Recipe Calories

September 7, 2013

Chicken Cornbread Casserole for calories per serving

Filed under: Uncategorized,Under 450 — My Recipe Calories @ 8:51 pm
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Chicken Cornbread Casserole

Chicken   Cornbread casserole 405   calories per serving
6 servings    
  Calories per Total
Ingredients serving Calories
1 lb frozen chopped broccoli 3 oz. = 25 125
Tyson diced chicken breasts,   cooked 3 oz. = 110 400
1 tsp poultry seasoning 0 0
t tsp garlic powder 0 0
1 Tbs salt 0 0
1 c Daisy light sour cream 2 Tbs = 40 320
4 oz. mexican shredded cheese 1 oz = 90 360
1 box (8 oz) Jiffy cornbread   mix 1 serving = 150 900
1 can (14.75 oz.) cream style   corn 1 serving = 60 210
1/4 c egg white substitute 1/4 c = 25 25
2 Tbs whipped butter, melted 1 Tbs = 50 100
  Total calories =  2440
  1/6 pan =  405

 

Instructions
1) Pre-heat oven to 400 degrees. Spray a 13 x 9 pan with olive oil spray. Put broccoli in the pan and cook it for 20 – 25 minutes (or until tender).
2) Once the broccoli is cooked, put it in a large bowl. Mix the chicken, seasonings, sour cream, and cheese.
3) In a separate bowl, mix the cornbread mix, corn, egg whites, and butter.
4) Pour the chicken mixture into the pan. Pour the cornbread mixture over the top.
5) Bake for about 30 minutes, or until toothpick inserted in center of topping comes out clean. Enjoy!

September 10, 2012

White Chicken Enchilada Casserole for 410 calories per serving

Filed under: 10 pointsplus,Mexican,Under 450 — My Recipe Calories @ 5:44 pm
White Chicken Enchilada Casserole 410 calories per serving
4 servings
Calories per Total
Ingredients serving Calories
8 oz. sliced baby portabella mushrooms 3 oz. = 20 55
1 big onion, chopped 1 onion = 50 50
1 pepper, chopped 1 pepper = 30 30
12 oz. Tyson diced chicken breast 3 oz. = 110 440
5 corn tortillas, chopped 1 tortilla = 50 250
4 oz. shredded mexican cheese 1/4 c = 80 320
8 oz. Daisy light sour cream 2 Tbs = 40 320
1 can 98% fat free Campbell’s cream of chicken soup 1 serving = 70 175
Total calories = 1640
1/4 pan= 410

1) Pre-heat the oven to 350 degrees.

2) Saute the mushrooms, onions, and peppers until cooked.

3) Meanwhile, in a big bowl, combine the rest of the ingredients with a little salt (to taste). When the veggies are cooked, mix those in too.

4) Spray a 13” x 9” pan with olive oil spray.  Pour the entire mixture into the pan. Bake uncovered for 30 minutes.

5) Enjoy!
Note – This could probably be six servings, but I needed to cut it into fourths to be enough food for me to be satisfied.

August 20, 2012

No Tortilla Chicken Veggie Enchilada Bake for 270 calories per serving

Filed under: 6 pointsplus,gluten free,Mexican,Under 300 — My Recipe Calories @ 6:26 pm
Tags: ,

I like the fact that this recipe is veggie based and is gluten-free!  Plus, it tastes delicious! Definite winner.

No Tortilla Chicken Veggie Enchilada Bake 270 calories per serving
6 servings
Calories per Total
Ingredients serving Calories
24 oz. frozen chopped cauliflower 3 oz. = 25 200
2 cups sliced baby portabella mushrooms 1 c = 15 30
1 big onion, chopped 1 onion = 50 50
2 green peppers, chopped 1 pepper = 30 60
2 cups shredded mexican cheese (2% fat) 1/4 c = 80 640
15 oz. diced chicken breast 3 oz. = 110 550
10 oz. mild enchilada sauce 1 serving = 15 75
Total calories = 1605
1/6 pan = 268

1) Pre-heat oven to 425 degrees.  Spray 9” x 13” pan with olive oil spray.

2) Put all chopped veggies in the pan. Cover and bake for 40 minutes.  Stir. Bake for another 40 minutes.  Stir. Bake for another 20 minutes.

3) Mix half the can of enchilada sauce with the veggies. Layer half the cheese on top of the veggies.

4) In a bowl, mix the chicken with the rest of the enchilada sauce. Layer the chicken on top of the veggies.  Put the rest of the cheese on top of that.  Cover and bake for 25-30 minutes.

5) Enjoy!

