xiaoxl/recipe_data huggingface dataset:
Barbecue or Oven Baked Pizza Bread


Ingredients:
lean ground beef, tomato paste, white sugar, brown sugar, fresh parmesan cheese, fresh chives, dried chives, salt, dried oregano, pepper, mozzarella cheese, cheddar cheese

Directions:
FOR THE OVEN:
Cut the loaf of French bread in half lengthwise. Place both halves on a greased baking sheet.
Combine uncooked beef, tomato paste, sugar, olives, Parmesan cheese, chives, salt, oregano and pepper.
Spread mixture to the edges of the cut surfaces of the bread.
Bake uncovered in preheated 350 degree Fahrenheit oven for 25 minutes or until meat is well done.
Top with mozzarella or cheddar cheese; return to oven for 5 minutes or until cheese melts.
Cut into thick slices to serve.
FOR THE BARBECUE:
Precook the hamburger; drain excess grease. Combine cooked meat with the remaining ingredients, including grated cheese.
Spread the cooked meat mixture over the cut surfaces of the bread.
Wrap each half in heavy-duty foil and heat until warm and cheeses are melted.
Cut into thick slices to serve.
Turkey Burgers


Ingredients:
ground turkey, scallions, green onions, soy sauce, ketchup, garlic powder, pepper, monterey jack cheese

Directions:
Combine the 1st six ingredients in a bowl.  Blend in the cheese., Form into 4 patties., Spray a frying pan with cooking spray., Cook patties until done., Serve on hamburger buns with lettuce and tomatoes.
Tropical Sandwich
Category: main-dish
By Maude

This tropical treat makes a delicious lunch or afternoon snack. If you are not cooking for a crowd, just refrigerate any unused pineapple and cheese mixture for another time.

Ingredients:
1 (8 ounce) package Neufchatel cheese, softened
¼ cup crushed pineapple, drained
4  bananas, sliced
½ cup shredded coconut
16 slices whole-grain bread

Directions:
In a small bowl, mix together softened Neufchatel cheese and pineapple. Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 sandwiches

Calories: 288.7
Fat: 10.3 g
Saturated fat: 5.9 g
Carbohydrates: 40.4 g
Sugars: 13.6 g
Dietary fiber: 5.9 g
Protein: 10.6 g
Cholesterol: 21.3 mg
Sodium: 344 mg
Crab and Cheddar Fondue


Ingredients:
hard alcoholic cider, beer, fresh lemon juice, sugar, sharp cheddar cheese, flour, fresh lump crabmeat, caraway seed, salt, cayenne pepper, red pepper flakes

Directions:
in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
In a seperate bowl, toss cheasse with the flour.
When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!].
Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.
My Momma's Meatloaf


Ingredients:
ground beef, onion, egg, tomato sauce, mustard, vinegar, brown sugar

Directions:
Preheat oven to 350 degrees.
Mix ground beef, onion, egg, salt, pepper, and 1/2 can tomato sauce.
Put in pan; set aside.
In small bowl, mix 1/2 can tomato sauce, mustard, vinegar, and brown sugar.
Pour over meatloaf.
Bake 2 hours at 350 degrees.
Chocolate Chocolate-Chip Cake


Ingredients:
instant chocolate pudding mix, sour cream, eggs, warm water

Directions:
Preheat oven to 350.
Grease a 12 cup bundt pan.
In a large bowl, mix cake and pudding mixes, sour cream, oil, eggs and water.
Stir in chocolate chips and pour batter into prepared pan.
Bake for 50 to 55 minutes; tip out onto cooling rack when done.
Serve plain, sprinkled with confectioner's sugar or drizzled with warm icing.
Black 'n White Bean Salad


Ingredients:
black beans, white kidney beans, cucumber, onion, fresh cilantro, parsley, cider vinegar, red wine vinegar, olive oil, salt, garlic powder, pepper, lettuce leaf

Directions:
In a large bowl, combine the first six ingredients.
In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
Cover and refrigerate until serving.
Using a slotted spoon, serve over lettuce leaves, if desired.
Southern Red Velvet Cake
Category: desserts
By FTWRTHDAVIS

