Weekend Meal Options

As promised here are some new recipes that you can try!

What I personally like to do is to cook a few different things over the weekend or over the duration of the week.  Then I will have several different left over meals to choose from when it is time to eat.  I like this method because it allows me to cook and try out new things as well as cook food for the week.  I know that sometimes my schedule gets kinda hectic, so it is nice to have the meals already made and waiting on me in the fridge so I can go home and grab it and go.  This method allowed me to better plan my menus and to plan a variety of food options for me.  I gave up fast food several years ago!  Yes…its true…I have not eaten any kinda if fast food in over two years and i did made the goal at first to force myself to make better meal options and to help me budget and save more money.  I calculated it and I saved over $600 a year by cutting out fast food and setting up my menus and grocery budget.

Here are some great Lunch and Dinner recipes.  I included photos that I took when I cooked these items to help you get an idea of what it looks like.  You can alter and add/take away ingredients that you do not like.  But I will have to say, these meals are very delicious!

Black Bean Soup
Prep time: 5 minutes
Cook time: 15 minutes

1/2 c chopped red onion
2 tsp olive oil
1 tsp minced garlic
3/4 tsp oregano
3/4 tsp cumin
1 can (15 oz) black beans, rinsed and drained
2 c chicken broth
1 Tbsp feta cheese

1. In a large saucepan, combine onion, oil,
garlic, oregano, cumin, and salt to taste. Cook,
stirring, over medium heat until softened, about
3 minutes. Stir in beans and broth. Reduce heat
to medium-low.
2. Cook, stirring occasionally, for 10 minutes.
Mash some beans against side of pan. Serve
sprinkled with feta and cilantro (optional).

Per serving: 205 calories, 7 g fat (2 g saturated),
447 mg
sodium, 27 g carbs, 9 g fiber, 12 g protein

Cheese & Kale Quesadillas

Prep time: 5 minutes
Cook time: 5 minutes

1/2 c fine-sliced kale leaves
1 Tbsp water
2 9-inch whole-wheat tortillas
3 Tbsp crumbled feta cheese
**I also added green peppers

1. Place kale and water in a microwavable dish.
Cover with microwave-safe plastic wrap and
cook in microwave on high until wilted, about 90
seconds. Remove plastic carefully. Drain kale and
pat dry with paper towel.
2. Heat a heavy 9-inch skillet over medium-high
heat. Place 1 tortilla in pan. Top tortilla evenly
with cheese, kale, and second tortilla. Cook,
flipping occasionally, until tortilla is toasted
and cheese melts, about 4 minutes. Cut into
4 wedges.

Per serving: 119 calories, 4 g fat (2 g saturated),
336 g mg
sodium, 22 g carbs, 2 g fiber, 5 g protein
***NOTE***  I combined the above to recipes for one meal! Here is the picture.


Tilapia Tacos
Prep time: 10 minutes
Cook time: 0 minutes

1 c coarse-crumbled leftover cooked tilapia
fillets (recipe 40)
1/4 c red onion slivers
1/4 c thinly sliced kale
1/4 c canned diced tomatoes, drained
2 Tbsp crumbled feta cheese
2 tsp olive oil
2 tsp lime juice
1/8 tsp cumin
1/8 tsp red pepper flakes
2 9-inch whole-wheat tortillas, warmed

In a mixing bowl, combine tilapia, onion, kale,
tomatoes, feta, oil, lime juice, cumin, pepper
flakes, and salt to taste. Toss. Spoon onto
tortillas. Fold tortillas in half. Cut each half into
two pieces.
 Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg
sodium, 25 g carbs, 4 g fiber, 18 g protein

Stuffed Chicken Parmesan