Monday, February 27, 2012

An Ode to Bethenny

Tough day here in the NEO. My heart breaks for all those impacted by what happened at Chardon.

But this blog is not about what's happening in the real world today. It's about what's happening in my little teeny food world. So let's get on with it. And give your families a big hug tonight.

I love celebs. And I love Bravo celebs. If you have read my blog even just a few times, you know that I have a mild obsession with Bravo Andy. I also happen to think that Bethenny Frankel is fab. I heart her personality, her business sense, her honesty - at least the edited down, made-for-TV honesty that we see. I also kind of love the way she dresses, as a side note.
Ms. Bethenny is kind of everywhere. She shows up in a bunch of my magazines with fitness and food tips. So natch I yanked this recipe a while ago to give it a whirl.

Unbelievably Delicous Low-Fat Enchilada
Source: Clean Eating, November/December 2010

  • 5 medium whole-wheat tortillas
  • 1 c. shredded extra-sharp low-fat cheddar
Chicken mix:
  • 3 c. shredded or chopped cooked chicken breast
  • 4 oz chopped green chiles
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1/2 tsp ground pepper (skip)
  • 1/4 tsp sea salt
  • 15 oz tomato sauce (used no-salt added)
  • 2 cloves minced garlic
  • 1.5 tsp chile powder
  • 1/4 tsp sea salt (skip)
  • 1/2 tsp pepper (skip)
Heart healthy ingredients: chile powder, tomato sauce

  • Preheat oven to 350 degrees.
  • Combine all of the chicken mix ingredients in a large pan over med-high heat and cook until heat through, approx. mins. Remove from pan and set aside.
  • Combine all sauce ingredients in same pan used for chicken. Simmer over med heat until warm, approx 10 mins.
  • Spread a thin layer of saue on the bottom of an 8x11 pan. Divvy chicken mix up evenly among tortillas, fold over and place seam-side down in casserole dish. Top enchiladas with remaining sauce and sprinkle with cheese. Bake for 20 mins.
Yield: 5 servings (1 enchilada per serving)
Per serving: 350 cals; 7g fat (2g sat) 36g carbs; 37g protein; 561mg sodium; 76mg chol

We also had:
Spicy Black Beans

  • 1 tbsp canola
  • 3/4 c. chopped red or green pepper (used red)
  • 1 med chopped onion
  • 1/8 tsp cayenne
  • 2 cloves garlic, minced
  • 1-15oz can no-salt added black beans, rinsed and drained
  • 1 c. frozen corn
  • 1/4 c. water
  • 1/2 tsp oregano
  • 1/2 tsp cumin
Heart healthy ingredients: Black beans, red peppers, oregano

  • In a med saucepan, heat oil over med heat. Add pepper, onion and garlic, cook approx 5 mins., until tender. Add the rest of the ingredients, bring to a boil. Cover, reduce heat and simmer, 10 mins.
Yield: 4 servings (1/2c/serving)
Per serving: 172 cals; 4g fat (0g sat); 0mg chol; 163mg sodium; 28g carb; 7g fiber

Bethenny does not disappoint. The meal was easy to throw together and tasted great. We actually got seven enchiladas out of the deal, so we have leftovers. The side of spicy black beans was so-so. It wasn't super spicy and didn't add too much to the overall meal. The boys used chips to scoop it up. Inventive.

Enchiladas: Three forks
Black beans: Two forks

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