Tuesday, September 6, 2011

Champion Nutrition Recipe of the Week - Stuffed Chilies!


Competition or Training diet can be really restrictive, and very repetitive. Very. Repetitive. While that's a good thing because it's simple and you don't have to put a lot of thought into your meals, it can definitely become boring. This recipe came out of my food boredom. If I had one more chicken breast drizzled with yellow mustard or sriracha sauce I just might start clucking. And then screaming. And then the men with the butterfly nets and long, long sleeved jackets would come for me. Hmmm. To avoid that not particularly stylish jacket, I decided to get creative.

Chelle's Stuffed Chilies


INGREDIENTS
Roasted Chilies (Anaheim, Pasilla, Poblano, whatever appeals to you!)
Shredded meat of choice
Salsa
Cheese (optional)

Note: chili peppers offer a ton of great nutritional benefits (Vitamins C, K, A, and capsaicin - a natural thermogenic). They're a natural fat burner - Score!!

To roast chili peppers... 
I had the hubby grill mine... just washed 'em and tossed 'em on the grill, turning often until the skin was bubbly. I allowed them to cool, then cut off the tops, scooped out the seeds and peeled off the charred skin and stored the peppers until I needed them. You can also cook them in the oven at 400 degrees, turning often.  TIP: peel the skin off while the chilies are still warm.

To cook the meat...
A) Crockpot Method - If you're bulk cooking your protein, this is the way to go! Place your meat in a crockpot with 1-2 cups low-sodium broth and a few sprinkles of Mrs Dash Garlic & Herb. Cook on high until meat shreds easily. Remove meat to a plate and using two forks, shred it up. You can shred all the meat, or just some of it.  Store it in an airtight container, with the juices from the crockpot, for up to a week for use as needed.

B) Rotisserie Chicken - Pick up a rotisserie chicken at the grocery store, then pull out the breasts and shred them.

For each stuffed chili... 
1 Roasted pepper (whatever kind you like)
4 oz shredded meat
2 heaping Tbsp salsa (there are a ton of varieties, so try a different one every time!)
Cheese (optional - feta, sharp cheddar, etc)

Mix the meat & salsa (and cheese if using) together, then gently stuff inside the chili pepper.

You can either heat in the oven (350 for about 10-15 minutes) or in the microwave.

VARIATIONS: 
Mix in 2 Tbsp plain greek yogurt with the salsa and chicken.
Sprinkle wheat germ and sharp cheddar (shredded) over tops of stuffed chilies and broil for 1 minute, or until cheese is melted and wheat germ is crispy.

Nutrition Information per stuffed chili (made with crockpot chicken, 365 brand Roasted Chipotle salsa, and without cheese): 197 calories, 33g protein, 6g carbs, 3g fat.



You can view more of my recipes here: http://billandchelle.com/fitness/recipes.html



3 comments:

  1. Yum!
    Lucky me I just picked up some Anaheim peppers and serrano and jalapeno today!

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  2. Salsa is my friend....it makes things so much better ;)

    Love the above ideas.

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  3. Waoo Stuffed Chilies! look awesome

    ReplyDelete