Saturday, November 29, 2008

Skinny Chili's Chicken Enchilada Soup

God, I love this soup! Chicken Enchilada soup at Chilis! I had to find out how to make a home-made skinny version, and this one comes very, very close to the original. Minus the calories.

1 teaspoon olive oil
1 chicken breast fillet
1/2 diced onion
1 garlic clove, grated
1 jalapeno, diced
2 cups chicken broth
1/4 cup masa harina
1/2 cup water
1/4 cup enchilada sauce
handful frozen veggies (corn, beans, etc.)
8 cherry tomatoes, halved
5 slices ff Kraft cheddar cheese, shredded
salt, to taste
1 teaspoon chili powder
1 teaspoon cumin
2 bay leaves

Garnish (optional)

shredded cheddar cheese
crumbled corn tortilla chips
marinated jalapeno peppers
pico de gallo or salsa

Add oil to a large pot over medium heat, and add (thawed or fresh chicken breast to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions, jalapeno pepper and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent, then add chicken broth.

Combine masa harina with water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Reduce heat, and simmer for 30 min until thickened. Shred the chicken into small, bite-size pieces and add it to the pot.

Serve soup in cups, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Enjoy!

This makes 4 servings a 150 kcal.

the in-restaurant version.....

Simple Thai Shrimp

1 cp College Inn Thai Ginger Chicken Broth
1 cp frozen mixed veggies
1/2 jalapeno, diced
1 TB spicy thai chili sauce
2 TB light coconut milk
4 oz shrimp

Heat chicken stock, add veggies and spices and coconut milk. Heat and sautee for 5 min. Add shrimp and heat through for a few minutes. Serve with rice.

Thursday, November 27, 2008

Asian Beef with Spicy Sauteed Cabbage

  • a 4 oz thin cut beef steak, cut in thin strips
  • 1 ts spicy olive oil
  • 1 ts red pepper flakes
  • 1 ts ginger-garlic, minced (from a jar)
  • 1 TB teriyaki sauce
  • 1/4 small napa cabbage chopped into 1 1/2-inch dice
  • 3 scallions, sliced
  • 1/4 seedless cucumber, peeled, cut into slices
  • 1 TS Asian hot chili sauce or hot sauce, to your taste, mixed with beef broth
  • salt, pepper
Heat a large skillet with spicy olive oil over high heat. Add steak strips and red pepper flakes, garlic, ginger, teriyaki sauce and cook 4 minutes. Add the cabbage, cucumber, scallions and hot sauce mixed with 3 TB of beef broth to the pan and stir fry 5 minutes. Add salt and pepper to taste.

Wednesday, November 19, 2008

Savory Breakfast: Baked Cherry Tomatoes with Cheese and Button Mushrooms

A new breakfast idea discovered while on the road: baked halved cherry tomatoes with cheese (parmesan!) sprinkles, sauteed button mushroom and scrambled eggs.

Saturday, November 1, 2008

Roasted Pumpkin with Blue Cheese Crumbles and Candied Pecans

Today, I had a wonderful lunch. The carved pumpkin had its night to shine and lure the tricker treaters, and this morning it returned to its original purpose. I cut some large slices, and baked them in the oven at 400F with salt, pepper and herbs des provence and some olive oil.

Once they were tender, I serve them with 1 tablespoon of crumbled blue cheese, 1 ts of candied pecans and 1/4 cup of farro, which I had simmered for 20 min in College Inn Thai Flavored Chicken stock (yum!). Very healthy, very seasonal and still within the NS guidelines.