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Recipes Posted!
GetFresh1
Posts: 1
This is our first post!! I promised some ladies I would do this yesterday and I didn't get to it. So sorry! I've added two new recipes to the MFP database, however, MFP has not set up their recipe section just yet. So, until then, I will also post it here. Both of these recipes are from our "Dairy" show this week and are super easy and very tasty!
Let's start with Cozy Corn Chowder....
Ingredients:
Cooking Spray
1 cn Corn, drained and rinsed (15.25 oz)
2 1/2 c Potatoes, small diced (Frozen hash brown)
1/4 c Onion, diced
1/4 c Celery, diced
1/4 c Bell Pepper, diced
1 cn Evaporated milk (12 oz)
1 cn Evaporated milk, fat free (12 oz)
3 cn Creamed corn, no salt added (14.75 oz each)
1/4 t Salt
1/2 t Pepper
1 t Garlic Powder
1 1/2 t Spicy or Chipotle seasoning, no salt
Directions:
1. SPRAY a large stock pot with cooking spray.
2. ADD canned corn that has been rinsed and drained. COOK 2 minutes on high, while STIRRING.
3. ADD potatoes, onions, celery and bell pepper. COOK 1 minute while STIRRING.
4. ADD evaporated milks, creamed corn and spices.
5. STIR and SIMMER for 5 minutes.
Makes 10-1 cup servings
Nutrition Information: 210 calories, 4 g fat, 10 mg cholesterol, 330 mg sodium, 37g carbohydrates, 2 g fiber, 7 g protein
The next recipe is Cheesy Chicken Enchiladas...
Ingredients:
3 oz Cream Cheese, 1/3 less fat
1 1/2 c Chicken, cooked, chopped (~9 oz)
1 cn Black beans, drained and rinsed (15 oz)
12 oz Salsa, divided
1 c Cheese, mexican blend, reduced fat, divided
10 Whole wheat tortillas
Cooking spray
2 c Yogurt, plain, low fat
1 c Cilantro, chopped
1 t Cumin
Directions:
1. PREHEAT oven to 350 degrees F.
2. HEAT cream cheese in a large skillet until soft.
3. STIR in chicken, black beans and 1/2 c of salsa. MIX well.
4. ADD 1/2 c shredded cheese, STIR until melted.
5. WARM tortillas in the microwave until easy to roll.
6. SPOON 1/3 c of the chicken mixture onto each tortilla. ROLL up.
7. PLACE seam side down in a 9x13 baking dish sprayed with cooking spray. REPEAT with all tortillas.
8. TOP enchiladas with remaining salsa and cheese.
9. For the topping COMBINE yogurt, cilantro and cumin. MIX well and CHILL.
10. SERVE enchiladas and top with yogurt sauce, if desired.
Makes 10 servings
Nutrition Information: 280 calories, 8 g fat, 30 mg cholesterol, 750 mg sodium, 38 g carbohydrates, 5 g fiber, 16 g protein.
Check back for new posts! Enjoy!
Let's start with Cozy Corn Chowder....
Ingredients:
Cooking Spray
1 cn Corn, drained and rinsed (15.25 oz)
2 1/2 c Potatoes, small diced (Frozen hash brown)
1/4 c Onion, diced
1/4 c Celery, diced
1/4 c Bell Pepper, diced
1 cn Evaporated milk (12 oz)
1 cn Evaporated milk, fat free (12 oz)
3 cn Creamed corn, no salt added (14.75 oz each)
1/4 t Salt
1/2 t Pepper
1 t Garlic Powder
1 1/2 t Spicy or Chipotle seasoning, no salt
Directions:
1. SPRAY a large stock pot with cooking spray.
2. ADD canned corn that has been rinsed and drained. COOK 2 minutes on high, while STIRRING.
3. ADD potatoes, onions, celery and bell pepper. COOK 1 minute while STIRRING.
4. ADD evaporated milks, creamed corn and spices.
5. STIR and SIMMER for 5 minutes.
Makes 10-1 cup servings
Nutrition Information: 210 calories, 4 g fat, 10 mg cholesterol, 330 mg sodium, 37g carbohydrates, 2 g fiber, 7 g protein
The next recipe is Cheesy Chicken Enchiladas...
Ingredients:
3 oz Cream Cheese, 1/3 less fat
1 1/2 c Chicken, cooked, chopped (~9 oz)
1 cn Black beans, drained and rinsed (15 oz)
12 oz Salsa, divided
1 c Cheese, mexican blend, reduced fat, divided
10 Whole wheat tortillas
Cooking spray
2 c Yogurt, plain, low fat
1 c Cilantro, chopped
1 t Cumin
Directions:
1. PREHEAT oven to 350 degrees F.
2. HEAT cream cheese in a large skillet until soft.
3. STIR in chicken, black beans and 1/2 c of salsa. MIX well.
4. ADD 1/2 c shredded cheese, STIR until melted.
5. WARM tortillas in the microwave until easy to roll.
6. SPOON 1/3 c of the chicken mixture onto each tortilla. ROLL up.
7. PLACE seam side down in a 9x13 baking dish sprayed with cooking spray. REPEAT with all tortillas.
8. TOP enchiladas with remaining salsa and cheese.
9. For the topping COMBINE yogurt, cilantro and cumin. MIX well and CHILL.
10. SERVE enchiladas and top with yogurt sauce, if desired.
Makes 10 servings
Nutrition Information: 280 calories, 8 g fat, 30 mg cholesterol, 750 mg sodium, 38 g carbohydrates, 5 g fiber, 16 g protein.
Check back for new posts! Enjoy!
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