Way-Too-Tasty Tomatillo Enchiladas

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This recipe has recently made its way to the top of my all-time-favorites list – congrats Rick Bayless, you are have done it AGAIN. For those of you who haven’t yet salivated to his show, Bayless is an American chef that specializes in Mexican cuisine, traveling through Mexico & making traditional dishes “one plate at a time“. I don’t know if it’s because we are both gringos obsessed with Hispanic culture (and food), but I love this guy. Obviously when I discovered that he was selling sauce packets for enchiladas, tacos, and fajitas at the grocery store I HAD to try them.

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After testing out all of the packets, no doubt the green chile tomatillo enchiladas are my favorite. The tacos are seriously amazing and the fajitas are great too, but the enchiladas were just out of this world — they are seriously better than what you’ll get at most restaurants. The packet comes with a recipe on the back which I am basically following with specific substitutions to lower caloric & fat content, you can cook with other brands than what I recommend but nutritional values will change.

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You’ll Need:

  • 1 packet Frontera Green Chile Enchilada Sauce
  • 4 La Tortilla Factory Green Chile Tortillas
  • 1/2 c. Weight Watchers Mexican blend cheese
  • 1/2 c. shredded chicken (if making yourself use lime, garlic & olive oil spray)

*MAKES 2 servings (2 enchiladas per person)

A serving of these will only cost you 365 calories & you could make that even lower that by putting less shredded cheese on top! Check out the nutrition facts here.

Start by cooking the chicken if you didn’t buy it pre-shredded. I like to season the chicken with salt, pepper, minced garlic, & lime zest and grill it on the George Forman with a squirt of lime! You can lightly spray the grill with olive oil spray, keeping fat to a minimum. Once the chicken is cooked, shred it into small pieces.

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Next, fill each tortilla with 1/8 c. shredded chicken and 1/8 c. cheese. Roll it up and place the “seam” of the tortilla face down. Continue this process until all four tortillas have been rolled up & try to fit them into a dish tightly.

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Now pour your little packet of deliciousness over the rolled enchiladas and top with 1/4 c. cheese! Pop the dish into the oven at 400 degrees for 15 minutes – this is gonna be GOOD.

While you whip up some healthy sides (pinto, black beans, or some guacamole) these enchiladas will be baking their way to perfection.

ImageI just ate and looking at this is making me hungry all over again – you’ve GOT to try it! This recipe is SUPER easy, fast, healthy and most of all DE-LISH! In the oven the tortillas soak up the flavor of the sauce, creating a gooey, warm, cheesy enchilada that melts in your mouth. This is a meal that could impress anyone (and it requires basically NO cooking skill!).

If you’re looking a recipe with a little more veggies, try out my Stacked Spinach Enchiladas & be sure to subscribe for more recipes! Happy cooking!

-SkinnyGirl

 

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Roast the Rainbow – Veggie Delight

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Having just returned to school after a diet-busting spring break filled with fried shrimp, whipped cream, carrot cake and of course piña coladas (I was in Destin after all!) I felt like making myself something lean, clean and green. I’ll credit my mom as my source of inspiration for this recipe – one of my favorite dishes as a kid was her olive oil roasted veggies (yes, maybe I am a little strange). But seriously, I love roasted veggies – they’re SO healthy for you and easy to make. Now you can eat and taste the rainbow…while actually having something that’s good for you and your waistline! (sorry Skittles)

Here’s what you’ll need:

  • 5 TBSP EVOO (or extra virgin olive oil spray to cut out extra fat)
  • 4 TBSP red wine (I used Malbec)
  • 1 TBSP dried rosemary (or fresh)
  • 4 large cloves garlic, minced
  • salt & pepper
  • veggies to your liking!

MAKES 5 servings

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This recipe is great because you can make it so many different ways. Choose the veggies that you prefer and start by chopping them up. Just to give you an idea, I used 6 large carrots, 1/2 carton of mushrooms, 5 stalks of asparagus, 1/2 sweet onion, 1 handful of cherry tomatoes, 1/4 red onion and 1 small zucchini. A recommendation I have if you use onions is to cut them in semi-circles as opposed to dicing, I just think it tastes better. Baby carrots would also be great in this, I just happened to have large ones!

