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.
- 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 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!