Mexican food is probably one of my absolute favorite things to make. Ever since I was a little girl burritos were always my choice of food when my mom asked what she should make for dinner. There are a lot of restaurants around that make some amazing burritos but sadly those burritos are not so healthy. The tortilla alone can have over 300 calories! My new favorite thing to eat are burrito bowls. You get all of the yummy goodness of a burrito, minus the extra calories from the tortilla, and they are delicious! You won't even miss the tortilla. Also beware of the sour cream and cheese, those pack on calories to your meal quickly too. They are fun to make with a group because you just put out bowls of any topping that sounds good and everyone can customize their own. Try them out!
Here are some ideas of things to include in your burrito bowls:
Rice (brown or white) with chopped cilantro and lime juice mixed in.
Grilled chicken.
Black Beans: Combine two cans (one rinsed and drained) with cumin, chili powder, fresh minced garlic and lime.
Grilled peppers and onions.
Corn Salsa: Start with canned or frozen corn and add a can of diced chiles or diced jalapenos, chopped peppers and cilantro and some lime juice.
Pico de gallo: mix together diced tomatoes, onions, cilantro, jalapeno and lime juice.
Salsa. You can even add more variety by picking out a couple different types of salsa.
Chopped romaine lettuce.
Greek Yogurt. This works as a great replacement for sour cream. You won't really even notice a difference.
Lime tortilla chips. These are also great for dipping into the salsas.
Source: Live Better America
Showing posts with label healthy mexican. Show all posts
Showing posts with label healthy mexican. Show all posts
11.12.2013
5.01.2013
Grilled Fish Tacos
I love the beginning of May because it means Cinco de Mayo is just around the corner and I absolutely love Mexican food! Most of what you can find in restaurants though is so full of fat, calories and sodium that I have a hard time letting myself enjoy it. Fish tacos are one of my favorite Mexican dishes lately and these tacos are good for you and super tasty. Give them a try!
Grilled Fish Tacos
Prep time: 20 minutes
Total time: 20 minutes
Servings: 8
1 lb firm white fish fillets such as sea bass, red snapper or halibut
1 T olive oil
1 tsp cumin or chili powder
1/2 tsp salt
1/4 tsp pepper
8 corn tortillas
1/4 cup reduced fat sour cream
1/2 cup salsa
Toppers (shredded lettuce, diced tomato, diced avocado, chopped onion, fresh cilantro, shredded cabbage)
Heat gas or charcoal grill. (You can also cook in a frying pan or in the oven.) Brush fist with olive oil and sprinkle with spices, salt and pepper.
Carefully spray grill rack with cooking spray. Lay fish on grill, cover, and cook 5-7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas. Spread sour cream on tortillas then add fish, toppers and salsa.
Source: Live Better America
Grilled Fish Tacos
Prep time: 20 minutes
Total time: 20 minutes
Servings: 8
1 lb firm white fish fillets such as sea bass, red snapper or halibut
1 T olive oil
1 tsp cumin or chili powder
1/2 tsp salt
1/4 tsp pepper
8 corn tortillas
1/4 cup reduced fat sour cream
1/2 cup salsa
Toppers (shredded lettuce, diced tomato, diced avocado, chopped onion, fresh cilantro, shredded cabbage)
Heat gas or charcoal grill. (You can also cook in a frying pan or in the oven.) Brush fist with olive oil and sprinkle with spices, salt and pepper.
Carefully spray grill rack with cooking spray. Lay fish on grill, cover, and cook 5-7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas. Spread sour cream on tortillas then add fish, toppers and salsa.
Source: Live Better America
2.15.2012
Healthified Creamy Chicken Enchiladas
I love Mexican food, it has got to be one of my favorite types of food to eat. And creamy enchiladas are right up there at the top. But lets be honest, they are loaded with sour cream and cheese and are not even remotely healthy. This recipe proves that you can cut way back on the fat and calories and still have a delicious meal. Give them a try!
Creamy Chicken Enchiladas
1 T olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 cups chicken broth
3 T flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced fat sour cream
2 cups shredded chicken breast
1 cup corn
1 cup shredded reduced fat Mexican cheese blend
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato chopped
4 medium green onions sliced
salsa, if desired
Heat oven to 350. Spray 9X13 glass baking dish. In a skillet, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring occasionally. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 10 to 15 seconds or until softened. Spoon about 1/3 cup of chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving top with tomato and green onions. Serve with salsa.
