FitAlli
05-28-2004, 09:09 AM
This is my first recipe I'm posting. I made this last night for dinner. Everyone in my family absolutely loved this. That almost never happens either:p. It's from Kathleen Daelemans new book, Getting Thin and Loving Food. I don't have Mastercook (hope to get it this weekend) and she doesn't provide any nutritional infomation so I don't have that for you.
School-Night Family Chicken Burritos
From: "Getting Thin and Loving Food" by Kathleen Daelemans
1 cup brown rice
Coarse-grained salt
1 pound boneless, skinless chicken breasts (about 3 halves)
1 28 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
2 ounces sharp cheddar cheese, finely grated (I used 2%)
1/2 cup fat-free sour cream (I used low fat)
1 cup milk
10 8-inch flour tortillas
shredded lettuce
salsa
Preheat oven to 350. Cook rice as you would pasta in a large pot of salted boiling water until softened and cooked through, 20 - 25 minutes (I used long grain brown rice so it took a little longer). Drain and set aside.
Meanwhile, place chicken breasts and enough water (I added some chicken seasoning to the water) to cover in a small pot or skillet. Poach chicken over medium-high heat until just cooked, 6 - 8 minutes. When chicken is cool enough to handle, shred into thin pieces.
Place chicken in a large nonstick skillet (VERY large). Add rice, tomatoes and their juice, black beans, cumin and chili powder. Add cheese and sour cream and chicken and stir until just combined and warmed through. Remove from heat.
Pour milk into a shallow dish. Dredge tortillas in milk, coating evenly. Distribute filling among tortillas and roll them cigar-style. Place burritos side by side in a 9x13 inch baking pan. Pour any leftover milk over burritos. Bake for 15 minutes or until heated through. Top with shredded lettuce, salsa and sour cream if you'd like.
School-Night Family Chicken Burritos
From: "Getting Thin and Loving Food" by Kathleen Daelemans
1 cup brown rice
Coarse-grained salt
1 pound boneless, skinless chicken breasts (about 3 halves)
1 28 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
2 ounces sharp cheddar cheese, finely grated (I used 2%)
1/2 cup fat-free sour cream (I used low fat)
1 cup milk
10 8-inch flour tortillas
shredded lettuce
salsa
Preheat oven to 350. Cook rice as you would pasta in a large pot of salted boiling water until softened and cooked through, 20 - 25 minutes (I used long grain brown rice so it took a little longer). Drain and set aside.
Meanwhile, place chicken breasts and enough water (I added some chicken seasoning to the water) to cover in a small pot or skillet. Poach chicken over medium-high heat until just cooked, 6 - 8 minutes. When chicken is cool enough to handle, shred into thin pieces.
Place chicken in a large nonstick skillet (VERY large). Add rice, tomatoes and their juice, black beans, cumin and chili powder. Add cheese and sour cream and chicken and stir until just combined and warmed through. Remove from heat.
Pour milk into a shallow dish. Dredge tortillas in milk, coating evenly. Distribute filling among tortillas and roll them cigar-style. Place burritos side by side in a 9x13 inch baking pan. Pour any leftover milk over burritos. Bake for 15 minutes or until heated through. Top with shredded lettuce, salsa and sour cream if you'd like.