucent. Add broth.
Combine mesa harina with 2 cups water in medium bowl and whisk. Add mesa mixture to pot with onion, garlic, and broth.
Add remaining water, enchilada sauce, cheese, and spices to pot and bring to boil.
Shred chicken into small pieces and add to pot. Reduce heat and simmer 30-40 minutes.
Add beans and corn.
Serve in bowls garnished with shredded cheese, crumbled corn tortilla chips, and salsa.
MAKES 12 SERVINGS.
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