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

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!