Let’s talk false advertising, shall we?
I am sure you have all heard by now the little Nutella debacle.
Here is my two cents on the subject (in case you wanted to know!). We as human beings are responsible for how we treat our bodies, this means a number of things but of course what we eat.
So, People, read labels and use common sense.
But companies have a responsibility too.
Even if they put the facts on labels, their advertising, slogans, and marketing campaigns need to be honest and real too.
So there is no confusion.
No questions asked.
I am happy that many companies are now labeling their foods with their nutritional information for not only per serving but also for the entire package. You know when you run into the convenience store for a road trip snack, and grab a bag of chips and eat the whole bag even though the serving size was only ¼ a bag.
Because that is one of my biggest pet peeves, when a company, cookbook, etc. gives you nutritional data and makes the serving size super small so that the per serving data is super low.
But this is real life guyz.
Who eats only 1/10 of an enchilada stacker made using 8 inch tortillas?
This is the first recipe from this month’s recipe website, Spark Recipes. Spark Recipes is a ‘healthy’ recipe site that provides nutritional data for each recipe as well as healthy eating and cooking tips. Which I thought would be a great as we are approachin’ the, um, summer months.
But this first recipe I chose was originally labeled as a serving size of 1/10 of this whole stacker.
Which is not real.
How could you possibly even cut this into 10ths?
But I wanted to make this recipe. For today. For Cinco de Mayo week.
So I modified the recipe.
Made it real and guess what it’s not that bad. I mean it is still Mexican food after all! : )
This meal was satisfying and can be easily adapted. I was drawn to it because it uses my sadly underused cheesecake pan. And has cheese. And tortillas. And is in my favorite food group. Mexican!
PS: I promise, tomorrow will be less, shall we say political.
One Year Ago: Southwestern Chicken Tacos and Ideas for Celebrating Cinco de Mayo
Two Years Ago: Everything Cookies
Three Years Ago: Oatmeal Cookie Pancakes
Chicken Enchilada Stacker
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4
2 boneless and skinless chicken breast
1/2 cup enchilada sauce
1 (15 oz) can black beans, drained and rinsed
2 tablespoons fresh chopped cilantro
3 tablespoons chunky style salsa
1/2 small yellow onion, diced
1 cup frozen corn
1/2 teaspoon ground cumin
1/2 teaspoon taco seasoning
4 (6-inch) flour tortillas
2/3 cup shredded low fat cheddar cheese
Preheat oven to 375 degrees F.
Line 9 inch cheesecake pan with foil.
Heat a large pot of water to boil. Add chicken and boil for 15-20 minutes, or until chicken is cooked through. Once cooked, remove the chicken from the water, let cool slightly, and shred with two forks. Add enchilada sauce to shredded chicken and mix thoroughly. Set aside.
Meanwhile, place beans and cilantro in a food processor and pulse three-five times until mashed slightly. Set aside.
Heat a small non-stick sauté pan over medium heat. Add salsa, corn, onion, and spices. Cook for 4-5 minutes.
Line the bottom of the cheesecake pan with one tortilla. Top tortilla with mashed black bean mixture, then corn mixture, then chicken mixture and then 2-3 tablespoons cheese. Repeat again, using remaining ingredients.
Bake for 15-20 minutes until cooked through. Allow to stand for 5 minutes before serving.
Nutritional Information (calculated on Spark Recipes): Serving size: 1/4 entire prepared stacker Calories: 430.5 Fat: 6.1g Carb: 51.3g Sodium
589mg Fiber: 10.3g Protein: 42.8g Sugar: 1.9g Weight Watchers Point Plus: 10 points
Adapted from Spark Recipes
Eggnog Rice Pudding
1 hour ago