3 oz. chicken breast, butterflied and sliced into 2 thin slices (you can ask your butcher to do this)
1/4 C. cottage cheese
1/2 C. each: whole Ortega chilies and spinach
Pinch each: garlic powder, salt and cumin
1/2 – 1 C. red or green enchilada sauce (Las Palmas or other sugar-free brand)
1 green onion, sliced thin
Non-stick cooking spray
1/2 C. Spanish rice
1/2 C. beans
1 C. salad
Preheat oven to 350 degrees F. Strain cottage cheese through a paper towel or coffee filter. Lay chicken slices out flat and pat dry. Mix cottage cheese with seasonings and spoon equal amounts onto each piece of chicken in a line. Cover cheese with chilies and spinach, and then roll chicken up. Place seam side down in a baking dish coated with spray and pour enchilada sauce over the top. Garnish with green onion and bake for 20-25 minutes. Serve with beans, rice and salad.
1/2 cup plain Greek yogurt
1/2 cup banana
1/2 cup peaches
Warm up banana and peaches in microwave. Add warmed up fruit to your yogurt. Top with cinnamon.
Great evening snack!
Cauliflower and Red Clam Sauce
2 x 10 oz. can minced clams, drained
3 cloves garlic, minced
1 medium onion, chopped
1 x 14.5 oz. can whole tomatoes
1 x 8 oz. can tomato sauce
1 x 6 oz. can tomato paste
2 bay leaves
1/2 T. fennel
1/4 T. cayenne
Broth/stock for cooking
A batch of mashed cauliflower
Saute the garlic and onions in a little broth until translucent. Mix the tomatoes, onion mixture, sauce, paste and spices in a blender and simmer for 20 minutes. Add the clams, stir and simmer for about 5 to 6 minutes. Serve over mashed cauliflower.
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