Tasty Taco Recipe For A Full Belly & Healthy Body

Want to know how you can stave off hunger? Go for balanced meals that include carbohydrates, fats, and proteins.

Here’s why this combinations works – carbs give us energy, fats help absorption of vitamins and minerals, lubricate our intestines, and cushion our organs. And proteins provide the “go button” for most of our body’s enzymatic processes.

If we eat only carbs, they rocket through our digestive track as the body excitedly takes them in. Eating fat along with carbs slows this process through something called satiety. Satiety is that feeling of contentment or fullness after we eat. Fats make that feeling last longer. Proteins work to keep the body functioning at its best and repair anything that might be off-kilter. This means that that slow-moving carb and fat combo can be better utilized when we add in some protein.

Here’s a great, balanced meal idea that’ll keep you full, fit and away from unnecessary snacking:

Bock-Bock Tacos* (makes 12 tacos)

Ingredients

1 1/2 lbs poached chicken breast, thinly shredded

1 can 11-oz corn with peppers, drained

1 can 10-oz mild or hot enchilada sauce

1 box 6-oz crisp whole wheat taco shells (12 shells)

1 teaspoon olive oil

1 cup chopped onions

2 teaspoon chopped garlic

1/2 cup shredded low-fat pepper jack or sharp cheddar cheese

1 cup shredded or torn lettuce

1/2 cup chunky salsa

Directions

Preheat the oven to 350°F. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over medium heat.

Add the onions and cook for 4 minutes or until soft. Add the chicken, corn, and garlic, and cook for 1 minute. Add enchilada sauce, reduce the heat to medium-low, and simmer for 5 minutes. Heat the taco shells in the oven for 2 to 3 minutes, or until warm.

For each taco, fill a shell with a tablespoon of cheese and about 1/3 cup of the chicken. Top with some lettuce and salsa.

* from womenshealthmag.com (recipe altered to improve nutritional content)

Nutritional Facts Per Serving

Calories – 157

Fat – 3 g

Saturated Fat – 1 g

Cholesterol – 49.2 mg

Sodium – 280 mg

Carbohydrates – 14.9 g

Total Sugars – 2.7 g

Dietary Fiber – 2 g

Protein – 18.2 g