Chicken Caesar Salad – Healthified

Get your grills going, friends!  This Chicken Caesar Salad is deeeelish, and we love to grill the chicken, but you can certainly put it in the oven if you’d like.  This is a classic salad, with a little modification to make it “healthified” – the hubby still loved it, so hopefully you will, too!  Great for summer nights when it’s hot out and you want something light and easy.

Chicken Caesar Salad

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 3-4 boneless, skinless chicken breasts, cut in half lengthwise
  • Grilling spray (optional, but my hubby likes to use it when we grill)
  • Romaine lettuce (you can buy it chopped or buy it all intact and wash and chop it yourself – up to you!)
  • 2-3 roma tomatoes, chopped
  • ½ red onion, thinly sliced
  • Shredded parmesan cheese
  • Caesar salad dressing (I use a yogurt based dressing by Bolthouse {see photo below} – tastes delicious and is much better for you!)

Directions

  • Spray grill grates with grill spray and set to medium (about 50%) heat.
  • When hot, place chicken on the grill. Grill for approximately 7 minutes, then flip, cook for another 7 minutes.  May need to flip one more time and grill an additional 2-3 minutes – just make sure the inner temperature is at least 165F.
  • When chicken is fully cooked, remove from grill and allow to cool for a few minutes. Then cut into 1” slices.
  • Place desired amount of romaine lettuce, chopped tomatoes, and thinly sliced red onion in your bowl/plate (whatever you’re using). Feel free to be generous with your servings – you really can’t go wrong with veggies!
  • Next add chicken and sprinkle a small amount of parmesan cheese (keep it to 2Tbsp or less) over your salad.
  • Drizzle with dressing (again, 2Tbsp or less) and enjoy! May crack some black pepper over the top as well.

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This dressing is AMAZING and SO much healthier for you!!

This recipe is so delicious, and there’s absolutely no need for croutons.  You won’t even miss them!  Be sure to comment if you try it out! 😉

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Healthified Beef Enchiladas

My hubby absolutely LOVES enchiladas, but most of the recipes I found are SO unhealthy!  Now, this recipe is a bit of an indulgence, but it passed the hubby test with FLYING colors – and it’s healthier than MANY other enchilada recipes.  Hubs LOVES these (as do I), and I can make them without feeling so guilty!

The points that really help to reduce the calories in these enchiladas is the the use of lean ground beef, green chile salsa instead of traditional enchilada sauce, and less of the real fatty ingredients, like cheese (don’t worry – there is still PLENTY of cheese in this recipe!)

Lastly – this recipe makes A TON – about 10-12 servings. So it’s great for a dinner party/get together, or if you love leftovers (as again, my hubs does, and I don’t mind them either!)

I hope you all enjoy 🙂  Please let me know how you like them!

Healthified Beef Enchiladas

  • Servings: 10-12
  • Difficulty: easy/medium
  • Print

Ingredients

  • 1 lb lean ground beef (I typically get the 93% lean option)
  • ½ cup olive oil
  • 16 corn tortillas
  • 3 jalapenos, chopped (optional)
  • 2 jars (16oz each) green chile salsa (I use El Pinto, the hot version)
  • 1 lb Fiesta blend cheese, shredded
  • ½ red onion, finely diced
  • Pam olive oil cooking spray
  • Guacamole (optional, for topping)
  • Salsa (optional, for topping)

Miscellaneous equipment

  • Cookie sheets, lined with paper towels
  • Saute pans (one large, one small)
  • Tongs
  • 9 x 13 oven safe pan (I use a glass pan)
  • Aluminum foil

Directions

  • Spray large skillet with Pam olive oil cooking spray, then place diced red onion and cook on medium-high for about a minute, until fragrant
  • Place the ground beef into the skillet over medium-high heat. Using a wooden spoon, break up the beef as it cooks.  Cook about 7-10 minutes, until fully browned/cooked through (I like to drain off some of the oil/grease once cooked through)
  • Preheat oven to 400 degrees
  • In the small saute pan over medium heat, warm the olive oil. Using tongs, place corn tortilla in the oil, flip, and drain off back into skillet.  Place the tortilla on a paper-towel lined cookie sheet.  Repeat with remaining 15 tortillas.  Then place paper towels over tortillas to soak up excess oil
  • Coat 9 x 13 pan with Pam cooking spray
  • Pour ½ cup green chile salsa into pan and spread evenly. Place 3 tortillas on top (you’ll have to cut 1 in half to better fit the pan).  Top with ½ cup of beef and red onion mixture, some chopped jalapenos (optional), 1 cup fiesta blend cheese, and ½ cup of green chile salsa.  Repeat layering as many times as needed, ending with a layer of tortillas.  Top with ½ cup green chile salsa and 1 cup cheese (I use closer to 1.5 cups for the top)
  • Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, place pan back in the oven, and bake for an additional 20 minutes
  • Remove from oven and allow to cool for 5-10 minutes
  • Slice and serve warm

*May add guacamole and/or salsa for toppings*

This recipe, seriously, is a keeper.  It is low in sugar, and high in iron, protein, Vitamin B6 and Vitamin B12.  Unfortunately, it’s also on the higher side of saturated fat, which is why we don’t have it too often, but it is, nonetheless, much healthier than some other enchilada recipes I’ve seen out there!

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Ready to be covered with foil and put in the oven!

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If you cut it into 12 servings, these are the approximate nutrition facts, courtesy of https://www.caloriecount.com/cc/recipe_analysis.php12servings

Let me know how you like it!

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