Spicy Chicken Tortilla Roll-Ups

I made these for some fabulous Bachelorette watching :) They were a very yummy and easy treat! 


Spicy Chicken Tortilla Roll-Ups
Adapted from Homemade by Holman

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6-8 large flour tortillas

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken. 

Another success! Even my slightly picky sister ate and loved it!

Ingredients:

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 tbsp Thai Kitchen fish sauce
• 2 tbsp cornstarch
• 1 tbsp oil, divided
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
• 1 red chili pepper, chopped (optional or to taste)
• 1 cup fresh pineapple chunks
• 1/2 cup Thai Kitchen Pineapple & Chili dipping sauce ( I couldn't find this so I just got Chili Dipping Sauce)
• cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

Skinny taco Dip

A must have at every large get together. It's so easy to prepare and people love it. Serve this low fat dip at your next party with your favorite baked tortilla chips. Also great with jalapeños, scallions or avocados.

Skinny Taco Dip
Servings: 24 • Serving Size: 1/24th of dip • Calories: 59.2 • Fat: 3.6 g

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives,

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning andmix well with an electric mixer. Spread on the bottom of a large shallow glass dish.Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Chicken Rollatini with Spinach alla Parmigiana

Yes, this is as amazing as it looks! It is slightly complicated to make so I served it with an easy side. Don't take this on along side a complicated side dish because it will wear you out...if you are a newbie chef like me. For the experts out there, do it big ;)

Servings: 8 • Serving Size: 1 stuffed breast • Calories: 194.7 • Fat: 7 g • Carb: 7.2 g

INGREDIENTS:

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup marinara sauce; I used Classico Crushed Red Pepper Spaghetti Sauce; yum!
• salt and pepper to taste

DIRECTIONS:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Original recipe here.

Creamed Spinach - YUM!

This is one of my favorite southern treats! I am aware that it seems to totally cancel out the healthy aspects of spinach but it is so good! And Boursin cheese is one of the most amazing things I have discovered...I bought two, one for the recipe and one for me; great with pita chips!




Servings: 8 (can be frozen) • Serving Size: 2/3 cup • Calories: 95.8 • Fat: 4.9 g


INGREDIENTS:

• 2 tsp butter
• 1/2 cup shallots, minced
• 1 clove garlic, minced
• 2 tbsp flour
• 1 1/2 cups fat free milk
• 2 tbsp parmesan cheese
• 1/4 tsp nutmeg
• 1/4 tsp fresh pepper
• salt to taste
• 4.4 oz Boursin Light
• 16 oz bag frozen chopped spinach, thawed and drained of all moisture

DIRECTIONS:

In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute. Reduce heat to low and slowly add milk, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add boursin light and mix with until smooth. Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary. Makes 6 1/2 cups.

Grilled Flank Steak With Tomatoes, Red Onion and Balsamic

Uh-mazing! Seriously, you have to try this one. It's awesome and such a great, easy dish! I served it with creamed spinach (recipe to follow) and mashed potatoes. Also, we live in a condo downtown so I "grilled" the steak on Mr. George Foreman...works great!

Servings: 6-8* • Calories: 167.5 • Fat: 8.3 g

INGREDIENTS:

• 2 lb flank steak, fat trimmed
• kosher salt and fresh pepper
• garlic powder
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped (about 3 1/2 cups)
• 1 tbsp fresh herbs such as oregano, basil or parsley

DIRECTIONS:Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.


Slice steak think on the diagonal; top with tomatoes and serve.