Today I had an aha moment! (That’s actually 2 days in a row!) But I think it would be great fun to post the new recipes I try on this blog. I can post the recipe and how I changed it. Maybe I’ll even post daily menus.
Tonight I’m trying the following recipe:
Taco Chicken Bake
8 servings @ 5 HU per serving 6 servings @ 7 HU per serving
1 pkg. low fat crescent rolls
3 oz. light cream cheese, softened
1 c. shredded 2% cheddar cheese
2 c. cooked chicken breast
1 packet taco seasoning
2/3 c. water
Taco toppings – cheese, olives, tomatoes, salsa, hot sauce, sour cream, whatever you like (not calculated in HU)
Place chicken in nonstick pan with taco seasoning and water, coating and simmering together for a few minutes. Set aside to cool slightly. Unroll crescent roll dough and press in to the bottom and up the side of a 13×9 ungreased pan, sealing at perforations. Spread on the softened cream cheese. Top with the chicken and some of the juice from the pan, but not all – don’t want dough soggy (Although my chicken absorbed just about all the juice). Bake at 350 for 20 minutes. Remove from oven and top with shredded cheese. Return to oven for about 5-10 more minutes or until dough is puffed and browned. Slice in desired number of pieces and top each serving with the taco toppings of your choice.