1 cup skim milk
1/2 cup all purpose flour
1/2 cup non fat yogurt -- chicken
1 stock
1 can diced tomatoes with chiles
1 1/2 tbsp canola oil
1 large onion
1 green bell pepper
2 cloves garlic -- minced
2 cup cooked skinless chicken
10 corn tortillas -- quartered
1/2 cup reduced fat cheddar cheese
Directions
Combine skim milk, flour, yogurt and tomatoes with green chilies in
saucepan. Heat over medium heat, stirring often, until thickened. If
too thick, thin with chicken stock. In skillet, heat oil. Saute'
onion, bell pepper, and garlic. Add diced chicken and heat through.
In casserole dish, make layers of sauce, chicken mixture, tortilla
quarters and cheese, ending with cheese. Bake at 350 degrees for 30
minutes. Makes 6 servings, each with 340 caleries, 25 grams protein,
9 grams fat, 41 grams carbohydrates, 45 milligrams cholesterol, and
62 milligrams sodium.
Recipe By :
Servings: 2 servings
Modified King Ranch Chicken -Low Fat Recipe brought to you by Recipe Ideas
Categories: Chicken; Diet; Healthy; Low Fat; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into the far past, in fact as far into history as the Egyptians, and potentially, even further back. In practice though, mostly, these early records were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, something we still use today. Aspicius tells us how the Romans used many aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and parsley. As our culinary historical trip moves on a few more years we find two recipe books which appeared in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new spices and herbs led to an explosion in publications on food, many of which still exist in private libraries. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Modified King Ranch Chicken Low Fat recipe.
