Easy Creamy Chicken Enchiladas

creamy-chicken-enchiladas-w-macros

I love, love, LOVE Mexican food. If I can turn something into a taco, I will. But I don’t often take the time to make Mexican food (aside from shredded Mexican chicken). However, this recipe is super simple, and only takes a couple of steps to make quite a few delicious chicken enchiladas.

You can make the chicken in a slow cooker or a pressure cooker.

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Step 1: Set it and forget it

Place all ingredients (except tortillas) in the slow cooker or pressure cooker & stir a bit.

Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly.  (timing dependent on how well your slow cooker holds heat in)

Pressure cooker: Set on manual for 12 minutes, then quick release when finished cooking.

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Super fast cooking in the pressure cooker!
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Step 2: Shred chicken

Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.

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Step 3: Assemble & Bake Enchiladas

Pre-heat Oven to 350 degrees.

Spray baking pan with non-stick spray. Dampen corn tortillas slightly to aid in pliability. Split chicken into 14 equal parts, roll inside 14 corn tortillas, & place in baking pan. It’s ok if they split open. The corn will puff up during baking. Pour remaining sauce over the enchiladas. Cover with foil & bake for approximately 30 minutes, until the corn tortillas puff up by absorbing much of the cream sauce.

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Step 4: Top with additional Salsa Verde, Bake, & Enjoy!

Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 minutes until only a small amount of the cream sauce remains in the bottom of the baking dish.

Remove from oven, cool for a few minutes, and enjoy!

 

Ingredients:

1 1/3 lbs (600g) Chicken Breasts
4oz (112g) Cream Cheese, 1/3 less fat
6oz (170g) Greek Yogurt, plain, fat free
1 c Salsa Verde
14 Corn Tortillas

Directions:

Place all ingredients (except tortillas) in the slow or pressure cooker & stir a bit.
Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly.
Pressure cooker: Set on manual for 12 minutes, then quick release when done.

Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.

Pre-heat Oven to 350 degrees.
Spray baking pan with non-stick spray.
Dampen corn tortillas slightly

Split chicken into 14 equal parts, roll inside corn tortillas, & place in baking pan. It’s ok if they split open, baking will fix that.
Pour remaining sauce over the enchiladas. Cover with foil & bake for approx 30 minutes, until the tortillas puff up by absorbing much of the sauce.

Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 mins until only a small amt of cream sauce remains in the dish.
Remove from oven, cool for a few minutes, and enjoy!

Recipe Card for Download:

 

Lazy Chef’s Healthy Fried Rice

 

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Approximate Nutrition Information for recipe posted below. Alternative options will change this nutritional information.

Ever want Chinese food but know it doesn’t fit your nutrition plan that day? Well that was me, today.  I have been craving Chinese food for weeks. So, I decided to make my macro-friendly, super fast, version of fried rice tonight.

The best part is that the recipe below is only one of like a billion combinations you can make. It all depends on your calorie and macro needs.

Ingredients:

1/2 cup pre-cooked rice*

3 cups steamed broccoli

3 egg whites

Asian Seasoning blend

Soy sauce

Sriracha Sauce

Directions:

Heat skillet to Med-high

Spray with non-stick cooking spray

Add rice and cook just a couple of mins

Add broccoli & soy sauce and cook a few more mins

Turn heat off

Add egg whites with spices

Cook & stir until whites are completely cooked.

Add sriracha to taste and enjoy!

Have fun with this super easy way to prepare fried rice.

Alternative Options: Add edamame, corn, whole eggs, pineapple, peas, carrots, sesame seeds, chicken, onions,… the options are really endless.

*To save time I used the 90 sec microwave Uncle Ben’s whole grain rice

Margarita Chicken

crock-pot-margarita-chicken-w-macros
Nutrition information per serving (makes ~12 servings)

If you love the tangy flavors in a margarita, you will love this super easy slow cooker chicken dish!

It’s so versatile, you can make a lot of it and create several different meals with it. Serve it alone, over rice, on a salad, in a tortilla, in a pita, in chicken tortilla soup, in a mexican chicken dip, …In a house with a mouse, in a box with a fox, … oh wait… this isn’t green eggs and ham??  But my point is that there are so many options for this chicken.

It’s also unbelievably easy, with about 15 minutes prep time. Just set it and forget it.

Ingredients:

3 lbs (1356 g) Chicken Breast
1 (200 g) Yellow Onion, Chopped
3 Cloves (16 g) Garlic, Minced
1/4 cup Tequila
11/4 cup Fresh Lime Juice
1/4 cup Orange Juice
3 Tbsp (63 g) Honey
12 Tbsp Dried Cilantro*
11/2 tsp Ground Sea Salt

*Cilantro is optional

Directions:

Cut chicken breasts into individual serving size pieces
Place in slow cooker
Cover chicken with onions & garlic
Mix all other ingredients together
Pour over chicken breasts
Cook on low for 6-8 hours, depending on the heat of your slow cooker, until done.

Makes 12 servings.

Tip: Use non-stick spray or line with slow cooker liner for easy clean-up

Downloadable Recipe Card for printing:

 

 

 

 

Thai Basil Chicken (Pad Ka Prow)

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If you are like me and LOVE Thai food, then you feel my pain on Sundays. It’s like Chick-Fil-A, the Thai places are closed on Sunday! Argh! That seems to be the one day that I really crave Thai food. My brain likes to play tricks on me like that. Go figure.

