Green Chile Chicken Enchilada Zucchini Boats

I got the idea for this recipe from a SkinnyTaste recipe. I just happen to prefer green chile enchilada sauce to the red sauce. So, in that spirt, I adapted my regular enchilada recipe to a lower calorie option where the zucchini takes the place of those carb laden tortillas (don’t get me wrong, I adore tortillas). Enjoy!

Makes four servings (two boats each): 325 calories | 18g carbs | 34g protein | 14g fat

Here’s what you need!

4  whole zucchini

1 pound boneless, skinless chicken breast

4 oz reduced fat cream cheese

1 can (one of those small ones) diced green chiles

1/4 cup diced onion

1 can of green chile enchilada sauce

1 cup reduced fat shredded cheese- mexican blend

cilantro and green onion for garnish

Here’s what you do!

1. Slice the zucchini in half length wise and scoop out the middle so you have about 1/4 inch left the whole way around. Pop the zucchini into boiling water for about a minute, drain, and set aside.

2. Cut your chicken into itty bitty pieces and cook until almost completely done. Add the onion and green chiles. Then add the cream cheese and cook until nice and creamy (no cream cheese chunks!). At this point if you want to you could add what you scooped out of the zucchini, but I find that this watered down the flavor (even after trying to get as much water out of the zucchini as possible)… you’d be better off saving it for zucchini cupcakes.

3. Fill your zucchini boats equally with the filling. Top with your enchilada sauce and cheese. Add cilantro and scallions as you wish.

4. Bake in a 350˚ oven for 15-20 minutes or until the cheese is nice and bubbly.

Happy noshing!!!

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Baked Jalapeno Poppers

Jalapeno poppers are one of my most favorite things it the world. They are my go to dive bar food. I get them EVERY time I go to Sonic. I simply can’t get enough. So when I started to watch my diet, I knew right away I wouldn’t last long without these little bites of awesomeness in my mouth. The problem? The traditional jalapeno popper is a calorie laden, deep fried mess. So my mission was to create something as delicious as possible without dunking it oil.

Click here for a printable version!

Makes 8 servings (2 poppers each): 75 calories | 5g carbs | 4g protein | 4g fat

Here’s what you need!

8 jalapeno peppers

4 oz reduced fat cream cheese, softened

1/4 cup shredded cheddar cheese or mexican blend (I used a 2% milk cheese)

1 scallion, minced

4 egg whites

1/2 cup panko bread crumbs (you only use about half, but the extra makes coating easier)

1 tsp garlic powder

1 tsp powdered ranch dressing mix

1/4 tsp paprika

1/2 tsp chili powder

1/4 tsp red pepper flakes, ground to bits

Here’s what you do!

1. While wearing gloves, slice the tops of each jalapeno, then slice down the middle so you have two even pieces. Use your fingers to remove the seeds and other random things from the center of the peppers

2. In a bowl, combine cream cheese, shredded cheese and scallion until well mixed. Fill each pepper with the mixture.

3. Combine panko bread crumbs, garlic powder, ranch mix, paprika, chili powder, and crushed red pepper. Add a little salt and pepper if you feel like it… you can never go wrong with some salt and pepper.

4. Roll each popper in the egg white, then in the panko mixture. Be sure to shake up the panko mixture after each popper to break up any clumps and to make sure the spices don’t sink to the bottom.

 5. Bake for 15-20 minutes, or until bread crumbs are golden brown and filling is hot and bubbly.

Happy noshing!!

Cream Cheese Pancake

This recipe came about because I had been eating hard boiled eggs for breakfast for roughly two months. I knew this was tempting fate, but I wanted to keep my breakfast low carb because of my eating habits for the rest of the day. Eventually the inevitable happened… I took a bite of an egg… and it instantly grossed me out. It’s a hard feeling to explain… but it always happens if I have too many eggs. I have the same issue with hotdogs.

Anyway, I was looking up low carb breakfast ideas and I came across this recipe . It sounded delicious enough, but when I tried to make it I found it unfilling and nearly impossible to flip the pancakes.. in fact.. I ended up with some fancy scrambled eggs the first couple tries. So I decided to make this recipe my own! By adding flaxseed meal and a little flour this cream cheese pancake idea becomes a heartier breakfast with some extra protein.. and it tastes pretty good too, if I may say so myself.

 

Click here for a printable version of this recipe!

Makes 4 servings: 208 calories | 8g carbs | 11g protein | 16g fat

Here’s what you need!

4 oz cream cheese (half a block), softened

4 eggs

4 tsp flour

1/2 cup ground flaxseed meal

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

4 stevia packets (for 4 tsps of your sweetener of choice)

Here’s what you do!

1. In a bowl, whisk everything together feverishly until well combined

2. Heat your griddle, saute pan, or whatever you have to a medium, medium/low heat.

3. Make like a regular pancake!

How easy and awesome was that?!

I top mine with fruit , but I’m thinking about adding some chocolate chips next time!

Happy noshing!