Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 304.6
- Total Fat: 7.7 g
- Cholesterol: 182.0 mg
- Sodium: 232.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 7.2 g
- Protein: 36.4 g
View full nutritional breakdown of Cheesy Pumpkin Chicken Souffles calories by ingredient
Cheesy Pumpkin Chicken Souffles
Submitted by: POPCORNPUNCHNumber of Servings: 2
Ingredients
-
Pumpkin, fresh, baked w/minimal water, 2 cup
Egg, fresh, 1 large
Whole Wheat Flour, .1tsp
Fat free half & half, 2 Tbsp
Sargento Reduced Fat Mexican Cheese, .25 cups
Chicken Breast, no skin, 8 ounces
Nutmeg, ground, .25 tsp
garlic powder, 1/8 tsp
Sage, ground, 1 tsp
salt, to taste
Directions
Boil chicken breast and shred into pieces.
preheat an oven to 350
Remove the tops of two miniature pumpkins, remove seeds. Place pumpkins in a shallow dish and fill with 1/4 inch of water. Place shredded chicken in a small baking dish, spray with cooking spray. Cover pumpkins with foil and bake with chicken for 30-40 minutes, stirring chicken occasionally. let pumpkins cool.
Reheat oven to 375.
Scrape meat from roasted pumpkins and place into bowl. Stir in egg. Add in sage, nutmeg, cheese, half and half, and salt to taste, add baked chicken. Place into empty pumpkin shells.
Bake at 350 for 15-20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.
preheat an oven to 350
Remove the tops of two miniature pumpkins, remove seeds. Place pumpkins in a shallow dish and fill with 1/4 inch of water. Place shredded chicken in a small baking dish, spray with cooking spray. Cover pumpkins with foil and bake with chicken for 30-40 minutes, stirring chicken occasionally. let pumpkins cool.
Reheat oven to 375.
Scrape meat from roasted pumpkins and place into bowl. Stir in egg. Add in sage, nutmeg, cheese, half and half, and salt to taste, add baked chicken. Place into empty pumpkin shells.
Bake at 350 for 15-20 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.
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