Well, I decided to recreate one of my favorite dishes, Pad Ka Prow (Basil Chicken). I made a homemade sauce and used ground chicken breast.  This is delicious and doesn’t take a lot of effort or time in the kitchen. There are a few ingredients that aren’t staples in the typical American home, so it can be somewhat costly the very first time you make it.  However, it is well worth it because you will want to make it again!

Ingredients:

2 lbs (920 g) Ground Chicken Breast
1 Tbsp Peanut Oil
Non-stick cooking spray
1 (110g) Red Pepper, chopped
1 (70g) Poblano (or bell) pepper, chopped
11 (200g) Medium Yellow Onion, chopped
1 pkg (225g) Fresh Mushrooms, sliced
1/2 c Water
1/2 c Soy Sauce, low sodium
2 Tbsp Fish Sauce
1 Tbsp Rice Wine
2 Tbsp Fresh Basil, chopped
1 tsp Sesame Oil
4 tsp Stevia
2 tsp Lime Juice
1 t Garlic Powder
Optional: 1 Tbsp Red Pepper Flakes (for heat)

Directions:

For Sauce: Mix water, soy sauce, fish sauce, rice wine, basil, sesame oil, stevia, lime juice, garlic powder, & red pepper and set aside.

-In large skillet or wok, brown chicken breast in peanut oil over medium heat
-Remove chicken from skillet and set aside
-Spray skillet with non-stick spray
-Add peppers, onions, mushrooms to skillet and sautee a few minutes.
-Add Chicken & sauce to vegetables
-Cover and simmer on medium-low for about 15-20 minutes
-Remove from heat.
-Serve with Rice or Lettuce cups

Thai Basil Chicken Recipe Card
Recipe Card for Download

Approximate Nutrition Information (per serving):

Calories: 215
Protein: 25g
Fats: 4g
Carbs: 9g

Thai Basil Ground Chicken (back)
Back Side of Recipe Card for Download

 

Slow Cooker – Hawaiian Chicken

Looking for a really tasty, super easy, healthy recipe?  This one hits the mark on all of those, including taking less than 10 minutes to prep it, set it, and forget it.

It’s almost comical how quick and easy this is. So, I’m going to keep this post quick and easy to save you time getting to the recipe.  Enjoy!

Ingredients:
1 Lbs (500g) chicken breasts
1 cup (180g) Jasmine or other Rice
3/4 cup (250 g) Pineapple Pieces, fresh
5 Tbsp Teriyaki Sauce
1/4 cup Water

Directions:

Pour dry rice into slow cooker. Cut chicken into cubes. Place chicken and pineapple on top of rice.  Pour teriyaki sauce and water in the slow cooker. Cover and cook on low about 6 hours until done (depending on the heat of your slow cooker).

Approximate Nutrition Info per serving: 
Servings: 5
Calories: 290
Total Fat: 2g
Total Carbohydrate: 43g
Protein: 27g


Bread-less Turkey Reuben

Ever have a meal that you are just DYING to re-create, so you can eat it whenever you want?  For me, that occurred last weekend while at a nearby cafe. I had the Rachael Sandwich and it was outstanding!  I just needed to eat this a million more times.

What you may not know about me is that I’m allergic to yeast. Which means that bread is not exactly great for me. I break out in hives and itch like crazy for 24-48 hours after eating yeast. *sigh*

I could have recreated this sandwich as a wrap or quesadilla, but I decided I could do it better and make it easier to meal prep. So, I set off to turn it into a bread-less meal. This turned out better than I even hoped.  If you like reubens or rachels (turkey reuben), give this a try!



Breadless Turkey Reuben 740 x 610

Ingredients:
1 lb (448g) Ground Turkey, 93/7
3/4 c (68g) Quick Cooking Oats
2 Whole Eggs, large
1/2 Medium (155g) Yellow onion, Chopped
2  Cloves (7g) Garlic, Crushed
1 can (411g) Sauerkraut, drained
2 Tbsp (30g) Dijon Mustard
2 Tbsp (30g) Dill relish
2 tsp Fennel, crushed
2 tsp Caraway Seeds, crushed
1/2 tsp Ground Salt or Sea Salt
1/2 tsp Ground Black Pepper
1/2 tsp White Pepper

Toppings: 
13 Tbsp (200g) FitShaped Recipe Greek Yogurt Thousand Island Dressing, divided*
3 1/2 Slices (77g) Baby Swiss Cheese, divided

Directions:
Pre-heat Oven to 375°
Spray muffin pan with non-stick spray (or grease with vegetable oil)
Combine ingredients (except toppings) in a large bowl.
Mix until blended together evenly.
Use 1/3 measuring cup and scoop mixture, roll into ball, & place in muffin pan.
This should fill approximately 14 muffin cups.
Bake for approximately 35 minutes
Top with a little less than 1 Tbsp of Dressing & 1/4 slice of cheese
Place back in oven for approximately 5 minutes
Remove from oven and let cool

These can be eaten immediately or refrigerated/frozen for meals at a later time. 

*Can substitute store bought Thousand Island dressing to save time and effort

Approximate Nutrition Info per serving: 

Turkey Reuben (no toppings):
Calories: 86
Fat: 3g
Carbohydrate: 6g
Protein: 8g

FitShaped Recipe Greek Yogurt Thousand Island:
Calories: 11
Fat: 0
Carbs: 2
Protein: 1

Swiss Cheese:
Calories: 18
Fat: 1
Carbs: 0
Protein: 2

Total with Toppings:
Calories: 115
Fat: 4g
Carbohydrate: 8g
Protein: 11g