I love Chili Rellenos. They are a great vegetarian Mexican dish and I love all the cheese and will eat the entire chili pepper! My issue with Chili Rellenos now is that it’s fried and overly stuffed with fatty cheese. So I found this recipe, from none other than the lovely CJ!! (PS LOVE the new look of the site girl!!) and I made it MY way and fixed the fat problem of the original! AND I de-vegatarian-ized it, for the hubbs, well CJ did that too 😉 ! The only problem with this recipe is that I don’t have the nutritional info. Now this is a great and healthy meal, but again I don’t have all the Nutritional Information. With that being sad here is my take on healthy Chili Rellenos:
Typical Chili Rellenos (CR for short) is a bell pepper that has been stuffed with cheese, breaded, and fried. That is NOT a healthy meal. I found this recipe and knew I could re-create it and it would make a great P90X meal. Here is what you will need:
2 medium green bell peppers
6 slices low-fat provolone cheese
2 chicken breasts
1.25c of broth (chicken, beef, or veggie)
small can tomato sauce
1 can mexican stewed tomato with jalapeno
Pre-heat oven to 375. Line a brownie pan with non-stick foil or foil and spray with non-stick spray. Take chicken breasts and season with salt, pepper, garlic, onion, and chili powder. I’m sorry I can’t give you exact measurements on the seasoning. I took the seasonings and just sprinkled it across the breasts. Season both sides and then take one slice of provolone cheese and roll the chicken and cheese. Cut each green pepper in half and then put a rolled chicken breast in each half. Bake these at 375 for about 10 min. Place another slice of cheese on top of each chicken breast. Cover with foil and bake for another 20 min or until done.
While the chicken is cooking, start rice if you don’t have any already cooked. You also want to start cooking the red sauce that we are going to put on top of the rice. Empty a can of Mexican stewed tomatoes, a small can of tomato sauce, and the broth and let it come to a simmer. Add 1T onion powder, 1t garlic powder, 1/4t chili powder, 1t cumin and a pinch of cilantro and boil until chicken is done. When the rice is done the chicken should be finished as well.
Colin loved it. I was a little skeptical that it wouldn’t turn out since I was operating from memory and didn’t have the recipe in front of me. I’m so glad it turned out. I don’t eat chicken so I just put cheese in my peppers. Rice is an adjustment with out butter, but the flavors were so good! I look forward to eating this for lunch or supper tomorrow!
If anybody knows how to calculate calories, protein, fat and salt, let me know so that I can do the same for this one. CJ says that it’s worth 1 P90X protein and 1 Dairy. PS if you haven’t visited CJ’s site and you’re doing P90X–you have to go. She has great foundation recipes that are so easy to take and put you’re own spin on without worrying about all the calories and fat!
Wednesday we went grocery shopping. In addition to our typical frozen chicken, salmon, veggies and fruit, we bought enough extra stuff for me to make some awesome P90X approved meals. Most of these are meals that I got from the nutrition guide. Today we are going to review Salmon Pomodoro today. This dish originally calls for Shrimp, but we didn’t want to buy a whole bag of frozen shrimp.
The directions tell you how to make one, that’s it just one (1). That’s right one whole serving. I love P90X and I totally get that not everybody is cooking for more than one person, and I also completely understand that Tony Horton doesn’t cook but instead have his meals delivered. BUT I am married, I work 2 jobs, I have 2 dogs, and I don’t have time to make 2 different dinners–one for him and one for me. So I had to get innovative. I took the recipe for the Level 3 portion of the nutrition plan and multiplied by random numbers.
At first I was using my cans of diced tomatoes as my guide for how much to multiply the other stuff by and it worked for the most part. I don’t like basil, at least not quite as much as I have added to this recipe so next time I might cut it back–more on that later. Friday morning as I was brushing my teeth I realized that I could have used my food weigh-er to weigh the amount of pasta I was using and the whole meal might have been more simple, aka less math! I hope it’s not old age… 😉
Here is the “Single” recipe for Shrimp Pomodoro the bold is what the original recipe called for, my notes and changes are in parenthesis:
1T olive oil —–(I used 4)
1T chopped garlic —–(I used jarred chopped garlic. We buy it in huge jars at the store and I used 2 T of that)
2T ff (fat-free) chicken broth —–(that’s right I said chicken broth. It wasn’t until I got home from the store at 8.30 that I realized I had grabbed the wrong box–I would sub this with Veggie broth. Next time!)
.5 c diced tomato —–(I used 2 14.5 oz cans)
2oz whole wheat pasta —–(I have this little tool that has different sized holes in it and Colin says the numbers represent serving size. I used the hole that said 4)
12oz medium shrimp, uncooked —–(or…1 frzn salmon fillet)
2T basil —–(I used 4–should used 2, or 1–lot of basil)
(This is NOT part of the original recipe, but this farm girl can hardly cook anything with out adding garlic, onion, and butter. P90X has ended the butter but they can’t take away my onion powder!!! I added 4T onion powder)
Saute garlic and olive oil in pan until garlic is browned.
Empty cans (or add diced tomatoes) to garlic mixture, including juice if using cans.
Add broth and simmer for 5-10 minutes until tomatoes are done.
Add shrimp to pan and cook for several more minutes, until shrimp are opaque.
Add basil and toss shrimp mixture with cooked pasta**.
**I put my water on to boil then when I added my pasta I started this sauce and by the time the red gravy had thickened a tad and was simmering the pasta was done. I also cooked my basil in with the gravy so that the tomatoes would absorb the flavor.
As you remember we didn’t use shrimp, so I cooked the pasta and red gravy like the directions said and baked Colin’s salmon in the oven.
I think next time I will lessen the basil and be certain to read carefully the broth box! If we weren’t on such a tight budget then I would have gone back and bought another box, but alas I had already blown through the amount I told Colin I thought it would be–I’m horrible at guessing stuff like that–so I sucked it up and ate a bowl and he can have the rest!….
Stay tuned for Oatmeal Pancakes, Pear and Granola Muffins, and some P90X worthy Chicken Parmesan!!!