Today's Miles: nada....still under a 3 mile max rule from ole' Dr. Foot
I'm normally not a recipe blogger.
But. Oh. My. Shut. The. Front. Door. These were SO good, I just had to share. And Mark has a migraine so I'm being quiet & playing on the internet all evening.
If you're looking for a little Southwest, set your mouth on fire, low calorie meal....here you go!!
Southwestern Egg Rolls
1 boneless skinless chicken breast fillet
1 Tbsp EVOO
2 Tbsp minced red bell pepper (about 1/4 of medium pepper)
2 Tbsp minced green onion (about 3 onion ends)
1/3 C frozen corn
1/4 C canned black beans, rinsed & drained
2 Tbsp frozen spinach, thawed & drained (if you get the bag kind you don't have to thaw!)
2 Tbsp diced jalapeno peppers (if you don't want it HOT, reduce this to 1 Tbsp)
1/2 Tbsp fresh parsley
1/2 tspn cumin
1/2 tspn chili powder
1/4 tspn salt
dash cayenne pepper (omit if you don't like it HOT)
3/4 C shredded Monterey Jack cheese (or some kind of Mexican blend or cheddar...whatever)
7" tortillas (I got the high fiber "healthier" kind with about 70 cal per tortilla)
Avocado-ranch dipping sauce
1/4 C smashed, fresh avocado (about half of an avocado)
1/4 C mayonnaise (I used Light Hellmann's)
1/4 C sour cream (I used light or reduced fat)
1 Tbsp buttermilk (I used skim milk)
1 1/2 tspn white vinegar
1/8 tspn salt
1/8 tspn dried parsley
1/8 tspn onion powder
dash dried dill weed
dash garlic powder
dash pepper
So, before I go further - know this....I don't "measure" anything when cooking (I do weigh it for calorie calculations). I eyeball everything. A 1/4 C is about a small palm full for dry stuff, and 2 heaping kitchen tablespoons of creamy stuff. 1/3 cup is about a full palm full. I just threw in some chunks of frozen spinach out of the bag without thawing (Gasp!! The horror!!). I used a kitchen tablespoon to get out the canned peppers (so I may be over 2 Tbsp!). 1/8 tspn is a big pinch. A dash is a small pinch. 1/2 tsp is 3 big pinches.
Preheat oven to 350F
Grill your chicken breast with just a little salt & pepper for seasoning. Don't feel like firing up a grill for one chicken? Throw a few more on there to eat later this week, or double this recipe. Or be lazy & just use a George Foreman Grill like I did. I'm not going to tell you how long to cook it because every time some recipe tells me "4 minutes per side" or some crap like that....it always takes more or less. Cook your chicken until it is done. Use a meat thermometer if you have to...don't ask me the temperature. I just cook until done.
While your chicken's grilling...chop up your pepper & onions. Measure (if you must) other ingredients except the cheese and throw them in a bowl.
Heat your 1 Tbsp of EVOO in a large skillet (about one swirl around your pan) on medium-high heat. Saute the red pepper & onion for a couple of minutes until tender.
(If your chicken still isn't done at this point - take your pepper/onion off of the heat & skip ahead to make the dipping sauce. Come back to this point when your chicken is cooked and cool enough to cut up.)
Dice cooked chicken into small cubes. Throw it in the skillet with the pepper & onion. Add all of that other stuff you put in a bowl. Cook & stir. Cook & stir. Make sure the spinach separates & incorporates throughout the dish. About 5-6 minutes. When heated through, take off of the stove and throw in the cheese. Mix it up so the cheese will be melted throughout.
Here's where I diverted from the original recipe. It had you heating the tortillas in the microwave with a moist cloth, making your tortillas and freezing the suckers overnight!!! As if I had read that far into the recipe to know I was suppose to start this shit the night before!!??? Besides, I'm hungry at this point! They also wanted me to heat 4-6 Cups of oil to deep fry these suckers in!! First of all, what am I going to do with 4-6 Cups of used oil when I get done making these? I don't just let oil sit around. And secondly, I don't want all of those added calories!! But by all means - if you want to freeze them and deep fry them tomorrow, knock yourself out!
Take a tortilla in your left hand. Just kidding. You can use your right hand. Use a regular spoon and put a couple of scoops in the tortilla. Fold one side over, tuck the ends in, and roll it closed. Lay it flap down on a baking sheet (which you may/may not want to spray with oil prior to doing this. I use non-stick Reynolds so I don't have sticking issues. Or clean up!!)
Make as many as you want. 2 is good for me for a meal. I just put the rest in the fridge and bake them as I need them.
Stick 'em in the oven for 5 minutes on each side.
So...if you haven't made the dipping sauce yet....get started.
Take your 1/2 of an avocado and mash it up with a fork. Then combine all the other stuff with it. The sauce is a little runny. I like it that way so that it gets all in my roll when I dip it. If you prefer a creamer sauce, then by all means, add some more sour cream. But you may have to tweak the spices a bit.
So for me with the lower calorie tortillas and using stuff like light mayo, light sour cream & skim milk, 2 rolls plus enough sauce to douse the flames off of my tongue was about 395 calories.
Not bad....
Enjoy!!
Gotta run....
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