Healthy Chili Rellenos


chili relleno

When you’re trying to eat healthy sometimes even with the best intentions you crave all the wrong things.  But with this recipe you don’t have to give up anything.  Sure they’re not deep fried, but they still have all the same delicious flavors of a perfect chili relleno.  Also simple enough for week night.

Healthy Chili Rellenos
4 large poblano peppers
3 c frozen corn
2 shallots, chopped
1 jalopeno, chopped
1 (15 ounce) can of black beans, rinsed and drained
3 chicken thighs, chopped
2 garlic cloves, minced
1 1/2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 c monteray jack cheese (if using)
scallions and cilantro for garnish

Place poblanos under broiler and char evenly all over, about 15 minutes.

While peppers are under the broiler, heat 2 tablespoons olive oil in a skillet over high heat. Once hot add corn, shallots, jalapeno, black beans and toss until the vegetables char at edges, 4 to 5 minutes. Add chicken, cook another 4 to 5 minutes. Reduce heat to medium-high and add in garlic and season with cumin, chili powder, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Split the charred peppers open but not in half and scoop out the seeds. Place peppers in a shallow baking dish and stuff with the vegetable mixture. If using, top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese. Garnish with scallions and cilantro.


Roasted Chickpea Salad


Roasted chickpeas were a thing I always heard about, and this week I finally decided to give it a try.  I immediately then wondered why I waited so long and confirmed what everyone else was saying.  They were delicious and now you must also try them; they’re not just for hummous anymore.

Food 202

Roasted Chickpea Salad
2 15.5oz cans of chickpeas, drained and rinsed
1 tsp taco seasoning, see recipe below
2 tbs olive oil
4 c arugula, chopped
2 poblano peppers, roasted and chopped
4 scallions, chopped
1/2 c craisins
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
salt and pepper

Preheat oven to 400 degrees.  Add chickpeas to a large baking sheet.  Add taco seasoning and olive oil, use hands to combine.  Roast for 30-40 minutes

Meanwhile in a large bowl combine arugula, poblano pepper, scallions, and craisins.  Set aside

In a large liquid measuring cup add orange juice, extra virgin olive oil, dijon mustard, and salt and pepper to taste.  Whisk to combine, pour over arugula mixture.  Add roasted chickpeas and toss to combine.

Taco Seasoning
1 tbs chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano

Combine all ingredients in a jar then screw on lid.  Shake jar to combine ingredients.

Corn and Black Bean Salad


Lately I can’t get enough of corn, it’s been somewhat of an obsession since I couldn’t eat much of it last summer.  So now that it’s in season I eat it with chicken, I eat with with steak, and I even eat corn with sandwiches.  It goes with everything and can be made many different ways.  So why not add some black beans and avocados to add a south of the border feel?  Sounds delicious to me.

Food 188

Corn and Black Bean Salad
4 ears of corn
2 poblano peppers, chopped
1 15.5 oz can of black beans, drained and rinsed
2 avocados, diced
1 pint grape tomatoes, halved
1 bunch of scallions, chopped
3 tbs red wine vinegar
2 tbs extra virgin olive oil
1 tsp honey

Heat olive oil in a large saute pan over medium high heat.  Cut corn off cobs and add to pan along with the poblano peppers, cook for 10 minutes, stirring occasionally, then let cool.  In a large bowl add cooled corn mixture, black beans, avocados, grape tomatoes, and scallions, set aside.  In a small bowl combine red wine vinegar, extra virgin olive oil, honey, and salt and pepper to taste.  Add dressing to corn mixture, toss gently to combine.