Now comes the fork in the road. You can choose to make a beautiful rainbow array of veggies (like I did) or the faster route.

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If you’re pressed for time, mix all of the ingredients (olive oil, wine, rosemary, garlic, salt & pepper) in a large bowl and add in all of your veggies, coating them with the mixture. Then pop them into the oven at 375 for 20 minutes, switching your oven to broil for the last 5 minutes to add a bit of crispiness.

However, if you need more color coding in your life, start by mixing the olive oil, wine, rosemary, salt & pepper in a large liquid measuring cup. Start by pouring out a little of the mixture (about 1/8th of the total) at a time into a separate bowl. Add the first “layer” of veggies and coat them in the dressing. Then line them up on a baking sheet and repeat until the sheet is covered!

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Voilá! The perfect roasted veggies – I love eating these as a light lunch, a side with dinner, in a salad, or even with pasta and a little extra olive oil. If you’re looking to cut down on fat content, instead of using regular olive oil, you could use olive oil spray (no mixing bowl required – just drizzle the wine on top of the baking sheet and spray!) Enjoy!

-SkinnyGirl

Tomato Basil Parmesan Soup

Soup’s up: Tomato Basil Parmesan

Who doesn’t love soup in the wintertime? It’s the perfect meal to curl up to in a warm blanket and sip on while contemplating how happy you are to not be outside in the cold 😛

While consulting Pinterest one night on what to make for dinner I came across this delicious-looking Tomato Basil Parmesan Soup. I was hoping to find something to make for my boyfriend who had just had his wisdom teeth taken out and much like a baby, still couldn’t eat solid food. I thought this recipe looked perfect – comforting, delicious, and easy to make since it’s made in the crock pot! I love the convenience of crock pot cooking – for students or the working woman it’s great because you can pop your food into the slow cooker in the morning & when you come home dinner will be done!

Since my goal is to always make a recipe as healthy as possible without sacrificing taste, I did what I call a recipe redo, swapping out the unhealthier ingredients for better ones.

tomato basil parmesan soup

Here’s what you’ll need:

28 oz can muir glen fire-roasted diced tomatoes
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf
½ cup multigrain flour
1 cup Parmesan cheese
½ cup olive oil
2 cups fat-free milk (you COULD try this with plain almond milk if you wanted to)
1 tsp salt
¼ tsp black pepper

*MAKES 8 servings

  1. Start by adding the tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. I am obsessed with the Muir Glen fire-roasted tomatoes so I use them every chance I get.
  2. Next, cover your crock pot & cook it on low for about 5-7 hours, until the veggies have all become well acquainted with one other and there has been lots of mixing going on.
  3. About 30 minutes before dinnertime you’ll need to make a roux! It’s like you’re a French chef or something…the roux thickens up the soup & gives it a better texture. I kept my roux blonde, meaning that I cooked it for less time than other darker roux.  I swapped out butter for olive oil (yes, you can do that) since olive oil is a much healthier choice. Olive oil does have more calories and fat, but it does not have the sodium, cholesterol or the saturated fat that butter does (3x more saturated fat in fact). For those who don’t already know, saturated fat is the real villain when it comes to fat. According to the Mayo Clinic, “it raises total blood cholesterol levels which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes” so try to avoid this stuff as much as possible!
  4. To start the roux, put the olive oil in a skillet over low heat & add in your favorite multi or whole-grain flourStir constantly with a whisk for 5-7 minutes and slowly pour in about 1 cup hot soup at a time. Add another 3 cups and stir until smooth.
  5. Put it all back in the slow cooker, give it a stir, and add the Parmesan cheese, fat free milk (preferably warmed), & salt and pepper. You can also add in extra herbs since they often get lost in the mix of things.
  6. Cover & cook on low for another 30 minutes or so until ready to serve. Top it off with your favorite whole grain crackers & eat up!

Tomato Basil Parmesan Soup

Not only is this recipe “soup-er” comforting and delicious, it only has 266 calories a serving! Enjoy it while the weather’s still chilly & it will warm you right up! If you’re looking for another healthy soup to make, try out my recipe for Chicken Quinoa Soup! Happy eating & come back soon 🙂 Don’t forget to subscribe for more free recipes & healthy eating tips!

