Monday, November 12, 2012

White Chicken Enchiladas

     For this month's Secret Recipe Club, I was assigned a blog that I have been following for some time now; Hezzi D's Books and Cooks. Since I have been following, I already knew that I love the blog. In preparing for this post, I actually made four recipes. It was hard to decide which one to write about today, so I picked the one that had the best White Chicken Enchiladas won this time...but if you are interested, the photo was the tie breaker between the enchiladas and this healthy turkey chili recipe which I made with this bacon cheddar bread. I said I made four recipes...the fourth was these pepperoni pinwheels which I made with the beer batter pizza dough on my blog. They were really good too, just not in my final two.
     The white chicken enchiladas were full of flavor and easy to make. They definitely hit the spot for the Mexican food craving we were having. I opted to use plain yogurt instead of sour cream to save a few calories and add more healthy protein, so they weren't too bad for you either. Add a salad or other veggie to the side and you have a great dinner for less than 500 calories.

Recipe makes 5 enchiladas
Nutr info/enchilada: 321 cal, 17 carb, 18g fat, 26g protein, 2g sugar,  7g fiber

White Chicken Enchiladas

by Robin
Prep Time: 15
Cook Time: 30
Ingredients (serves 5)
  • 2 chicken breasts
  • 1 t. cumin
  • 1 t. paprika
  • 1/2 t. red pepper
  • salt and pepper to taste
  • 2 garlic cloves, minced
  • 5 whole wheat tortillas
  • 1-3/4 c. Mexican cheese blend, shredded
  • 3 T. butter
  • 3 T. flour
  • black pepper to taste
  • 2 c. chicken broth
  • 1 c. plain yogurt
  • 1 (4 oz) can green chilies
1. In a bowl combine the cumin, paprika, red pepper, salt, black pepper, and garlic. Cut chicken breasts up into small chunks. Sprinkle spice mixture over chicken.
2. cook chicken for 5-8 minutes per side or until the chicken is cooked through. Allow to cool for about 5 minutes and then shred.
3. Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.
4. Mix together the chicken and 1 cup of cheese. Roll up in the tortillas and place in the baking dish.
5. In a sauce pan, melt the butter. Stir in the flour and cook for one minute. Add in the broth and whisk until smooth. Continue cooking until the mixture begins to bubble.
6. Slowly whisk in the sour cream, pepper, and green chilies. Immediately remove from heat so that the yogurt doesn't curdle. Pour over top of the enchiladas and top with remaining cheese.
7. Bake for 20 minutes and then heat under the broiler for 2-3 minutes to brown the cheese.
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Friday, November 9, 2012

Fresh Maple Pumpkin Pie

     Pumpkin pie is something I look forward to every Thanksgiving. In my family, there is no special recipe. I'm pretty sure my mom just follows the recipe on the side of the can of pumpkin, and it's delicious don't get me wrong.We just don't have a special family recipe.  So, I set out to find a healthy (or at least healthier) and delicious pumpkin pie recipe that we can all look forward to each year.
     The first difference in this recipe is the crust. Instead of a flaky, buttery crust my pie has a graham cracker crust. I was a little nervous that I would miss a "regular" crust, but I promise you won't! The graham crust caramelizes as it bakes!The second change is that I used fresh pumpkin. It's really not as hard as you think! Finally, I replaced some of the sugar and sweetened condensed milk with maple syrup and low-fat milk.
     This pie is fantastic. We gave half of it to our fellow pumpkin-pie loving friends, and they loved it too. Using fresh pumpkin really does make a more delicious pie! And adding in healthy ingredients means you can eat it and not feel guilty.You can even make pumpkin seeds. This is the recipe I followed for that.

Nutritional Information:
Serving (1/12 pie): 159 cal, 30g carb, 3g fat, 4g protein, 22g sugar, 1g fiber
Fresh Maple Pumpkin Pie

by Robin
Prep Time: 60 min
Cook Time: 80 min
Ingredients (serves 12)
  • 1 pie pumpkin (you'll have lots leftover too!)
  • 1-1/2 cups graham crackers (about 11 crackers)
  • 3 Tbl non-fat plain greek yogurt
  • 2 Tbl brown sugar
  • 1-1/2 c pureed pumpkin (from pie pumpkin above)
  • 1-1/4 c low-fat milk
  • 2 eggs
  • 1 Tbl milled flax seed + 3 Tbl water (or 1 more egg instead of flax/water)
  • 6 Tbl sugar
  • 4 tsp stevia
  • 1/2 c maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1-1/4 tsp pumpkin pie spice
Preheat oven to 350*
Cut pumpkin in half and clean out all the seeds and strings.
After cleaning, cut those halves in half so you have four pieces.
Place them, cut side down, on a jelly roll pan. Add a little water to the bottom of the pan.
Bake 45-60 minutes, or until the skin starts peeling off.
Let it cool enough to handle. Scoop out the flesh and add to a food processor. Puree until smooth.
Combine crushed graham crackers, yogurt, and brown sugar. Press into a 9-inch pie plate, and bake for about 5 minutes.
In a large bowl, combine the remaining ingredients.
Pour into crust, and bake 70-80 minutes or until a knife in the center comes out clean. Keep watch on the crust. If it starts to burn, cover the edges with foil.
Cool on a wire rack, and refrigerate leftovers.
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