so I often help people, especially those in my fitness challenge teams, with food options that are healthy. I post a picture and often will post a recipe. well, I had a request to post them on pinterest, but I would need some place to link them from, so I figure why not from here, where all my health and fitness happens!

OK, this is what’s for dinner tonight!



  • 1 cup (4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided 
  • 1/3 cup fat-free milk 
  • 1/4 cup egg substitute 
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray 
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast 
  • 1/2 cup fat-free sour cream


  • 1. Preheat oven to 400°.
  • 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  • 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Amount per serving

  • Calories: 354
  • Calories from fat: 36%
  • Fat: 14.1g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 18.9g
  • Carbohydrate: 36.3g
  • Fiber: 2.5g
  • Cholesterol: 58mg
  • Iron: 1.7mg
  • Sodium: 620mg
  • Calcium: 179mg

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