Click here for nutrition facts

zesty quinoa

Zesty Quinoa Salad

With the new year officially in tow (Happy 2014!) I’m sure many of you are looking to check a few resolutions off the list – some of which might include adopting a new healthier diet or dropping a few post-holiday pounds. In my opinion quinoa brings you the best of both worlds – it is a superfood packed with nutrients that stays low in calories and as a bonus is super tasty! It is a complete protein (supplying you with all 9 essential amino acids) AND is cholesterol & gluten-free! No wonder it was called “the gold of the Incas” 😉

Zesty Quinoa Salad

This quinoa salad won’t disappoint. It’s full of color and flavor that packs a punch. Fresh ginger and garlic add a spicy note while golden raisins add a touch of sweetness for the perfect combination. Get excited – your path to this deliciousness begins now.

Ingredients

  • 1/2 c. quinoa
  • 2 tsp.  ground cayenne
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, chopped
  • 1/2 large red bell pepper, diced
  • 1/2 lemon, juiced
  • 1 TBSP Extra-Virgen Olive Oil
  • 3 scallions, sliced
  • 3/4 c. (1/2 can) chickpeas
  • 1/4 c. diced red onion
  • 1/4 c. (handful) cherry tomatoes, sliced in half
  • 1/4 c. (handful) golden raisins
  • salt & pepper

MAKES 2 SCRUMPTOUS SERVINGS

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Start by cooking the quinoa – preferably in broth of some sort for added flavor. Next, chop up the fresh ginger, garlic, red onion, bell pepper, tomatoes and scallions. Once the quinoa is fully cooked, combine it with the veggies (except the scallions) in a large bowl. Add in the EVOO, lemon juice and ground cayenne. Pour in half a can of chickpeas, mix it all up, and top it off with scallions, raisins and a touch of salt & pepper! Delish and super easy to make – eat up and enjoy 🙂

Click here to see the nutrition facts

Don’t forget to subscribe for more healthy recipes & comment below if you try this one out! For another way to enjoy this tasty superfood, take a trip to the Caribbean with my Pineapple Quinoa Salad!

xo SkinnyGirl

Get Him to the Greek Meatballs

Greek Meatballs

I just had to slip a pun in the title, I couldn’t resist. But really, everyone should get to enjoy these greek meatballs. This is a recipe I made probably a month ago but am just now getting around to posting – this semester really has been BUSY. Regardless, this is probably my favorite recipe yet! It has everything anyone could ever want: fresh mint, greek yogurt, lemony goodness and feta cheese. Yes, it is essentially like taking a little bite of heaven.

I got inspired after watching a cooking show on PBS about making meatballs. According to the all-knowing woman on television, the secret to a delicious meatball is to have both cheese and breadcrumbs in the recipe and I’m glad I took her advice. Even though this a low-calorie meatball, it doesn’t come out dry at all. Now believe it or not, but one serving of these magical meatballs (3 of them) is only 226 calories which is seriously amazing.

Get your taste buds ready. You’ll need:

  • 1 lb 99% fat free ground turkey breast
  • 3/4 c. fat free crumbled feta
  • 1 slice of whole grain bread, toasted
  • 1 egg
  • 2 small shallots, finely chopped
  • 2 tsp. lemon pepper
  • 2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp salt & pepper
  • 1 packet of fresh mint (about a handful), roughly chopped
  • 2 oz. plain greek yogurt
  • 1/2 lemon, juiced

*MAKES about 12 meatballs

I decided to make this meal with a side of the Near East blend of brown rice and bulgur. Just to make it extra tasty, when I popped it into my handy dandy rice cooker I added a slice of red onion and about a cup of mushrooms. Another secret: always cook your rice in chicken broth (or veggie broth for vegetarians)! The flavor is so much better and it barely adds any calories.

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While the rice cooker works its magic,  start the meatballs by toasting a slice of your favorite whole grain bread. Once it’s toasted, destroy the slice like you’re a kid that just discovered play dough (totally rip it apart). Voilá – homemade breadcrumbs! Set them inside a large bowl and add the spices, ground turkey, HALF of the fresh mint, egg, chopped shallots and feta cheese.

