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Healthy Recipes: Baked Chicken Chimichangas and Raspberry-Banana Icecream



Baked Chicken  Chimichangas

Servings - 6
Cooking Time - 40 mins


  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups picante sauce or your favourite hot sauce, divided
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2/3 cup chopped spring onions, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 6 flour tortillas (8 inches), warmed
  • 1 tablespoon butter, melted
  • Sour cream, optional


  1. Preheat oven to 190°.
  2. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano.
  3. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down on a baking coated with cooking spray (or use baking paper). Brush with butter. 
  4. Bake, uncovered, until heated through, 20-25 minutes.. Top with remaining picante sauce and onions. If desired, serve with sour cream.

269 Cal

P 17g | C 31g | F 8g


Raspberry-Banana Icecream

Serving Size - 1/2 Cup
Cooking Time - 10 mins (plus freezing)


  • 4 medium ripe bananas
  • 1/2 cup fat-free plain yogurt
  • 1 to 2 tablespoons maple syrup
  • 1/2 cup frozen unsweetened raspberries
  • Fresh raspberries, optional


  1. Thinly slice bananas. Arrange in single layer on baking tray; freeze overnight. 
  2. Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping inside of bowl as needed. Serve immediately, adding fresh berries if desired.

104 Cal
P 2g | C 26g | F 0g



*Recipes from TasteofHome