King Ranch Casserole and Swiss Steak Recipes!!

King Ranch Chicken Casserole

Ingredients:
1- 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, choppedsalt and pepper to taste

Directions:
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until
tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt
and pepper to taste. Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas
in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded
cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.

Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes.

Serves: 6 Points: 4


Swiss Steak

4 beef cube steaks (4 ounces each)
1 tablespoon Canola oil
1 medium onion, chopped
1 celery rib with leaves, chopped
1 garlic clove, minced
1 can (14 –1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 beef bouillon cube
1-tablespoon cornstarch
2-tablespoons cold water

In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, sauté onions, celery and garlic for 3-4 minutes or until tender. Add the cut up tomatoes, tomato sauce and bouillon cube. Return steaks to the pan and bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-3/4 hours or until tender.

Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 4 servings @ 5 pts each!

Nutrition Facts:
One serving (1 steak with ¾ cup sauce) equals:
255 calories
8g fat
65 mg cholesterol
746 mg sodium
18 g carbohydrates
3 g fiber
28 g protein