Fish Chimichangas (Crispy Burritos)
While I don’t observe Lent myself, I live in a state with a huge Catholic population. Because of this, I am well acquainted with the difficulties families sometimes have sticking to their observances. After all, grabbing a few orders of take out fish & chips for dinner, may be convenient, but will completely blow your diet out of the water. Don’t worry, you won’t have to resort to tuna sandwiches… I’ve got you covered.
I resolved to make an under 400 calorie, fish dinner (ended out around 300!). It would also need to be easy to prepare & ingredients could all be picked up during regular shopping… no special trips required. Of course, the dinner would also have to be kid friendly.
I grabbed all the ingredients I needed for the fish chimichangas during a recent trip to Walmart (see my Google + image story). The ingredients tallied up to just under 300 calories. I rounded up a few calories, for the coating of cooking spray, bringing the total to 300 calories. Since I was snowbound today anyway, it seemed the perfect time to make a batch of these.
Birdseye frozen vegetables and Van de Kamps fish tenders are real time and prep work savers in this recipe, and frozen foods tend to retain more nutrients than those preserved in other manners, which I like. To help you make some of these, or fish tacos if you prefer, grab a $1 off coupon off Van de Kamps right off their site. Birdseye coupons are also available on their Special Offers tab. Not a bad deal… quick easy meal, save calories & save money. Watch for Mrs. Paul’s/Van de Kamp’s fish tenders and Birds Eye Vegetables food demos at your local Walmart March 7th-10th.
- Serves: 4
- Calories: 300
- 8 Van de Kamps fish tenders
- 1 bag of Birdseye SteamFresh Broccoli, Cauliflower & Carrots
- 4 slices of cheese singles (pick ones around 40 calories per slice & NOT fat-free)
- 4 large light wraps (100 calories or less)
- salsa & accompaniments
- Preheat oven to 425, and cook the tenders per box directions. Remove, then turn oven up to 450.
- Place two fish tenders on one end of each wrap.
- Top each with ¼ of the vegetables, then a slice of cheese.
- Fold the top & bottom edges in and roll like a burrito. Try and get the cheese to end out towards the top, so it will melt down.
- Place the wraps on the baking sheet. The oil from baking the fish, will keep them from sticking. Coat with non-stick cooking spray, and pop them in the oven to crisp up, about 8 minutes. (Use convection is you have it, & cut crisp time down to about 5 minutes)
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Pinnacle Foods Group. All experiences and opinions, as well as the recipe presented here are my own. #cbias #SocialFabric #FishnVeggies