Food Talk And Fabulous Finds - Recipe needed




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alinnell
02-04-2009, 02:52 PM
Have you ever made a recipe and then lost the cookbook? We'll it has happened to me and now I want to make it again. So, all you fabulous cooks out there, help me out!

The original recipe was like a frittata or crustless quiche, obviously it has eggs in it, but I remember it being in a Cooking Light cookbook so it may have called for eggs and/or egg white. Either way, I don't care. It called for leftover cooked chicken and probably green chilis. It was called Southwestern Chicken--the title didn't mention quiche or frittata, but that's the way it turned out. It was to be served with salsa on top. It had cheese in it, I remember using a Mexican blend cheese, although the original recipe didn't call for it--it probably said to use cheddar. It was baked in a pie pan or quiche pan--none of it was done stovetop.

I've searched the internet high and low and can't find a recipe with these ingredients so I'm hoping someone out there has something similar or who is creative enough to make one up.

Remember, it needs to contain the following:
cooked chicken (shredded or cubed)
eggs
green chilis
shredded cheese
salsa on top

And obviously, since we're dieters, this should make use of low fat options!!!


Redflame
02-04-2009, 04:36 PM
I have two options for you, one is primarily on the stove top, and faily healthy. The other is baked, and needs tweeking to make healthy. I use both of these versions, and swap out seasonings, protiens and veggies for different tastes

Southwest Frittata
2/3 cup chopped onion
2/3 cup chopped red bell pepper
1 cup corn (I leave out and add black beans)
4 ounce can chopped green chilis
4 whole eggs
6 egg whites or equivilent egg beaters
1/3 cup chopped cilantro
1/2 tsp salt
1/2 tsp black pepper

Sautee onions and peppers, add corn, and chilies sautee 2 minutes. Add eggs with seasoning. Using spatula lift edges so liquid egg can get to bottom. WHen bottom is set and top is still moist transfer to broiler for 1-2 minutes (can add cheese on top if wanted, not in the calorie count)
Serves 4, 168 cals, 8 g fat, 300 mg sodium, 13 carbs and 14 protien



Fiesta Frittata
8 eggs
2 cups sour cream (can use fat free)
1 cup cheddar or mixi mix
4 ounces chopped chilies
Chopped green onion
Cilantro
1 cup corn
1 can black beans
1 cup shredded chicken or pork loin
1/4 c bell pepper

Wisk together eggs, sour cream, cheese chili onion and cilantro. Mix rest of ingredients, add salt and pepper, red pepper if desired.

Turn into sprayed 9x13, bake 350 degrees for 30-50 minutes till set. IF you use fat free sour cream you will need to bake longer.

Serves 8, 359 cals, 22 fat, 385 sodium, 24 cars, 18 protien

Counts do not reflect lightening up the sour cream, cheese or eggs

serve with salsa

Personally I like the stove top most of the time, but the baked one is very satisfying. I lean it up, I dont add the corn, but always use the black beans

Priscatip
02-04-2009, 04:37 PM
Wow, way to go Redflame! I was going to find something and post, but you answered it so completely already! Nicely done. And sounds delicious.


alinnell
02-04-2009, 04:46 PM
Ooooh, those sound good! Thank you so much. And I suppose I could tweak them a little, too, now that I have the basics.

recidivist
02-04-2009, 06:17 PM
Alinnell, it's so easy to use any quiche recipe, or frittata recipe that sounds good to you and just substitute your key ingredients. I don't use low-fat options for cheese and eggs, but you can.

This recipe came from a low-fat cook book, and thought this might work for you. I'll modify it with your ingredients:

1/3 cup Italian bread crumbs (I'd make my own out of whole wheat bread, seasoned the way I like)
vegetable cooking spray
1 lb of boneless, skinless chicken breast, cubed, baked till almost done.
green chilies (not sure if you are using canned...one small can chopped)
six eggs or 3/4 cup egg substitute
1/4 cup whole wheat flour (you can use white flour)
1/2 tsp baking powder
1/4 tsp salt
3/4 cup non-fat cottage cheese
1 cup (4 oz) shredded monterey jack cheese (you can sub low fat)
1/4 to 1/2 cup salsa

pre-cook the chicken, just to make sure it's totally cooked when the quiche is done.
spray a deep dish pie pan, or quiche pan with vegetable spray and sprinkle bottom and sides with bread crumbs
mix egg, flour, cottage cheese, baking powder and salt and set aside
Sprinkle cheese, chicken and green chilies evenly in dish
Pour egg mixure over filling.
Bake at 350° for 35 to 40 minutes, or until set.
Spread salsa on top. Let stand 10 minutes before serving.

I don't know how large the can of chilies are, so I'm guessing about 4 oz, and using the above recipe, you will end up with eight servings at 237 calories each. This was using non-fat cottage cheese, and regular monterey jack cheese.

This sounds good. I think I'm going to try it tonight...I have a bunch of eggs to use up. My chickens are going crazy.

Wolf Goddess
02-05-2009, 01:35 AM
If you could give me a guesstimate of what year it was, I could probably find it for you - I have back issues of several years. I did find this one, but I don't know if it's quite the one that you're looking for.

Southwestern Chicken Corn Pudding

* nonstick cooking spray
* 1 cup cooked chicken or cooked turkey, cubed
* 1 cup frozen whole kernel corn
* 1 (4 1/2 ounce) can diced green chili peppers, drained
* 2 eggs, beaten
* 2/3 cup nonfat milk
* 3/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/2 cup finely shredded cheddar cheese (2 oz)
* salsa (optional)
* sour cream (optional)
* fresh cilantro (optional)

1. Preheat oven to 400 degrees.
2. Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
3. In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
4. Spread mixture into the prepared pie plate.
5. In the same bowl, stir together the eggs and milk.
6. Beat in flour, salt, and black pepper.
7. Pour over the chicken mixture.
8. Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
9. Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
10. If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

alinnell
02-05-2009, 12:28 PM
If you could give me a guesstimate of what year it was, I could probably find it for you - I have back issues of several years. I did find this one, but I don't know if it's quite the one that you're looking for.

Southwestern Chicken Corn Pudding

* nonstick cooking spray
* 1 cup cooked chicken or cooked turkey, cubed
* 1 cup frozen whole kernel corn
* 1 (4 1/2 ounce) can diced green chili peppers, drained
* 2 eggs, beaten
* 2/3 cup nonfat milk
* 3/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/2 cup finely shredded cheddar cheese (2 oz)
* salsa (optional)
* sour cream (optional)
* fresh cilantro (optional)

1. Preheat oven to 400 degrees.
2. Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
3. In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
4. Spread mixture into the prepared pie plate.
5. In the same bowl, stir together the eggs and milk.
6. Beat in flour, salt, and black pepper.
7. Pour over the chicken mixture.
8. Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
9. Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
10. If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

Wow. That sounds right! I really don't know what year it was in. I had a best of book from the 1990's and it was in there. For what ever reason, I either misplaced it or got rid of it when I moved to my new house. I've been looking for it as well as another cookbook and I can't imagine I'd get rid of them, but who knows. It may be hiding or accidentally sent to charity.