Sunday, September 2, 2007

Easy Chicken and Sweet Potato Casserole


I've had this recipe for Aimee's Quick Chicken from All Recipes saved for several weeks and finally got around to making it last night. The reviews I read mainly said the dish was good but very salty, so I decided to modify a bit. I left out the teriyaki sauce completely as it seemed unecessary, and I used sliced mozzarella cheese in place of the parmesan. Otherwise I followed the directions and it was easy and flavorful. The recipe is below with my modifications. I served this with Light Sweet Potato Casserole, also from All Recipes. This was also easy and tasty.

Quick Chicken

INGREDIENTS
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup bacon bits
4 slices mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken. Sprinkle with bacon bits, then cover with cheese.
Bake at 400 degrees F (200 degrees C) for 30 minutes.


Light Sweet Potato Casserole
INGREDIENTS
3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup fat-free milk
1/4 cup egg substitute
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
DIRECTIONS
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
Nutritional Analysis: One serving (2/3 cup) equals 160 calories, trace fat (trace saturated fat), trace cholesterol, 187 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

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