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
Experts have traced the existance of recipes back into history, in fact as far back as pharonic Egypt, and quite possibly further than that. However, mostly, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times made use of many different aromatic flavours, including some that we all recognise such as basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, and basil. These new spices and herbs led to a surge in recipe books, some of which still exist in private collections. The introduction of the TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Modified King Ranch Chicken Low Fat recipe.
