Swiss Enchiladas

This recipe is fantastic and you can simply use a rotisserie chicken from the deli of your store to give more flavor. Enjoy....Eat on!!


Ingredients:

Cooking spray
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided

Directions:

1.Preheat oven to 350°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

3.Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

4.Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray.

5. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

6. Preheat broiler.

7. Broil casserole for 3 minutes or until cheese begins to brown.

Nutrition:
6 servings (serving size: 1 enchilada and about 1/3 cup sauce)
419 cals/serving

Starbucks Lemon Loaf(my version)

I absolutely love the Starbucks lemon loaf cakes, but they are like $4.00/slice.....yeah Ben(my husband) isn't going for that. So here is my version if there's. Enjoy....Eat on!!!

P.S.....this is NOT a healthy recipe...sorry. Lol!!! :)

1 box lemon cake mix
4.3 ounce instant or cook and serve Vanilla pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup heavy cream
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing:

2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.

2. Place all cake ingredients into stand or electric mixer, beating until well combined. Divide cake batter between two loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.

3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick.

4. Once loaves are cooled, remove from pans and place on a rack for further cooling.

5. Drizzle or spread on icing. It will harden.

6. Slice and serve.

Makes about 24 slices

Note: You can make this same recipe into cupcakes. Adjust baking time accordingly.

Mango Salsa

We like to eat this wis the Caribbean Jerk chicken recipe but this sweet and tangy salsa goes goo with lots of foods!! Enjoy.....Eat on!!!

Ingredients

4 mangos, sliced and diced
1 cup red bell peppers, chopped
1/4 cup lime juice
2 tablespoons brown sugar
4 tablespoons cilantro, minced

Direction

Add all ingredients to bowl and chill.

Nutrition:
Serves 8
44 calories/serving

Caribbean Jerk Chicken

My husband absolutely loves this recipe. It does have a bit of a spice to it.....so if you are heat sensitive this might not be best for you. I make this with mango salsa(on blog) and white rice. Enjoy....Eat on!!!


Ingredients:

1/4 cup sliced green onions
1/4 cup chopped shallots
1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 large serrano chile, stemmed
8 boneless skinless chicken breasts
1/4 teaspoon salt
Cooking spray

Directions:

1. Preheat grill to medium-high heat. After preheating, reduce one side to low.

2. Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.

3. Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.

Nutrition:
Serves 8
340 cal/serving

Grilled peppercorn sirloin with balsamic green beans

2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper

Directions:

1. Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

2. Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat grill over medium-high heat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Nutrition:
Serves 4 (serving size: 1 steak and 1/2 cup bean mixture)
244 calories

Grilled Turkey Burger

Ok so I NEVER in a million years thought that I would be eating a TURKEY BURGER!!! Me...a burger made from turkey. I LOVE meat. I am a beef fanatic, probably to an unhealthy point. So when we decided to get for and eat more healthy the first thing I thought about was.....NO MORE STEAKS(cue in shocked music).

But sometimes you(well at least me) crave that big juicy burger soooooo I decided to do that big juicy burger but with turkey. So here it is a turkey burger. Enjoy.....Eat on!!

Ingredients:

Sauce:
1/4 cup canola mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper

Burgers:
1/4 cup prechopped onion
1 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
24 ounces ground turkey breast
Cooking spray
1/2 cup feta cheese
1/2 cup guacamole
lettuce leaves
5 whole wheat buns

Directions:

1. To prepare sauce, combine first 4 ingredients; cover and chill.

2. To prepare burgers, combine onion and next 5 ingredients in a large bowl. Divide mixture into 5 equal portions.

3. Heat a grill over medium-high heat. Coat with cooking spray. Add patties to grill; cook 5 minutes on each side or until well-marked and done. Arrange 1 lettuce leaf, 1 patty, and about 1 1/2 teaspoons sauce, 1/8 cup of feta, 1 tblsp of guacamole on each bun.

Nutrition:
1 burger/serving
342 calories

Hoisin glazed chicken with Szechuan noodles

Ingredients:
1 tablespoon ground ginger
3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken breasts
Cooking spray
6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles) or whole-wheat linguine
1/4 cup bottled Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions

Directions:
1. Preheat grill to medium-high heat.

2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.

4. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk. Add noodles, carrots, and green onions; toss and serve immediately with chicken.

Nutrition:
Serves 4 (serving size: 2 chicken thighs and 1 cup noodle salad)
417 calories/serving

Italian Grilled Chicken with mushroom and tomatoes

Enjoy......Eat on!!

Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
4 (4-ounce) chicken breast cutlets
Cooking spray
3/4 teaspoon salt,divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons Italian seasoning, divided
2 cups halved cherry tomatoes
1 cup of mushrooms
2 cloves minced garlic

Directions:
1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.

2. Heat skillet over medium heat. Add 1tsp of EVOO, garlic, tomatoes and mushrooms. Add salt, pepper and Italian seasoning. Sauté then once tomatoes breakdown, turn down to low and simmer.

3. Heat grill over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt, 1/4 teaspoon pepper, and italian seasoning. Add chicken to grill; cook 2 minutes on each side or until done. Remove from heat; and cover to seal in juices.

4. Serve grilled chicken with mushroom and tomatoes on top.

White Bean Chili with chicken

My husband loves chili but with ground meat it is not the healthiest so here is a healthy alternative to a wonderful hearty meal. Enjoy......Eat on!!!

