Doble Mexicano

Doble Mexicano, or Double Mexican, means this week I’m giving you TWO Mexican recipes. I thought it was only fair to write two considering my recent slacking on updating this blog. So here you have it people: two equally delicious, über healthy, and easy to make recipes. Yes, I said über, because these recipes are unreal kinds of healthy. They use no fats or salt and I have lots of crafty ways to use Greek Yogurt and spices and herbs so you don’t sacrifice on flavor at all.

Mexican Chicken Bowl

Makes 4 Servings

I couldn’t think of a good name for this recipe. It’s mostly chicken made with Mexican-esque flavors and I ate it in a bowl. Got a better name for it? Comment below!

This is a Crock-Pot recipe! If you are not the lucky owner of a Crock-Pot, here’s how you make this dish: Boil a pot of water on the stove. Add chicken and boil for 30 minutes, until chicken is white through center. Refer to this recipe for picture and direction on boiling chicken. Drain and let chicken cool. Cook the onions and garlic, with some oil, over medium heat in a pot for 5 minutes. Add cooked chicken, canned tomatoes, chili powder and beans to pot and boil.

This dish can be served alone or over 1/2 cup of brown rice (1/2 cup= one serving) for a balanced meal. Garnishes (see below) listed in ingredient list are optional.

  • 1 pound boneless, skinless chicken breast  – about $2-4/pound or $4-6/pound for organic chicken
  • 1 14-oz can diced tomatoes with chillies (non-chile works fine, too)  – about $2
  • 1 14-oz can black beans, washed and strained – about $1.50
  • 1/2 yellow onion, diced  – about $1
  • 4 cloves garlic, diced  – I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1/2 teaspoon chili powder (optional)  – an average 13g costs about $3-4 and will last you for years

Place all ingredients in a Crock-Pot and cook on low for 6-8 hours or on high for 3-4 hours. Run a fork through chicken when done cooking and still in the Crock-Pot.

Done from the Crock-Pot!

Done from the Crock-Pot!

Possible garnishes:

  • Brown rice (I’m a big fan of Trader Joe’s 15-minute Organic Brown Basmati Rice)  – about $4 for 2 pounds
  • Romaine lettuce leaves, chopped–  about $2 for a head of lettuce
  • Scallions, diced – about $1 for a ‘bunch’
  • 1 tablespoon of nonfat Greek Yogurt (healthy sour cream substitute)- about $2 per carton

Approximate Cost of Recipe with Garnishes: $10.50 which makes 4 servings at $2.63 each

This is how I served my Mexican Chicken Bowl. The yogurt mixed in tastes exactly like sour cream. Uncanny!

This is how I served my Mexican Chicken Bowl. The yogurt mixed in tastes exactly like sour cream. Uncanny!

Enchiladas Verdes

This is one of my all-time favorite dishes. I felt particularly accomplished with this recipe when my notoriously picky roommate/best friend ate every last bite of her enchiladas. To please a girl whose palette never wanders far from plain pasta, is what I call a success. Try this with a picky friend of yours and let me know how it goes! I think one of the tricks for picky eaters is to only offer them food by its name, do NOT tell them the ingredients until after they’ve tried it.

*I strive to make all my recipes as healthy as possible, cutting out all possible extra fats. With almost any recipe that requires shredded cheese, I like to use a soy-based cheese substitute. They have less calories and fat than dairy-based cheese and have more protein. I think it has more flavor than dairy-based cheese, too. It’s a total win-win! I recommend Linatti SoySation Shredded Cheddar Style…and yes, you can freeze cheese.

Makes 4 servings

  • 1 pound boneless skinless chicken breast –  about $2-4/pound or $4-6/pound for organic chicken
  • 3 cloves garlic  – I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 8 corn tortillas  – about $3 for a pack of 12 (I keep mine frozen and defrost them in the microwave as needed)
  • 1 cup shredded cheese – about $2.50 for a 8 oz/2 cup bag
  • 8 teaspoons nonfat Greek yogurt  – about $2 per carton
  • 1 8-oz package/can of Green Chile/Verde Enchilada Sauce –  I used Frontera Green Chile Enchilada Sauce/ Medium Heat for about $2 per package/can
  • optional garnish: 1 tomato, diced – about $1
  •                                   Scallions, diced – about $1 for a ‘bunch’

Approximate Cost: $10 which makes 4 servings at $2.50 each

Approximate Cooking Time: 40 minutes

Sorry I forgot to take pictures for this recipe, but it’s still a simple process:

1.) Pre-heat oven to bake 400.

2.) Bring a pot of water to boil on the stove. Add chicken and garlic cloves (for flavor) to boiling water and simmer for 25-30 minutes until chicken is white through center. For picture reference, see this recipe.

3.) Drain chicken, let cool, then chop into bite size pieces.

4.) Lay the tortillas side by side in an oven-safe casserole pan. Put 1 teaspoon nonfat Greek yogurt in each tortilla. Distribute 1/2 cup cheese among tortillas. Distribute the cooked, chopped chicken in the tortillas. Roll individual tortillas or leave them open faced like a taco. Pour sauce over tortillas. Distribute remaining 1/2 cup of cheese on top.

5.) Bake for 10 minutes until cheese is bubbling.

6.) Remove from oven and let cool. Add garnish, if desired. Enjoy!

I made my enchiladas verdes with black beans and brown rice. So yummy!

I made my enchiladas verdes with black beans and brown rice. So yummy!

