I enjoy cooking healthy… which is kind of funny, since for the most part I do not enjoy cooking. I think the difference is that it is fun and challenging to take a recipe that most feel is “high calorie and fat”, and make it not only healthy… but tasty.
I think it is the challenge of it that I enjoy… After all don’t ever tell me I can not have pizza or pasta or quesadilla’s because they are unhealthy…. we just need to shake it up.
Yesterday, my Wellness Initiative group met up and we were asked to bring along healthy appetizers. I made two…. hard boiled eggs filled with hummus, and a tasty grilled chicken and vegie wrap. For Weekend Cooking, I am posting both.
Hard Boiled Eggs Filled With Hummus
This idea came off the Daniel Plan website. It’s so easy. Boil your eggs and peel them as you normally would. Cut eggs in half lengthwise and scoop out the yolks. Fill eggs with a good for you hummus. I find mine in the health food section of my local grocery store. Sprinkle on a little paprika and “wallah!”
Chicken Vegie Wrap
Recently while shopping at my local grocery store, I seen a woman buying egg plant. I approached her (not in a creepy way) and asked if she would tell me what you do with egg plant. She shared with me a delicious wrap that she had at a restaurant that was filled with mushrooms, onion, and egg plant. From that conversation… this recipe was born.
grilled chicken breast but up in bite size pieces
eggplant – peeled and sliced into strips, the cut in half
onion chopped small
extra virgin olive oil
can of black beans
seasoning to taste
*Note – I don’t give measurements because I just toss it all in a pan, depending on how many I am making. Use the quantity of vegies and chicken that you like.
Heat up the olive oil in a fry pan over fairly high heat (just enough to coat the bottom of pan you are using). When oil is hot toss in your vegies – mushrooms, onion, and eggplant and stir fry for about 4 minutes. Keep moving the pan and/or tossing the vegies with a wooden spoon. Add your chicken and continue occasionally now stirring up the mixture. Season as you like, I used sea salt, fresh minced garlic, and pepper.
While this is happening heat up the black beans either on the stove or in the microwave.
When stir fry is done, spread a layer of black beans on the wrap and then add a generous scoop or two of the vegie chicken mix. Roll wrap up.
For the appetizers, I cut the wraps into 4 sections, about 3 inches each. If I were to guess on calories per small section, I would say about 60. The wrap I used (pictured below) is healthy, large, and tasty and 100 calories per wrap.
I make these for dinner as well.
Check out other recipes at Beth Fish reads for Weekend Cooking.