88 Ultimate Weight Loss Revealed by Brad Callen

P / C / F Ratio: 27 / 46 / 10

Quick and Easy, low fat Chicken Enchilada Torte Recipe

8 Servings

• 32oz Skinless Chicken Breasts

• 8oz chopped onion

• 24 corn tortillas

• 1 large can of green enchilada sauce

• 1 cup of chopped cilantro

• Spices to your taste

Preparation Instructions

Cook the chicken in frying pan with PAM or equivalent cooking spray. Microwave works well too. Pull out chicken and toss onion into same pan to sauté. Cube chicken while onions cook. Add spices and chicken into pan with onions. Cook for 10 minutes. Add cilantro and mix. Layer 11 X 9 pan non-stick pan with 6 uncooked tortillas, add layer of chicken mixture, repeat for two more layers then top last layer with last 6 tortillas. Pour green enchilada sauce over everything. Cook in oven for 20-25 minutes at 350 degrees. Cut into 8 portions

Nutrition Information

Per Serving

P / C / F Ratio: 45 / 41 / 12

Chicken and vegetable stir-fry

1 Servings

• 250g Skinless chicken breast

• 1 cup chopped bok choi( or other Asian greens)

• 1 / 2 cup chopped mushrooms

• 6 baby corn ears

• 1 / 2 tsp grated lime rind

• 1 tsp grated fresh ginger

• 1 tbsp Mirin

• 1 tsp Teriyaki sauce( or plum sauce)

• 1 cup white rice, steamed

Preparation Instructions

In a hot wok lightly sprayed with oil combine bok choi, baby corn, mushrooms and ginger. Stir until mushrooms are softened and bok choi is wilted. Remove from wok and set aside. Heat the wok until very hot.

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