I have no idea where I got this from, but it's one of my favorites.
Mexican Chicken Breast
1-1/2 Tablespoons Taco Seasoning*
4 ounces Boneless, Skinless Chicken Breast
1 Cup Salsa*
¼ Cup Non-Fat Sour Cream*
Preheat oven at 375 degrees
Put Chicken and Taco Seasoning in a plastic bag; shake and coat well. Spray a casserole dish with nonstick cooking spray and place chicken in dish. Bake for 30 minutes. Top with Salsa and return to the oven for an additional 5 minutes.
Serve with sour Cream
Serves 4
4 points each (not points plus)
325 Calories; 31 Carb; 7 fat; 37 protein; 8 fiber; 9 cholesterol
Taco Seasoning
2 tsp. chili powder
1 tsp. onion powder
1 1/2 tsp. paprika
1 1/2 tsp. cumin
3/4 tsp. garlic salt
½ tsp. Beef Bouillon (1 Cube)
1/2 tsp. salt
Dash of cayenne
Dash of Allspice
Mix together and store in tight container in cool dry place. Equivalent of 1 package (1 1/4 ounce) purchased mix
Salsa
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Combine all ingredients in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
Sour Cream
1 cup heavy cream
1/4 cup low fat sour cream or buttermilk (skim milk mixed with Cream of Tartor)
Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.
Chill homemade sour cream well before using and keep refrigerated.
Yield: 1 cup
Enjoy!
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
ไม่มีความคิดเห็น:
แสดงความคิดเห็น