Healthy and Hearty

Chicken Enchilada Zucchini Boats

Enchilada Sauce: 

In med. saucepan spray with olive oil, heat and add;
1-2 minced cloves of garlic
1/2 t. chipotle chilies in adobo sauce, chop up chilies 
3- 8 oz. cans of tomato sauce
1/2 t. chipotle powder
1/2 t. cumin
2/3 c. low-sodium chicken broth (hold on to rest for later)
fresh pepper to taste
Add all to hot saucepan, bring to boil and simmer for 5-10 min.

Boats: 

4 medium zucchini, cut in half, scoop out middle pulp (leaving enough zucchini flesh to keep it strong)
and set aside. In large sauce pan, fill up to 3/4 full with water, bring to a boil. Dump zucchini halves into boiling water, cook for 1-2 min . Drain, set aside.

you also need:
1 T. olive oil
1/2 c. green onions, sliced
1/2 c. diced green bell peppers
3 garlic cloves, minced
1/4 c. cilantro, chopped
1 cup shredded and cooked chicken breast
1 t. cumin
1/2 t. dried oregano
1/2 t. chipotle chili powder
3 T. fat free-less sodium chicken broth
1-2 T. tomato paste
salt and pepper if you like

Topping:
3/4 c. reduced fat shredded sharp cheddar cheese or until boats are covered in cheese.

In skillet, heat oil. Add green onions, garlic and bell pepper. Cook on med-low heat fro 2-3 min. Add chopped pulp zucchini and cilantro, season if you wish, cook for 4 min. Add cumin, oregano, chili powder, broth and tomato paste and cook for a few more minutes. Add in chicken, mix well and cook for 3 more minutes.

In a 9 x 13 baking dish put half of enchilada sauce on bottom, place zucchini halves on top. Fill each boat with chicken mixture, then rest of enchilada sauce and top with cheese. Cover and bake for 35 min. So very good. It looks like a lot to do, but it's worth it. (Tip:If you don't have Chipotle chili powder use regular chili powder.)

Some of my favorite new meals + healthy

Cashew/Kale Enchiladas 
Ahead of time: soak 1 c. cashews in 1 c. salted water let sit for at least 6 hours. (don't let this turn you away, it is so worth it)
Cashew Cheese 
1 c. cashews, soaked/drained/rinsed
1 t. apple cidar vinegar (or lemon juice)
1/4 chipotle powder (optional for extra heat)
A few Tablespoons of water
Add all in blender, blend until consistency of cream cheese, set aside.

Enchiladas: 
  
1 pack of corn tortillas
1 can mild green chilies, chopped
1/2 c. black olives, sliced
1 tomato, diced
1 c. red enchilada sauce
1 1/2 c. blanched kale (plunge kale into boiling hot water then immediately into ice water, set aside)
Cashew cheese

Soften tortillas by cooking 1 minute each side to make flexible. Preheat oven to 375. Take tortilla spread generously cashew cheese + blanched kale on each, roll up and place into 9 x 13 baking dish. Spread on red enchilada sauce (more sauce means moister enchiladas, you decide). Sprinkle on olives and tomato. Bake for 45 min. covered. Allow 10 min. before serving or better wait the next day. 

Kale/Tomato Cashew Cheese Tacos
Make the cashew cheese using the above recipe. 
Preheat indoor grill to 350 degrees. 
Heat 1-2 tortillas until flexible
Blanch the Kale (plunge kale into boiling hot water and immediately into ice water)
1-2 tomatoes, diced and grill until nice and hot about 1 minute, sprinkle on pepper and chipotle powder.  
For each taco; take warm tortilla spoon on generously cashew cheese, add the cooked tomato and kale, roll and eat. So very good and healthy, total heaven.
    

Spicy garlic Lime Shrimp Pasta
1- pkg. frozen cooked shrimp, thawed
3- 8 oz. pkg. of House Tofu Shirataki angel hair noodles
1 c. fresh tomatoes, diced
1/2 c. green peppers, chopped 
2 T. olive or avocado oil
1 T. lime juice
1 clove garlic

Seasoning Blend for shrimp:
1/4 t. Mrs. Dash
1/4 t. black pepper
1/4 t. cayenne pepper
1/4 t. dried parsley flakes
1/4 t. garlic powder
1/4 t. paprika
1/8 t. dried thyme
1/8 t. onion powder
 Combine all in small bowl, set aside.

Drain liquid from noodles and rinse thoroughly, set aside. Preheat large skillet med. heat. Once pan is heated add oil and stir in pressed garlic. Immediately add shrimp, green bell peppers and lime juice. Sprinkle the entire amount of seasonings on shrimp and stir. Saute shrimp mixture for 3-6 min. Add drained noodles and continue to cook for additional 2-4 min. Remove from heat and toss in fresh tomatoes. Pasta dinner with no worries and no carbs since the noodles are made out of tofu. Glorious. 

Shrimp Tacos
1-pkg. of frozen cooked shrimp, thawed, with tails off and cut into two
6 oz. plain greek yogurt
1/4 c. cilantro
2 T. lime juice
1/2 t. cayenne pepper (less if you want milder)
1/2 head of cabbage, thinly sliced
8 corn tortillas
1 T. coconut oil, olive oil or avocado oil 
Pepper to taste
shrimp cocktail (oh yes!)

Heat tortillas on both sides (no oil) until flexible. Set aside. Mix yogurt, cilantro, lime juice and cayenne together, set aside. Heat skillet with 2 t. oil of choice on med. high. Stir fry cabbage for 20 seconds sprinkle with pepper to taste. Remove from heat before it starts to wilt but still crunchy, set aside. Add more oil if you need and stir-fry the shrimp again sprinkle with pepper to taste. Cook until pink. Time to build your taco. Take tortilla, spoon on yogurt and cocktail sauce spread, add shrimp and cabbage, fold and eat. Delicious.