HELP-Lost Favorite Recipes

[aturco]

Help!!!
I lost two of my favorite CL recipes. We took them to the market with us and lost them. The first was a Macaroni & Cheese recipe, I think it was from the March '95 lighten up recipe. It had onion, cottage cheese and the last ingredient was fresh oregano sprigs.
The second one was a chikcen, spinach enchilada dish. This may have been from the June '98 issue. It had chicken, frozen spinach and cream of mushroom soup. If anyone has these recipes and could send them to me I would greatly appreciate it.
Thank You
Alex Turco
Phila, PA

[kentgirl]

Here's the Chicken Spinach Enchilada Casserole recipe - would love to hear your review on this dish.


* Exported from MasterCook *

Chicken Spinach Enchilada Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles June '98
Main Dish Poultry


Amount Measure Ingredient -- Preparation Method
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Cooking spray
1 (8-ounce) package mushrooms -- sliced
4 (4-ounce) skinned boned chicken breast halves
1 1/2 cups (6 ounces) shredded reduced-fat sharp
Cheddar cheese -- divided
1 cup low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream
of mushroom soup -- undiluted
8 (8-inch) flour tortillas
1 (10-ounce) package frozen chopped spinach -- thawed, drained, and squeezed dry


Preheat oven to 350º.
Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add mushrooms; sauté 4 minutes. Remove from skillet; set aside. Recoat skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; cool slightly. Cut chicken into 1-inch cubes. Combine chicken, 3/4 cup cheese, sour cream, salt, pepper, and one-half can of mushroom soup in a bowl.
Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place filled tortillas in 13 × 9-inch baking dish coated with cooking spray; top with remaining soup, spreading evenly. Layer mushrooms and spinach over tortillas; sprinkle with 3/4 cup cheese. Cover and bake at 350º for 30 minutes. Uncover and bake an additional 5 minutes or until thoroughly heated.

Serving Size: 1 enchilada

Source:
"Cooking Light, June 1998, p.120"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 349 Calories (kcal); 10g Total Fat; (26% calories from fat); 26g Protein; 37g Carbohydrate; 44mg Cholesterol; 837mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : "I started reading your magazine 2 1/2 years ago while doing my dietetic internship at the National Institutes of Health. I'm not a practicing dietitian right now, but I still enjoy cooking healthfully for my husband and my 1-year-old son, Cole. About 75% of what I cook comes from Cooking Light."
—Shanna Fuller, Branson, Mo.
Nutr. Assoc. : 0 4196 2313 26495 0 0 0 2947 1666 0 0

[Shirley Panek]

Kentgirl -

I just made this recently and posted a review. http://www.cookinglight.com/bbs/Forum1/HTML/005427.html

I thought it was excellent. I forgot to mention that I added some chopped green onions over the top as well. (Probably a 1/4 cup or so.)

http://www.cookinglight.com/bbs/smile.gif
Shirley

[This message has been edited by Shirley Panek (edited 03-24-2001).]

[aturco]

That is the one, thank you so much!!!!
I was suppose to be serving this tonight for friends, however my brother's wife gave me my first niece today so the dinner party has been postponed, but I will be using this in a couple of weeks.
Thank You

Originally posted by kentgirl:
Here's the Chicken Spinach Enchilada Casserole recipe - would love to hear your review on this dish.


* Exported from MasterCook *

Chicken Spinach Enchilada Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles June '98
Main Dish Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------