Sour Cream Enchiladas (Healthy Version)

This enchilada recipe is one of my favorite healthier dishes I’ve made thus far.  I love Mexican food of all kinds.  I do enjoy making it at home because it allows me eat those things I love and not feel bad about doing so.  Even with making any dish at home you can bet that it will probably be healthier than the one you’d order in a restaurant.

For a 1/4 of this is only 335 calories, 8 grams of fat, 23 grams of protein and 37 grams of carbs. I enjoy this on Weight Watchers as well. It’s 10 points per serving.  So, I can eat it with out feeling bad.

This is made with Salsa chicken.  For the recipe search “Salsa Chicken” in the search box on my page.

Sour Cream Chicken Enchiladas
4 servings

8 yellow corn tortillas
1 small can red enchilada sauce
2.5 oz reduced fat cheese
10 oz salsa chicken
5 T reduced fat sour cream

4T onion, chopped
2T reduced fat sour cream

Directions: Pre-heat oven to 375°. In a small 8×8 pan cover the bottom with a small layer of sauce. In a bowl mix chicken, 1.5 oz of cheese and the sour cream in a bowl. Add some enchilada sauce to a shallow bowl.

Heat tortillas in microwave for 30-45 seconds. This will make them easier to work with. Take tortilla and dip in sauce on both sides. Add chicken mixture to middle to tortilla and roll. Add to pan with seam side down. Continue with remaining tortillas.

Once completed pour remaining sauce over the enchiladas and top with the last 1 oz of cheese. Bake in oven for 30-40 minutes till bubbling and edges are slightly crispy! Serve with 1 table-spoon chopped onion and half tablespoon of sour cream. Enjoy!

Note: I use as little cheese as possible to try and keep this healthier.  If you want to add more cheese feel free.  Additional topping ideas would be cilantro, avocado, jalapeños etc. Also, I use weights for the ingredients because I made this be as healthy as possible.  So I wanted to make sure it was the most accurate.



Chicken, Crockpot

Salsa Chicken

I have been meaning to share this salsa recipe for a while.  I use Salsa Chicken in a lot of different dishes.  It’s a pretty a common recipe but I wanted to share since I will refer to it in some of my posts.  It’s a nice healthy protein and you couldn’t ask for anything easier.  I just love how versatile it is.

I like to keep some of this chicken on hand in the freezer or even make some for the week.  I have made everything from enchiladas, quesadillas, taco salads, stuffed sweet potatoes and even chicken tortilla soup.  This is very simple and it’s a great base to several different meals.  You will need a crockpot for this recipe.  Also, I strongly recommend getting crockpot liners to use.  It makes clean up a breeze.

Keep an eye out for some recipes with this chicken soon!

Salsa Chicken

6-8 thick chicken breasts, boneless and skinless
1- large jar salsa
1- packet low sodium taco seasoning
1/2-3/4 water (optional, see notes below)

Directions: In a crockpot add in chicken breasts and sprinkle over taco seasoning and then top with salsa.  Cook on low 8-10 hours or on high 4-6.  About 1 hour before it’s ready, shredded the chicken and put back into the crockpot to finish off cooking the last hour.  This will make the chicken very juicy and moist.  Once completed save chicken or use right away.

Notes: Try and get thicker chicken breasts for the crockpots.  Smaller or thinner breasts may come out slightly dry.  If you have smaller chicken pieces reduce the cook time.  This freezes well.  Add some to a freezer container and add some extra liquid from the crockpot and freeze.  I also didn’t add water to the crockpot.  The chicken should make enough liquid.  If you feel that the salsa is starting to burn along the sides add in about



What about Rotisserie Chickens?

Who doesn’t love a rotisserie chicken? It’s so easy to pick one up for a quick week night meal.  Especially when you buy at the warehouse stores you can get these chickens for $5.  They are big, juciy and delicious.

It really is a great buy! I picked one up at the store yesterday and it makes for a no fuss meal.  There are so many things you can do with a rotisserie chicken.  You can serve as your main protein for your dinner.  Add a couple of sides or a salad and you have a complete meal in no time.

You may hear about rotisserie chickens being bad for you or unhealthy.  I’m not saying it’s a perfectly healthy meal.  Obviously the skin is high in fat and the chicken itself is rather high in sodium.  I personally feel it’s ok in moderation just like anything.  To keep it slightly healthier I just remove the chicken skin when I eat mine.  This isn’t something I’d eat on the daily, but it’s a good go to and quick dinner option.

I use the rotisserie chicken for a lot of dishes as well.  You can do so many other recipes with the chickens.  I’ve made everything from chicken salad to chicken chili.  Here are a few ideas of what you can do with your next rotisserie chicken.  Look for recipes in the future for how I use my leftovers.

Chicken chili
Chicken salad
Buffalo chicken dip
Chicken wraps
Chicken enchiladas
Chicken soup (enchilada, chicken with rice, chicken noodle)
Chicken potpie
Chicken pasta

I’ll be back soon with some recipes for rotisserie chickens.


