Mexcian Cabbage Rolls

Y'all, these are basically enchiladas made with cabbage leaves instead of tortillas. The lean ground beef is mixed with lots of veggie to help lighten it up as well. The tomato sauce is tasty and creamy, the mixture is delicious, and the gooey cheese tops it off. I'm not saying it replaces real enchiladas made with tortillas, but it is a delicious lower carb alternative!!

1 head of cabbage

1 tbsp olive oil
3 cloves garlic, divided, minced
2 tbsp flour, divided
1 c skim milk
1 – 14.5 oz can tomato sauce 

2 tbsp chili powder, divided 

4 tsp ground cumin, divided 

1 lb extra lean ground beef (I used 96/4)
1/2 yellow sweet onion, diced
1 red bell pepper, diced 

1 small yellow squash, diced 

2 jalapeños, seeded and minced 

2 tbsp water 

3/4 c 2% shredded Mexican cheese blend

Bring a large pot of salted water to boil. Cut a small circle around the core of the cabbage head and remove. Once the water is boiling, drop the cabbage head in. In a few minutes, the outside leaf will come lose. Using tongs, pull it out and lay to to dry. A minute or so later another leaf will come off. Repeat this until you have 10-12 leaves. There will probably be a couple you can't use anyway. Set leaves aside to cool.

In a sauce pan, heat 1tbsp of olive oil and 1 tsp of the minced garlic over medium heat until the garlic is fragrant. Add 1 tbsp of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, 1tbsp of chili powder, and 2 tsp of ground cumin. Stir to combine, and simmer while preparing the filling.

Preheat oven to 375 degrees. Spray a 9x11" baking dish with cooking spray. Brown the beef in a large skillet over medium heat. Add the onion, bell pepper, yellow squash, remaining 2 tsp garlic, and jalapeños. Cook for 4-5 minutes until the vegetables are tender. Add the remaining 1 tbsp of flour, remaining 1 tbsp of chili powder, and remaining 2 tsp of ground cumin. Add the 2 tbsp of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.

Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll seam side down in the baking dish. Pour the remaining sauce over the cabbage rolls. Sprinkle with the shredded cheese. Bake uncovered for 25 minutes. Let stand for 10-15 minutes prior to serving.

Original recipe found here.

Southwestern Quinoa & Black Bean Casserole

Ok, so this is really yummy. I also love to make my One Pot Mexican Quinoa, but this is SO GOOD. It requires more prep time though. I chopped the onion, jalapeno, bell peppers, and green onions on Sunday. I also went ahead and cooked the quinoa. That took away a good amount of time right there. I also don't see why you couldn't put this together the night before, and pop it in the oven the following evening. I cannot even imaging someone not liking this dish.  Must make!

3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon oil
4½ c cooked black beans, rinsed (I bought the large can)
1¼ c vegetable broth
2 c cooked quinoa
½ tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
4 bell peppers, diced
1¼ c shredded Mexican cheese (I used 2%)
sliced green onions

Black beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. I like to make them a little more like refried beans while still leaving some of the beans whole. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.
Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.
Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them "roast" for another few minutes before removing from the heat.
Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool 10 minutes. Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

Original recipe found here.

Chicken Tamale Pie

Words cannot... I mean it's just so good... I don't even know what to say. Blown away. BLOWN AWAY. The bottom corn/cornbread layer, the enchilada sauce, the shredded chicken, cheese... oh it was awesome. Make it... and make it it soon. 

⅓ c fat free milk
¼ c egg substitute
1½ tbsp taco seasoning, divided
¼ tsp ground red pepper
1 (14¾ oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (Jiffy)
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 c shredded cooked chicken breast
¾ c shredded white cheese (I used 2% monterey jack)
cilantro

Preheat oven to 400°. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. 

Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. 

Original recipe found here.

Honey Lime Chipotle Chicken Fajita Bowls with Chipotle Lime Cream

These were AMAZING. I loved how everything looked marinating in the bags (see below). There was definitely some prep work involved with this, but once you get everything marinating and ready to go, it's quick and easy.

