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!!!


Spicy Honey Chicken

You’ll begin to notice, as I add more recipes, that I cook a lot of chicken. There are three reasons for this: 1) It’s inexpensive  2) It’s versatile; 3) It tastes damn good. Chances are, many of my recipes would work well with other proteins, but I always have chicken on hand, and I like it, and so the end result is a plethora of things to do with chicken. This is a very simple, yet tasty, recipe that I can’t seem to get enough of. I adore the combination and sweet and spicy. For the chicken haters, this might also be tasty on pork or shrimp, though I can not attest to that certainty.

Click here for a printable recipe!

Makes 4 servings: 168 calories | 15g carbs | 26g protein | 1g fat

Here’s what you need!

1 pound boneless, skinless chicken breast (I use tenderloins… just because)

2 tsp garlic powder

2 tsp chili powder

1 tsp cumin

1 tsp paprika

1/2 – 1 tsp crushed red pepper, ground (if possible… I use my coffee grinder)

3 tbsp honey

Here’s what you do!

1. Mix your spices. Gently sprinkle the spice mixture on both sides of your chicken breasts. Feel free to rub it in.

2. Grill or bake your chicken until it reaches an internal temperature of 165˚. I usually grill mine, unless I’m being too lazy to go outside and subsequently clean my grill plates (I take my indoor grill outdoors because of overly sensitive smoke alarms).

3. Evenly disperse the honey over the cooked chicken. A pastry or basting brush would work great for this. Allow the chicken to remain on the heat just a little longer to let the honey do its thing.

Happy noshing!

Fish Tacos with cucumber salsa

Tasty fish with homemade salsa wrapped in a tortilla?! Yes please! This recipe came about because one day I popped my head off the couch pillow and said “I’m gonna make fish tacos!” and Husband said “OK”…. this is how most of our culinary decisions happen.

Makes 4 servings: 252 calories | 28g carbs | 24 g protein | 6g fat

Here’s what you need!

1 pound tilapia (or whatever fish your seafood loving head desires)

the juice of 2 limes (or lemons.. I used lemons… because I ran out of limes)

2 tsp taco seasoning

crushed red pepper

1/2 cup cucumber, diced

1/4 cup red onion, diced

1 jalapeno, diced

salt and pepper

cilantro (fresh or dried)

shredded lettuce

4 tortillas (I used Mission brand medium soft taco tortillas… the calories for the recipe reflect this)

Here’s what you do!

1. In a bowl, combine the cucumber, onion, jalapeno and the juice of one lime (or lemon). Add cilantro, salt and pepper to taste, refrigerate until ready to serve.

2. Preheat over to 375˚F

3. Place your fish on a baking sheet. Apply salt, pepper, taco seasoning, and crushed red pepper liberally.

4. Bake fish for 20-30 minutes or until opaque and flaky

5. Remove fish from over and use a fork to break into bite size pieces.

6. Assemble your taco!!! Top with my crema for a tangy twist!

Happy noshing!

*If seafood in a taco shell is your thing… check out these Shrimp Wonton Tacos my friend Carrie made!