Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘mexican’

Stuffed Poblano Peppers

On Saturday, Corey went up to Jacksonville to help his brother, Drew, move into a new apartment before his classes started back at UNF.  Since I had two huge final exams on Monday, I decided to stay behind so I could study.

I knew Corey and his parents would be exhausted after moving all day, so I thought it would be nice to make them a good dinner for when they arrived home.

I picked up some big poblano peppers earlier in the week, and since I got four of them, I thought this would be the perfect chance to use them up!

Stuffed Poblano Peppers

Servings: 4

Ingredients:

4 large poblano peppers (sometimes they’re really small)

4 chicken cutlets, chopped into bite-size pieces

1/2 onion, chopped

4 plum tomatoes, seeded and chopped

8 oz. white mushrooms, chopped

1/2 cup 2% shredded cheese (I used Mexican Blend)

3 wedges Laughing Cow Queso Fresco Cheese (if you decide to skip

this ingredient, just add 1/4 cup more of the shredded cheese)

non-stick spray

1/2 teaspoon salt + pepper

1/2 teaspoon garlic powder

*You will also need a plastic bag*

Directions:

Pre-heat broiler.

Place washed and dried peppers in a baking dish and put them under the broiler.

Keep them under until they are blackened and blistered.

Use tongs to flip each pepper onto the other side, and put them back under the broiler until that side is also black and blistered.  Note: Don’t be afraid to keep them under “too long”…all of the skin needs to be blackened so that the next steps will work.  It should take 10-15 minutes total.

Remove the dish from the oven and use the tongs to place each pepper inside the plastic bag.  Tie the bag shut tightly.  Lower the oven temperature to 350 degrees.

Allow the peppers to steam in the bag while you do the next steps.

Place a skillet over medium heat and spray with non-stick spray.  Add the onion and cook for 2 minutes before adding the mushrooms.

Cook until browned, about 6 minutes. Add the chicken.

Season with salt, pepper, and garlic powder.

Add the tomatoes after the chicken is no longer pink.

Let these cook for 2 minutes, then transfer the mixture to a bowl.

Stir in the Laughing Cow wedges, followed by the shredded cheese.

Mix until creamy and well combined and set aside.  Open the plastic bag with the peppers inside.  Use your fingers to peel the blistered skin away from the rest of the pepper (it should come off easily).

This is what they should look like when you finish peeling:

Next, you will need to remove the seeds and ribs of the inside of the pepper (also known as the spicy part!).  To do this, use a knife to gently make a slit down one side of the pepper.

Carefully grab the bunch of seeds at the top and pull downwards- this will loosen the roots that the seeds are attached by.  Use running water to help rid the inside of seeds.

When the peppers are all cleaned out, lay them back in the baking dish going opposite ways, with the slit facing up.

Use a spoon to carefully fill the peppers with your prepared mixture.

After each pepper is stuffed, sprinkle a little more cheese on top of each one, and place in the 350 degree oven for 25 minutes.

After 25 minutes, you will have beautiful, cheesy-yet-healthy, stuffed poblano peppers!

Healthy Enchilada Casserole + Wedding Dress Shopping

Last week, my mom and sister both drove to Orlando to visit!  We had big plans for Tuesday- it was time to find my wedding dress!

When they both arrived on Monday, we spent some time catching up, and then I got busy on dinner.  I decided to make a recipe that I knew is a crowd pleaser- my Healthy Enchilada Casserole!

Healthy Enchilada Casserole

Servings: 9

Ingredients:

6 whole wheat tortillas, cut into triangles

2 cups low-fat shredded cheddar cheese (or Mexican blend)

1 can reduced-sodium black beans

1 can Vegetarian Refried Beans

1 can Mild Rotel Tomatoes

1 can Diced Tomatoes

1 can Low-Salt Corn

1 can Enchilada Sauce

1 rotisserie chicken, meat removed and shredded OR

4 cooked chicken breasts, finely chopped

Directions:

Preheat oven to 350 degrees.

In a baking dish, spread 1/4 cup of the Enchilada Sauce in the bottom.

