Cooking

Chicken Chilaquiles

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Chicken Chilaquiles

Servings 4
Calories 211 kcal

Ingredients

  • 2 cups shredded skinless boneless rotisserie chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces) divided
  • 2 Tbs grated Parmesan cheese
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup 1% low-fat milk
  • 1/4 cup chopped fresh cilantro
  • 1 can tomatillos (11-ounce) drained
  • 1 can chopped green chiles (4.5-ounce) drained
  • 12 corn tortillas (6-inch)
  • Cooking spray

Instructions

  1. Preheat oven to 375°.
  2. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
  3. Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
  4. Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Italian Sausage Hoagies

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Italian Sausage Hoagies

Servings 4
Calories 49 kcal
Author Mary Drennen, October 2012

Ingredients

  • 8 ounces hoagie rolls -- halved lengthwise
  • 9 ounces sweet turkey Italian sausage -- cut into 1-inch-thick pieces
  • 1/2 cup prechopped onion
  • 1 teaspoon minced fresh garlic
  • 1 cup lower-sodium marinara sauce -- such as Amy's
  • 1 small red bell pepper -- thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 ounces shredded part-skim mozzarella cheese -- about 1/2 cup

Instructions

  1. Preheat broiler to high.
  2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
  3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
  4. Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.

Italian White Bean and Spinach Soup

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Italian White Bean and Spinach Soup

Servings 6
Calories 32 kcal

Ingredients

  • 1 package dried shiitake mushrooms (1-ounce)
  • 2 cups boiling water
  • 2 tsp olive oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves minced
  • 4 cups chopped fresh spinach
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/4 tsp freshly ground black pepper
  • 1 can cannellini beans or other white beans (16-ounce) rinsed and drained
  • 1 can organic vegetable broth such as Swanson Certified Organic, (14-ounce)
  • Fresh thyme optional
  • Crushed red pepper optional

Instructions

  1. Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.