Take advantage of the bounty of the season and fill your picnic basket with luscious summer produce like peaches, berries, cherries, watermelon, tomatoes, corn, zucchini, cucumbers, and other fresh veggies. Take along a nutritious dip such as hummus, salsa, fat-free bean dip, or low-fat yogurt with herbs and spices. Stuffed celery with peanut butter, and baked tortilla chips and salsa, are favorites for both kids and adults.
Wraps are easy to eat and transport, and can be supernutritious if you make them with lean meat, stuff them with veggies and a salsa or light dressing,"
It's that time of year that we all look forward to -- the time for backyard barbecues, picnics, and outdoor parties. Eating outdoors is just more fun -- and it doesn't have to be unhealthy.
All I have to say is plan...plan..plan. If you plan now you will succeed!!! You can make this an enjoyable, successful holiday. You have the tools. Past history has shown, many people are so glad to see healthy food! Set a great example for others! More than likely, you wont be the only one eating them. I would much rather feel empowered at the end of the weekend instead of telling myself I was a failure!~~yes, you would do that!!!! Life is what it is....make it GREAT!!!!
My Weight Watcher leader, Julie said she liked the jolly time kettle corn popcorn , as a huge fan of popcorn ,I decided to try it... mmmmmm good, dear Lord I think I almost tasted peanuts. I don't know~~~ it was way awesome!!!
White beans, shredded chicken, green Chile, sour cream and cheese. Need I say more? These have just the right amount of kick to them and hit the spot if you're craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I'm at work, then I come home and shred it and freeze the broth for other recipes. Click here for the recipe.
Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada • Points: 4 ww pts
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g
Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green Chile's
15.5 oz can Navy beans (or Cannelloni beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green Chile
2 jalapenos, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)
Preheat oven to 375°.
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green Chile's, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside
Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green Chile's, jalapenos, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
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