• Chicken Marinade
• 1 1/2 lb chicken breasts (3-4 chicken breasts)
• ¼ c lime juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp lite soy sauce
• 2 tsp liquid smoke
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular)
• 1/4 - 1/2 tsp cayenne pepper (optional)
• 2 tsp garlic powder or 2 cloves garlic, finely minced
• 1 tsp salt
• ¼ tsp pepper
• 
  Fajita Vegetables
• Reserved marinade
• 1/3 c honey
• ½ red onion, diced
• 2 red bell peppers, thinly sliced then cut into thirds
• 1 green bell pepper, thinly sliced then cut into thirds
• 1 ½ c sweet corn (fresh, canned or frozen-thawed)
• 
  Cilantro Lime Rice and Black Beans
• 2 tbsp olive oil
• ½ c red onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/2 c long grained rice
• 3 c chicken broth
• 1 (14.5 oz) can black beans (drained and rinsed)
• Dash of salt and pepper
• ½ c cilantro, chopped
• 2 tbsp lime juice
• 
  Chipotle Lime Sour Crema
• 1 c light sour cream
• 2 tbsp lime juice
• 1/2 - 2 tsp chipotle chili powder
• 1/2 tsp salt
• Dash of cayenne (optional)
• ¼ - ½ c cilantro, finely chopped
• 
  Monterey Jack cheese
  
  
• Marinade: Place chicken in a large freezer bag and pound thin with meat mallet (or with the side of a large can or rolling pin). Mix marinade ingredients in a medium bowl and add half of the marinade to the chicken in the freezer bag, place in refrigerator. To the remaining marinade, whisk in 1/3 cup honey. Add this marinade to another freezer bag and add fajita vegetables. Marinade chicken and vegetables separately 6-10 hours.
• 
  
• Rice: When ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add red onion and saute 3-5 minutes or until tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, covered for approximately 20 minutes or until rice is tender, stirring at 15 minutes. Remove from heat and season with salt and pepper to taste. Stir in lime juice and cilantro.
• 
  
• Chipotle Lime Crema: While the rice is cooking, prepare Chipotle Lime Crema by mixing together the sour cream, lime juice, salt, cilantro and just 1/2 teaspoon chipotle powder, adding more to taste. After adding desired chipotle powder, add cayenne if desired. Store in the refrigerator.
• 
  
• Chicken: Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is very hot, remove chicken from freezer bag, discard marinade and add to skillet. Cook, undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
• 
  
• Fajita Vegetables: While chicken is resting, add 1 tablespoon olive oil to the same skillet chicken was cooked in and heat over medium heat. Discard marinade from fajita vegetables and add to skillet. Cooked just until warmed through, stirring occasionally.
• 
  
• Assembly: In bowls, layer rice, cheese, fajita vegetables, and chicken. Top with Chipotle Lime Crema.
  
  Original recipe found here.

Bean Burritos Enchilada-Style

These were so good and the leftovers were even better. Yum, yum, and yum. This is a VERY easy recipe and you can add whatever you want to it!

8 red-fat low carb tortillas (I found 60 cal ones)
1 can fat-free refried beans
1 can low-sodium black beans
1 can red enchilada sauce
2 c red-fat shredded mexican blend

green onions

Preheat oven to 375 degrees. Spread about 1/2 cup of enchilada sauce in the bottom of a 13×9″ casserole dish. Assemble your burritos by filling each tortilla with a couple heaping spoonfuls of refried beans, black beans, a small handful of cheese, and green onions Roll up and place seam-side down in the casserole pan. Line them up, side by side. Pour remaining sauce (as much as you’d like) over the top of the burritos. Sprinkle any remaining cheese over the sauce. Cook for 20-30 minutes or until heated through.

Original recipe found here.

Healthy Slow-Cooker Steak Fajitas

Well, I have a little over a week left of summer, so of course I'm starting to look for more healthy slow-cooker recipes. I knew I was going to be busy most of the day Tuesday, so I googled "skinny crock pot recipes" and found this "10 Skinny Crock Pot Recipes" from Texas Fit Chicks.

I did prep it the night before: I sliced up the onions & peppers, and Will went ahead and sliced the steak for me. I even mixed the marinade so it would just be ready to pour on. That made it really quick and easy to get ready in the morning. I was able to find my favorite 60 calorie low-carb tortillas, which made these a healthy, delicious dinner. This recipe will be utilized often during the school year!

