There is always a buzz about eating a meal that you have made up... it doesn't have to be from scratch it can be a recipe that you have changed. But once you make a change it becomes a new recipe right?
On the menu planner last night was Acapulco Chicken, a Symply To Good To Be True recipe, but when I went to start cooking it - the dish did nothing for me even though it is delish and I will post it another time so I embarked on a mission of creation..... and this is what happened.
On the menu planner last night was Acapulco Chicken, a Symply To Good To Be True recipe, but when I went to start cooking it - the dish did nothing for me even though it is delish and I will post it another time so I embarked on a mission of creation..... and this is what happened.
Mexican Chicken Lasagne
.
Serves 8
Points per serve: 6
Cooking spray
500g chicken breast sliced
2 tbs taco seasoning
chilli powder to taste (optional)
2 tbs tomato paste
1 x 440g tin diced tomatoes
1 avocado, diced
1 red onion, thinly sliced and roughly chopped
1 small red capsicum, diced
1 small green capsicum, diced,
4 med tomatoes, diced
bunch fresh coriander, chopped roughly
2 tbs low fat butter
2 tbs plain flour
2 cups skim milk
2 tsp Dijon mustard
½ cup grated low fat cheese
9 lasagne sheets (large)
Preheat oven to 180 deg C.
Heat a non-stick frying pan coated with spray and fry chicken breast until sealed. Add taco seasoning and tomato paste to the pan and mix well. Cook for 2 minutes. Add diced tomatoes, mix well and simmer for 5 minutes. Remove from heat.
In a large bowl combine avocado, red onion, capsicums, tomato and coriander, mix well and set aside.
Heat a medium saucepan and melt butter. Once melted remove from heat, add flour stirring with a whisk to make a roux. Return to heat stirring and slowly add the milk. Whisk until lump free and add the Dijon mustard. Continue to stir until sauce thickens and remove from heat.
Place half the chicken mixture in a lasagne dish and top with 3 lasagne sheets. Top with half the avocado mixture. Place another 3 sheets of lasagne in dish and top with remaining chicken mixture. Place the last lasagne sheet in dish and top with remaining avocado mixture. Pour sauce mix on top and sprinkle with grated cheese.
Bake in oven for 35 – 45 minutes or until cheese is golden.
(Note: I have only worked out the points roughly and think I have been quite generous considering. Not sure if anyone else is game to try it.... but maybe you might!)
Heat a non-stick frying pan coated with spray and fry chicken breast until sealed. Add taco seasoning and tomato paste to the pan and mix well. Cook for 2 minutes. Add diced tomatoes, mix well and simmer for 5 minutes. Remove from heat.
In a large bowl combine avocado, red onion, capsicums, tomato and coriander, mix well and set aside.
Heat a medium saucepan and melt butter. Once melted remove from heat, add flour stirring with a whisk to make a roux. Return to heat stirring and slowly add the milk. Whisk until lump free and add the Dijon mustard. Continue to stir until sauce thickens and remove from heat.
Place half the chicken mixture in a lasagne dish and top with 3 lasagne sheets. Top with half the avocado mixture. Place another 3 sheets of lasagne in dish and top with remaining chicken mixture. Place the last lasagne sheet in dish and top with remaining avocado mixture. Pour sauce mix on top and sprinkle with grated cheese.
Bake in oven for 35 – 45 minutes or until cheese is golden.
(Note: I have only worked out the points roughly and think I have been quite generous considering. Not sure if anyone else is game to try it.... but maybe you might!)
