Friday, August 31, 2012
Body Smart Chicken Fajitas
Fajitas don't need to be made in a skillet! Save time and energy and throw all those ingredients into a crock pot. Easy! And the chicken comes out juicy and shredded, much easier to squish into a corn tortilla. Amazing.
Sunday, August 26, 2012
Tuesday, August 21, 2012
Body Smart Buffalo Chicken Wraps
A craving for buffalo wings usually never turns out well. The wings are deep fried, breaded and unhealthy. However, this recipe successfully tackles that buffalo wing craving and does so in a healthy manner that leaves you unburdened from the stomach upset of too many greasy wings. 
Tuesday, August 14, 2012
Body Smart Chicken with Balsamic and Green Onion
A take on chicken that I was initially skeptical about, but it turns out this recipe was to die for!
Light Cheesy Chicken Taquitos
Another Mexican food craving solved by lightening up a recipe for a beloved food.
Ingredients to collect:
1lb boneless chicken breast
Oregano
Fresh Cilantro
Salt
Pepper
Finely Chopped veggies (if desired)
6oz Shredded Monterey Jack cheese
Soft corn tortillas
Path To Food:
Place the chicken, salt, pepper, oregano, and cilantro into a crock pot. Add as much of each seasoning as desired for taste. Add the chopped veggies, if you have any (I used chopped celery). Let the mix cook for several hours until the chicken is cooked through. At that point, turn off the crock pot and shred the chicken. Then, mix in the shredded cheese. Now, lightly grease a baking dish and preheat the oven to 350. Afterwards, microwave some corn tortillas (they seem to work better when slightly hot, just 30 seconds or so). Start spooning the chicken mixture into each corn tortilla, then tightly roll up the corn tortilla and place it, seam side down, into the baking dish. Use toothpicks if it unravels. Keep going until all the chicken mixture is used. Spray the tops of the Taquitos with cooking spray and put them in the oven. Bake for about half an hour to forty five minutes, depending on how crunchy you want them. Then, yippee! Taquitos!
Ingredients to collect:
1lb boneless chicken breast
Oregano
Fresh Cilantro
Salt
Pepper
Finely Chopped veggies (if desired)
6oz Shredded Monterey Jack cheese
Soft corn tortillas
Path To Food:
Place the chicken, salt, pepper, oregano, and cilantro into a crock pot. Add as much of each seasoning as desired for taste. Add the chopped veggies, if you have any (I used chopped celery). Let the mix cook for several hours until the chicken is cooked through. At that point, turn off the crock pot and shred the chicken. Then, mix in the shredded cheese. Now, lightly grease a baking dish and preheat the oven to 350. Afterwards, microwave some corn tortillas (they seem to work better when slightly hot, just 30 seconds or so). Start spooning the chicken mixture into each corn tortilla, then tightly roll up the corn tortilla and place it, seam side down, into the baking dish. Use toothpicks if it unravels. Keep going until all the chicken mixture is used. Spray the tops of the Taquitos with cooking spray and put them in the oven. Bake for about half an hour to forty five minutes, depending on how crunchy you want them. Then, yippee! Taquitos!
Wednesday, August 08, 2012
Stuffed Cucumber Cups
I saw this online:
Take some thickly cut cucumber chips, hallow them out with a mellon baller tool, then stuff each "cup" with light tuna salad (or chicken salad). Such a tasty snack!
Take some thickly cut cucumber chips, hallow them out with a mellon baller tool, then stuff each "cup" with light tuna salad (or chicken salad). Such a tasty snack!
Sunday, August 05, 2012
Body Smart Baked Ziti
I used the Body Smart recipe for Baked Ziti in order to try out quinoa noodles, as opposed to the brown rice noodles I normally use. Let me tell you, the results were fantastic!
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