3 bell peppers, any color (I used red, orange, yellow) (cut into 1/2 in strips)
1 onion (cut into 1/2 in strips)
2 lbs beef (cut into thin strips - skirt steak is perfect)
3/4 c water
2 tbsp red wine vinegar
1 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
8 tortillas
1/2 c salsa
1/2 c shredded reduced fat cheddar cheese
light sour cream (or plain nonfat Greek yogurt)diced green onions

Place the peppers & onion in slow-cooker. Top with beef. Combine the water, vinegar, lime juice, seasonings; pour over meat. Cover & cook on low for 8-9 hrs or until tender. I cooked mine on Low for about 6 hrs and it was perfect! Using a slotted spoon, place a little meat mixture down center of each tortilla. Top with salsa, cheese, light sour cream (we use plain nonfat Greek yogurt), green onions.

Original recipe found here.

I made Roasted Okra and baked jalapenos stuffed with Laughing Cow cheese. 

Burrito Bowl with Homemade Creamy Chipotle Sauce

Now this was easy and delish! You could easily add meat (shredded chicken, ground beef) if you wanted to. It's yummy and filling just like this though. This recipe came from The Garden Grazer blog, and I love the tip for mixing the rice with some salsa. Never thought of that!

1 c uncooked brown rice (or quinoa)
1/2 c salsa
1 can black beans, rinsed/drained
1 can corn, drained
1 onion, diced

Toppings:
tomatoes, diced
shredded lettuce
green onions
avocado

Creamy Chipotle Sauce:
1/2 c plain nonfat Greek yogurt
1 chipotle pepper
1 tsp chipotle sauce
1 tbsp lime juice
1 tsp garlic, minced
1/4 tsp ground cumin
(I added 2 tsp honey for a little bit of sweet)

Cook rice according to package directions. Mix in some salsa and a little cilantro & lime juice when cooked.

Make your chipotle sauce. Put all ingredients in a blender and pulse until smooth.

Saute diced onion over medium heat for a few minutes. Add in your black beans & corn. Stir and heat through. Then, you can assemble your burrito bowl! Start with your rice, black bean/corn mixture, shredded lettuce, tomatoes, avocado, green onions, etc. Drizzle some delicious chipotle sauce over the top, and enjoy!

Original recipe found here.

Easy Mexican Tostadas

Ok, so I already have a recipe for some pretty amazing Skinny Mexican Pizzas. These are very similar, but easier and I guess more like a tostada! So I will call these Easy Mexican Tostadas. I didn't have a recipe for these, so I kind of just threw some stuff together! We loved how crispy and delicious these were.

4-6 low carb tortillas (60 cal)
marinara/hot sauce (or salsa)
1 lb very lean ground beef
1/2 c canned corn
shredded red-fat Mexican cheese
diced tomatoes
diced avocado
green onions
chili powder
cumin
salt/pep

Brown your ground beef, and add some chili powder, cumin, and salt/pep.

Preheat your broiler to low. Put tortillas on a baking sheet and spritz with olive oil spray. Broil tortillas 3-4 min on each side until crisp. Watch them closely!

Once crisp, spread a little marinara and hot sauce (or salsa) on your tortillas. Add some ground beef, a little corn, some cheese, tomatoes, and green onions. Put back in the oven and broil until cheese is melted and tomatoes start to get wilted. Remove from oven, top with avocado, and enjoy!

Turkey and Black Bean Enchiladas

I have made almost all my enchilada recipes since I've been living with my parents, and my mom has loved them all. However, she raved so much about how this one is her favorite and I need to remember that for her! She's right, these are amazing. Filling, delicious, and from SkinnyTaste! Doesn't get much better.

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 c chopped onion
1/4 c chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 (6-inch) low carb whole wheat flour tortillas
1 c reduced fat shredded Mexican cheese
nonstick cooking spray

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 c fat free chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, spray cooking spray and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reducethe heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. 

Original recipe found here.

One Pan Mexican Quinoa

WHOA! This is so yummy and so easy!! When I planned to make this, I was expecting it to be good of course... but this was AMAZING. Will was so mad and jealous that he didn't get to have any - he was out of town. It's so pretty and colorful too!

