Baked Chiles Rellenos

* Exported from MasterCook *

Baked Chiles Rellenos

Recipe By :Amy R. Sokol "Reader Recipes"
Serving Size : 5 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large poblano chiles
cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin -- divided
2 jalapeno peppers
1 (14.5-ounce) can diced tomatoes -- drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-sim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

Preheat broiler.

Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.

Preheat oven to 350�.

Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, bake at 350� for 20 minutes. Uncover, bake an additional 10 minutes or until thrououghly heated. 

Serving size: 1 stuffed chile and about 2/3 cup tomato mixture.

CALORIES 201 (33% from fat); FAT 7.7g (sat 3.8g, mono 2.2g, poly 0.8g); PROTEIN 20g; CARB 15.4g; FIBER 3.9g; CHOL 43mg; IRON 2mg; SODIUM 795mg; CALC 267mg

Healthy Buffalo Chicken Tenders- Dr. Josh Axe

These are so delicious. I made them tonight for dinner and thought I was in heaven! 

This recipe was posted on Dr. Josh Axe's website.  He even has a video of him cooking them. Yummo! 

Chicken:

Mix dry ingredients and coat chicken. 

Cook Chicken in Coconut Oil until golden brown- about 6 min

Remove from pan to plate with paper towel  then finish cooking all chicken. 

Sauce:

Wipe out excess oil and breading in pan. 

Add butter to pan and hot sauce to taste. 

Add Chicken to pan and stir to coat with sauce. 

Serve with Lite Ranch Dressing and celery sticks for a wonderful healthy meal! 

Ingredients:

• 10 Chicken Strips
• 1/2 cup, Gluten Free Flour
• 1/2 tsp. Paprika
• 1/4 tsp. Cayenne
• 1/4 tsp. Sea Salt

• 1/4 tsp. Black Pepper
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Hot Sauce (Tobasco)
• 1/4 cup Organic Butter
• 2 Tbsp. Coconut Oil

Southwest Taco Soup (Low Carb)

Ingredients

1 # ground beef 

1/2 c onion, chopped 

2 cloves garlic, minced 

1 T cumin

1 t chili powder 

2 10 pz cans Rotel tomatoes, undrained (tomatoes with green chilies)

2 cans beef broth 

1/2 c heavy cream 8 oz cream cheese, cubed salt, to taste

Directions

In a large soup pot, brown the beef with the onion and garlic; drain. Add spices and cook a couple of minutes before adding the tomatoes, broth and cream. Bring to a rolling boil and gradually add the cream cheese, stirring until completely melted and smooth. Season with salt to taste. Makes 8 1-cup servings.

Number of Servings: 8




Originally posted here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=17957