Happy New Year! It is 2012 and I am another year older. I was very happy that the 1st fell on a Sunday this year. Usually my birthday is spent with the guys in my life glued to the TV watching college bowl game, after college bowl game. Instead, this year we got to go up into the mountains and enjoy a nice hike. It was a beautiful day up there!
After more than a week of eating cookies, and candy, and way too much food I am ready to cut back! I am looking forward to healthy meals and vegetables. This chili is a perfect low calorie dinner. It is hearty, and comforting, but still light and delicious. I found a version of this years ago in a Betty Crocker flier, but have adapted it to make it healthier. It comes together in minutes, which means you can have chili on Wednesday!
For other great ideas check out Dinners, Dishes, and Desserts
Italian Turkey Cutlets – A quick and healthy dinner. Turkey topped with pesto, tomatoes and cheese!
Spicy Asian Noodles with Chicken – Great Asian flavors in this healthy noodle dish.
Creamy Avocado Pasta – This meat free meal is creamy and good for you. Avocados are full of good for you fats; use whole wheat or fortified pasta for a filling and tasty dinner.
Shrimp Cakes with Corn Avocado Salsa – Shrimp is very low in calories. These feel like you are at a fancy restaurant, but without all the calories!
Chicken in a French Pan Sauce – this sounds fancy, but is so easy! Another delicious but low in calorie meal.
Chicken Enchilada Chili
1 pound boneless skinless chicken breasts, cut into bit sized pieces
1 small onion, chopped
1 cup frozen corn
1 can diced tomatoes with green chilies (Rotel)
1 can enchilada sauce (whatever heat level you like)
1 small can tomato sauce
Cheddar Cheese, shredded (optional garnish)
Chili Cheese Fritos (optional garnish)
In a large pan brown chicken and onions together, until chicken is no longer pink. Add in frozen corn. Stir and cook for 2 minutes. Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to boil. Cover and reduce heat. Let simmer for 15 minutes.
To serve, top with cheddar cheese and crushed fritos.