Tag Archives: cilantro

Avocado and Chicken Pizza

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Ingredients

Tortillas (like La Tortilla Factory Smart and Delicious tortillas that are lower in carbs and calories and higher in fiber)

Avacado Spread (recipe below) (2 cups)

Chicken, cooked and cut into 1″ chunks, or pulled apart

Pizza Toppings, such as:

red onion, diced

tomatoes, diced

cilantro

reduced fat cheddar cheese

avocado, cut into 1″ pieces

Directions

Preheat oven to 400F. Place tortillas on a baking sheet and bake them for about 5-8 minutes (turning over halfway through), just enough to crisp them up a bit so you have a nice, crispy crust instead of a soggy, droopy crust. Be sure to keep an eye on them, you don’t want to burn them but if you don’t crisp them up enough, once the pizzas are loaded with toppings and baked, the crust won’t firm up as much.

Once the tortillas are crisped up a bit, pull them out of the oven and let cool for a few minutes. Spread each tortilla with about 1/2 cup of the avocado spread and sprinkle on toppings. Bake for about 6-8 minutes or until cheese is fully melted.

Nutritional Information, per pizza (makes 4 pizzas)

keep in mind, a lot of the fat in this comes from the avocado spread, which is a “good” fat

Calories: 475

Fat: 29 g

Carbs: 36 g

Sodium: 844 mg

Fiber: 20 g

Protein: 32 g

Sugars: 2 g

Avocado Spread

2 avocados

1 small onion, chopped finely

1 lime, juiced

2 tsp. garlic

1/2 tsp. salt

Cut the avocados in half, take out the pit and scoop the avocado out of the shells and into a medium sized bowl. Add remaining ingredients and mash thoroughly with a potato masher. Set aside. Makes about 2 cups.

Nutritional Information, per serving

(for 1/2 cup avocado spread, makes about 4 servings)

Calories: 156

Fat: 13 g

Protein: 2 g

Sugars: .4 g

Fiber: 6 g

Carbs: 10 g

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Chicken Taco Soup

Mexican-Style Chicken Soup

This is definitely one of my favorite fall/winter foods to make. It comes together pretty quickly and is also great to throw together in the crockpot and let go. Sometimes I’ll thrown in a can of black beans (drained), too, if I have them handy and I also like to add a “dollop of Daisy” (sour cream 😉 or greek yogurt).

Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
2 tsp. minced garlic
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium chicken broth
1 1/4 pounds plum tomatoes, diced
1 4.5-ounce can green chilies
2 cups frozen corn
1/2 teaspoon salt
2 cups shredded, cooked chicken
1/3 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and sliced (optional)
Lime wedges for serving (optional)

Directions
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano, and cumin; cook 1 minute more.
2. Stir in the broth, tomatoes, chilies and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro.
3. Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.

Serves 6

Nutrition facts per serving: 233 calories, 20g protein, 21g carbohydrate, 8g fat (1.4g saturated), 5g fiber

Originally published in FITNESS magazine, January 2010.

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Black Bean Salsa

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Ingredients:

2 cans black beans- drained and rinsed

1 can corn, no added salt (or fresh cooked and cut corn on the cob)- drained and rinsed

2 cups tomatoes – chopped

1/2 onion – chopped

2 Tbsp balsamic vinegar

3 Tbsp grape seed or olive oil

2 Tbsp (more or less to taste) fresh cilantro- chopped

2 garlic cloves- chopped

2 tsp. freshly squeezed lime juice

salt and pepper to taste

 

Directions:

Combine oil, vinegar, cilantro, and garlic in a medium bowl, and mix well.  Stir in beans, corn, onion and tomatoes and toss.  Chill in refrigerator at least 30 minutes before serving.

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Cranberry Quinoa Salad

Ingredients:

1 cup uncooked quinoa

2 cups water

4 TBSP honey

1 TBSP lemongrass

1 garlic clove, finely chopped

1 1/2 tsp. Serrano peppers, seeded and finely chopped

1 cup dried cranberries

4 TBSP fresh lime juice

1 TBSP fresh mint, finely chopped

1 TBSP fresh cilantro, finely chopped

1/4 cup red onion, finely chopped

Pecans to garnish (optional)

Salt to taste

Directions:

Bring water and quinoa to a boil and simmer 20 minutes or until all the liquid is absorbed. Meanwhile, combine the remaining ingredients in a small bowl. When quinoa is cooked, stir in honey mixture. Chill until ready to serve.

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