Who has some Quick to prepare, easy HEALTHY meals they can suggest?
6-8 tortillas 1 (10oz) can Healthy Request cream of mushroom soup 1 (10) oz) cna Healthy Request cream of chicken soup 1/2 skim milk 1 cup onion 4 cups diced cooked chicken 1 (7oz) can chopped green chilies salt and pepper to taste 1 1/2 shredded fat free cheese Preheat oven to 325 degrees. Spray a medium large casserole with vegetable oil cooking spray Cut the tortillas into 1 inch strips, set aside In a mixing bowl, combine the soups, milk ,onion and salt and pepper to taste. Cover the bottom of the prepared casserole with a layer of the soups using about 1/4 of the mixture. Add a layer of half the tortillas strips. Add all the chicken, then spread the chilies evenly over the chicken. Layer on the remaining tortillas.
This is a Summer dish, since it requires fresh tomatoes from the farmer’s market, but it is very quick, heart-healthy, and delicious. Bring some salted water to a boil, drop the tomatoes in for about 30 seconds or so, just enough to scald them so the peels come off easily, but not enough to cook them–you want warm, unpeeled, whole tomatos. (If the tomatoes are too hot to touch, hold them under some cold running water to stop them from cooking. The skins, once cut, should peel right off.) Bertolli brand–or any good dense Italian Rotelli pasta–is a corkscrew shaped pasta, and you want to cook it al-dente, maybe 6-8 minutes. When it is done, pour into a collander, drain, and pour enough extra virgin olive oil on it to keep it from sticking together. Put in a nice wooden or ceramic bowl (wood helps keep it warm). Then, with your bare hands, squeeze the tomatoes through your fingers, and mix in with the pasta, the pasta should already be salted from cooking, but you might want to add a l
