Skinny Creamy Chicken Enchiladas

These enchiladas were amazing. So different than the regular enchiladas that I normally make and these ones are a tad bit healthier :) They were a family hit!

Ingredients

• 16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)
• 8 oz reduced-fat sour cream
• ¼ cup skim milk
• 10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
• 1 Tbsp fresh cilantro, chopped
• 10 oz can Rotel® Diced Tomatoes and Green Chilies
• 1 cup onion, diced
• 8 Large La Tortilla Factory® Smart & Delicious™ Low Carb, High Fiber Tortillas
• ½ cup reduced-fat Mexican shredded cheese
• 4 oz can diced green chilies

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
2. In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
3. Combine the chicken, Rotel®, onions and green chilies in a pan sprayed with cooking spray.
4. Heat until onions are transparent.
5. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
6. Fill each tortilla with about 2 Tbsp of the chicken mixture.
7. Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
8. Pour/spread the sour cream sauce over enchiladas and top with cheese.
9. Bake for 25-30 minutes until bubbly and cheese is melted.

Nutrition Information

Per Serving: (2 enchiladas)

Calories: 374

Fat: 19g

Carbohydrates: 38g

Fiber: 16g

Protein: 27g

Shrimp Fettuccini with Vodka Sauce

We are HUGE pasta lovers in my house, as I'm sure most households are. I always look for healthier alternatives to pasta, so it can taste delicious but not leave me feeling guilty. Don't get me wrong, I am ALL about having "treat" days and making sure that you allow yourself indulges every now and then, but with pasta I would FOR SURE go overboard lol So, here is a healthy alternative that I found that was amazing and under 400 calories, PLUS I got to use vodka sooooo, SCORE!!!





Here is what you will need:

The recipe called for 9 ounces of fresh linguine, but I used Butternut Squash Fettuccini

3/4 pound of large shrimp (the store I went to only has small shrimp so I used a pound)

4 cloves of garlic, minced

1/4 cup Vodka

1 1/2 Cups reduced sodium marinara sauce (I spiced mine up a bit with red pepper to give it a little kick)

1/4 cup small fresh basil leaves

 

 

 

 

Preparation:

 

1. Cook pasta as directed

 

2. Heat 1 TBSP extra virgin olive oil in 12 inch skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to skillet on a single layer, undisturbed for 1 minute.  Flip and add garlic and saute one more minute and transfer to plate.

 

3. Carefully add vodka to the pan and cook for 1 minute.  Add marinara sauce and bring to a simmer.  Add drained pasta, reserved shrimp and juices, basil, and 3-4 tbsp of water.  Toss well to combine and heat through.  Divide among 4 serving bowls and garnish with extra basil if desired.

 

4. ENJOY!!!!

 

This is SUPER easy and took me less than 15 minutes to make :)

 

NUTRITION FACTS (estimate):

349 Calories, 26g of protein, 41g Carbs, 7g Fat, 3g Fiber



 

 

 

 

Tortellini Primavera

I have been trying a lot of great recipes lately, all of which are SO easy to make and are healthy.  This one has to be one of my faves though.  In fact, it was a family favorite.  I found the recipe on eatingwell.com and since I'm a HUGE pasta lover, I just had to give it a try :)
 
Makes: 5 servings, about 1 1/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes
 

Ingredients

• 1 14-ounce can vegetable broth or reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
• 1/8 teaspoon salt
• 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
• 1 16-ounce package frozen cheese tortellini

Preparation

1. Put a large pot of water on to boil.
2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutrition

Per serving: 424 calories; 15 g fat (8 g sat, 4 g mono);68 mg cholesterol; 55 g carbohydrates; 0 g added sugars; 14 g protein; 5 g fiber; 566 mg sodium; 321 mg potassium.
Nutrition Bonus: Vitamin A (126% daily value), Calcium (20% dv), Vitamin C (17% dv), Folate (16% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 1/2 vegetable, 1 high-fat meat, 2 fat

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

I found this recipe on eatingwell.com and I just had to try it.  I have my own version of chicken nuggets that I made for Mya a while back and these looked too good to pass up.  Plus, I was intreged by the Blackberry Mustard.  Here is my opinion about the meal.  I really, really enjoyed it.  Adam liked it better than I did, however, he is a blackberry fan and I am not.  Blackberries are just too sour for me.  The recipe says that you can do it with raspberries and I think next time I'm going to do that and I know I will be absolutely in love.  For the first time ever making it I just wanted to follow the recipe exactly.  It's a different way to eat chicken nuggets and I will definitely be making it again :)

Ingredients

• 1 cup fresh blackberries or raspberries, finely chopped
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons honey
• 1 pound chicken tenders, cut in half crosswise (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil

 

Preparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Tips & Notes

• Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

Nutrition

Per serving: 184 calories; 5 g fat (1 g sat, 3 g mono);67 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 lean meat, 1 fat