Tuesday, June 19, 2012

Champion Nutrition Recipe of the Week - Enchi-Quiche

Ya'll know that I like to keep things simple - flavorful, but simple. You also know that I utilize a single-day food prep each week, which saves me time and headaches.  I developed this quiche recipe during my Figure Competition training to utilize chicken I'd prepped on that single-day. It's easy to make, tastes awesome, and is training diet friendly. What more can you ask for? ;-) 

Recipe by Chelle Stafford
Makes 8 slices

This is a crustless quiche that is easy to make, filling, and tasty enough to serve guests!

½ lb ground lean beef, raw
½ lb slow-cookershredded chicken (about half a breast), drained of liquid
1 cup liquid egg whites
1 cup green enchilada sauce (low sodium), divided
¼ cup chopped green onion
4 Tbsp sliced black olives, drained
4 Tbsp diced green chilies
1-2 Tbsp chopped chipotles in adobo sauce (remove seeds)
¼ cup shredded cilantro

Prepare a pie dish (deep) with spray oil. Preheat oven to 425 F degrees.
Brown ground beef and season with Mrs Dash Southwest Chipotle.
In large bowl, mix together the browned beef and shredded chicken. Add remaining ingredients, reserving ½ cup of enchilada sauce for serving.
Pour into pie dish and bake about 45 minutes, or until a knife inserted in center comes out clean.
If your edges are cooking too fast, wrap foil just over the edges, leaving the center of the quiche open.
Allow to cool slightly, and then cut into 8 pieces.
Pour remaining enchilada sauce over top and serve, or store in refrigerator, covered.

  • Shredded chicken - if you have prepped your chicken already, just shred up what you need. If you're short on time, pick up a rotisserie chicken, peel off the skin, and shred the breast.
  • If your diet allows, add 1 cup (minus 1/4) reduced fat shredded cheddar to quiche mix. After baking, top with enchilada sauce and reserved ¼ cup cheese. Bake an additional 5 minutes, or until cheese is melted.
  • Serve with black beans and/or a salad.

Per slice without cheese: 113 calories, 16 g protein, 3 g carb, 3 g fat.
Per slice with cheese: 167 calories, 19 g protein, 4 g carb, 8 g fat.

Chelle's original recipe and photos, as seen in the Spring 2012 issue of World Physique Magazine Women (VIEW)

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