May 22, 2012

Creamy Burrito Casserole for 371 per serving

Filed under: 10 pointsplus,Uncategorized,Under 400 — My Recipe Calories @ 5:23 pm

Creamy Burrito Casserole

Image

Creamy Burrito Casserole 371 per serving
6 servings
Calories per Total
Ingredients serving Calories
1 lb. 99% fat free ground turkey

4 oz. = 120

480

1 whole onion, chopped

1 onion = 50

50

1 can   (15.5 oz.) fat free refried beans

1/2 c   = 90

315

1 pouch taco seasoning mix

1 pouch=150

150

5 oz. shredded 2% mexican cheese

1 oz. = 80

400

1/2 c. light sour cream

2 Tbs = 40

160

1 can 98% fat free cream of mushroom soup

1 can = 175

175

10 corn tortillas

1 tortilla = 50

500

Total calories =

2230

1/6 pan

371.67

1)      Pre-heat the oven to 350 degrees.

2)     Brown the ground turkey and chopped onion with salt, onion powder, and garlic powder.  When turkey is browned and onion is softened a bit, add the taco seasoning.

3)     Mix the refried beans in with the ground turkey.

4)     In a separate bowl, mix together the cream of mushroom soup and the sour cream.

5)     Spray a 13” x 9” pan with olive oil spray.  Put a little bit of the sour cream mixture on the bottom of the pan. Break up 5 of the taco shells and layer them on the pan. Layer the meat mixture, the sour cream mixture, and half the cheese. Repeat the layers.

6)     Bake for 30 minutes.

7)     Enjoy!

May 9, 2012

Chicken & Dumplings Casserole for 310 calories per serving

Filed under: 9 pointsplus,Under 350 — My Recipe Calories @ 3:35 pm

I finally cooked something new.  Well, something new and worthy of keeping (and putting into this recipe blog).  I found this recipe on Pinterest, or as I like to call it, the website that comforts me through bouts of insomnia.  The original recipe comes from a lovely blog called Plain Chicken.  This was an easy and delicious casserole to make.  Tonight comes the real test – will the baby eat it? :-)

Chicken & Dumplings Casserole 310 calories per serving
4 servings
Calories per Total
Ingredients serving Calories
1/4 c Land O’Lakes light whipped butter

1 Tbs = 45

180

1 lb chicken breasts

3 oz. = 110

600

1 c Almond Breeze unsweetened Almond milk

1 c = 40

40

1 c flour

1 c = 400

400

1 1/4 tsp baking powder

0

0

1/4 tsp salt

0

0

1 can 98% fat free Campbell’s cream of chicken soup

1 serving = 70

175

2 c fat free chicken broth

1 c = 10

20

Total calories =

1235

1/4 pan =

308.75

WW Points Plus

9

1) Preheat oven to 400 degrees.

2) Melt butter in the microwave and pour into bottom of a 9×13 pan. Shred the chicken and spread it on top of the butter.

3) Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don’t stir.

4) Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don’t stir.

5) Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

June 17, 2011

Crockpot BBQ Pineapple Chicken for 205 calories per serving

Filed under: Uncategorized — My Recipe Calories @ 2:16 pm
Crockpot BBQ Pineapple Chicken 205 per serving  
12 servings      
  Calories per Total  
Ingredients serving Calories  
3 lbs raw Chicken Breast, boneless

3 oz. = 110

1760

 
1 can (16 Oz.) Pineapple Niblits

4 oz. = 60

240

 
18 oz. bottle Dinosaur BBQ Sauce

1 oz. (2 Tbs) = 25

450

 
 

Total calories =

2450

 
 

1/12 pot=

205

(4 pointsplus)

1) Put the chicken in the crockpot, then the pineapple, then the BBQ sauce.

2) Cook on low for approximately 6 hours.

3) Take chicken out of pot, shred with two forks, and put back into the pot.  Mix well.

4) Enjoy!  I like mine in sandwiches with home-made cabbage-apple slaw.

Apple Cabbage Slaw for 47 calories a serving

Filed under: Uncategorized — My Recipe Calories @ 1:18 pm

Cabbage Apple cole-slaw 45 per serving
12 servings    
  Calories per Total
Ingredients serving Calories
14 oz. bag shredded cabbage (coleslaw mix)

1 bag = 90 calories

90

3 small red delicious or Empire apples, shredded

1 apple = 65

195

1/2 c light mayonnaise

1 Tbs = 35

280

 

Total calories =

565

 

1/12 bowl=

47.083

 Note – I literally shred my apples using a hand shredder.  However, I bet it would be even easier using a food processer?

1) Shred the apples.

2) Mix all ingredients in a big bowl.

