Tuesday, April 16, 2013

Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Nothing could be easier! The nutrition facts were designed by Crazypotato98 herself at Calorie Count!


1/4 cup flour
1/8 cup wheat germ
1  egg
1/2 tsp garlic powder
1/4 tsp white pepper
1/2 cups Bud light beer
600 g tilapia


Combine batter ingredients. Coat fish.

Spray a pan with cooking spray. Spray cooking spray on the half of the fish you will brown first. Add to the pan and fry on medium-high - do not add the fish until the pan is very hot. Brown on that side - just a few minutes.
Spray the cooking spray on top of the unfried half, flip and continue cooking until done - another couple minutes will do you - total cooking time, about five minutes or until the fish is opaque. Serve hot.

Use plenty of cooking spray or the batter will not stick. If you don’t have the patience for cooking spray and can afford a few more calories, just use a tablespoon of a good oil that is suitable for high heat.

Monday, April 8, 2013

Michael's Green Chili Chicken Enchilada Casserole

Michael's Green Chili Chicken Enchilada Casserole

The nutrition facts were created at Calorie Count

2 cans low sodium cream of chicken soup
1 can Hatch medium hot green chili sauce
12 oz. chicken breast meat, cut into small chunks (tenders work well)
8 oz. ricotta cheese lite
8 oz plain Greek yogurt (or sour cream)
8 oz. mixed, shredded "Mexican-style" cheese
1/2 cup sweetened, unflavored almond milk
1 doz. fresh corn tortillas
1 bunch green onions
2 garlic cloves minced
4 - 5 hot green chilis, roasted, seeded and diced
1/4 tsp. black pepper
1 tsp. cumin
1 Tbsp. parsley flakes
1 Tbsp. dried oregano

Preheat oven to 350 degrees.

In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well.  Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.

Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.

Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat.  Set aside to cool.

Spray a 13 X 9 X 2 glass casserole with Pam.  Coat the bottom of the dish with a thin layer of the soup mixture.  Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish.  Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer.  Sprinkle well and evenly with 1/2 the grated cheese.  Add the browned chicken and spread evenly.

Add another layer of the other six tortillas.  Add the rest of the soup/sauce mixture and spread evenly over the tortillas.  Add the final 1/2 of the ricotta/yogurt mixture and spread evenly.  Sprinkle the remaining grated cheese evenly over the top.

Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving.  Serves 8.  Or 6 really hongry people!

Sunday, April 7, 2013

Claire's Classic Roast Chicken

The nutrition facts were run two ways for you at Calorie Count. To log using the recipe below, use this link. If you are on a low sodium diet, use salt free butter and low or no sodium chicken broth. If you do that, log with these nutrition facts.

Claire’s Classic Roast Chicken


1 whole roasting chicken, approximately four pounds
1 tbs butter
1/2 tsp salt
1/2 tsp pepper
1  lemon
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/3 cup shallots, chopped
3 cloves garlic, sliced
1 cup chicken broth


Wash the chicken in cold water and pat dry. Cut the lemon in quarters and place inside the chicken with the sliced garlic. Rub the chicken all over with butter. season well with salt & pepper.

Place the chopped vegetables in the bottom of a roasting pan with the chicken broth. Place the chicken, breast side down, on the vegetables.

Put into a preheated 400 f oven and roast for 35 minutes.

Turn the chicken over and continue to to roast for 30 to 40 more minutes, or until done.

Remove from the oven and place on a warm platter, loosely covered with aluminum foil, and let rest for at least 15 minutes prior to carving.

The vegetables and pan drippings can be defatted, pureed and served as a deliciously light sauce.