Recipe Calories

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!

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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!

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