Recipes

Mom's Chicken Enchiladas

(Out of Eating for Life by Bill Phillips)

1 lb chicken

4 green onions, sliced

2 T fresh cilantro, chopped

1 jalapeno, seeded and minced

3 cans (10 oz each) green enchilada sauce

8 corn tortillas

1 cup reduced fat cheddar cheese (shredded)

2 cups lettuce, shredded

1/2 c salsa

1/2 cup light sour cream

1 tomato, diced

1 can (2oz) ripe olives, sliced

Preheat to 350. Lightly coat 9 x 13 dish with cooking spray.

Place chicken breasts in a large pot and cover with water. Boil over high heat. Reduce to medium heat and simmer until no longer pink in cn=enter (about 15 min). Drain and let cool slightly. Shred by pulling apart with 2 forks and set aside.

Lightly coat large skillet with cooking spray and place over medium high heat. Add green onion, cilantro and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirrig ocassionally, until heated through, about 5 min.

Pour remaning 2 cans of enchilada sauce in med bowl and microwave until warm (about 2 min). Dip each tortilla in heated sauce and fill with about 1/8 of chicken mixture. Roll up and place, seamside down, in the prepared baking dish.

Pour remaining heated sauce over chicken enchiladas and sprinkle with cheese. Bake until enchiladas re heated through and cheese is melted (about 15 min).

Divide lettuce onto plates and place portion of enchiladas on top. Top with spoonful of salsa, a dallop of sour cream, tomatoes, and olives. Enjoy!

Baked Chicken Parmesan

(Also by Bill Phillips)

2 Egg Whites

1/3 c Progresso Italian-seasoned bread crumbs

4 T reduced fat parmesan cheese, grated, divided

1/2 1b chicken breast

2 portions spinach pasta (4 oz uncooked)

1 cup low fat pasta sauce

2 cups baby spinach leaves

Heat oven to 400.

In medium mixing bowl, beat egg whites with fork until slightly frothy. Then, mix breadcrumbs and 2 T of reduced fat parmesan cheese in a pie plate.

Dip chicken breasts into the breadcrumb mixture, coating both sides.

Lightly coat baking sheet with cooking spray. Place chicken breasts on baking sheet; bake for about 12 minutes, turn over and bake about 12 more (make sure chicken is no longer pink in center) breadcrumbs should be golden brown.

While chicken is cooking, prepare spinach pasta according to package directions. In small saucepan, warm pasta sauce over medium heat.

Divide spinach leaves between 2 plates. Layer pasta and chicken over leaves. Top with pasta sauce and remaining parmesan cheese. Enjoy.