Tag: Recipes

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Turkey Enchilada Casserole That Will Blow Your Mind!


You can prepare the Enchilada Sauce and the Refried Beans two days ahead and then assemble the casserole the day you serve it.

Yield:  9 servings

1/4 cup low-salt chicken broth
3/4 cup chopped onion
2 garlic cloves, minced
1 1/2 pounds ground raw turkey breast
Refried Beans
Enchilada Sauce, divided
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
Oregano sprigs (optional)

Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.



CALORIES 482 (18% from fat); FAT 9.4g (sat 3.9g,mono 2.4g,poly 1.7g); IRON 6.8mg; CHOLESTEROL 66mg; CALCIUM 402mg; CARBOHYDRATE 64.3g; SODIUM 1014mg; PROTEIN 39.1g; FIBER 11.9g 

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Try a New Healthy Recipe

As the start of another cold weekend rolls around, make the most out of your winter hibernation.  Try making a new healthy recipe as a family, couple, or small group of friends.  We’re all sick of risking our lives on this ice.  Find a recipe, hit the grocery store on the way home from work, and stay in!  Judging by the picture above, cooking just might be the time of your life.  Who knew cracking an egg could be so fun?!
Not sure where to look for recipe ideas?  Yesterday, someone shared with me, e-mealz.com.  For as little as $5 per month e-mealz provides you with a personalized weekly meal plan and grocery list.  It has plenty of fresh and healthy recipes for its members to try.  Also, remember to check out Food Network’s website if you’re looking for free healthy recipe ideas!  
Now take one more look at that classy couple pictured above.  That could be you and yours this Friday night!  Bon appetit!
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Simple Fish Tacos Courtesy of Melissa!

This one HAS to be good.  And I know that because I got it from the best cook I know! 😉  Enjoy!

SIMPLE FISH TACOS
Serves 4 (2 tacos per person)
Preparation time:  15 to 20 minutes
Ingredients:
1 pound tilapia, defrosted if frozen and cut into 1 inch pieces
1 tablespoon olive oil
1 cup tomato salsa (your favorite kind)
1 lime, juiced
1-3 dashes hot sauce (optional)
Salt and pepper to taste
8 small flour tortillas
1 bag pre-shredded coleslaw mix
1 cup fat free sour cream
Put olive oil in a frying pan over medium high heat. When oil is hot add fish, salsa, lime juice, hot sauce and salt and pepper. Stir to mix fish with sauce. Fish will break up into smaller pieces as it cooks and is stirred. Reduce heat to medium.  Cook the fish mixture for about 10 minutes, stirring occasionally. When the fish is cooked through turn heat to low and keep warm.
Dampen a couple of sheets of paper towels and wrap the tortilla shells inside. Place on a microwave safe plate and microwave on high for 30 seconds to 1 minute to warm up shells.
Make the taco by filling a tortilla shell with 1/8th of the fish mixture, the coleslaw mix and the sour cream.  Enjoy!
Analyzed Nutritional Data per Serving from http://nutritiondata.self.com
Calories
343
Fat
7 grams
    Saturated
1 gram
    Trans
0 grams
Cholesterol
15 mg
Sodium
631 mg
Total Carbohydrate
54 grams
    Dietary Fiber
1 gram
    Sugars
1 gram
Protein
15 grams
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Another Healthy Recipe from Food Network: Fajitas! Olé!

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

  • 1 cup packed cilantro leaves, plus extra for serving
  • 1/4 cup lime juice, about 2 limes
  • 1/4 cup low-sodium chicken broth
  • 3 scallions, cut into 1-inch pieces
  • 2 cloves garlic
  • 1 jalapeno, seeded if desired
  • 1 tablespoon honey
  • Kosher salt
  • 1 1/2-pounds boneless skinless chicken breasts
  • 1 red onion, sliced into 1/2-inch thick rounds
  • 2 orange and/or yellow bell peppers, quartered, seeds removed
  • 1 ripe avocado, halved, seeded and peeled
  • 1 1/2 teaspoons olive oil
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/4 cup fat-free Greek Yogurt
  • 12 corn tortillas
1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving: (2 fajitas)
Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

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Healthy Recipe Ideas

Honey Soy Grilled Salmon with Edamame

Ingredients

  • 1/4 cup packed cilantro leaves
  • 2 scallions
  • 2 teaspoons vegetable oil
  • 1 teaspoon grated ginger
  • Kosher salt and freshly ground pepper
  • 4 center cut skin-on wild salmon fillets, about 6 ounces each
  • 2 teaspoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon black sesame seeds
  • 1 1/3 cups cooked edamame
  • Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg

For more healthy recipe ideas visit the food network website!