Monday, October 27, 2014

Buffalo Chicken Enchiladas

Mexican food and I have a love/hate relationship.  I love the food, hate the calories.  However, Emily Bites had the super brilliant idea to combine Mexican food + Buffalo chicken and create the perfect marriage!  I have to tell you that these were WAY better than I thought they would be and I knew that they would be pretty darn good.  The hot sauce really gives this dish its flavor so use it at your discretion.  The amount that I used made this medium-spicy in my opinion so adjust accordingly.

Source: Ever so slightly adapted from Emily Bites


6 oz. buffalo wing sauce (I used Frank's)*
10 oz. canned tomato sauce*
1 clove garlic, minced
2 tsp chili powder
1/2 tsp cumin
¼ tsp sugar
2 tsp extra virgin olive oil
1 small onion chopped
1 lb boneless skinless chicken breasts
3 oz. shredded part skim mozzarella cheese
¼ cup diced celery
1 jalpeno, minced
6 TBSP light blue cheese dressing (I used OPA)
10 (6 inch) corn tortillas
2 scallions, sliced (green parts)

*This is my recommended ratio for medium spice, but you can adjust it to your taste. If you think you’d like it hotter I encourage you to start with the ratio above and taste test while mixing so you can adjust the ratio to your liking. Between the tomato sauce and wing sauce you just want to make sure you end up with around 16 oz total. 

  1. Pre-heat the oven to 425. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  2. In a medium bowl, mix together the wing sauce, tomato sauce, garlic, chili powder, cumin and sugar until thoroughly combined and set aside.
  3. In a large skillet or sauté pan, bring the oil to medium heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
  4. Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks. Transfer the shredded chicken to a large mixing bowl. Add ½ cup of the sauce from the pan to the chicken along with the shredded cheese, jalapeno, diced celery and a tablespoon of the blue cheese dressing. Mix everything in the bowl together until well combined.
  5. Microwave the tortillas for 30-60 seconds on high until warm and soft. Spread 1/4 cup of the chicken mixture onto a tortilla and tightly roll it up. Place the rolled tortilla seam side down in the prepared baking dish and repeat with the remaining tortillas. I fit them perfectly by placing 8 in a row and then placing two Spray the tops of the rolled tortillas with cooking spray above them, perpendicular to the others. Bake in the oven for 8 minutes until tortillas are slightly crispy.
  6. Reduce the heat to 400 (don’t forget!) and pour the remainder of the sauce evenly over the tops of the enchiladas. Place back in the oven for an additional 18-20 minutes. Remove from the oven and drizzle a half a tablespoon of blue cheese dressing over the top of each enchilada. Sprinkle the sliced scallions over the top of the entire dish and serve!
Yield: 5 (2 enchilada) servings
314 calories, 27 g carbs, 11 g fat, 30 g protein, 4 g fiber (from

Monday, September 22, 2014

Taco Stuffed Zucchini Boats

First things blog has been falling apart!  The summer actually showed up and I've been selfishly enjoying it and slacking on the home cooking.  Working on getting back on the ball so we can head into the fall and then holiday season armed with some Hart Healthy dishes! That said, I'm hanging on for dear life to summer so tonight I made one of my season favorites. Zucchini as a substitute for a taco shell?  Yes, please!  Gina over at Skinnytaste hit the spot with this recipe!

Source: Skinnytaste


  • 4 medium (32 ounces) zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping
**  I also added a pinch of cayenne just for a little heat.


Preheat oven to 400 degrees.  Place ¼ cup of salsa in the bottom of a baking dish.  Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. 

Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. 

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.

Yield: 4 servings  (2 halves)
Nutrition info per serving: 286 calories,  12 g fat, 18 g carbs,  28 g protein

Wednesday, July 30, 2014

Grilled Shrimp Tostadas with Lime

Tostada Tuesday! Looking for a super-fast light summer meal?  Here is a fabulous 20 minute meal that could suit your weeknight quick-cooking needs!  Portion is huge and calories are kind of meal.  I served these with a salad tossed in some homemade salsa ranch dressing. (Mix 1 TBSP salsa + 1 TBSP light ranch per salad) P.S.  If you wanted to keep this lower in carbs you could swap the tostadas for some low carb tortillas and just wrap the filling in those. Enjoy!

Source: Cooking Light


24 Large Shrimp, peeled and deveined
1/2 tsp. garlic powder
1/2 tsp. cumin
¼ tsp. kosher salt

Black Bean Salsa:
¼ cup chopped green onions
¼ cup cilantro
1 TBSP olive oil
1 TBSP red wine vinegar
1 TBSP minced chipotle chiles in adobo sauce
1 tsp. minced garlic
¼ tsp. kosher salt
1 (15 oz) can black beans (rinsed and drained)

Avocado Topping:
¼ cup plain fat free greek yogurt
1 tsp. lime juice
1 ripe peeled avocado (I substituted 3 TBSP prepared guacamole)
1 cup seeded chopped tomato

Cooking Spray
8 Corn Tostadas

  1. 1. To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
  2. 2. To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
  3. 3. To prepare avocado topping, combine yogurt, juice, and avocado (or guacamole) in a small bowl, mashing with a fork until smooth. Stir in tomato.
  4. 4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. 
Yield: 4 Servings (2 tostadas)
Nutrition Info Per Serving: 302 Calories, 10.8 g fat, 15 g protein, 40 g carb

Tuesday, July 29, 2014

Blueberry Balsamic Pork Tenderloin

I know my blog was falling apart but I'm back with a vengeance!  Life dealt me a hand of cards that I had to strategically play so I had to take some time to sort that out. And I moved to a new house thinking (as usual) that I didn't have that much stuff.  TOTALLY WRONG! I have SO MUCH shit.  Lol.  That said, I thought I'd start off my return with one of the easiest mouthwatering meals that will make you look like a gourmet chef.  Here ya go.....

