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
prep time:20 min
start to finish:55 min
|6||boneless skinless chicken breasts (about 5 oz each)|
|1||box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained|
|2||oz 1/3-less-fat cream cheese (Neufchâtel), softened|
|1/4||cup shredded Parmesan cheese|
|1/2||teaspoon dried basil leaves|
|1||clove garlic, finely chopped|
|1/4||cup fat-free egg product|
|12||stone-ground wheat crackers, crushed (about 1/2 cup)|
|1||teaspoon dried basil leaves|
|1||cup Muir Glen® organic Italian herb pasta sauce|
|1/4||cup shredded mozzarella cheese (1 oz)|
|1.||Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling-pin until about 1/4 inch thick. (I did not have a rolling pin, so I found something else to use)|
|2.||In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.|
|3.||In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.|
|4.||Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.|