Healthy and Fun Springtime Recipes
Healthy and tasty recipes are key to sticking with a healthy nutrition plan. Here are some good ones!
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.”
- 1/4 pound chorizo
- 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1/2 (10 ounce) bag tortilla chips
- 1 cup frozen corn kernels
- 1 (19 ounce) can green enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Information (Servings: 8) Per Serving: 388 calories; 26 g fat; 20.8 g carbohydrates; 19.4 g protein; 71 mg cholesterol; 430 mg sodium.
READ: Pack Your Morning with Nutrients
Spanish Rice Bake
This savory rice dish is simmered in sauce, then baked with Cheddar & garnished with cilantro.”
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Nutrition Information (Servings: 6) Per Serving: 350 calories; 19.1 g fat; 24.9 g carbohydrates; 18.5 g protein; 67 mg cholesterol; 604 mg sodium.
Southwestern Roasted Corn Salad
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
- 8 ears fresh corn in husks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- 1/2 cup olive oil
- 4 cloves garlic, peeled and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Information (Servings: 8) Per Serving: 223 calories; 14.7 g fat; 23.9 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 356 mg sodium.
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