Source: Slightly adapted from Clean Eating Magazine


  • 1 lb. fingeling potatoes (scrubbed and halved lengthwise)
  • 2 tsp. olive oil, divided
  • ¼ tsp. sea salt
  • 3 TBSP Balsamic Vinegar, divided
  • 2 tsp olive oil
  • 1 tsp. dried thyme
  • 1/2 tsp. fresh cracked pepper
  • 6 oz. fresh blueberries
  • 1 lb. pork tenderloin sliced 1/2 thick
  • 1 TBSP dried parsley
  • 2 heads romaine lettuce, chopped
  • 2 oz goat cheese

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large bowl toss potatoes, 1 tsp. olive oil and ¼ tsp salt.  Spread cut side down on baking sheet. Bake for 30 mins.

In a small bowl whisk 1 TBSP vinegar, 2 tsp. olive oil, thyme, pepper, and 1/2 tsp. salt until combined.  Set aside.

In a large nonstick skillet, combine blueberries, 2 TBSP vinegar, and 2 TBSP water.  Heat on medium and cook stirring occasionally until blueberries are soft enough to pop when pressed gently with a heat-proof spatula, about 5 mins.  With spatula, smash the blueberries.  Add the pork, nestling beneath the blueberry mixture and cook for 3 mins.  Turn and cook for 2 more minutes.  Remove from heat.

In a separate large bowl, toss potatoes with remaining 1 tsp. olive oil and parsley.  In a medium bowl, toss lettuce and vinegar-thyme mixture.  Divide lettuce, potatoes, and pork among plates.  Top pork (and salad if desired) with a few crumbles of the goat cheese.

Yield:  4 servings

Nutrition info per serving (4 oz pork, 2 cups lettuce, 1/4 lb potatoes) : 365 calories, 10.5 g fat, 40 g carbs,  27 g protein, 6 g fiber

Wednesday, June 18, 2014

Gnocchi with Bacon, Escarole, and Tomatoes

The next few dishes are going to be inspired by the "clean out the pantry" philosophy.  Lol. We are moving and the less pantry items we have to move the better off we'll be.  So it's all about creativity....oh and The Food Network Magazine.

Source: Ever so slightly adapted from The Food Network Magazine


  • 2 tablespoons extra-virgin olive oil
  • 4 slices center cut bacon, cut into 1/4-inch pieces
  • 1/2 onion, chopped
  • 1 small head escarole, roughly chopped
  • Kosher salt and freshly ground pepper
  • 1 17 .5-ounce package potato gnocchi
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sun dried tomatoes
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

Yield: 4 Servings
Nutrition info per serving: 481 calories, 23 g fat, 35 g carbs, 6 g fiber, 13 g protein

Tuesday, May 27, 2014

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

Back from a short hiatus and thought it would be appropriate to share a grill recipe! Tis the season! This is a fun way to make a turkey burger not so's got a little kick but not too spicy so if you want to turn up the heat use your favorite brand of hot sauce! Another fantastic recipe from Gina at!

Source: Skinnytaste


  • 1 1/2 cups broccoli slaw
  • 1/4 cup skinny blue cheese dressing
  • 1.25 lbs 93% lean ground turkey
  • 2/3 cup grated carrots (grate in food processor) 
  • 1/4 cup seasoned whole wheat breadcrumbs 
  • 1 clove garlic, grated 
  • 1 tbsp red onion, grated
  • 1/4 cup Franks Hot Sauce
  • salt and fresh pepper
  • oil spray
  • 5 slices reduced fat cheddar
  • 5 whole wheat burger buns 

In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside.

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each

Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.

Nutrition info per serving:
Calories: 358 • Fat: 15 g • Protein: 38.3 g • Carb: 22.7 g • Fiber: 5.6 g • Sugar: 5.9

Thursday, May 8, 2014

Blackened Halibut w/ Roasted Red Pepper Sauce

Yum. Yum. Yum. I'm pretty sure blackened is one of if not the best way to cook fish.  Picked up some Alaskan Halibut from Keegan's on my way home from work, threw some blackened seasoning on it, and had Brian throw it on the grill.  Doesn't get much easier than that! Serve with a salad and some haricot vert for a low carb meal!

Source: Amy Hart


  • 4-6 oz Halibut filet per person
  • Extra Virgin Olive Oil
  • Your favorite blackened seasoning ( I used Zatterain's)


  • 1/3 cup roasted red peppers (jarred works well for the consistency)
  • 1 tsp garlic paste (you can use 1 garlic clove instead....just mash it up)
  • 1-2 TBSP of reduced fat mayo
  • 1 TBSP reduced fat sour cream
  • 1/2 tsp dried parsley
  • 1/2 tsp Old Bay seasoning
  • Dash cayenne pepper
  • Salt and Pepper to taste 

  • Chop the roasted red bell peppers finely. 
  • In a bowl combine the garlic, peppers, and liquid from the peppers. Stir together and mash the mixture with a fork or back of a spoon.

  • Add mayo and sour cream and keep mashing and stirring.
  • Add seasonings and stir vigorously until there are no lumps from the mayo and sour cream. Cover with plastic wrap and refrigerate.
  • Turn on the grill, rub the fish with the olive oil and coat with the blackened seasoning.
  • Grill 5 mins per side. Careful when flipping the fish.
  • Warm up the sauce from the refrigerator, squeeze lemon juice over the fish, and serve with a dollop of the sauce on top.

Nutrition info per serving ( 1 filet + 1 TBSP of sauce): 425 calories, 23 g fat, 25 g protein, 5 g carbs