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Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.
Dietary Fiber: 2.5g
These were a big hit! I doubled the recipe, and made one batch vegetarian. For the conventional version, I seasoned the chicken pretty liberally with Tabasco sauce while it cooked. For the vegetarian version, I substituted two cans of great northern beans for the chicken, and added half a cup of hot salsa and a hefty amount of black and red spice while it sautéed. Other than that, I followed the recipe very closely, except that at the very end I topped the mozzarella cheese with crushed red pepper flakes. The guys devoured it!
I did make thisreciepe the only complaint was the sodium factor, that was because of the mushroom soup, Im sure, next time I will make my own creme sauce and saute the musrooms and garlic, perhaps with a litter fresh red pepper.
I think it needs a little more spice maby a little salt
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/236
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
‘Tis the season to make all things sweet – cookies, cakes, and candies. Yes, even candies – those “sometimes tricky” treats that make the holiday so special. More ...
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