Creamy Chicken Enchiladas
1 T olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 cups chicken broth
3 T flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced fat sour cream
2 cups shredded chicken breast
1 cup corn
1 cup shredded reduced fat Mexican cheese blend
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato chopped
4 medium green onions sliced
salsa, if desired
Heat oven to 350. Spray 9X13 glass baking dish. In a skillet, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring occasionally. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 10 to 15 seconds or until softened. Spoon about 1/3 cup of chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving top with tomato and green onions. Serve with salsa.
1.07.2011
Enchiladas from the Titanium Chef
Now that the holidays are over most of us are trying to get back to a normal amount of sugar in our lives and start eating a little healthier! These enchiladas are amazing and are packed full of healthy things and are big on taste. Try them out, you won't be disappointed!
Enchiladas
4 oz fat free chicken broth
1 T canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T chopped cilantro
1 1/2 cups low fat part-skim grated mozzarella cheese
1 4oz can diced green chiles
4 cloves garlic
1 19oz can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream
Preheat oven to 350 degrees. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups cheese (reserving 1/4 cup for later), green chiles, and garlic. Stir to combine.
Layer 1/2 cup enchilada sauce in the bottom of a 9X13 pan sprayed with nonstick cooking spray. fill tortillas with meat and vegetable mixture. Spoon about 1 T enchilada sauce over meat mixture. Roll tortillas up and put in pan with seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce. Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle on remaining cheese...or a little more :) Bake 10 minutes more until cheese is melted. Then turn on boiler and plance enchiladas near the top. Let it broil until cheese is slightly brown and crispy. Stay right at oven and watch while the broiler is on, it will go from browned to burnt really fast! Garnish with olives and sour cream.
Enchiladas
4 oz fat free chicken broth
1 T canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T chopped cilantro
1 1/2 cups low fat part-skim grated mozzarella cheese
1 4oz can diced green chiles
4 cloves garlic
1 19oz can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream
Preheat oven to 350 degrees. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups cheese (reserving 1/4 cup for later), green chiles, and garlic. Stir to combine.
Layer 1/2 cup enchilada sauce in the bottom of a 9X13 pan sprayed with nonstick cooking spray. fill tortillas with meat and vegetable mixture. Spoon about 1 T enchilada sauce over meat mixture. Roll tortillas up and put in pan with seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce. Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle on remaining cheese...or a little more :) Bake 10 minutes more until cheese is melted. Then turn on boiler and plance enchiladas near the top. Let it broil until cheese is slightly brown and crispy. Stay right at oven and watch while the broiler is on, it will go from browned to burnt really fast! Garnish with olives and sour cream.
6.25.2010
Chicken Tacos from the Titanium Chef
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!
4.19.2010
Guacamole-From the Titanium Chef
Avocadoes have a lot of really good vitamins and minerals in them. A lot of people steer clear of them because of the fat content, but it is "good fat". Its the good fat that nuts also have in them. This guacamole is very healthy and good for you so go out today and grab a couple avocadoes...I guarantee you won't be able to stop eating this stuff until the bowl is empty, I sure can't!
Guacamole
from Mama Mexico
1 Avocado
2 T tomatoes, chopped
2 T onions, chopped
1 tsp garlic, diced
3 sprigs cilantro, chopped
1 juice of one lime
1 T chopped jalapeno (add more if you like it spicy)
Salt to taste
Remove avocado from shell. Roughly mash avocado leaving some lumps. Add other ingredients and mix. Season with salt to taste. More lime may be added, I usually add more, I think it tastes better that way! Serve as dip with corn chips or as a spread on tortillas or any other mexican food you like.
Guacamole
from Mama Mexico
1 Avocado
2 T tomatoes, chopped
2 T onions, chopped
1 tsp garlic, diced
3 sprigs cilantro, chopped
1 juice of one lime
1 T chopped jalapeno (add more if you like it spicy)
Salt to taste
Remove avocado from shell. Roughly mash avocado leaving some lumps. Add other ingredients and mix. Season with salt to taste. More lime may be added, I usually add more, I think it tastes better that way! Serve as dip with corn chips or as a spread on tortillas or any other mexican food you like.
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