If I had to pick one TASTE - not calories - I've really missed since having started our healthy-eating lifestyle, it would have to be what used to be a meal out for Mexican food a couple of times a month. For instance, chips and salsa plus two chicken enchiladas with queso, refried beans and rice from On the Border packs a whopping 1710 calories and 88 grams of fat!Last night, I tried my hand at creating a healthier alternative that would deliver a variety of textures and the taste of Mexican food. Here's how I did it for two. (If you need more, double as needed, except for the chili, which makes enough for 6-8 servings, anyway.)
Two boneless, skinless chicken breasts marinated in 1/4 c. lime juice and 1/2 t. garlic powder. Before grilling, dust with chili powder and cumin.After all the prep work, here's how we layered it on the plate:
Combine 1/4 c. Chinese black rice with 1/4 c. brown rice. Use lo-fat chicken broth for liquid. Add 1/4 c. cilantro and 1/4 c. diced red bell pepper to rice before cooking.
Chop 1/2 c. each - celery, green bell pepper, red bell pepper - plus 1/4 c. green onion tops and bottoms.
Make one pot of 2-Alarm Chili - which is great because it has all seven seasonings in pre-measured packets. I brown one pound of 93/7- percent ground turkey with one chopped onion to start the process. We also like kidney beans in our chili.
1/2 c. rice mixture
1 c. turkey chili with beans
Raw veggies - celery, bell peppers, onions
Grilled 4-oz. chicken breast - sliced on the diagonal
2 Tbls. 2-percent cheddar cheese
Microwave just long enough to melt cheese.
I promise this is a MOUNTAIN of food, fully satisfying,
but only 606 calories.
If you like, serve with fresh fruit salad - strawberries, kiwis, tangerines, grapefruit and banana - tossed in lo-fat yogurt.
Add 200 calories.
Holy mackerel. We were stuffed (sorry), but MAN, did it ever satisfy my Mexican-food craving!!
