Stuffed Poblano Peppers

Sometimes I stumble upon an amazing dinner…. and today’s recipe is one of those.

Stuffed Poblano Peppers | No Thanks to Cake

I didn’t plan to make this for dinner, and then it all just came together.

My local farmers’ market has stand that sells vegetables by the bag.  You can fill a pretty large bag with all of your favorite veggies, for just $10.  Pretty cool, right?

Stuffed Poblano Peppers | No Thanks to Cake

I ended up having a little room left and added two poblano peppers as a last minute addition.  I’m a big fan of Chile Relleno (a la Trader Joe’s), so I thought I would try to make my own version… but healthier with these peppers.

I also leveraged a few other recipes that I had made recently to create this dish.  Click the images below for the full recipes…

Crockpot Salsa Chicken | No Thanks to Cake

Restaurant Style Salsa | No Thanks to Cake

I can’t believe how delicious these peppers came out!  Poblanos have a much milder flavor than a bell pepper, and I really prefer them to traditional stuffed peppers.  I seriously wish I would have bought about 5 of those peppers!  Next time, I will!

Stuffed Poblano Peppers

Serves 1

INGREDIENTS

Stuffed Poblano Peppers | No Thanks to Cake

1/3 cup shredded chicken (I used Salsa Chicken)

1 poblano pepper

1 roma tomato, diced and seeded

1 wedge Laughing Cow Cheese – Chipotle and Queso Fresco flavor

2 Tbsp. diced onion

1 tsp. minced garlic

2 cups fresh spinach

cooking spray

salt and pepper

1 1/2 Tbsp. reduced fat 4-Cheese Mexican cheese, shredded

Salsa (I used Restaurant Style Salsa)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Saute onions and garlic in a large skillet sprayed with cooking spray for 1-2 minutes over medium heat.  Add spinach and sauté until wilted, about 1-2 more minutes.

Stuffed Poblano Peppers | No Thanks to Cake

3.  Add chicken and tomatoes to the pan, and stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

4.  Add one wedge of Laughing Cow Cheese.  Stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

5.  Remove the top of the pepper where the stem is.  Cut the pepper vertically to allow for it to be filled.  Remove the seeds as best you can, and fill it with the chicken mixture.

Stuffed Poblano Peppers | No Thanks to Cake

6.  Place in a cooking sheet, sprayed with non-stick spray.  Top with shredded cheese.  Bake for 20-25 minutes until cheese is melted and pepper is cooked.

Stuffed Poblano Peppers | No Thanks to Cake

7.  Remove to a plate to serve.  Top with fresh salsa.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

Per entire recipe serving:

CAL 307; CARB 20g; FAT 13g; PROT 33g; FIB 5g; WW Points Plus: 8

Related posts:

Sweet and Spicy BBQ Rub

Earlier in the month after my trip to Fitbloggin, I took a quick trip to Florida to visit with my dad.  He’s lived on the northeastern coast of Florida for the past several years… retiring to his version of paradise.  After spending the previous 10+ years in Green Bay, you can understand why this Guy was looking for sunny, hot days as he was planning his retirement.

Sweet and Spicy BBQ Rub | No Thanks to Cake

Since my dad has retired, he’s become quite the cook.  As a kid, I don’t remember him cooking much.  Grilling, yes.  Cooking, not so much.  That being said, it’s fun to see him enjoying something I love to do so much.

Sweet and Spicy BBQ Rub | No Thanks to Cake

It seems like every time I get down there, I bring back a beautiful tan as well as a few recipes to share with you guys. Remember the Bacon Cauliflower Lettuce Salad??

Bacon Cauliflower Lettuce Salad | No Thanks to Cake

This trip, we ate a lot of grilled foods… all sprinkled with my dad’s spice rub.  A little sweet, a little spicy, I had a chance to watch him make it and to capture all his secret ingredients.

Sweet and Spicy BBQ Rub | No Thanks to Cake

I made my first batch last weekend, and it was AWESOME.  I know this is something I’ll be shaking on grilled meats for months to come. Thanks, Dad, for sharing the recipe with me (and subsequently with the rest of NTTC!)

Sweet and Spicy BBQ Rub | No Thanks to Cake

Sweet and Spicy BBQ Rub

INGREDIENTS

Sweet and Spicy BBQ Rub | No Thanks to Cake
1 1/2 tsp. white pepper
2 Tbsp. salt (or seasoned salt)
1/2 Tbsp. Mesquite Smoked sea salt (or celery salt)
1 Tbsp. ground cumin
1 1/2 Tbsp. paprika
1 Tbsp. black pepper
1/2 Tbsp. garlic powder
1 Tbsp. chili powder
1/2 Tbsp. cayenne (optional)
1/2 Tbsp. dry mustard
1 cup brown sugar

INSTRUCTIONS
1.  Combine all ingredients in a food processor and blend well.

Sweet and Spicy BBQ Rub | No Thanks to Cake
Sweet and Spicy BBQ Rub | No Thanks to Cake
2.  Move to an airtight container until you’re ready to use it.  Note:  I got these at my local Penzey’s.

Sweet and Spicy BBQ Rub | No Thanks to Cake
Sweet and Spicy BBQ Rub | No Thanks to Cake
3.  Apply the rub generously to your favorite grillable meats.  Note: I used chicken, but I imagine it would be great on pork, beef, etc.

Sweet and Spicy BBQ Rub | No Thanks to Cake
Sweet and Spicy BBQ Rub | No Thanks to Cake

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Grilled Lime Chicken with Avocado-Corn Salsa

When I first moved back to Nashville in 2004, I lived with my friend Jen for a while.  She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.

Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today.  You might also remember that Jen and I used to make the Grands Veggie Pizzas too… so good!

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

The deliciousness of this dish is hard to capture via photo… but I’m going to try anyway.  The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, well… people love this dish, including this girl.

Grilled Chicken with Avocado-Corn Salsa

Serves 4

INGREDIENTS

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3 ½ Tbsp. fresh lime juice (from 3 limes)

4 Tbsp. chopped cilantro

½ tsp. salt

¼ tsp pepper

4 (6 oz) chicken breast halves

1 1/2 cup corn

1 (8 oz) ripe avocado, peeled & diced

INSTRUCTIONS

1.  Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziplock bag; add chicken.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate for at least 20 minutes, longer if desired.  Note:  I made a half recipe.  If you see 2 chicken breasts, that’s why. :)

 Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

2.  Prepare the salsa.  Combine corn with the avocado and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl.  Note:  I used Green Giant canned corn, but you can also use fresh or frozen.

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3.  Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes.  Top with the salsa to serve.

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Per 1/4 recipe serving (1 chicken breast and 1/4 salsa):

CAL 268; CARB 13g; FAT 11g; PROT 31g; FIB 4g; WW Points Plus: 7

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Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

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