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and  buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Ingredients:
½ cup shortening
1 ½ cups white sugar
2  eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans. Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 45 mins
Yields: 1 - 9 inch cake

Calories: 390.3
Fat: 19.9 g
Saturated fat: 7.3 g
Carbohydrates: 49.4 g
Sugars: 32.9 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 40.3 mg
Sodium: 369.1 mg
Chocolate Filled Oatmeal Bars


Ingredients:
margarine, light brown sugar, eggs, vanilla extract, powdered instant coffee, quick-cooking oats, all-purpose flour, baking soda, salt, margarine, sugar, sweetened condensed milk, vanilla

Directions:
Heat oven to 350 degrees.  Grease and flour a jelly roll pan (10x15 or so].
In large mixer bowl cream margarine and brown sugar until light and fluffy.  Add eggs, vanilla and instant coffee.
Combine oats, flour, baking soda and salt.  Gradually add to creamed mixture.
Batter will be stiff, stir in last part by hand, if necessary.
Reserve approximately 2 cups dough.  Press remainder evenly over bottom of jelly roll pan.
Prepare chocolate filling:.
Melt margarine in medium saucepan over low heat.
Stir in cocoa and sugar.
Add sweetened condensed milk.
Cook, stirring constantly, until smooth and thick.
Remove from heat and stir in vanilla.
Spread filling over oatmeal mixture in pan. Sprinkle reserved oatmeal mixture over chocolate.
Bake 25 minutes or until top is golden brown.  Chocolate will stay soft.
Dilled Carrots


Ingredients:
water, sugar, butter, fresh dill

Directions:
Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
Uncover and add sugar, orange juice and butter.  Add dill.
Cook over high heat until most of the water has evaporated and carrots are lightly glazed.  Taste for seasoning.
Pan-Seared Chicken With Bacon-Mushroom Sauce


Ingredients:
water, cornstarch, flour, bacon, boneless skinless chicken breast halves, sea salt, fresh ground black pepper, unsalted butter, white mushrooms, chicken broth

Directions:
Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
Spread the flour on a large plate or in a baking dish.
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of fat from the pan.
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.
EASY BABa GHABOUSH


Ingredients:
eggplants, extra virgin olive oil, tahini, lemon juice, garlic cloves, sea salt, ground cumin, black pepper, parsley, mild paprika

Directions:
Brush halved eggplants with oil enough to cover flesh. Place flesh-side down on a lightly greased baking sheet lined with foil and, using a fork, prick skin in few places. Transfer to a 425ºF preheated oven; bake for 50 minutes or until very soft.
Remove from the heat and cool for 15-20 minutes before scooping out flesh into a colander to drain; discard skin. Stir flesh to remove any liquid. Transfer to a food processor fitted with the blade attachment and add tahini, lemon juice, garlic, sea salt, cumin, smoked paprika, black pepper, and 1 ½ tablespoons oil; process until nicely smooth, about 3 minutes.
Cool to room temperature before adding 1 tablespoons chopped parsley; process once again for 10 seconds. Transfer dip to a serving bowl; drizzle about ½ tablespoons oil on top. Sprinkle with mild paprika and the remaining parsley.
PITA WEDGES: Cut pita into wedges, transfer to a baking sheet and bake at 375ºF for 6-8 minutes.
Morrocan Potato Cakes- Maakouda Batata


Ingredients:
potatoes, onion, butter, garlic cloves, cumin, salt, pepper, turmeric, cilantro, eggs

Directions:
1. Peel the potatoes and place in pot and cover with water and boil until a sharp knife can be inserted halfway throught the potato.
2. Drain the potatoes and place in an ice water bath to stop the cooking, allow to cool, maybe chill for awile.
3. Melt the butter in a small skillet. add the onions and saute them gently over medium-low heat for about 10 minutes.
4. Then add the garlic and saute for about 1 minute, and then remove from the heat.
5. Grate the potatoes into a bowl and add the spices, garlic, onions and cilantro and stir in enough of the eggs to bind the potatoes.
6. Shape the mixture into cakes.
7. You can fry them in oil for about 10 minutes each side or place in oven at 400 degrees f for about 20 minutes.
St. Patrick's Day Deviled Eggs
Category: appetizers-and-snacks
By Sabrina

I wanted a great GREEN recipe for St. Patty's day but couldn't really find one, so I came up with this and hopefully everyone will get into the St. Patty's spirit with green deviled eggs!

