Ben and I are continually trying to find the right balance between healthy and tasty meal options. To be fair, Ben loves salad (way more than I do) but he also loves meat (maybe a little bit more than I do.) Newly inspired by a “Biggest Loser” competition with my co-workers, I am going to attempt to talk Ben into the tastiest healthy meal options we can think of for the next couple months.
Of course, in addition to limiting the calories that go in the pie hole, one must also burn off more calories through exercise. Ben loves dancing and drumming at Superstars, which he does almost every day, and he also swims pretty often. I opt, instead, for very early morning dreadmill sessions. That’s going a little bit better now that I’m watching British murder mysteries instead of cooking shows while I exercise. Though neither television genre inspires weight loss, at least watching Vera doesn’t make me want to eat a giant bowl of pasta. Maybe kill for one…but I digress.
One day during the summer, when the third floor was particularly toasty, I was walking with such vigor that my Fitbit sent me a notification: “Swimming Auto-Detected.” Now honestly, I know that I sweat more than the average bear, and maybe I flail a bit in my zeal, but swimming? I don’t even know how to swim! Was my wrist really that wet from sweat? I’m also curious about what swimming stroke it thought I had going on. I never set the Fitbit’s exercise timer, paying more attention to calories burned and keeping my heart rate up, but if it is detecting the backstroke when I’m on the dreadmill, I’m going to have to make some changes!
So, in the spirit of health, farmer’s market fare, and using grilled chicken thighs left over from a previous meal, Ben and I marched forward with roasted veggie and chicken enchiladas. I know enchiladas are not what spring to mind when searching for health food, but these were very veggie forward, and contained only 1 tablespoon of oil for the whole huge batch. Most of my calorie cutting techniques begin by taking a dish we love, and making small adjustments and substitutions. If it no longer tastes good, then I know I pushed it too far. These enchiladas received a full Bendorsement, so I know that we hit the right balance on the good/good for you continuum. Also, he added sour cream and avocado, with some chips and salsa on the side. I may not know how to swim, or according to my Fitbit, walk, but I know how to earn a meal Bendorsement!
Roasted Veggie and Chicken Enchiladas
Assorted peppers, stemmed, seeded, and thinly sliced (we used 1 bell pepper, 2 heatless jalapeños, 2 large red chili peppers)
2 onions, peeled, halved, and thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon adobo seasoning
12 ounces whole baby Bella mushrooms, cut into 1/2 inch cubes
4 boneless, skinless chicken thighs, grilled and cut into 1/2 inch cubes
1 15-ounce can fire-roasted tomatoes
4 15-ounce cans green enchilada sauce
36 corn tortillas
5-6 cups pepper jack cheese, shredded
Cilantro, lettuce and fresh tomatoes for serving
- Preheat oven to 450º and mix onions and peppers in a large bowl. Add oil, chili powder, cumin, adobo seasoning and salt, stirring until vegetables are evenly coated. Spread in even layer on sheet pan and roast 7-8 minutes.
- Place dry, unseasoned mushroom cubes on a separate parchment-lined sheet pan and roast 13-15 minutes. (We doubled the mushrooms and saved half for another recipe.)
- Mix fire-roasted tomatoes, peppers, onions, mushrooms, chicken and 3 cups of cheese. Set aside.
- Pour three cans of enchilada sauce in a bowl and set aside. Pour remaining can of enchilada sauce into a baking dish or dishes and set aside. We used one 9X13 baking dish and two freezable “sidecars”. This was a massive amount of filling.
- Get a clean tea towel ready for keeping tortillas warm. Heat tortillas briefly on each side (directly on open gas flame if you have a gas stove, or in a dry skillet) and keep covered in tea towel.
- Working with one warmed tortilla at a time, dip it into the enchilada sauce so both sides are sauced. Place it on a plate. Add a scoop of the veggie, meat, and cheese filling (about 1/3 of a cup) and roll it up. Place it seam side down in baking dish and repeat with remaining tortillas and filling. Pour any enchilada sauce left in the bowl on top of the enchiladas. Add remaining cheese and a shake or two of chili powder. Bake until bubbly, about 15 minutes. Let rest 10 minutes.
- Serve enchiladas on a bed of cut or shredded lettuce. Top with fresh cilantro and tomatoes.
If you are looking to further reduce fat – eliminate, decrease, or substitute chicken thighs with chicken breasts or black beans. Use less cheese. Increase the ratio of lettuce to enchiladas when serving.
If you want to increase the tastiness factor, fry the tortillas in oil, use more cheese, garnish with sour cream and avocado, serve with chips and salsa, or just go to Don Patron and order the Pancho Villa.
Whatever line you are walking (or swimming) between health and tastiness, we have auto-detected your success!