Guilt-Free Enchiladas!

OK here comes my love of Mexican food again! After I saw this recipe for guilt-free enchiladas I couldn't resist! My love of Hungry-Girl is coming out again but well she just has so many amazing ideas that I can't help myself!

I remember when I was young going out to eat at different Mexican restaurants almost once a week, and of course when I was young I didn't think twice about how many calories were in the food I was consuming. When I went home last time I sat down at a restaurant and looked around at all of the grease filled options and got worried. I felt that everything on the menu came with a side of grease and fat. After that experience I decided it was time to find low calorie versions of the food I grew up with and still love today. Don't get me wrong I will still indulge in a greasy plate of tacos every now and then but for those days I don't want all the calories I make these better for you alternatives!


Ingredients:

Serves 2

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

Directions:

• Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
• In a small dish, combine the onions with the re-fried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm(or for an even better taste heat them up on the stove-top to give them a little extra crunch). Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.
• Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.
• Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
• Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

Serving Size:

1 enchilada (half of recipe)

Calories: 187 Fat: 2g Sodium: 976mg Carbs: 29g Fiber: 4g Sugars: 5g Protein: 12g

I was reminded yesterday that not everyone is a vegetarian so I decided I would begin offering ways to add some meat in to the recipes I provide for those of you who can't give up your love of animal products. For this recipe go ahead and add some shredded chicken or even a little carne asada (that was my favorite back in my meat eating days) to spice things up a bit, but remember that the meat will add extra calories so figure those in if you are watching your calorie intake!

Now go fire up your ovens and let me know what you think!!

Grilled Asparagus Bruschetta Recipe

I think it is time that I give you a lovely appetizer for your next dinner party. I just had a little get together this past week to celebrate the end of a long month (which I know isn't over yet but well for me it kind of is) and I served this interesting take on the normal bruschetta. When my friends first saw this they asked where the tomatoes that they were used to were. They are constantly making comments on how I make foods to elegant. Just because we are in college doesn't mean we should be eating macaroni and cheese and drinking beer everyday! I have always enjoyed good food and while there is nothing wrong with beer I have always been a wine girl myself. Anyways back to the recipe, try this the next time you are having a more upscale get together and prepare for your friends and family to be amazed! It takes about 30 minutes to prepare at the most and everyone will love you for it!

Ingredients:
Serves 4
2 Tbs. olive oil plus extra for drizzling
1 lb. asparagus, tough ends trimmed and spears peeled and blanched
4 slices Italian country bread, cut 1/2-inch thick
1 large clove garlic, peeled and sliced
4 tsp. tapenade, or more to taste
4 oz. mild chèvre such as Montrachet cheese
1/2 cup black olives, pitted and chopped
Freshly ground black pepper to taste

Directions:

• Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from pan, and set aside.
• Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.
• Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.

Nutritional Information:

Calories 270 Protein 9g Total fat 18g Carbs 19g Cholesterol 15mg Sodium 430mg Fiber 3g Sugars 4g

Kids' Menus Becoming more Upscale

I was really getting frustrated with the video I posted a few days ago automatically playing every time I opened my page so I decided to delete it. I wanted to try something new and it didn't work as I had planned so I will keep moving and not let it slow me down. You live and you learn right?

On to other news, I found this interesting article in the San Francisco Chronicle about how kids menu's are starting to take on more upscale foods. Items such as mini steaks and roast pork loin paired with farmers' market vegetables are becoming increasingly common at some of San Francisco's most popular chef-owned restaurants, as more parents demand a place at the table for their offspring.

I thought this was odd. It turns out that older parents are coming in with younger kids requesting higher quality food than what they usually serve for children. Now remember that this is mainly showing up at high scale restaurants but still it leads me to the question of should kids be eating at these high end restaurants frequently enough that they start catering to them?

I remember when I was young going out to nice restaurants with my parents once in awhile and while they usually had to make me plain noodles with butter I was happy and found it a treat non-the-less. I feel that most kids are not mature enough to appreciate the foods they are given so why would you want to spend a lot of money on something your child might not even like?

Also, this brings me to the question of if kids are mature enough to sit in an upscale restaurant and not kick and scream and ruin other diners experience. I agree that parents should be allowed to go out to a nice dinner every now and then but isn't that what a babysitter is for? Shouldn't the parents be able to enjoy their food and experience without having their kids there?

Maybe this is because I am young and can't imagine having a child but I feel that if I were to go to a nice restaurant I wouldn't want my kids to be there.....

What do you think?

