Legendary 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!

Denise’s Hit Guacamole

175 Calories



1/2 ripe avocado
1 squeeze lime juice
2 tsp. chopped cilantro
2 tsp. 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.
2. Serve with the celery and pepper strips for dunking.


Denise’s Skinny Enchiladas

510 Calories



1 Tbsp. canola or grapeseed oil

1 small onion, diced

1 Tbsp. chili powder (use half ancho chili powder for a smokier flavor)

2 tsp. ground cumin

3/4 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. cayenne pepper (optional)

1 (15 oz) can no-salt-added tomato sauce

1/2 cup low-sodium chicken broth

1/4 tsp. 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.

2. In a large saucepan, heat the oil over medium heat.

3. Add the onion and cook until translucent and very soft, about 7 minutes.

4. Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1 minute.

5. Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes.

6. 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.

7. Wrap the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through.

8. Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish.

9. Spread the reserved 3/4 cup sauce evenly over the tortillas and top with the cheese.

10. 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.

11. Top each serving (2 enchiladas) with 2 Tbsp. Greek yogurt and scallions.


Denise’s Skinny Nachos with Veggie Chili

430 Calories



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 Tbsp. sliced black olives

1 scallion, thinly sliced

1/4 cup nonfat plain Greek yogurt”         

4 cups Vegetarian Chili; ingredients:

2 tsp. 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 tsp. salt

Pinch cinnamon

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)


Nachos Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.

2. 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.

3. 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


Chili Directions:

1. In a large soup pot, heat the oil over medium heat.

2. 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.

3. Add the tomato juice and beans. Simmer for 10 minutes.