"More fun, less fat" sounds like a winning idea, especially when it's all about putting cuisine on a diet — for YOUR health's sake.
This is the theme of a feature in the July issue of Self magazine offering revised recipes for favorite dishes, lightening them up and slashing calories and fat.
Every region of the United States has its own unique flavor, food writer Patricia Bannan says, but "we're one nation united under — a huge weight problem."
One of the slimmed down recipes is Chicken Burritos, associated with Southern California's Mexican-influenced cuisine, a cooking style which has the potential to be fat-loaded (cheese, sour cream), or a healthy mix of carbs (tortillas, beans) and protein (chicken, beans).
This version is stuffed with all-white-meat chicken, less cheese and nonfat sour cream, rolled in a whole-wheat tortilla for extra fiber. A conventional burrito might have around 30 grams of fat; this recipe brings it down to below 10 grams of fat per burrito.
CHICKEN BURRITOS
1 small onion, chopped
2 small garlic cloves, minced
2 teaspoons vegetable oil
12 ounces boneless, skinless chicken breasts, cut into 2-inch strips
12-ounce can black beans, rinsed and drained
1 1/2 cups hot salsa
1/2 teaspoon chili powder
Six 8-inch whole-wheat tortillas
3/4 cup Cheddar cheese, shredded
6 cups fresh spinach, shredded
1/2 cup nonfat sour cream
In a large skillet, saute onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa and chili powder; cook 2 minutes longer.
Place tortillas between moist paper towels and microwave on high for 10 seconds. Spoon 1/2 cup of filling onto each tortilla; top with 1 tablespoon cheese. Fold each into a burrito. Serve with a cup of spinach, salsa, remaining cheese and sour cream. Makes 6 servings.
Nutrition information per serving: 330 cal., 9 g total fat (3.5 g saturated fat).