Sunday, April 22, 2012

Naked Shrimp & Mushroom Enchiladas

Sometimes I like to eat the same thing as everyone else.
Sometimes I don't want to embrace my special diet.
Sometimes I act like a stubborn toddler when it comes to food.
I know it, and I'm working on it. 

This recipe started out as a restaurant copycat meal based on rebellion, and ended with a fabulous party idea. My friend from Three and a Half Stones to Go took me out for Mexican after a long day of chasing children and outlet shopping. I was so hungry I couldn't decide what to eat, so in a random act of indecision she chose the Shrimp and Mushroom Enchiladas for me.
I don't know about you, but I get stuck in the restaurant rut. It's the same thing every time, and I probably wouldn't have tried this if it wasn't for that random act of indecision. So after devouring half of it there, and half of it the next day for lunch, I made my own version for dinner that night. (Yes it was obsessive... I know.)
I knew I wasn't allowed to have the rice and the tortilla, but my inner toddler was in a full blown temper tantrum and I wasn't in the mood to argue with her. She's a cranky little thing.

While cooking the rice it hit me.... why don't I make this naked!!
(Get your mind out of the gutter. I meant naked in that "without a tortilla" sorta way.)
So I quickly made an enchilada for Monkey thanks to the handy dandy microwave and an uber cute ramekin.

 Then a naked Enchilada for myself.

Both options were incredibly easy to customize and this is quickly becoming a favorite party idea. Everyone gets what they want and what they can eat without having to make a fuss. Gone are the days of the taco bar, it's time for an enchilada bar!

Naked (or Not) Shrimp & Mushroom Enchiladas

1 can enchilada sauce
1 package mushrooms, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 pound cooked salad shrimp, rinsed
1/2 tbs garlic
1 tbs olive oil
Saute mushrooms and garlic until they are soft and delicious. Add  shrimp and enchilada sauce. Simmer for 10 minutes to allow flavors to combine.

Mexican Brown Rice
1 tablespoons olive oil
1 cup vegetable broth
1/4 cup chopped onions
1/4 cup chopped green pepper
1/2 tablespoon minced garlic
1 cup mild salsa
1 cup Minute Brand instant brown rice, uncooked
Saute onion and pepper in olive oil until softened. Add salsa and vegetable broth. Bring to a boil, then stir in rice. Bring it to a boil again before lowering the heat. Simmer 5 minutes then remove from heat. Let this sit for 5 minutes with NO PEEKING before you fluff it, this will allow it to finish cooking and absorb the remaining liquid.

So if you decide to dress your enchilada, find a nice long ramekin and drape your 6" whole grain tortilla over it. Microwave for 20-30 seconds (just enough to soften it). Remove from microwave and adjust the tortilla so that only 1/3 of it is inside the ramekin. Fill with enchilada mixture. Wrap the remaining tortilla around the mixture and tuck into the ramekin. Top with a little of the enchilada mix and fat free shredded cheese. Microwave for 30 seconds and serve along side rice, with sour cream or tomatoes, or olives or onion or whatever else your pretty little heart desires.

Naked enchiladas are 5 times faster to prepare. It's basically a three step process. Add rice to bowl, top with enchilada mixture, then add toppings. So I guess sometimes having the dietary restrictions is good... it certainly made food preparation faster. While this endeavor started with a temper tantrum, I was more than happy with my special meal.
It's important for those of us with hypoglycemia that we stick to rice or tortilla. Here are the nutritional facts for the enchilada mixture as well as the rice. One naked serving counts for 2 veggie, 2 protein, 1 carb and just under 3 fat. It is higher in fat than I would like and you can lower this by decreasing the amount of olive oil used to saute the onions and peppers and also by watching what type of enchilada sauce you pick up. The calculations I did here are based a standard brand. Also, opt for low sodium if available.

All in all it turned out to be a great discovery.
Have you ever been more happy with your restricted meal than you would have been with the original meal?

1 comment:

  1. Well you know I am going to love this right? Thank you for linking to the Thursday Favorite Things blog hop. Sending hugs and happy weekend wishes! xo


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