Tuesday, January 1, 2013

Champion Nutrition Recipe of the Week - Fat Burning Green Chili Casserole

Happy New Year! Anyone trying to (ahem) burn off some toxins after the holiday? Here's a recipe that'll help! Creamy, spicy, and filling, this Green Chili Casserole is packed full of nutrients that'll help you reach your goals. Capsaicin is an athlete’s friend – it helps torch body fat and is anti-inflammatory! There's also a solid boost of vitamins C and K, too!

Green Chili Casserole
Recipe by Chelle Stafford
Makes 6 servings

2 chicken breasts, cooked, shredded
1 cup roasted hatch green chili (fresh or canned)
1 can (7oz) diced green chili
1 cup greek yogurt, fat free, plain
4 oz fat free cream cheese
1/3 cup chopped cilantro
¼ cup fat free milk
1 green onion, sliced
1 medium tomato, diced

Preheat oven to 375°.
Coat an 8x8 glass pan with spray oil.
Layer roasted hatch chilies across bottom, reserving a few for the top.
In large bowl, mix together shredded chicken, tomato, green onion, cilantro and diced green chilies.
In smaller bowl, blend together the yogurt, cream cheese and milk.
Add yogurt blend to large bowl and mix well.
Spread over hatch chili layer.
Top with more chili (crisscross for decoration - use a pizza cutter to slice chilies).
Bake uncovered for 20-30 minutes, or until heated through and bubbly.
Allow to cool 10 minutes before serving.

Nutrition info per serving: 149 calories; 22 grams protein, 9 grams carbs, 2 grams fat, 2 grams fiber, 6 grams sugar. 7 net carbs.

- Don’t like the heat? Replace the hatch chilies with canned or fresh roasted red pepper!
- Got leftovers? Scoop a serving over the top of a baked potato or sweet potato, over brown rice or pasta, or over a bed of lettuce greens.
- Sprinkle reduced-fat feta or Monterey jack cheese over the top.
- The casserole filling makes a great sandwich spread – skip the hatch chilies and skip the cooking… just stuff it into a tortilla, pita, flatbread, or sandwich bread! 

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