Ingredients:
1 1/2 lbs skinless chicken breasts pieces
1 large onion, chopped
2 heads garlic, minced
1 (14 ounce) can chicken broth
2 tablespoons ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (or to taste)
1 (4 ounce) can green chilies, chopped
15 -16 ounces canned or dried great northern beans, rinsed and drained
1 cup white corn
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped

Directions:
1.Remove fat from chicken.
2.Mix dried beans (if using canned beans, add them at the end of cook time) onion, garlic, broth, cumin, oregano, green chilies, salt and pepper sauce in a 4 to 6 quart crock pot or slow cooker.
3.Add chicken.
4.Cover and cook on high if using dried beans or low if using canned beans for 4 to 5 hours or until juice of the chicken is no longer pink when thickest pieces are cut.
5.Remove chicken.
6.Using 2 forks, remove cooked chicken and shred.
7.Return shredded chicken to the crock pot.
8.If using canned beans, add them, corn, lime juice and cilantro to the crock pot.
9.Cook on low for 15 to 20 minutes or until additions are hot.

Nutrition:
8 servings
1 cup serving size
293 calories

Spiced sweet potato chips

This actually surprised me by how tasty they were!! They have the perfect combination of sweetness with little notes of the spices used to flavor. Honestly these chips would have been great with salt and sugar or just salt....we also doubled this recipe. Enjoy!! Eat on.

Ingredients:
1 sweet potato, peeled (12 oz)
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon salt

Directions:
1.Preheat the oven to 375.

2.Cut the potato into very thin slices. Best if you have a mandolin. Spray two baking sheets with cooking spray. Arrange the slices on the sheets in a single layer, and lightly coat the slices with cooking spray. Bake for 7 minutes, or until they've barely started to brown. Remove, turn them over, return to the oven, and bake 7 to 10 more minutes until lightly browned. Transfer to a bowl, and repeat with remaining potato slices.

3.Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt. Pour over the chips, toss well, and serve.

Nutrition:
15 chips
Calories 138.4

Black pepper molasses BBQ pulled chicken sandwich

I don't really know what to say about this.....well my husband did say that he would do anything for me after eating this, so I guess that sums up how good this is. We served with a side of sweet potato chips(on blog). Enjoy....Eat on!!!

Ingredients:
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken breasts, cut into 2-inch pieces
4 (2-ounce) whole wheat buns

Directions:
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on each bun.

Nutrition:
1 sandwich
Calories: 294

Mexican Rice

Simple and easy. You can either do it on the stovetop or in a rice cooker, like I did. Enjoy.......Eat on.

Combine ¾ cup uncooked medium-grain rice; 1½ cups fat-free, lower-sodium chicken broth; ½ cup minced yellow bell pepper; ½ cup diced tomato; and ½ teaspoon ground cumin in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Or throw everything in rice cooker and let it do its MAGIC!!!

Nutrition:
1/2 cup serving
133 calories

Chicken tostada with avocado cream

Low calorie and low fat Mexican food......where can I sign up, right here!!! This tostada is simply delicious and perfect for someone who is watching their weight. I tried to take the original recipe and go even further with making it as low fat and low calories as possible. I served this with homemade Mexican rice(also on blog). Enjoy.....Eat on!!

*adapted from Cooking Light*

Ingredients:
2 tablespoons fat free sour cream
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) carb smart Mission flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup spinach, uncooked
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled fat free feta cheese

Directions:
1. Combine the first 7 ingredients in a food processor, and process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

3. Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Nutrition:
Serves 4
271 calories/tostada

Grilled sirloin with Feta salad

Who says you can't eat have a great STEAK and be watching what you eat???.....NOT ME!!!! I love steak and can't think about dieting and cutting calories if I can't have it so here is a wonderful recipe that tastes great and satisfies your steak craving even while watching your weight!!! Enjoy.....and eat on! :)

*adapted from Cooking Light*

Ingredients:

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups romaine lettuce
1/2 cup (2 ounces) crumbled feta cheese

Directions:

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat grill over medium-high heat. Add steak to grill; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce and feta cheese in bowl with vinaigrette. Top salad with steak.

Nutrition:
1 1/2 cups of salad and 3oz of steak
Calories: 269
Fat: 12.4g

Balsamic peppers and roasted chicken

How many of us have already broken our New Years promises to eat healthier and exercise??? Well keep trying if you have. And to help you out on the healthier eating part I will be posting lighter and healthier choices to the blog. Soooo here is the first of many. This recipe is an adaptation from a "Cooking Light" magazine.

I changed some flavors to fit my family but nothing that would change the calorie or fat content. I hope you enjoy.

5/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Directions:

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutrition:
1 breast half and 1/2 cup of peppers
Calories: 292
Fat: 9.3g

Homemade Vietnamese Phó

We love phó....so I decided to take the challenge and make some homemade. The task seemed daunting to me because first I've had this in restaurants and it seems like something that can't be hurried AND my biggest critic/phó liver is my husband....ahhhhh is what my brain was doing. So I decided lets do it I can do it. Having gone to culinary school and have eaten phó I knew the flavors and also some basics. So here is my recipe...Enjoy!!!


Ingredients:
10 cups rich beef stock
5 limes
2 tablespoons Vietnamese fish sauce
1 package (13 ounce size) Thai Rice sticks
1 1/2 cup bean sprouts
6 green onions
1/2 bunch cilantro
1 pound beef sirloin
2 jalapenos
OR
Sriracha or other Asian chili sauce

Directions:
Bring beef stock to a boil in a large stock pot with the juice of 3 of the limes, and fish sauce. Let stock boil for 15 minutes.

In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain rice sticks. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice beef into a thin a slice as possible with a very sharp knife. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange in bowls. I served all sides in bowls.

When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between bowls. Ladle hot stock over each bowl of noodles and beef. You should see beef cook with addition of stock. Serve immediately.

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.