Monday, July 1, 2013

Yummy Pinterest finds!!!

So as one of my goals for the rest of the year was to try some new recipes...Well its only the 1st of July and I have already found 2 recipes that I wanted to put on my blog because they are THAT GOOD!  And really pretty healthy!! I didn't remember to take a picture of the first recipe as the girls and I were super excited to eat it!!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and avocado enchiladas in a creamy and spicy avocado sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes Printable Recipe
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 avocados
  • 1 jalapeno, coarsely chopped (remove seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 1 handful cilantro
  • 1/2 lime, juice
  • 4 cups cooked shredded chicken
  • 2 avocados, diced
  • 2 green onions, sliced
  • 2 cups cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • 8 (7 inch) tortillas
  1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
  2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
  3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Comments: The amount of time it took to prep was longer than 10 mins, that is very inaccurate as it does involve a lot of cutting. But it was so worth it. I did a double recipe and put 1 whole Jalapeno, and one with the seeds out and it was like the perfect amount of spicy!! I made 8 for the 4 of us, and 2 kids. And we all only had one each, the avocado and chicken is very filling.

The other recipe was something I made for Kyra and I for dinner tonight. It was amazing, and very simple to make!! If you saw the pictures of both recipes you would laugh I guess I was feeling green, both are very green meals. I was also lucky that a good friend of mine brought me fresh lettuce from her garden!!!

Baked Chicken Stuffed with Pesto and Cheese (Updated Version)

2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste

Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

Comments: I made the pesto with the pesto packet from the seasoning section at the grocery store, mixed with sour cream and water until it was all mixed in and smooth! Than I added a handful of the cheese. It worked out well, and Im saving the left over sauce for a toasted turkey wrap later this week.

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