After cutting the tortillas into triangles, make a single layer of them on top of the sauce.

Using the back of a spoon, spread each slice with a small amount of refried beans, using 1/3 of the can.  (It does not need to cover each piece completely)

Next, combine the black beans, corn, and both cans of tomatoes in a mixing bowl.  Use a spoon to spread about 1/3 of the mixture on top of the tortillas and refried beans.  Top with 1/3 of the shredded chicken, and then a 1/3 cup of shredded cheese.  Pour 1/4 cup of the enchilada sauce over everything, and then repeat these steps (starting with the tortillas) until you have 3 layers.  Sprinkle an extra layer of cheese on top of the last layer.

Place in the oven to bake for 30 minutes.  For the last 2 minutes, turn on the broiler.  Remove from the oven, and cut into squares using a spatula.  Serve with hot sauce, salsa, or fat-free sour cream!

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Later on, my party animal of a sister managed to convince me to go out with her and Corey’s brother, Drew, and his friends, to one of the bars down by UCF.  I agreed, and left my responsible fiance at home in bed, since he had work the next morning.

My friend Daniel came with us, so I wasn’t the oldest person in the place.  Wait…he’s younger than me, so…yes, I was.

We had fun, but Lauren was not a happy camper when I woke her up bright and early for a day of shopping!  Muahahahaaa…

I don’t want to reveal too much about my dress, because I do plan to explain everything about it in full detail after the big reveal, also known as…our wedding!

Let’s just say that the day was a success.  My bridal consultant said I was the fastest bride she’s ever had!

Here’s a little teaser to hold you over for the next 5 months:

🙂

Fiesta Night! Recipe: Spinach and Mushroom Enchiladas

Mexican food is definitely one of my favorite things in the world.  I think I inherited that trait from my mom, who had me convinced at a young age that we were Spanish, thanks to her impressive second-language speaking skills.  Corey also loves Mexican food, so one of our weekend rituals is visiting different local Mexican restaurants.  During the week, however, if the craving comes upon us, I like have a repertoire of our favorite Mexican dishes handy.  This week, we decided to try making vegetarian enchiladas.  One ingredient that I really think makes Mexican food extra delicious is Queso Blanco.  I found a package of it at our grocery store, and decided to try it out.  It’s really just a salty white cheese, but it melts perfectly in the enchiladas and adds great flavor.  Ariba!

Spinach and Mushroom Enchiladas

Servings: 3

(two enchiladas per person)

Ingredients:

6 Whole Wheat Tortillas, 6-inches

1 package frozen spinach, microwaved and excess moisture squeezed out

8 oz. white mushrooms, sliced

6 oz. Queso Blanco, diced

2 cans Enchilada Sauce

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon Adobo

1 tablespoon EVOO

1/2 cup Mexican cheese, shredded (use Reduced Fat, if you can find it!)

salt and pepper, to taste

Directions:

Preheat oven to 400 degrees.  Microwave frozen spinach according to package directions, then use a clean kitchen towel to squeeze out the moisture in the spinach.  Set aside.  In a skillet, heat 1 tablespoon EVOO over medium heat.

Add sliced mushrooms to pan.  Cook until brown and juices release, about 5 minutes.

Add cooked spinach to the mushrooms.  Stir well, until spinach is distributed evenly with the mushrooms.

Season with chili powder, cumin, Adobo, and salt and pepper.

Add diced Queso Blanco to the mixture, and mix until well combined.  Pour about a 1/4 cup of the Enchilada sauce on the bottom of the baking pan you are using to bake the enchiladas.  To assemble enchiladas: Lay one tortilla on a flat service.  Spoon the spinach, mushroom and queso mixture down the middle of the tortilla.  Fold sides in towards the middle, then place enchilada seam-side down in the pan, on top of the sauce.  Continue until you have 6 enchiladas in the pan.  Pour remaining sauce on top, until each one is fully covered in sauce (you may not  need to use 2 full cans).  Sprinkle Mexican cheese on top of each one.  Bake in oven for about 20 minutes, until bubbly and cheese is melted.  Serve with salsa and Fat Free sour cream.

 

 

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