Sunday, December 2, 2012

Recipe Challenge: Health Food Store Meal

Recipe Challenge: Health Food Store Meal
[Cheesy Zucchini Enchiladas:]

For this recipe challenge I went to the River Valley Market food co-op in Stillwater, where my family has a membership to, to buy my ingredients.  I had found a great recipe for Cheesy Zucchini Enchiladas on, where they not only provide healthy recipe options but they tell you the nutrition break down.

Here is the nutrition information for the recipe: Servings: 4, Serving size: 1 large enchilada, 
Calories: 258.7, Fat: 13.5g, Protein: 22g, Carbs: 30.2g, Fiber: 16.9g

1 tsp olive oil
- 2 cloves garlic, crushed
- 2 medium scallions, chopped
Those big white circles on the left are tortillas.  Also I didn't buy
the exact ingredients stated in the recipe so the nutrition
information might be a little off.
- 1/4 cup cilantro, chopped
- 2 medium zucchinis, grated
- salt and pepper 
- 1 1/2 cups grated reduced fat mexican blend cheese
- chopped scallions (optional)
- chopped cilantro (optional)
Enchilada sauce:
- 1 garlic cloves, minced
- 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
- 1 cups tomato sauce
- 1/4 tsp chipotle chili powder (to taste)
- 1/4 tsp ground cumin
- 1/2 cup fat free vegetable broth
- salt and pepper to taste

River Valley Market prices:

- 1 garlic $0.65
- 2 scallions $0.99
-1 bunch cilantro $0.79
- 2 zucchinis $2.29
- 1 pkg. Mexican cheese $2.29
- 1 pkg. Flour tortillas $2.49
- 1 can organic tomato sauce $2.15
- 1 can vegetable broth $2.09
TOTAL: $11.45

For the enchilada saucein a medium saucepan, spray oil and sauté garlic. Add chipotle chile (I didn't wish to include in my recipe), chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.


Grease a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. 

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

This was suppppppppper good and my mother enjoyed it as well, she loves when I come home and cook for her and with her.

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