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Again with the playdough references, squish together all the ingredients and begin to shape them into about 1.5 inch meatballs. Spray non-stick spray onto a cookie sheet and pop the meatballs into the oven at 350 degrees.

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After about 10 minutes turn the meatballs over and put them back into the oven so the other side gets to bake for another 10 minutes. Meanwhile mix together the juice of half a lemon and about 2 oz. of plain greek yogurt to make the yogurt sauce. This is what you end up getting:

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Looks pretty darn fancy huh? Just top off the meatballs with a stripe of the yogurt sauce and the remaining fresh mint. Delicious, and perfect for amping up your Instagram game 😛 Enjoy!

Click here for nutrition facts! 3 meatballs = 1 serving

Herb de Provence Chicken

Herbs de Provence Chicken

The first time my mother brought home herbs de provence from the store I was in love. In my opinion it’s the perfect blend of spices – plus it’s fun to say since it’s French and doing so makes you feel sophisticated 😉

Inspired by my own hunger and the ingredients in the fridge, I came up with this low-calorie recipe that is healthy, easy, and full of flavor!

herb de provence chicken

Ransack your kitchen for:

  • 3 chicken breasts
  • 3 tsp EVOO (you can also use canola oil)
  • 2 tsp herbs de provence
  • 2 stalks celery, sliced
  • 1/2 large onion (or 1 small one), sliced
  • 3 cloves garlic, minced
  • 8 oz. sliced mushrooms
  • salt & pepper
  • 1/4 cup of red wine

*MAKES 3 SERVINGS

First, season each chicken breast with herbs de provence, salt and pepper. Next, add the olive oil to your pan and once it’s warm, place the chicken in the skillet. Meanwhile, slice the onions, celery and mushrooms. Once sliced, add the celery and onion to the pan.

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Continue to cook the chicken and once it is no longer pink, add the mushrooms, red wine and minced garlic.

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Cover the skillet with a lid and let it simmer for about 10 minutes until the chicken has fully cooked and soaked up the wine flavor.

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This recipe is super easy and all of the flavors compliment each other so well. To top it all off, it’s only 288 calories a serving! One of my favorite things about this chicken is that it comes out so tender – by letting it simmer in the wine it soaks up a lot of flavor!

Herb de Provence Chicken

 All I can say is yum. Serve it with your favorite blend of quinoa, brown rice or whole grain couscous! Eat up & enjoy! 

Tropical Fried Rice

Tropical Fried Rice

fried rice

Today I’m sharing one of my very favorite recipes! I don’t know if you’re like me, but I can eat ridiculous amounts of fried rice. When I go to Benihana I eat more than should be humanly possible. In homage to my love for the stuff I came up with this healthy version so that I no longer have to feel bad about eating an absurd amount of food. Also, spice lovers rejoice: I’m heating up the kitchen with this one, get ready.

You’ll Need:

  • 4 eggs
  • 1 lb shrimp
  • 2 c whole grain brown rice (I used organic)
  • 4 garlic cloves minced
  • 1- 2 habanero peppers finely chopped (depending on your spice tolerance)
  • ½ onion diced
  • ½ red onion diced
  • 1 bell pepper (I used green) diced
  • 6 tbsp soy or tamari sauce
  • 1 tbsp grapeseed oil (or canola oil)
  • ½ pineapple core, diced into chunks (or 1 can of pineapple chunks)
  • 1 small mango, peeled & diced
  • 1 small head broccoli, chopped in florets
  • 3 tsp cayenne powder
  • 3 tsp garlic powder
  • 1 TBSP sriracha (OPTIONAL)
  • 3 c. chicken stock (OPTIONAL) for rice

Makes 8 good-sized servings

Click to view nutrition facts

Start by cooking your rice. I like to cook my rice in chicken stock because it give the rice a richer flavor & chicken stock is very low in calories. If you read my last post then you know my favorite brand to use is Pacific Foods.

After you’ve got the rice going, chop up your veggies, peppers, pineapple & mango, & mince the garlic.

