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The Recipe Files

Christy Denney, a mother of five and author of the local blog The Girl Who Ate Everything, dishes out two healthy meals for the week.

Baked Chicken Chimichangas

This baked version of the classic chimichanga is crispy without all of the grease.

Ingredients

2 cups cooked chicken, chopped or shredded

1 cup of your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 cup shredded cheddar cheese

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Toppings: diced tomato, sour cream, guacamole, salsa and shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees.

2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3. Fold opposite sides over filling. Roll up from bottom and place seam side down on a baking sheet.

4. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.

5. Garnish with desired toppings and serve with salsa on the side.


Roasted Asparagus with Balsamic Browned Butter

Just because you’re trying to eat healthy doesn’t mean you can’t have butter. A little browned butter goes a long way in this dish.

Ingredients

40 asparagus spears, trimmed (about 2 pounds) Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar

Instructions

1. Preheat oven to 400 degrees.

2. Arrange asparagus in a single layer on baking sheet. Coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.

3. Melt the butter in a small skillet over medium heat; cook for three minutes or until lightly browned, shaking pan occasionally. Make sure not to burn it; just get it to a point where the butter has a nutty smell.

4. Remove from heat. Stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.