Ingredients:
12  eggs
green egg dye
¼ cup mayonnaise
2 small stalks celery from the heart, minced
2 drops green food coloring, or as desired
24  small fresh parsley leaves

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold. Prepare egg dye according to package directions in a large metal or glass bowl. Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites. Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch. Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise. Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture. Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 24 deviled egg halves

Calories: 119.3
Fat: 8.9 g
Saturated fat: 2.1 g
Carbohydrates: 3.1 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 7.5 g
Cholesterol: 187.7 mg
Sodium: 120.7 mg
Lemon Mochi Cake
Category: world-cuisine
By thecookingwimp

I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well.  It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.

Ingredients:
3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)
2 cups white sugar
1 (3.4 ounce) package instant lemon pudding mix
4 teaspoons baking powder
3 cups milk
½ cup butter, melted
5  eggs, lightly beaten
2 teaspoons lemon extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 24 squares

Calories: 227.2
Fat: 5.7 g
Saturated fat: 3.1 g
Carbohydrates: 40.7 g
Sugars: 18.4 g
Protein: 4 g
Cholesterol: 51.4 mg
Sodium: 188.4 mg
Mechwiya (Roasted Pepper Salad)


Ingredients:
lemon juice, olive oil, lemon peel, ground cumin, parsley, garlic cloves

Directions:
Finely chop lemon peel, garlic, parsley, and red peppers., Combine all ingredients together in a bowl., Let sit for 30 minutes to allow the flavors to meld.
Chocolate Chip Cake With Chocolate Glaze


Ingredients:
flour, brown sugar, sugar, baking powder, salt, baking soda, shortening, milk, eggs, vanilla extract, chocolate chips, walnuts, brown sugar, cornstarch, salt, water, chocolate chips, butter, light corn syrup

Directions:
Preheat oven to 350°F.
In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts.  Blend well with a handheld mixer, scraping the sides of the bowl with a spatula.  Fold chocolate chips and walnuts (optional] into batter.
Divide batter in half and pour evenly into two greased and floured round layer cake pans.  Bake for 40-45 minutes or until toothpick inserted into center comes out clean.  Cool on a wire rack for at least one hour before turning out.
Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up.  With a knife, carefully trim the rounded edge to make a flat surface for the filling.
For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan.  Over medium heat, cook (stirring constantly] until mixture begins to thicken (to a pudding-like consistency] and boil.  Boil and stir for one minute.  Remove from heat.  Cool for at least 10 minutes.  Spread filling over top of bottom layer of cake.
Carefully turn second cake out of pan.  Place flat side of cake atop bottom layer of cake (covered with filling] with round side facing up.  Do not trim rounded top surface of cake.
For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth.  Cool slightly.  Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
For bundt cake without filling, follow cake and glaze instructions.  Baking time for cake may vary due to its being one layer instead of two.  Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Weight Watchers Stuffed Chicken Breast


Ingredients:
olive oil, onion, spinach, feta cheese, lemon zest, salt, black pepper, boneless skinless chicken breast

Directions:
In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes.
In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper.
In same skillet, heat remaining 2 teaspoons oil over medium high heat.
Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes.
Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.
Papaya-Almond Milk Stressbuster Smoothie


Ingredients:
papayas, honey, lemon juice

Directions:
In the pitcher of a blender add the papaya, almond milk, honey, lemon juice and ice cubes.
Blend until smooth. Pour into glasses and serve.
Almond-Crusted Tilapia
Category: seafood
By Michelle Woolf

My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee.  It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.

