This recipe comes from EatingWell Magazine. These quesadillas have a creamy filling. They not only make a great meal, but also could be served as appetizers. Serve with your favorite salsa and a cup of black bean soup to complete your meal.
Thought this sandwich sounded wonderful with a side of chips or tomato slices. Prep time does not include time for poaching chicken or overnight soaking of chilies. Recipe source: Bon Appetit (August 1986)
Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.
Some time ago there was a post in the Tex-Mex/Mexican Food Forum asking if it was possible to find reduced fat recipes. This recipe is proof positive that it can be done. I have not tried this yet but will soon.
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
This is such a delicious salad to take to work for a low-fat lunch, or for any time...purchase the chicken all ready cooked at your deli to save time...I always prepare a large batch of this salad, keep it in the fridge (it even tastes better the second or third day) and take it to work on a plastic container. Try not to omit the toasted nuts, as they seem to give the salad so much extra flavor...you are sure to enjoy this! (prep time includes refrigeration time).
This will make about 2 cups of dressing or 8 (1/4-cup servings) if you want a full-fat version, omit the water and add in 1/4 cup more of full-fat mayo. This dressing will increase in flavor with refrigeration time, so it is best if chilled overnight before using.
Easy and healthier way to get crispy tasty fish. I have used mostly mild whitefish like tilapia with great results. Don't be scared by the number of ingredients—it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...
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