Chicken Tacos from the Titanium Chef

I love Mexican food--- love it!  This is a pretty healthy, fast and easy dish.  These tacos were delicious, I probably could have eaten a dozen more!  This recipe is very versatile so you can mix things up with different veggies and meat and have all sorts of different combinations.

Chicken Tacos

2 chicken breasts
1 can diced tomatoes w/green chiles
Corn tortillas
Shredded cabbage or lettuce
Cilantro
Lime
Cilantro lime dressing
Avocado

Put chicken and tomatoes in the oven on 350 degrees and cook for 20 minutes. When chicken is no longer pink on the inside pull it out and shred it.  Cook corn tortillas in a pan with a little bit of oil, or just cooking spray.  When tortillas are cooked, pile on chicken, cilantro, lime juice, avocado and a little dressing and enjoy!

Tip of the Day

You don't have to find time to squeeze in long workouts every day, studies have shown that walking briskly for 30 minutes a day does amazing things for your health.  Doing this mild exercise 5 days a week will reduce the risk of diabetes, certain cancers, depression, aging of the skin and maybe even dementia.  So turn off the t.v. for 30 minutes or put on your walking shoes on your lunch break and get walking!  You will feel amazing and your body will thank you for it!

Look at this skinny minny! This is Jamie on the 57 mile Little Red Ride, her first big cycling event. She had enough energy to do the 80 mile, but went on the 57 mile with her old mom instead.

Jamie has lost 20 pounds and gone down 2 pant sizes in the last year. She had lost 60 pounds prior and just couldn't lose the last 20 no matter how well she ate or how hard she worked out.

She began taking Nature's BodyCare TG Max Ultra which gets rid of fat stores, and builds lean body mass. Then she added TG 2000 ADVANCE, which gives high energy as well as great weight loss, and Meta 21 which provides the enzymes our food is missing that enable our bodies to breakdown our fats, carbs, fiber and protein, so our body utilizes what it needs, and eliminates what it does not. She kept up with her routine of cycling classes weekly and tried to eat healthier. (You will see her delicious recipes on this blog.)

Congratulations Jamie on a fantastic ride and on your weight loss! You look amazing! Thank you for being part of the Nature's BodyCare Team for the Little Red Riding Hood Ride 2010!

Little Red Riding Hood Cycle Ride

Nature's BodyCare Team

Saturday June 5, 2010 in Logan, Utah

Lewiston, Utah was the staging point. Elevation a little more than 5000 feet. Over the course of the ride we went up 980 feet and down 873 feet. Choice of 100 mile, 57 mile, or 35 mile rides. 3100 Women riders, all for cancer research. Beautiful!

Chile Relleno Casserole-From the Titanium Chef

For those of you that love chile rellenos, here is a healthier but still very tasty version.  It makes 4 servings and has 217 calories, 7 grams of fat and 23 grams of protein!  Give it a try!

Chile Relleno Casserole

Prep time: 10 min
Cook time: 35 min

2 cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 tsp salt

Preheat oven to 400 degrees.  Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.  Equally divide green chils, corn and scallions among the ramekins.  Top each with cheese.  Whisk milk, egg whites, eggs and salt in a medium bowl until combined.  Divide the egg mixture evenly among the ramekins.  Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.  You could also combine it all in a small casserole dish instead of doing individual ramekins, just increase the baking time!