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!!!


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!

Cat’s Crema!

There are a lot of ways to go about making crema… well maybe not a lot… but there are at least a few… I know this because I had to Google it. This recipe is the mutant baby of Alton Brown’s recipe and this other one I found because I didn’t actually read Alton’s recipe before hand… which didn’t give me the sufficient 24 hours of sitting time his crema requires. I’m sure there are Mexican food purists that will find this recipe to be very very wrong… but it tastes good so I’m rolling with it.

Makes 16 (1 tbsp) servings: 33 calories| 2g carbs| 1g protein | 3g fat

Here’s what you need!

1/2 cup sour cream

1/2 cup heavy cream

1 chipotle pepper in adobo

1/4 tsp salt

And here’s what you do!

1. Place your ingredients in a food processor or blender.

2. Blend that shit until the pepper is no more

3. Transfer the contents of your food processor or blender to a container and allow the crema to hang out on the counter for at least 3 hours

Tastes great on these fish tacos!!

Roasted Red Pepper and Chicken Quesadilla

For the longest time I could not, for the life of me figure out how to make a quesadilla without either burning the tortilla or making a complete mess. I eventually figured out the not burning the tortilla part worked and realized that the mess does not matter! This quesadilla, featuring roasted red pepper, is sure to not disappoint… in both messiness and tastiness!

Nutritional Breakdown

Makes 2 servings: 350 calories | 31g carbs | 37g protein | 9g fat

Here’s what you need:

1/2 lb boneless, skinless chicken breast

1 small red pepper, or 1/2 large red pepper

1/4 c diced red onion

1-2 tbsp chopped fresh cilantro

salt, pepper, garlic powder, and red pepper flakes to taste

1/2 c shredded mexican cheese blend (I use a 2% reduced fat blend)

2 medium flour tortillas


To roast your red pepper:

1. You can do this on an open flame, the grill or in a broiler.. whichever you have. In a nutshell, apply heat to the pepper until the skin is super charred.

2. Place the pepper into an airtight container and allow to sit for at least 15 minutes. Generally, I roast my peppers well ahead of time and then forget about them. Eventually I say “oh yea.. I have a pepper in there” and then I take care of it. This is for the best, because otherwise I’d be too excited about the pepper, try to handle it too soon and burn my fingers.

3. Peel the charred skin off of your pepper. This should be pretty east to accomplish. Cut the pepper open and remove all the innards (seeds and whatnot). It will be a juicy mess. Enjoy it.

4. Dice your wonderful tasty red pepper!


Making your filling:

1. Cut your chicken breast into teeny tiny pieces. Alternatively, you could cook the chicken whole and cut it after, but it cooks faster in tiny bits.

2. Cook chicken in a pan over medium(ish) heat. Season with salt, pepper and garlic powder to taste

3. Combine chicken, red pepper, red onion and cilantro in bowl

4. Season with salt, pepper, and red pepper flake to taste (I like things a little spicy)


1. Heat a pan to medium low heat. The pan should be large enough that the tortilla will lay flat. You could also use a griddle.

2. Spray a little cooking spray on the pan and lay one tortilla down. Spread half of the cheese (1/4 c) over the tortilla.

3. When the cheese begins to melt, place half of the chicken/ red pepper mixture on one half of the tortilla. Carefully fold the empty side of the tortilla over the mixture.

4. Continue to cook the quesadilla until slightly brown. Gently flip it over and allow the other side to brown. It’s totally ok if some of the feeling spills out…just pile it back on the plate to eat on the side! Repeat for second quesadilla

Serve with guacamole, sour cream, your favorite salsa, or whatever your beautiful heart desires!

This filling also tastes great in a taco salad! Simply combine some salad lettuce, the filling, cheese, and maybe some tortilla chips. I use salsa as dressing for the salad. Absolutely amazing!

Happy noshing!!