Your Healthy Food Recipes Now! » Heart Healthy Recipes

Enchilada Lasagna

Healthy Food Recipes — Sun, 04 Oct 2009 04:57:47 +0000

Prep Time:
30 min

Cook Time:
1 hr

Serves:
6 to 8 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

For sauce:

2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack
Nonstick cooking spray

Directions

Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

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Enchilada Lasagna is a post from: Your Healthy Food Recipes Now!

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Pasta With Lemon Olive Oil

Healthy Food Recipes — Tue, 25 Aug 2009 10:29:28 +0000

Pasta with lemon olive oil

Serves 4-6 people

Ingredients

Zest of 1 lemon
1/3 cup lemon juice
1/2 cup Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
Salt and freshly coarse ground black pepper
1 pound favorite pasta

Directions

You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

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photo credit: miikkahoo

Pasta With Lemon Olive Oil is a post from: Your Healthy Food Recipes Now!

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Rocket Pasta

Healthy Food Recipes — Tue, 25 Aug 2009 10:16:20 +0000

It can be fully prepared in the time that it takes to boil water and cook Rigatoni.

Ingredients

1 lb. Rigatoni pasta
1 clove garlic
2T extra virgin olive oil (try a Tuscan, such as Panizzi)
5 oz Rocket/Arugula*, finely chopped
2-3 tomatoes, heirloom/on the vine preferred
Parmigiano-Reggiano, freshly grated

Directions

While rigatoni cooks, begin to sauté one clove of garlic in 2T olive oil in large sauté pan over medium heat.
Finely chop arugula (5 oz bag) and 2-3 tomatoes (separately).
Remove garlic (when softened but not brown), stir in chopped tomatoes.
Just before draining pasta, add arugula to tomatoes. Drain pasta, stir into arugula (rocket) and tomatoes. Serve with Parmigiano-Reggiano, freshly grated.
*If you don’t have a farmer’s market you’ll find Arugula in the bagged lettuce area of better grocery stores.

I have a sore spot for pasta, but remember to keep your meals in balance, moderation is the key, too much of anything is always bad and sure to pack on those calories that will start materializing in unwanted places on your body!

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photo credit: mccun934

Rocket Pasta is a post from: Your Healthy Food Recipes Now!

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