Thursday, January 7, 2010

Tasty Tuesday

Well, I'm nothing if not consistent. It's Thursday again and I'm just posting this week's recipe. Perhaps it's time to rename the post to Tasty Tueursday (that's Tuesday and Thursday combined). Since making my New Year's resolutions public, I feel obligated to not only stick to them, but to enjoy the process of change. Loving to eat as I do, my resolution to eat healthy cannot mean sacrificing taste. I also have a husband and, although she cannot eat meals yet, a child to consider. Healthy meals must be delicious, satisfying, and easy to prepare! So I embarked upon an Internet quest to find yummy recipes that would quash our appetite as well as help us eliminate those few extra pounds. Having already cooked this first recipe, and with a plan to cook recipe #2 tonight, I think we're off to a great start.

Oh and for the sweet tooth out there, have no fear. I'll still be posting the occasional sinfully indulgent dessert recipe. After all life's too short to always pass up dessert.

Cuban Mojo Chicken
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 garlic cloves, minced
1 teaspoon cumin, ground
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
20 ounces chicken breasts, boneless, skinless
  1. Combine first 7 ingredients in a zip-top plastic freezer bag or shallow dish; add chicken. Cover or seal, and let stand 20 minutes.

  2. Remove chicken from marinade, reserving marinade. Grill chicken until done.

  3. Pour marinade in saucepan and bring to a boil. Boil 2 minutes, stirring often. Serve chicken with marinade.

  4. (Double marinade if extra sauce is preferred for serving with rice or pasta.)
With outside temps hovering in the 40s, I opted to bake instead of grill the chicken . I simply marinaded the chicken for about 30 min. and then baked it in a 375 degree oven for about 75 min. (If you like juicy chicken, reduce bake time.)

Spinach and Black Bean Enchiladas
1 tbsp vegetable oil
1/2 onion
3 cloves garlic
1 tsp coriander
1 tsp cumin seeds
1 c. black beans
10 oz frozen spinach
2 c. enchilada sauce
17 corn tortillas
3 c mozzarella cheese, low fat
1 c sharp cheddar cheese
  1. Saute onion, garlic, coriander, cumin in vegetable oil.

  2. Add frozen spinach and black beans.

  3. Microwave corn tortillas to soften

  4. Spoon beans and spinach into each tortilla, add cheese and roll.

  5. Pour enchilada sauce over the entire dish and top with remaining cheese.

This is on the menu for tonight. Check back to see how it turns out.

Happy Cooking!

*All recipes on this page can be found at Calorie Count.