Chicken, Comfort Dish

Portobello Mushroom & Spinach Chicken

It’s Chicken Thursday!  I’m sure it’s one of your favorite days of the week right? You sit on the edge of your seat waiting for me to post the next chicken recipe?  I’m just kidding.  But really I’ve been getting a lot of feedback on my chicken recipes and I’m glad my viewers are enjoying the recipes.

I like to make recipes and use the items I have on hand at that moment.  Don’t get me wrong, I still feel like I’m constantly going to the grocery store.  But if I can make something with what I have on hand I consider that a win.  It’s good idea when you go to the grocery store to buy things that you can use in different dishes.  I do meal plan somewhat but I also wing it a lot.  Sometimes I know what’s for dinner and other times I don’t.  That’s how this recipe came to be.  It’s chicken and vegetables in a creamy sauce.

I would consider this a comfort meal and it’s perfect for a chilly evening.  Give a whirl.

Portobello Mushroom & Spinach Chicken

8- Chicken breasts, thin
16 oz- sliced Portobello mushrooms
3 cups- spinach, chopped
1- medium onion, sliced thin
3-garlic cloves, sliced
2 T- Balsamic vinegar
1 T -olive oil
½ cup- flour (add 1 t of dried parsley, garlic and onion powder and sprinkle of salt and pepper)
½ – ¾ cup- chicken stock, no sodium
½ – Lemon, juiced
3 T- low fat cream cheese
1 T -Romano cheese, finely grated
½ T – Garlic Powder, Onion Powder and Parsley
Sprinkle: Salt and Pepper

Directions: In a bowl mix together flour and 1 teaspoon of parsley, garlic and onion powder with a sprinkle of salt and pepper.  Dredge the chicken in the flour shaking off the excess.  Set aside.

Heat a medium sauté pan over high heat, add ½ tablespoon of oil.  Cook the chicken breasts in separate batches so the pan isn’t too crowded, that will lower the temperature. You will need to brown the chicken on both size and cook through. The chicken I used was very very thin so it cooked super-fast.  Remove chicken from pan and set aside.

Add remaining oil and add onions and garlic and cook for about 3 minutes stirring often.  Deglaze pan with chicken stock and balsamic vinegar. Add in mushrooms and cook another 3 minutes until they start to soften but aren’t mushy. Reduce the pan to medium heat. Add lemon juice and spices and sprinkle of salt and pepper.  Mix in the spinach and cook for 2-3 minutes. Add in the 3 T of cream cheese and mix well to make sure it combines and melts in.

Reduce heat to low and add the chicken breasts back in and push down into the mixture. Cover and simmer 8-10 minutes on low. Finish with Romano cheese and serve immediately.  Serve 2 pieces of chicken with mushroom and spinach mixture and spoonful of the sauce.  Serve with your choice of sides or over noodles.

Note: This is great for left overs. I wouldn’t recommend freezing, unless you freeze prior to adding the cream cheese.


#Recipes, Chicken

Pesto Chicken

Happy Thursday! As you know it’s Chicken Thursday on my blog!  I know some of you probably think I’ll run out of chicken recipes to share, but that won’t happen.  🙂  I have so many I haven’t shared yet….once I start running low I’ll just start coming up with some new ones.  This is another simple chicken recipe.  Great to put together last minute and can be on your plate in less than 45 minutes.

I’ve done this chicken  2 different ways.  I sometimes top the chicken with sliced tomatoes while other times I don’t.  I have a thing with cooked tomatoes, I’m not too fond of them so I sometimes put the tomato on and only cook a few minutes.  This can be done either way.  If you like cooked tomatoes definitely try it with the tomato first.  Just gives it a fresher taste.

Pesto Chicken

4 chicken breasts, about 1/2 inch thick
4 T pesto, homemade or store bought
4 T mozzarella cheese or parmesan
1/2 T Italian seasoning
1/2 T onion powder
1/2 T garlic powder
1/ 2 T olive oil
Sprinkle: Salt and Pepper
1 Large tomato, (8 slices) optional

Directions: Preheat oven to 375°.  Heat a medium sauté pan on high heat.  Season the chicken with Italian seasoning, garlic and onion powder and salt and pepper.  Add oil to pan and cook chicken 2-3 minutes on each side (You are just browning the chicken breast)  Once chicken has been browned place in a oven safe dish.  Top each chicken breast with 1 T of pesto and 2 slices of tomato, finish with the cheese.  Place in oven for 20-25 minutes.  The oven cook time will really depend how long you cooked in the pan.  If you cooked longer you may need to reduce the time to 15 minutes.  Just make sure chicken is completely cooked.

The 2nd way you can do this is just omit the tomato.  I sometimes do this if I don’t have tomatoes.  Just top the chicken breast with the pesto and cheese and place in oven until the cheese melts and chicken is cooked through.

