A lot of people I know are trying to lose weight. Yes, even before tomorrow rolls around.
Me? I’m always trying to lose weight. It’s my forever project. Why must food taste sooo good? Why must there be so few hours to squeeze in workouts?
I try to help with the former…the later you and I must continue to battle.
I asked you yesterday on Facebook, “What do you want to see more of around the web in 2013? Vegetarian? Vegan? Gluten-free? Low-calorie? Paleo? Dairy-free? Curious minds want to know!”
This time of year, it’s all about low-calorie recipes as weight loss is at the forefront of so many minds. I was happy to see so many requests for vegetarian and vegan recipes and shocked to see not-so-many gluten-free requests. Have people caught on that a “gluten-free diet” is not meant for weight loss, but rather a gluten intolerance? Finally.
(Celiac-ers – xoxo.)
A lot of health professionals give the eye roll to the new years resolutions and all the high hopes for the coming year. Not I. I roll my eyes at a lot, but making strides towards healthy changes is never anything to discredit. Ever.
Losing weight is the #1 most popular resolution not only because so many people need to lose weight, but because losing weight is HARD. I was talking to my best friend yesterday about weight loss and we were talking specifically about how to find out calories in recipes. While it’s very simple to consult food labels individually, it takes a lot of time to add up a recipe’s worth, never mind the food items that don’t have food labels!
Sit back and let me do the calculating for you. If you keep cooking, I’ll keep calculating, okay? 😉
3 large zucchini, cut into ¼-inch dice
1 small onion, coarsely chopped
1 Tbsp extra virgin olive oil + more to brush tortillas
zest from 1 lemon
1/2 tsp kosher salt
1 (15-oz) can black beans, drained and rinsed
6 oz goat cheese, divided
12 corn tortillas
1 tsp canola oil
½ small onion, finely chopped
2 cloves garlic, minced
1½ Tbsp chili powder
½ Tbsp ground cumin
1 tsp sugar
¼ cup water
1 (8-oz) can tomato sauce
black pepper, to taste
½ cup cilantro, chopped
4 lime wedges
Preheat oven to 450 F. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest, and salt; toss to coat. Roast, stirring occasionally, until the zucchini is softened, about 30 minutes. Transfer to a large bowl; stir in the black beans and 5 ounces of goat cheese.
Meanwhile , heat canola oil in a medium saucepan over medium heat. Add the onion and cook until translucent and slightly browned around the edges, stirring occasionally, about 8 minutes. Add the garlic, chili powder, cumin, and sugar; cook, stirring constantly, until fragrant, about 1 minute. Add the water and tomato sauce. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low. Maintain a low simmer until slightly thickened, 5 to 10 minutes, stirring occasionally.
Reduce the oven temperature to 350 F.
To soften the tortillas, brush or spray them with a light layer of oil by way of an oil mister. Arrange 6 tortillas in a single layer on a baking sheet; transfer to the oven and cook for about 3 minutes; flip the tortillas and continue baking for 2 more minutes, until the tortillas are pliable. Repeat with the remaining tortillas.
Spread a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Divide the filling evenly between the 12 tortillas. Roll the tortillas over the filling, arranging the filled tortillas seam-side down in the baking dish. Cover the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining 1 ounce of goat cheese over the top of the sauce.
Bake uncovered for 25-30 minutes, until the enchiladas are evenly heated. Let set for 2-3 minutes before serving with cilantro and lime.
Yield: 6 servings (2 enchiladas each)
Nutrition Information (per serving): 318 calories; 11.5 g. fat; 15 mg. cholesterol; 603 mg. sodium; 44.7 g. carbohydrate; 10.2 g. fiber; 13.2 g. protein
Result: It amazes me how far a bit of goat cheese goes. These were creamy and the texture was great. While Mr. Prevention stated that he would’ve liked these more with chicken added in, I loved them! These take a bit of time, but doable for a weeknight. You can also prep the sauce and/or filling ahead of time for a quick meal. Using store-bought enchilada sauce would also abbreviate the prep, but they wouldn’t be nearly as good 😉 Enjoy![/print_this]
Weekly Menu: December 30th – January 3rd
- Sunday: Green Curry Fritters
- Monday: Creamy Lobster Pappardelle
- Tuesday: Toasted Sesame Ginger Salmon with roasted brussels sprouts
- Wednesday: Sweet Potato, Apple, and Chipotle Soup
- Thursday: Homemade Hamburger Helper
Happy Last Day of 2012!