1 tbsp olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 c quinoa
1 c vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 c corn kernels
1 tsp chili powder
1/2 tsp cumin
salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
juice of 1 lime
2 tbsp chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

Original recipe found here.

Fiesta Chicken Enchiladas (WW Recipe)

I love trying new enchiladas recipes! This one is a Weight Watchers recipe of course, and it's different from many of the "skinny" enchiladas I've tried. You use cream cheese in the filling. Delicious!

1 lb cooked chicken, cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 small onion, diced
1 tbsp chili powder
1 c salsa of choice
4 oz 1/3 less fat cream cheese
1 c Mexican 2% shredded cheese, divided

Heat oven to 375ºF. Heat large skillet sprayed with cooking spray on medium heat. Add peppers, onions, and chili powder; cook and stir 5 min, then add in chicken. Stir in 1/2 cup salsa and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/2 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover. Bake 20 min. or until heated through.

Original recipe found here.

Baked Chimichangas

Awesome! You must make these. Even baked, they get nice and crispy. They are saucy and cheesy and delicious!!

1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour

Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!

Original recipe found here.

Shrimp Tacos with Creamy Chipotle Sauce

I know I haven't been posting many new recipes... but I have been cooking - all the time!! Just not new things. But I finally tried out some new recipes and I am catching up on posting them now.

I am obsessed with the shrimp tacos from El Porton. They are amazing. I've been wanting to replicate them, but I kinda had a thing about cooking with shrimp... didn't really do it or know what to do. I decided to branch out and my mom helped. These were delicious and easy! Highly recommend.

8 small tortillas (used 60 cal ones)
32 large shrimp/prawns
1 avocado, diced
1/2 bag cole slaw, mixed with cole slaw dressing
 handful of fresh cilantro
1/2 c plain nonfat Greek yogurt
2 chipotles en adobo
2 garlic cloves
cuminchili powder

Using a food processor, add the yogurt, chipotle en adobo, garlic and cumin and blend until smooth and put aside. Toss shrimp with some chili powder and cumin. Heat a little oil in a pan and add the shrimp and cook for about 5 minutes (depending on if they are raw or not). Make your taco however you'd like!

Original recipe found here.

Skinny Crock Pot Chicken Tortilla Soup

You would never know this soup is "skinny"! I also had no idea making my own tortilla strips was so easy. I love my crock pot because I like to think about it sitting there cooking during the day. :) It was also super cold today, so soup was appropriate. Approved by Will - and he can be picky about his chicken tortilla soup.

3 boneless skinless chicken breasts
1 c chopped onion
16 oz can black beans, drained/rinsed
16 oz can kidney beans, drained/rinsed
8 oz can tomato paste
10 oz pkg of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 

1 pkt reduced-sodium taco seasoning
1 tbsp chili powder
32 oz reduced-sodium chicken stock

6 corn tortillas, cut into strips
Salt and pepper to taste

Optional toppings: light sour cream, cheese, jalapeños, avocado, green onions, cilantro

For Soup:
Place chicken on the bottom of the slow cooker. Add remaining ingredients.
Cook on high for 4 hours or on low for 8 hours.

For Tortilla Strips:
Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don’t have 2 sheets than you will have to bake in shifts. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. Bake in the oven for 10 minutes or until the strips are golden brown.

Serve on top of the soup, along with any other toppings you like!

Original recipe found here.

Creamy Taco Soup

This is actually the second time I've made this recipe. The first time was earlier in the school year and Will actually made it for me! I remember being super tired when I got home, and we ate it without ever taking a picture. I had one bowl and Will literally ate the entire rest of the recipe. So, I've finally made it again and I got pictures this time!

Super healthy and only have 275 cal per serving. It's made creamy NOT with heavy cream, but with pureed white beans and Greek yogurt!

3/4 c nonfat Greek yogurt
1 15-oz can 
50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can petite diced tomatoes
1 c reduced-sodium chicken broth
1 c frozen or fresh corn
1 lb chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro


Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker. Add remaining ingredients and stir well. Cover and cook on Low for 6-7 hours.

Original recipe found here.