A Romantic Quiche

Happy National Single’s Awareness Day!! This year I will not be wasting away as a singleton on Valentine’s Day, gorging myself with chocolates and sappy romance movies. No, this year I will gorge myself with chocolate, sappy romance movies, AND wine! Big changes this year: still single, but now legal! Ya win some, ya lose some? What can I say! In spite of my not-so-spitefulness for being single, I do have a recipe for you folks, single or taken. Whether you share it with your lovey or savor it alone, there’s something a tad romantic, and undeniably chic about a lovely quiche. (For the record, if I did have someone to bake a quiche for on this special day, might I suggest baking it in heart ramekins or cutting slices out with a heart cookie cutter. Awe!)

Nothing Says Romance Like a Quiche Straight From the Oven….OR This…

There are two things I love about quiches:

1.) They make a great breakfast, lunch, snack, or dinner. Quiches are truly an unbiased meal. And they are best accompanied by a green salad with a simple vinaigrette, like this one.

2.) You can buy a pre-made pie crust, and save yourself some time and ingredients for about $3 or you can follow the video recipe on this page. Also, you can fill a quiche with whatever sounds appealing to you. Some suggestions: different cheeses such as parmesan, mozzarella, brie, or swiss; mushrooms; spinach; bacon; sausage; asparagus; bell peppers; olives.

Caramelized Onion, Broccoli, and Cheddar Quiche

Makes about 6 servings

  • 1 tablespoon olive oil –  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 3/4 cup yellow onion, diced –  about $1
  • 1/2 teaspoon honey –  about $3 for a 12 oz jar
  • dash of salt and pepper
  • 4 eggs –  approximately $2 for a dozen
  • 1/2 cup non-fat Greek yogurt –  $1.50
  • 1/2 cup shredded cheddar cheese –  about $2.50 for a 6 oz block
  • 1/2 cup broccoli heads, cooked and diced –  about $2 for a frozen bag or about $2.50/pound fresh
  • 1 pre-made pastry or pie crust –  $3

Approximate cost: $7.50 which makes 6 servings at $1.25 each

Approximate cooking time: 40 minutes

Preheat the oven to bake 400. Heat olive oil in a small sauce pan over medium-high heat. Add diced onions, honey, and salt and pepper to taste to sauce pan. Cook for about 5 minutes, stirring occasionally, until onions are translucent and slightly browned. Mix eggs, yogurt, and shredded cheese in a bowl.

Mix eggs, yogurt, and cheese

Mix eggs, yogurt, and cheese

Distribute onions and broccoli (and any other desired ingredients) inside pie crust.

Place ingredients in pie crust

Place ingredients in pie crust

Pour egg, yogurt, and cheese batter (after being fully whisked together) on top of ingredients.

Distribute batter on top of ingredients

Distribute batter on top of ingredients

Smooth the surface of your quiche, making sure ingredients are well distributed.



Bake at 400 for 35 minutes until you can poke the center of the quiche with a toothpick and it comes out clean. Allow quiche 10 minutes to cool out of the oven before enjoying.



Recovering from the Super Bowl with Chinese Eggplant

You know that feeling, when you’re somewhere between wiping the duck sauce off your duvet cover and realizing you no longer fit in any of your jeans? Yeah you know what I’m talking about. The tragic aftermath of Super Bowl weekend. (Not to mention the depression that follows your team loosing – The Patriots, obviously- bummer…)

If your weekend looked something like this, don't fret- cook eggplant!

If you’re weekend went anything like mine, that being you spent your weekend in Miami, FL at a double header horse show competing for your college’s equestrian team, then you’ll know what I mean when I say I’m especially in need of incorporating a whole lot of healthy into this week. The College of Charleston equestrain team is notroious for having a massive spread of deliciously tempting but oh so highly caloric food at every event. The buffets are nothing short of an average man’s once a year Super Bowl blowout meal…except this year I experienced it three days in a row. Like I said, time to eat HEALTHY! So with the inspiration of an amazing dish I had in a restaurant in Flushing, Queens (the less commonly known but mind blowing Chinatown of NYC), I devised this super simple, healthy, satisfying eggplant recipe. I served my eggplant with Ahi Tuna steaks (frozen from Trader Joe’s) and whole grain rice and it was heaven on a plate!

A note on scallions: Scallions taste like a mix between chives and onions. Mild in flavor, except for the white part that is considered the “bulb.” They are very yummy and go nicely with nearly anything: eggs, chicken dishes, pasta, soup, etc. This is what a scallion looks like:



Sweet and Savory Chinese Eggplant

Makes 2 servings

  • 1/4 cup vegetable stock –  $1.50 for a standard sized 28 oz carton
  • 1 pound eggplant cut into 1-2 inch cubes–  about $2.50 per pount
  • 3 large cloves garlic, diced–  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1/2 teaspoon minced ginger –  about $2.50 for a 23g jar
  • 1 1/2 tablespoons soy sauce –  about $3 for a 10 fl oz bottle
  • 2 teaspoons honey –  about $3 for a 12 oz jar
  • 4 scallion branches, chopped –  about $1.50 for a bundle

Approximate cost: $4.50, which makes 2 servings at $2.25 each

Approximate cooking time: 15 minutes

Heat the vegetable stock in a large sauce pan over medium high heat. Add eggplant.

Add cubed eggplant

Add cubed eggplant

Cook for about 10 minutes, stirring occasionally, until eggplant begins to soften and darken. Add garlic, ginger, soy sauce, honey, and scallions. Cook for 5 more minutes, stirring occasionally.

Serve immediately. Add a squirt of Sriracha for a spice kick or more soy if you desire a saltier taste.

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice