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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Chocolate Zucchini Cupcakes

When I was little my mother use to make zucchini bread all the time and I thought her bat shit crazy for it. Who puts vegetables in bread?! More to the point, who, of sound mind and their own convictions, would put vegetables in dessert?!?!?! BLASPHEMY! (Yes… I used words like blasphemy when I was seven. Well, not really, but let’s pretend I did so my childhood seems more interesting). None the less, this is the reason I have yet to try carrot cake, though I feel that solid streak of nearly 24 years is coming to an end. Other than the fact that I’ve become more adventurous with my food, came a challenge from my sister-in-law in the form a link to a zucchini cake recipe. “Make this please”. I obliged, despite my deep seeded fear of vegetable based confections, but decided to lighten it up a bit. The resulting cupcakes were a success, if I may say so myself. If I had one complaint it would be that the cupcakes came out of the oven a little too moist, an issue that could probably be fixed with some oven manipulation. So it seems I have been converted. When I have my first piece of carrot cake, I’ll let you know. In the meantime, please enjoy these chocolaty delights!

Click here for a printable version of this recipe!

Makes 24 servings: 172 calories | 29g carbs | 2g protein | 6g fat  (with icing)

145 calories | 25g carbs | 2g protein | 5g far (without icing)

Here’s what you need!

For the cupcakes

2 cups of flour

2 cups of sugar

1/2 cup cocoa powder (I used dark chocolate)

4 egg whites

1/2 cup applesauce (I used a no sugar added version)

1/2 cup canola oil

3 cups of grated zucchini

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

For the icing

4 ounces of reduced fat cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1-4 tbsp of water or almond milk

Here’s what you do!

1. Preheat your oven to 350˚. Using a mixer, combine all the ingredients except the zucchini.

2. Fold the zucchini into the batter until completely mixed.

3. Fill your cupcake tins!

4. Bake for 35-40 minutes or until a toothpick inserting in the center comes out clean. I could take a little long… so be patient. Upping the temperature to 375˚ could take care of that… it might also enhance the texture… but I don’t know for sure… I ran out of zucchini. Allow the cupcakes to cool completely before icing.

For the icing

1. Mix everything together!!!! Use water or almond milk a tablespoon at a time to get the desired consistency. It’s so easy, right?! It almost feels too easy.

Happy noshing!!