Skinny Chimichangas

Dear readers of TempTASTEtions, we got a new house! Moving day is next Thursday so we've been all fired up and anxious excited about getting moved in! Which is why I've not been posting recipes like I wish I could. Honestly, haven't been cooking as much these days either to share new recipes with y'all. Next week will most definitely be the same situation. So it will be at least a couple weeks before I can get back on track with this blog. Hopefully, I can eventually get around to updating this blog and putting a more appealing background on it. I did manage to try a couple new recipes recently. So I will leave you with those for now. Both are healthier options to most recipes I put out there :)

These chimichangas are low carb, REALLY yummy and seriously almost tasted like something I'd order at an authentic Mexican restaurant. You just GOTTA try these!

Skinny Chimichangas

1/2 lb ground turkey breast
1 onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
8oz can tomato sauce
2 tbsp. mild green chili pepper, chopped
1/3 cup reduced fat shredded cheddar cheese
8in. fat-free flour tortillas

1. Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick spray; set aside.

2. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling.

5. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Skinny Fettuccini Alfredo

12 oz fettuccine (or any pasta shape)

1 tbsp. olive oil

4 cloves garlic, minced

3 tbsp. flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

(optional topping: chopped fresh parsley)

1. Cook pasta al dente according to package directions, in generously salted water.

2. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.

3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.

4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.