When people get started on a fitness kick, they usually turn the majority of their focus to working out – which is good, right? Naturally, but it only accounts for a portion of the battle. What is arguably the most important aspect of any health and fitness trend is your diet. You can exercise until you’re blue in the face, but if you’re inhaling sodas and junk food all day then you’re going to be caught in a vicious cycle of burning off calories just to replace them with empty calories.
The best ‘trend’ there is regarding your health is to eat your fruits and veggies. There is a good, solid reason for this cliché… It works. You can’t go to fast food restaurants every day and expect to lose weight or stay in shape. (Unless, of course, you’re McRunner, but we aren’t all as lucky as he is for his ridiculously good metabolism and ability to run an overwhelmingly awesome marathon pace while existing on a fast food regime.)
With all the “healthy” recipes out there the sky really is the limit on how you can serve up delicious, healthy meals and which vegetables, fruits, whole grains and lean meats to incorporate. CookingLight is chock full of awesome and endless recipes.
The easiest way to incorporate healthy meals though is to trick them into looking and tasting like their decadent counterparts.
Cue in the Green Chile-Chicken Casserole from CookingLight. This masterpiece packs a full flavor punch while remaining surprisingly low on calories and fat – definitely worth trying at least once.
Green Chile-Chicken Casserole:
Yield: 12 servings (serving size: about 3/4 cup)
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Calories: 335 (29% from fat)
Fat: 10.8g (sat 5.9g,mono 2.7g,poly 1.2g)
Enjoy this healthy, hearty meal when you’re craving Mexican food. It will definitely save you on calories and cash!