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Recipes I've Shared:

Very Good (3 ratings)
The Whole Enchilada Chicken Soup

3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Chile Rellenos in a Biscuit

10 pillsbury biscuits, buttermilk
1 egg
3 egg whites
1/2 cup diced green chiles
dash salt
1/4 teaspoon pepper
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded

Recipes I've Rated:

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