White Chicken Enchiladas recipe

Chicken is one of my favorite meals, where available food associated with fried chicken or any form of cooking has always increased my appetite. But for those who have cholesterol Cleaner may have to be careful too.

Many types of chickens that we can cook with a variety of ways. But most important is the recipe for themselves to add flavor to chicken or even be bad because we give any prescription or unsuitable or surplus as well as condiments such as excess salt, it will be its flavor becomes salty and bad.

Well with not much to comment here I'll give a recipe of the chicken from http://www.menus4moms.com/

White Chicken Enchiladas

Yield: 8 Servings

• 1 1/2 cups cooked chicken, cubed, or shredded (from freezer)
• 1 can cream of chicken soup
• 1 1/2 cups chicken broth
• 8 oz. sour cream
• 1 cup onions, sautéed (from freezer)
• 1 cup bell pepper, chopped & sautéed (from freezer)
• 1 can Rotel
• 1/2 tsp cumin

Adobo* or garlic salt, to taste

• 6 flour tortillas
• 2 cups Mexican blend cheese

Instructions

1. Combine soup, 3/4 can chicken broth, and sour cream. 
2. Set aside 1 cup of this mixture. 
3. To the remaining mixture, add chicken, onion, pepper, and spices to taste. 
4. Add 1 cup of the cheese. 
5. Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortillas in 2-9x9 pans (Make sure 1 pan is freezer safe, like a foil pan). 
6. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas in each pan. 
7. Sprinkle remaining cheese over enchiladas. 
8. Cover foil pan tightly with foil or plastic wrap and freeze, making sure to label with ingredients and baking instructions. 
9. Cook other pan of enchiladas at 350°F until bubbly, about 30 minutes.

Per Serving: 391 Cal (51% from Fat, 22% from Protein, 27% from Carb); 22 g Protein; 22 g Tot Fat; 11 g Sat Fat; 26 g Carb; 1 g Fiber; 2 g Sugar; 703
mg Sodium; 72 mg Cholesterol; Units = 9.6; Exchanges = 2 Starch - 1 Milk - 1 Other Carb - 1 Very Lean Meat - 2 Fat

Content used by permission from http://www.menus4moms.com/

Recipes and cooking product

	365 Easy Chicken Recipes: Quick, Easy Ways to Cook Chicken (365) [Paperback] Price: $9.95 as of 04/24/2012 Buy this product See detail..
	Lodge LCC3 Logic Pre-Seasoned Combo Cooker Price: $34.99 as of 04/24/2012 Buy this product See detail..
	Mr Bar B Q 06115X Non-Stick Vertical Chicken Meal Roaster Price: $13.24 as of 04/24/2012 Buy this product See detail..
	Mr Bar B Q 06115X Non-Stick Vertical Chicken Meal Roaster Price: $7.95 as of 04/24/2012 Buy this product See detail..

Read more »

Crockpot Orange Chicken Recipe

For the mothers of his schedule is very dense, so it does not mean we can not or do not have time to cook at home for a meal with the family, whether it for breakfast, luch or for dinner.

In the current time we have a lot of ease in doing anything. Cooking is also something that is easily done using the current technology is increasingly growing. With crockpot cooking is something that is easy to do especially for busy mothers. Here is Crockpot orange chicken recipe.

Crockpot Orange Chicken

Yield: 8 Servings

• 1 1/2 Lb boneless skinless chicken breasts, cubed 
• 1/2 cup flour 
• 1/2 tsp garlic powder 
• 1 tsp ginger 
• 1 tsp cornstarch 
• 1 tsp kosher salt 
• 6 oz. frozen orange juice concentrate, thawed (no pulp) 
• 1/2 cup brown sugar 
• 1 tsp balsamic vinegar 
• 2 tsp chili sauce 
• 1 tsp cornstarch 
• 1 tsp crushed red pepper flakes 

orange juice, if needed 3 cups rice, cooked

Cooking Methods

1. In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. 
2. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. 
3. Discard remaining flour mixture. 
4. Heat olive oil in a large skillet and thoroughly brown chicken. 
5. Place chicken into crockpot.
6. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). 
7. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. 
8. Cover and cook on low for 4 hours, or on high for about 2 hours. 
9. If sauce is too thick, add about 1/4 to 1/2 cup prepared orange juice and stir. 
10. Cover and cook about 30 minutes more. 
11. Serve over rice. 

Per Serving: 334 Cal (9% from Fat, 36% from Protein, 55% from Carb); 29 g Protein; 3 g Tot Fat; 1 g Sat Fat; 45 g Carb; 1 g Fiber; 21 g Sugar; 375 mg Sodium; 72 mg Cholesterol; Units = 6.8; Exchanges = 1 Starch - 1⁄2 Fruit - 1⁄2 Other Carb - 4 Very Lean Mea.

Recipe Used by permission from http://www.menus4moms.com

Here crockpot selections

	Crock-Pot SCV401TR 4-Quart Oval Manual Slow Cooker, Red Price: $25.99 as of 23/04/2012 See detail..
	Crock-Pot 5070VG 7-Quart Oval Manual Slow Cooker, White Price: $31.16 as of 23/04/2012 See detail..
	Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel Price: $24.35 as of 23/04/2012 See detail..
	Crock-Pot SCCPVL610-S 6-Quart Programmable Cook & Carry Oval Slow Cooker, Stainless Steel Price: $49.50 as of 23/04/2012 See detail..
	Crock-Pot SCBAG Travel Bag for 7-Quart Slow Cookers, Black Price: $9.88 as of 23/04/2012 See detail..

Read more »

Moist sour cream banana bread recipe

Banana is a fruit that has many benefits for our body health. But many of us who do not like the taste or eat it directly, perhaps we need to make a banana into something different, may be we can change into another form of food but with the nutrients that are not reduced to the health needs of our bodies.

One of them is to change it with a cake, here is a recipe taken from a pdf www.easy-banana-recipes.com

Moist sour cream banana bread Makes:
1 loaf | Preparation time: 15 minutes | Baking time: 1 hour

What You Need

• 3 over-ripe medium (1 cup) bananas, mashed 
• 1 1/2 cups self-raising flour 
• 1 teaspoon baking soda 
• 1/2 cup butter, melted 
• 3/4 cup brown sugar, firmly packed 
• 2 eggs, beaten 
• 2/3 cup sour cream 
• 1 teaspoon vanilla essence 
• Pinch of salt 

What You Do
1. Preheat oven to 350oF/180oC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs, sour cream, vanilla, and mix.
4. Add in sugar, baking soda, salt and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 45 minutes or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
9. Glaze with icing or whipped cream, and sprinkle with mixed peel, if desired.

Variations 
This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of chocolate chips, nuts, raisins, dates or anything else you like to the mixture. Remember to stir them in last, just before pouring the mixture into the pan.

About Author
I fall into the category of women who cook for convenience. I’m Dorena Long and I’m a work-at-home mother of 3 wonderful kids who keep me busy
and grounded every single moment.
I love cooking, eating, but hate washing-up. And I lack patience good cooks naturally have, which is probably why I am always “short-cutting” my way
through for the easiest and quickest recipes to cook for my family.
Over the years, I have diligently compiled a list of wonderfully easy and good recipes that has helped me spend less time in the kitchen, and spend more
time pursuing other interests like my website, www.easy-banana-recipes.com. I also love travelling, writing, investing, reading and watching reality shows
(which I am not very proud of). I can often be found at book stores in Kuala Lumpur whenever I am free.
Source [www.easy-banana-recipes.com]

Read more »