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!!!


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!