Heat up your skillet & pour in one tablespoon of grapeseed oil, then season the shrimp with salt, pepper, and 2 tsp of cayenne, garlic powder, and oregano. Cook the seasoned shrimp in the skillet with 2 teaspoons of the minced garlic. After cooking the shrimp for about 2 minutes, add in the remaining vegetables & fruits – including the rest of the garlic.

fried rice

In a smaller, separate skillet scramble the 4 eggs with salt & pepper. Your rice should be about done now so you can pour it into the shrimp skillet & add the eggs once they are finished cooking.

Add the remaining cayenne & garlic powder (1 teaspoon, each) into the skillet & stir. Mix in 6 tablespoons of soy or tamari sauce (I happened to have tamari so I used that) & sprinkle with salt & pepper.

If you really want to set your mouth on fire add the optional tablespoon of Sriracha (I’m obsessed with the Rooster). However, be warned – this will be VERY spicy! Only add the extra spice if you REALLY REALLY LOVE spicy food like myself 🙂

This recipe is so full of flavor and healthy! The great thing about spice is that it kicks up the metabolism & can actually help you lose weight – so eat up & enjoy the fruits & veggies. The amazing thing about this recipe is that the whole thing only has 1 tablespoon of oil, but trust me, you will LOVE it! Each serving is only 329 calories so fill up that plate 😉

Don’t forget to join the cool kids club: subscribe on the left to stay updated on all the healthy recipes & tips that I’ve got to offer! Happy cooking!

-SkinnyGirl

Chicken Soup for the Sick Person’s Soul

All of us have those days where all you feel like doing is laying in bed…all day. Unfortunately today was one of those days for me. I’m not sure if it was because I stayed up (basically all night) a few days ago or because I just have a virus of some sort, but either way I was definitely lacking in energy and well…the ability to function. In these times of trouble I find one solution…Chicken Noodle soup.

The more I’ve read and learned about diet, the more I’ve realized what an effect it has on how we feel. It happened to be my mother’s birthday this weekend so we went out to an italian restaurant for lunch today – even though the food was DELICIOUS I really have no intention of returning. The portions were enormous – only four of us were eating and they brought us about sixteen pieces of bread. The problem with this is that their garlic bread is extremely tasty and hard to resist…so I had about 3 and half slices. Not only is this bad calorically speaking (which I really wasn’t THAT concerned about) but I’ve noticed that after eating a lot of bread I just feel tired and weighed down. After this they brought us salad, thickly coated in dressing, and then my entree which was once again fantastic, but just too rich. It was chicken covered in a thick white wine cream sauce – I ordered it because it had vegetables: sun-dried tomatoes, artichokes and mushrooms but it was just too much. I only ate half of my meal and I was about to burst. After this enormous lunch I proceeded to taking a 2 hour nap after which I woke up feeling very sick and exhausted. I’ve learned that if I want to feel good I need to understand portion control and pick foods that are less rich and more nutritional.

That said, for dinner I wanted something light and healthy that wasn’t very complicated to make. So I created my own version of “Chicken Noodle Soup”, to make it you’ll need:

  • 2 garlic cloves, chopped
  • 1/4 organic white quinoa
  • 1/4 onion, chopped
  • 1/3 c. shredded carrot
  • 4 oz. chicken (baked, sauteed, broiled, grilled – however you prefer)
  • 3 oz. 2% milk cheddar cheese
  • 24 oz. chicken broth
  • 1/8 tsp. tumeric
  • 1/8 tsp. cayenne
  • 1/16 tsp. cinnamon
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

MAKES 2 servings

I started by cooking the quinoa. To give it extra flavor I cooked it in chicken broth instead of just plain water.

Trader Joe's White Quinoa

Trader Joe’s Organic White Quinoa

I LOVE the Pacific foods organic free range chicken broth, I think it tastes great and it’s usually not very expensive at the grocery store.