Spiced Bok Choy and Tofu Recipe

I saw this recipe yesterday and was craving something fresh and clean and thought this would hit the spot. It definitely did! With all the stress of school and work creeping up on me I needed something that was easy as well so I went to my favorite website, Vegetarian Times and found this amazing and simple recipe. I don't think anything is better than bok choy when you are in the mood for a fresh taste. With the seasons still changing I used frozen vegetables and they worked just as well! I love frozen veggies because they don't take the time to prepare that fresh ones do and they taste just as good if not better because they are always picked when they are at their prime. If I have time in my busy schedule to make this dinner you should be able to take 30 minutes and please your most difficult food critic.

Ingredients:
Serves 4
1 Tbs. peanut or vegetable oil
1 Tbs. dark sesame oil
9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
4 cups sliced shiitake mushroom caps
1 cup sliced scallion
2 garlic cloves, minced
1 jalapeño, minced
1 Tbs. grated fresh ginger
3 Tbs. water
3 Tbs. low-sodium soy sauce
1 tsp. granular sugar substitute
1 lb. firm tofu, at room temperature, cubed

Directions:

• Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
• Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutritional Information:

Per Serving: Calories: 360, Protein: 25g, Total fat: 18g, Carbs: 35g, Sodium: 710mg, Fiber: 8g, Sugars: 2g

After you try this tell me what you think!

Easter Eggs, Not Just for Children Anymore!

With Easter on Sunday I found this article especially relevant. Nutrition and more for 75 calories, it almost sounds too good to be true doesn't it? The miracle food that provides 13 essential vitamins and minerals, healthy unsaturated fats and is a good source of high-quality protein, providing all nine essential amino acids — all for only 75 calories is....an egg! One tiny egg is all it takes!

I know that a lot of people have problems with high cholesterol but the researchers have found through 30 years of research, “that healthy adults and kids can enjoy an egg a day without significantly impacting their blood cholesterol or heart disease risk,” the Egg Nutrition Center says.

When I have a busy day and know I won't be able to eat much I will hard boil a few eggs and take them with me. I get all of my protein without many calories. Even better, if you only eat the hard boiled egg whites it is only 16 calories per egg and pure protein! Also, if you are feeling hung over eat a couple hard boiled eggs and it will help clean your system out and make you feel better.

So with Easter on Sunday, use this as an excuse to buy a dozen eggs (for only about $1.75) and some egg dye and indulge your inner-child without feeling guilty! Easter doesn't have to be all about chocolate bunnies and ham, colored eggs are a much better choice!

Do you have any favorite egg coloring memories?

Speaking of eggs I found this recipe in the Better Homes and Gardens magazine and thought that it would be a different way to enjoy your eggs. Let me know what you think!

Ingredients:

Serves 2
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard or brown mustard
4 slices English muffin bread or firm-textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk

Directions:

• In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside.
• In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once.
• Place each egg on mustard side of a bread slice. Layer the spinach, tomato, and cheese on eggs. Top with the remaining bread slices, mustard sides down.
• In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.

Nutritional Information:

Servings: 1 sandwich
Calories 298 Total Fat: 21g, Cholesterol mg 227, Sodium 346mg, Carbohydrate 15g, Sugar 3g, Fiber 1 g, Protein 12

Grilled Veggie Sandwiches

With the first day of spring yesterday I got excited and started thinking about how summer is just around the corner. I pulled out my George Forman Grill and found this recipe to make these sandwiches from one of my favorite websites, All Recipes. (I am very excited because I am finally beginning to understand how to link to other sites, so you will now know there I get some of these recipes!) Anywho, I served this to my roommate and she LOVED it. We had these sandwiches with a nice cold glass of Trader Joe's "Two Buck Chuck” and forgot that it was raining outside. I am now getting excited for the impending warm weather!


Ingredients:

Serves 4
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese


DIRECTIONS:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Serve!

Nutritional Information:

Serving Size: 1
Calories: 392, Fat: 23.8g , Cholesterol: 25mg , Sodium: 621mg, Carbs: 36.4g, Fiber: 3.5g, Protein: 9.2g

White wine, fruit salads and grilled foods make me think about summer....what foods remind you of summer?

Should a Chef's Body Size be an Issue?

I saw this article online a couple days ago and I haven't been able to get it out of my head. A chef with her own cooking show has been accused of getting too heavy for television purposes. I had to blog about it to get it off my chest.

According to Page 6 a few days ago the New York Post has claimed to have spies in the Food Network that reported an on-air host, Nigela Lawson, has put on too much weight to be shown from the waist down. In the article NOT AS TASTY the chef was asked to lose some weight before she can be shown in entirety.

I personally don't feel this is right because a chef is suppose to sample the foods as they prepare it to make sure it is coming out right. Also, isn't there a saying about never trusting a skinny chef? Just because she may have put on a few pounds from doing a COOKING show and isn't as skinny as some other on-air hosts doesn't mean she needs to be penalized.

What do you think?