Note:  You can use as much or as little cheese and pesto as you’d like.  When I’m trying to keep it healthier I only add a little sprinkle of cheese which you can see in one of my photos below. This can also partially be cooked ahead of time. Brown the chicken first and then once ready to eat, you can top with the pesto, tomato and cheese and place in the oven to finish cooking and melt the cheese.  You can also start the chicken off by grilling it partially and then finishing in the oven.  Or you can top with the pesto, tomato and cheese and finish the whole dish on the grill if you’d rather.  It’s very quick and simple and rather tasty dish.  Enjoy!

Pesto Chicken with Tomato and Mozzarella, finished.
Pesto Chicken, with sprinkle of parmesan no cooked yet.


#Recipes, Chicken

Mexican Chicken Stuffed Sweet Potato

Today I didn’t plan anything special for dinner.  I have an appointment and will just made a quick salad when I got home.  I still wanted to share with you one of my dishes today.  It’s therapeutic for me and needed after a day like today.  I made this a few weeks back and I can’t wait to make it again soon.

Mexican chicken stuffed sweet potato! I’ve done something similar with BBQ chicken in a sweet potato but this was a different take.  It’s very filling and healthy all at the same time.  Most of these items can be prepped ahead of time and just put together when ready to eat.  Below are the instructions for assembling the sweet potatoes and also for the Salsa chicken.  I use the Salsa Chicken often.  So you will see me refer to that recipe from time to time.  It’s a very versatile recipe and can be used in a lot of dishes.  See below for the recipe.

Mexican Chicken Stuffed Sweet Potato
Makes 2 stuffed sweet potatoes

10 oz Salsa chicken (See recipe below)
2 6 oz sweet potatoes, baked
3 T reduced fat shredded cheese
2 T light sour cream
1/2 cup reduced sodium black beans
1 T chopped red onion
2 oz guacamole
2 T salsa

To assemble: Cut sweet potato half way, not all the way through. Add 5 oz of chicken than top with 1/4 cup black beans, 1/2 T of onion, 1 T of cheese and finish off with salsa, guacamole and sour cream and a sprinkle of cheese. Eat immediately! Enjoy!

Salsa Chicken

4 Large chicken breasts
2 T low sodium taco seasoning
2 cups jarred salsa

Directions:  Add chicken breast to the crock pot sprinkle top with 2 T of low sodium taco seasoning and 2 cups salsa. Cook on high 4-6 hours or on low 8-10. 1 hour before the time is up shredded chicken in crock pot and mix well and let cook the rest of the time.

Note: This will make more than needed for this recipe but it’s great for other dishes or to freeze!


Chicken, Meal Prep

Meal Prep I- Mediterranean Chicken Bowl

Meal prepping although may be tedious can really make your life easier.  It will keep you focused and makes life so much easier.  Take a few hours this weekend to make some amazing dishes to have throughout the week.  The key to making meal prep successful is making sure you do what you know.

You don’t need to make a chicken dish with 72 ingredients that takes hours to prepare.  Just so something simple.  Marinade chicken and toss on the grill or in the crock-pot.  I am the first person to say I don’t like basic meals.  However, when it comes to meal prepping basic is really the best way to be. It will be much quicker for you if you just do simple recipes.  This recipe has chicken with Mediterranean flavors topped with a tomato salad and served with  couscous

Mediterranean Chicken Bowls

6 chicken thighs or breasts, boneless and skinless
3 T Greek yogurt
1 T Olive Oil
1 lemon, juiced
2 t red wine vinegar
3 garlic cloves, minced
1/2 T oregano
1/2 T garlic powder
1/2 T onion powder
Sprinkle: Salt and Pepper

Directions: In a bowl mix all above ingredients together minus the chicken.  Once well mixed add in the chicken and refrigerator for 1 hour.  Once ready to cook you can either cook it in a saute pan or on the grill. Either way will work fine.  Make sure regardless you let the marinade drip off before putting on the grill or in the pan.  Cook until done.  Set aside.


4 campari or roma tomatoes, chopped
5 mini cucumbers, cut into half moons (you can use regular cucumbers as well)
1 small red onion, chopped
1 1/2 T Olive Oil
2 t oregano, dried
Sprinkle: Salt and Pepper
3 T Feta (optional)

Directions: Add all above ingredients minus the feta to a bowl and mix well. (The feta will be added once you are ready to eat.) Refrigerate.

Prepared Couscous
Tzatziki sauce (homemade or store bought)

When I make this meal I use a 2 opening container. I chop the chicken up and add that to the container and then on the other side I add in the couscous.  You can decide the amounts you choose to have. I usually add about 4-5 oz of the chicken and only about 1/2 cup of the couscous.  I add the salad to a separate container.  Once ready to eat, I heat container with the chicken and then I top the chicken with the salad and 1/2 T or so of crumbled feta.  If you want to add the tzatziki sauce to the top it off you can also do that.  Just makes for a nice finish but definitely isn’t needed.  This meal is very filling and has lots of protein and vegetables.  And you’ll feel satisfied after eating it. Who doesn’t like a light healthy lunch that’s ready to go?