Pacific Foods Organic Free Range Chicken Broth

Pacific Foods Organic Free Range Chicken Broth

I chose to use quinoa as opposed to a whole grain noodle in this soup because I wanted it to be lighter and grain-free since I had ODed earlier on bread. After the quinoa was done (around 10 minutes) I put it in a separate bowl & added the chopped onion and garlic to the saucepan.

chopped onion & garlic in the saucepan

chopped onion & garlic in the saucepan

I like to keep chopped onion in a airtight container in the fridge so that I can add it easily without having to chop it up all the time. The great thing about onion and garlic is that both are extremely healthy for you and are filled with antioxidants. Next I shredded the chicken which had been sauteed in olive oil with salt and pepper and was kept in the fridge (another great thing to have on hand). You could simply boil your chicken or grill it if you’re watching calories. Then, I poured enough chicken broth to cover the ingredients and added the carrots.

Chicken, onion, garlic and carrot slightly covered in chicken broth

Chicken, onion, garlic and carrot slightly covered in chicken broth

Next comes the spices: I added tumeric for flavor and that nice, yellow chicken-soup color. I love cayenne so I added it for spice and because its a wonderful metabolism booster – plus spicy food always opens up your sinuses when you’re feeling sick. The cinnamon was also for the same purpose – although it sounds odd to put cinnamon in a soup, you barely notice it but you still get its benefits. After adding the spices and cooking the ingredients for about 2 minutes I added the rest of the chicken broth. After everything was heated up, I added the quinoa, stirred the soup and topped it with shredded cheddar cheese! Delicious, easy and healthy – you can’t get better than that.

Chicken Soup

Chicken Soup

After a hearty bowl, I’m already feeling better 😉 Especially since one bowl will only cost you 342 calories

Chicken Soup Nutrition Facts

Chicken Soup Nutrition Facts

Enjoy & check back later for more recipes, promise I’ll update more often!

-SkinnyGirl

Caribbean Quinoa Salad

I am SO very excited to be sharing with you my first blog post. This recipe is one of my favorites because it’s not only healthy, but flavorful and delicious. I came up with this recipe like most all of my recipes – because I had a random assortment of ingredients in my pantry (it’s my own little version of an Iron Chef challenge). I’ve also been on a pineapple-mango-coconut milk kick lately because I’m ready for summer & like to pretend I’m in the Caribbean.

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This recipe can be made as a side or a main course, but I prefer to serve it as a side with this AMAZING tilapia recipe by Bobby Dean (make it with olive oil instead of butter to be healthier).

I also decided to pair this recipe with a Sauvignon Blanc (which I’ve never had before) called Procrastinate. Obviously I was attracted to its name after just finishing my final exams and getting done with school! Now I’m allowed to procrastinate a little 😉 The wine was actually surprisingly sweet (meaning I could drink it) since I normally only like super sweet wines like moscato.

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As for the Quinoa salad itself, it’s not too difficult to make, the ingredients you’ll need are:

  • 1 c uncooked whole grain couscous or quinoa
  • 1 20 oz can pineapple chunks (in its own juice, no sugar added)
  • 2 green onions
  • 1 small red onion diced
  • 1 large clove garlic, minced
  • 1 deseeded habanero pepper
  • 1/2 package mushrooms, sliced
  • 1/2 lime
  • 1 Tablespoon EVOO
  • salt
  • pepper
  • chili powder

YIELDS 3 SERVINGS AS A MAIN DISH OR 6 SERVINGS AS A SIDE

The first step is to follow the instructions that come with the quinoa or couscous of your choice. While the quinoa is cooking, dice the red onion and add it to a skillet on medium with 1 TBSP of EVOO. Next add the sliced mushrooms and 1 clove of minced garlic.

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Then, slice up the habanero pepper (WEAR GLOVES, TRUST ME) into tiny pieces, and deseed unless you prefer it spicy like myself. Add the habanero to the skillet. Once the onions have caramelized and the mushrooms have softened, drain the canned pineapple & coat the chunks in about 1/4 teaspoon of chili powder, but add more to taste. Then add the pineapple to the skillet with the other ingredients and cook for about 5 minutes until pineapple softens a bit.

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Now add some salt & pepper to taste, mix the skillet ingredients & quinoa together & squeeze 1/2 fresh lime on top & stir. Top with 2 sliced green onions and dinner’s done!

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Not only is this recipe healthy, easy & delicious – one side serving ranks in at only 188 calories! (So that means more than one helping is encouraged!)

Click to see nutritional info

Happy Eating – subscribe for more recipes!