better for you

January 7, 2014

Healthy Baked Chicken Enchiladas

If you are like me, when you hear the word enchilada you think red sauce and cheese.  Extra cheese.

This recipe goes a whole new direction by using Greek Yogurt and minimal cheese and still tastes great.  This recipe packs some extra protein power as well.

 

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Sincere apologies for the less than appetizing coloring.  iPhones not ideal for food.  Clearly.

On a positive note, I received a call from Sony today saying they received my camera, and it goes in for repair tomorrow!

They also said they would call every three days to update me on the status.

A+ for customer service.

But, one has to ask what kind of surgery they are performing on the darn thing if it’s in for that long?  Dang!

 

Moving on…

 

Healthy Chicken Enchiladas

  • 1-2 cooked and shredded chicken breasts
  • 1 1/2 cups Greek Yogurt
  • 1 1/2 cups salsa
  • 1 Can Diced Green Chile’s
  • 2 Tbsp. Hot Sauce
  • 2 Tbsp. Enchilada Seasoning
  • Corn tortillas
  • Reduced Fat Cheddar Cheese
  • Black Olives

* All Ingredients are estimates.  Add or subtract amounts as desired *

1) Mix together shredded chicken, yogurt, chile’s, salsa, hot sauce and seasoning.

2) Spread mixture in center of corn tortilla, roll, place seam side down in prepared 9×13 pan.

3) Repeat until pan is full.

4). Spray EVOO on the top of each corn tortilla, sprinkle with cheese and olives.  Cover with foil and bake at 350 for 20-25 minutes.

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5) Remove foil, add extra cheese if desired, serve, enjoy!

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Printable Recipe

Baked Chicken Enchiladas

December 15, 2013

Better For You ~ Gingerbread Granola

Good morning!  Hope you all have enjoyed a good weekend.  I am on my way out the door for the Ugly Sweater 5K run with a group of gals.  It’s going to be COLD!!

I wanted to share with you first a Gingerbread Granola recipe I put together last week.  I have always steered clear of granola due its usual high sugar, butter and oil content.   This recipe I created contains NO butter or oil and incorporates nutrient dense ingredients. 

Winning!

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Enjoy!

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I was pleasantly surprised that my first batch turned out really good.  I packaged it up into mason jars and handed them out to some of my coworkers for a fun holiday gift. 

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Merry Christmas!  Have a great Sunday!

 

December 1, 2013

Beef and Veggie Noodle Soup

Soup Sunday!

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Beef, Veggie and Noodle Soup

Ingredients

  • 1 pound ground beef
  • 1/2 onion chopped
  • 2 cloves minced garlic
  • 3 Tbsp. cornstarch plus water to make paste
  • 1 can Rotel tomatoes and green chilies
  • 10 oz. can tomato sauce
  • 1 small can tomato paste
  • 2 cans beef broth
  • 2 cups of water
  • 3 celery stalks, sliced
  • 1/2 bag frozen peas
  • 1/2 bag frozen carrots
  • 1/2 bag frozen corn
  • 1 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 2 cups elbow macaroni

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  1. Brown ground beef, minced garlic and chopped onion.
  2. In a large soup pot to beef and onions add cornstarch paste and stir well until well incorporated.
  3. Add the remaining ingredients except for the macaroni and cook on medium high heat for 30-45 minutes.
  4. Add 1 cup elbow macaroni and cook until tender.
  5. Adjust seasonings according to your taste.  I added more Italian and garlic seasoning at the end.

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November 18, 2013

Better For You Stuffed Peppers

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Ingredients

  • 4 Bell Peppers
  • 1 lb. 93% Lean Hamburger
  • Button Mushrooms
  • 1/2 red onion
  • 4 garlic cloves, minced
  • 1 can Black Beans
  • 1 can corn
  • Reduced Fat Sun-dried Tomato Feta Crumbles
  • 24 oz. Roasted Garlic and Herb Spaghetti Sauce
  • Reduced Fat Provolone Slices

Slice peppers in half, clean out seeds and boil until peppers have softened.

 

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Meanwhile, saute onions and garlic for a few minutes, add hamburger and cook until nearly browned.  Add mushrooms and continue cooking until hamburger is no longer pink and mushrooms have softened.

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In a large pot combine black beans, corn and spaghetti sauce.  Place pot over medium-low heat.

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Combine hamburger mixture and feta cheese into bean, corn and red sauce.

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Fill each pepper (heartily) and finish by adding a provolone slice on top of each pepper.  Place in 350 degree oven for 15-20 minutes or until mixture is bubbly and cheese is golden.

Let sit for a few minutes, and then dig in!

 

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Sometimes I add in cooked quinoa or rice into the mixture to add another layer of texture. 

 

Stuffed Peppers are versatile.  You can add in so many different ingredients to make it your own.

 

Do you have a favorite way to make stuffed peppers?