3) Enjoy!

April 1, 2011

Chicken Corn Chowder with Yams for 255 calories

Filed under: 8 pointsplus,Under 300 — My Recipe Calories @ 11:10 pm
Tags: , ,

I don’t know about you guys, but I like a nice thick soup, and this soup sure doesn’t disappoint! 

Chicken Corn Chowder with Sweet Potatoes

255 per serving

8 servings

   
 

Calories per

Total

Ingredients

serving

Calories

3 cups unsweetend Almond Breeze Milk

1 cup = 40

120

1 cup corn muffin mix (example: Jiffy)

1/4 c = 150

600

1 onion, chopped fine

1 onion = 50

50

3 garlic cloves, minced

0

0

10 cups fat free chicken broth

1 cup = 10

100

12 oz. raw chicken breasts, diced

3 oz. = 110

330

2 large sweet potatoes or yams, peeled and cut into 1/2″ pieces

1 Tbs = 50

200

4 oz. shredded reduced fat Monterey Jack Cheese

1 oz. = 80

320

1 (14.75 oz. each) can creamed corn

1/2 c =  90

315

salt, to taste

0

0

 

Total calories =

2035

 

1/8 pot =

254.38

1) In a medium bowl, mix milk and muffin mix until well combined.

 

2) Spray a large pot with olive oil spray. Add onion and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

 

3) Add chicken broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender.

 

4) Stir in milk and muffin mixture and simmer until soup thickens. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt, to taste. *Does not freeze well – ruins the texture!

 

5) Enjoy!

(By the way, for those you doing the new WW pointsplus plan, this is 8 pointsplus.)

January 11, 2011

Crockpot New England Clam Chowder for 279 calories

Filed under: Uncategorized,Under 300 — My Recipe Calories @ 1:31 pm

I love New England Clam Chowder. This is an easy crockpot recipe that warms up any cold winter night.

Crockpot Clam Chowder 280 calories per serving
6 servings    
  Calories per Total
Ingredients serving Calories
7 small potatoes (28 oz.), peeled and diced 3.5 oz. = 85 680
4 slices Oscar Mayer center cut bacon 3 slices = 70 95
1 onion, chopped 1 onion = 50 50
2 cans (10 oz. each) whole baby clams 1 can = 150 300
2 cans (14 oz. each) clam juice 1 can = 20 40
1 can (10.75 oz.) cream of celery soup 1 serving = 90 225
1 can (10.75 oz.) cream of potato soup 1 serving = 90 225
2 Tbs cornstarch 1 Tbs = 30 60
  Total calories = 1675
  1/6 recipe 279

1) Put everything but the cornstarch into the crockpot.

2) In a small bowl, mix the cornstarch with a little bit of water until dissolved.  Then pour the cornstarch mixture into the crockpot and mix well.

3) Cook on high for at least 3-4 hours.  Enjoy!

January 10, 2011

Paula Deen’s Croque Monsieur Casserole for 338 calories

Filed under: Under 350 — My Recipe Calories @ 6:28 pm
Tags: , ,

Paula Deen really doesn’t disappoint!  This was delicious!  A high class version of a ham and cheese sandwich.  I lowered the calories on her original casserole by changing it from a croque madame (with a fried egg on top) to a croque monsieur (without the fried egg).  I bet this would be absolutely delicious with the fried egg though.  Also, as usual, I substituted my own lower calorie ingredients.  In case you’re interested though, here is her original recipe.

Croque Monsieur Casserole 340 calories per serving
6 servings    
  Calories per Total
Ingredients serving Calories
6 Tbs light whipped butter 1 Tbs = 45 270
1/4 c all purpose flour 1 Tbs = 50 200
3 cups Almond Breeze Milk 1 cup = 40 120
1 Tbs dijon mustard 1 Tbs = 5 5
3/4 tsp salt 0 0
1/2 tsp nutmeg 0 0
10 slices light white bread 2 slices = 70 350
8 oz. deli sliced ham 2 oz. = 50 200
8 oz. gouda cheese 1 oz. = 110 880
  Total calories = 2025
  1/6 recipe 338

1) Preheat the oven to 400 degrees F.  Spray a 9”x13” pan with olive oil spray.

2) In a sauce pan, melt the light butter until bubbling. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more. Whisk in the mustard, salt, and nutmeg.

3) Put 5 slices of the bread on the bottom of the pan, then half of the ham, then half of the cheese.  Pour half the sauce on top. Then repeat the layers again, ending with the sauce on top. Bake the casserole for 20-25 minutes, until brown and bubbling. Remove it from the oven and cut into 6 equal pieces.

4) Enjoy!

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