Ingredients:
2  eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
¼ cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8  lemon wedges

Directions:
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture. Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 tilapia fillets

Calories: 424.1
Fat: 22.4 g
Saturated fat: 10.2 g
Carbohydrates: 9 g
Sugars: 0.6 g
Dietary fiber: 1.9 g
Protein: 46.9 g
Cholesterol: 148.7 mg
Sodium: 591.4 mg
Beef and Lentil Stew
Category: soups-stews-and-chili
By Anonymous

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Ingredients:
2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4  carrots, chopped
1  onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

Directions:
Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside. Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary. Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes. Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 255.3
Fat: 7.4 g
Saturated fat: 2 g
Carbohydrates: 30.8 g
Sugars: 4.1 g
Dietary fiber: 10.2 g
Protein: 16.5 g
Cholesterol: 12.6 mg
Sodium: 675.3 mg
Starbucks Imitation Cranberry Bliss Bars


Ingredients:
butter, brown sugar, eggs, ginger powder, vanilla, salt, flour, dried cranberries, white chocolate, candied ginger, cream cheese, powdered sugar, butter, vanilla, dried cranberries

Directions:
1. Preheat oven to 350 degrees and grease a 9 x 13 pan.
2. Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy.
3. Add flour, powdered ginger and salt, beat well.
4. Fold in the cranberries, chocolate chunks and minced candied ginger.
5. Spread batter in pan and bake for about 20-25 minutes or until light golden brown.
6. After cake cools, mix all frosting ingredients together and spread over top of cake.
7. Sprinkle with minced cranberries, and cut into bars.
Pasta With Tomatoes, Smoked Bacon, and Arugula


Ingredients:
diced tomatoes with juice, olive oil, crushed tomatoes, onion, bacon, garlic cloves, crushed red pepper flakes, low sodium chicken broth, linguine, spaghetti, arugula, parmesan cheese

Directions:
For sauce:
Place diced tomatoes in a larger strainer set over large bowl.
Let stand 15 minutes.
Reserve juice.
Drizzle rimmed baking sheet with 2 tablespoons olive oil.
Spread tomatoes in a single layer on baking sheet.
Sprinklewith salt and pepper.
Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
Heat 2 tablespoons olive oil in large pot over medium heat.
Add onion and saute until browned, about 12 minutes.
Stir in reduced tomatoes and roasted tomatoes.
(Sauce can be made 3 days ahead.].
Cook bacon in heavy large skillet until crisp.
Transfer to paper towels to drain.
Pour off drippings from skillet.
Heat remaining 3 tablespoons oil in same skillet over medium heat.
Add garlic and red pepper and stir 1 minute.
Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
Stir in bacon.
Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
Toss until arugula wilts.
Easy Baked Pork Chops
Category: main-dish
By Kate Lucas

Try this easy recipe to prepare flavorful, juicy baked pork chops in the oven without marinating.

Ingredients:
1 tablespoon vegetable oil
1 small onion, coarsely chopped
4  pork chops
3 tablespoons maple syrup
3 tablespoons spicy brown mustard
4 cloves garlic, minced, or more to taste
1 teaspoon red pepper  (Optional)
1 teaspoon chili powder  (Optional)
½ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil. Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan. Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil. Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 pork chops

Calories: 350.4
Fat: 13.4 g
Saturated fat: 3.8 g
Carbohydrates: 13.9 g
Sugars: 9.8 g
Dietary fiber: 0.7 g
Protein: 42 g
Cholesterol: 106.6 mg
Sodium: 512.5 mg
Chicken Enchiladas Simple 8 Pt WW


Ingredients:
chicken breasts, chicken breast, green chilies, onion, garlic cloves, Italian parsley, parsley, chopped pimiento, fat-free cheddar cheese, flour tortillas, whole wheat tortillas, skim milk

Directions:
Preheat oven to 350 º.   Lighty oil spray a 9 x 13 baking dish.
In a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1/2 cups of the cheese.
Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down into baking dish.
Mix soup and milk until blended.
Spread soup mixture over roll-ups and top with the remaining cheese.
Bake 30 minutes until bubbly.