By Scott Koeneman / Fight theFatFoodie.com
It's been too long since my last post, apologies to all my regular visitors. I have all the standard excuses: work was crazy, my son's extra-curricular activities have kept us running, and some evenings I was just too tired.
The longer I went without a post, the harder it seemed to get back on the horse and do one, and the greater the guilt I felt for not doing it. To be honest, it paralleled that place everyone who has started on a journey toward weight-loss and health has been. I would reach a point where I let everything catch up with me, and used all of life's pressures as an excuse for not eating right or for not getting some activity in.
The only thing you can do when that happens is to tell yourself, that was yesterday, this is today and today I will do better. Today, not tomorrow, I'll get back on the horse.
So, dear readers, here I am with an easy, delicious and healthy Mexican meal that's covered in cheese sauce. Instead, this flavorful burrito combines chicken, black beans and spices and surrounds them with a whole wheat tortilla crisped in a saute pan. I served them with a wonderfully crisp and crunchy slaw, taken up a notch with jicama and jalapeno.
The burrito, topped with salsa, worked out to 319 calories with 22 grams of protein, 13 grams of fat, 43 grams of carbohydrate and 18 grams of fiber, equaling 9 Weight Watchers PointsPlus.
One serving of the slaw is 94 calories with 2 grams of protein, 4 grams of fat, 14 grams of carbohydrate and 6 grams of fiber, equaling 2 Weight Watchers PointsPlus.
Chicken and Black Bean Burrito
Makes 8 servings
2 teaspoons olive oil
1 pound boneless, skinless chicken breast, diced
1 medium onion, diced
1/4 cup water
2 tablespoons Smokey Southwest Spice Blend, or your favorite seasonings
1 16-ounce can black beans, drained and rinsed
1 cup shredded reduced fat Mexican cheese blend
8 8-inch whole wheat tortillas
1 cup salsa
1/2 cup low-fat sour cream (optional)
Non-stick cooking spra
Heat oil in a non-stick skillet over medium-high heat, add chicken and saute 3-4 min. Add onions and continue to cook until just translucent, remove from heat.
Add water, spices and beans and continue to cook until all the moisture is evaporated. Assemble burritos with tortillas, chicken and bean mixture and 2 tabldespoons cheese. Whole wheat tortillas are notoriously stiff. Before assembly, I wrap them in paper towel and microwave them for 30 to 45 seconds to slightly steam them.
Heat a clean skillet over medium-high heat and spray with non-stick. Brown both sides of burritos, folded side first.
Serve topped with salsa and/or light sour cream.
Makes 8 servings
1 pound shredded cabbage
1 medium jicama, peeled and shredded
4 scallions, white and green parts, thinly sliced
2 large carrots, peeled and shredded
1 jalapeno, minced (remove the seeds first if you want less heat)
6 tablespoons light mayonnaise
1/4 cup lime juice
kosher salt to taste
In a large bowl, combine vegetables.
In a small bowl, combine mayo, lime juice and 1/2 teaspoon salt. Blend the dressing with the veggies and taste. Add salt if needed. Cover and chill before serving.