Stuffed Bell Peppers

Okay, I admit it I don’t like peppers. I feel nothing ruins a pizza more than green peppers … the taste lingers and affects every piece. I won’t even share a pizza if someone wants green peppers on their half … the flavor permeates the whole thing. But, I do love a good chile relleno or stuffed pepper. The recipe below was modified from Skinny Taste’s Turkey Stuffed Peppers.

Served with steamed veggies and sliced tomato, the whole meal is under 300 calories

Servings: 4 servings (1/2 pepper) • Time: 55 minutes

Ingredients:
2/3 lb lean chopped turkey meat
2/3 garlic, minced
1/8 onion, minced
2/3 tbsp chopped fresh cilantro or parsley
2/3 tsp garlic powder
2/3 tsp Tony’s Creole Seasoning
Salt and pepper to taste|
2 large orange or yellow bell peppers, washed
2/3 cup fat free chicken broth
1/8 cup tomato sauce
1 cups cooked brown rice
Olive oil spray
1/8 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/3 cup of chicken broth mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.

Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Nutritional Information from My Fitness Pal:

Calories: 118
Fat: 4 g
Protein: 36 g
Carb: 14 g

 

Girl in Nashville Skinny Enchiladas

In my quest to eat healthier and cook more, I stumbled upon this recipe for Skinny Enchiladas (originally found on She-Fit.com). After a few tweaks and modifications (chicken preparation, adding veggies,etc.), I finally got it right – or close enough to right to share. Served with rice, beans and two enchiladas the whole meal contains less than 600 calories – not counting the Coronaritas served with them (although, using Crystal Lite Margarita mix helps keep the beverage calories down).

 

Ingredients:
Enchilada Filling
8 Tortillas (low carb)
1 1/2 cups shredded cooked chicken breast meat
1 cup chopped onion
1 chopped orange bell peppers
2 chopped bell peppers (red, yellow, orange or green)
2 chopped jalapeños
1/2 cup Non-Fat Greek Yogurt
1/2 cups Shredded Low-Fat 4 Cheese Mexican Cheese

Enchilada Sauce
3/4 cup Salsa
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Fat Shredded Cheese

Directions
1.)    Rub and marinate 2 skinless chicken breasts (rub with Fiesta Lime seasoning and marinate in tequila and lime juice).

2.)    Poach chicken and shred

3.)    Preheat oven to 350 degrees, and Lightly spray a 9×13 inch-baking dish with non-stick spray.
4.)    Sautee onions and bell peppers in a small skillet using cooking spray till onions are lightly brown

5.)    Mix sautéed veggies with non-fat greek yogurt, chicken, tomatoes and cheese

6.)    Spread 1/4-1/2 cup chicken mixture in the middle of each tortilla and roll into a small burrito. Place seam down into baking dish.

7.)     Mix Salsa and greek yogurt in a small bowl and spread evenly onto of tortillas, Sprinkle Cheese and tomatoes throughout
8.)    Place foil over dish and bake Skinny Enchiladas for 15-20 minutes.

Nutritional Information (calculated via MyFitnessPal) per enchilada
Calories : 224
Carbs: 22
Fat: 6
Protein:  16