Recipes from Fitness Guru Denise Austin
By FBWorld Team
fitness guru Denise Austin has few new healthy recipes
to help with you stay fit in 2018. Ripe avocados are mashed
and blended with special herbs and spices to make Denise's
Hit Guacamole, which is then paired with your favorite
crunchy vegetables for dipping, and her Skinny Enchiladas
and Nachos are not to be missed!
1/2 Ripe Avocado
1 squeeze Lime juice
2 tspn. chopped Cilantro
2 tspn. minced Red Onion
Black Pepper (to taste)
Tiny pinch Salt (optional)
Tiny pinch grated or minced Garlic
2 stalks Celery, (cut into sticks)
1 cup Red Pepper Strips
1. In a small bowl, lightly mash the
avocado (but leave it a little chunky). Add the lime juice,
cilantro, onion, pepper, salt (if using), and garlic and
stir to combine.
Serve with the celery and pepper strips for dunking.
1 tbls. Canola or Grapeseed Oil
1 small Onion, (diced)
1 tbls. Chili Powder (use half ancho chili powder for
a smokier flavor)
2 tspn. Ground Cumin
3/4 tspn. Garlic Powder
1/2 tspn. Dried Oregano
1/4 tspn. Cayenne Pepper (optional)
1 (15 oz.) can no-salt-added Tomato Sauce
1/2 cup Low-Sodium Chicken Broth
1/4 tspn. Salt
2 cups cooked skinless boneless Chicken Breast, (shredded)
3 cups loosely packed Spinach, (roughly chopped)
8 organic Corn Tortillas
1 cup (4 oz.) Shredded reduced-fat Cheese
1/2 cup plain nonfat Greek Yogurt
2 Scallions, (thinly sliced)
1. Preheat the oven to 400°F. Coat
a 9_13-inch baking dish with oil spray.
In a large saucepan, heat the oil over medium heat.
Add the onion and cook until translucent and very soft,
about 7 minutes.
Add the chili powder, cumin, garlic powder, oregano, and
cayenne and cook for 1 minute.
Add the tomato sauce, broth, and salt and cook until hot,
3 to 5 minutes.
Reserve 3/4 cup of the sauce. Add the chicken and spinach
to the remaining sauce and cook until the spinach is wilted,
2 to 3 minutes.
Wrap the tortillas in damp paper towels and microwave
for 30 to 60 seconds to heat through.
Divide the chicken filling evenly between the 8 tortillas.
Roll the tortillas and arrange them seam sides down in
the baking dish.
Spread the reserved 3/4 cup sauce evenly over the tortillas
and top with the cheese.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and broil the top for 3 to 5 minutes to
brown the cheese.
Top each serving (2 enchiladas) with 2 Tbsp. Greek yogurt
Skinny Nachos with Veggie Chili
20 organic Corn Tortilla Chips (if following gluten-free
diet, check label to ensure chips are gluten-free)
1/2 cup (2 oz.) Shredded reduced-fat Cheese
1/4 cup diced Tomato
2 tbls. sliced Black Olives
1 Scallion, (thinly sliced)
1/4 cup Nonfat Plain Greek Yogurt"
cups Vegetarian Chili Ingredients:
2 tspn. olive oil
1/2 cup diced Yellow onions
1/2 cup diced Carrot
1/2 cup chopped Fresh Cilantro
1/2 cup diced Tomatoes, (fresh or canned)
1 tsp. Ground Cumin
1 tsp. Chili Powder
1 tsp. Garlic Powder
1/2 tspn. Salt
1 cup Tomato Juice
1 cup cooked Black, Pinto, or Red Kidney Beans (if using
canned, choose no-salt-added or low-sodium beans and rinse
and drain well before use)
1. Preheat the oven to 350°F. Line
a baking sheet with parchment paper or foil.
Arrange the tortilla chips in a single layer on the baking
sheet. Sprinkle evenly with the cheese. Bake for 3 to
5 minutes, or until cheese is just melted.
Sprinkle the tomato, olives, and scallion evenly over
the nachos. Divide into 2 equal portions and serve each
portion with 2 cups Vegetarian Chili topped with 2 Tbsp.
Greek yogurt." "Vegetarian Chili
1. In a large soup pot, heat the oil
over medium heat.
Add the onions, carrot, cilantro, tomatoes, cumin, chili
powder, garlic powder, salt, and cinnamon. Stir well and
cook until the vegetables are soft, about 10 to 15 minutes.
Add the tomato juice and beans. Simmer for 10 minutes.