Wednesday is my favorite day of this challenge because I love to get great ideas of what to eat! If you aren't eating healthy food you LOVE, you likely won't continue a healthy lifestyle!
So I am asking each one of you to post one (or more) recipes or food ideas that are helping you make it through!
Here are a few that have been helping me this week:
This dinner fills all my meal criteria: fast, healthy, cheap, and tasty! It is quite filling at at only 230
calories it's a huge bang for your buck! A twist on the traditional baked potato. Great for a quick lunch.
Ingredients:1 sweet potato1/4 cup black beans
1/4 cup salsa
1 tsp light sour cream
1/2 tsp cumin
Directions:
Poke sweet potato and microwave on high for 5
minutes (or bake in oven until soft: 350 for 1 hour or
so)
Cut potato in half lengthwise. Smash and sprinkle with cumin and top with the rest of ingredients.
Salsa Chicken Enchiladas
Ingredients:
4 chicken breasts
1 cup salsa (any kind)
8 flour tortillas
I can green chile Enchilada Sauce
1/2 c. Cheddar or Pepper Jack Cheese
Put frozen chicken breasts in crock pot and cover with salsa. Cook on low for 8 hours or on high for 4. Shred chicken in crock pot 3/4 of the way through. Fill tortillas with shredded chicken/salsa combo and roll and place in casserole dish. Top with enchilada sauce and cheese. Bake at 400 for 20 minutes.
Here's a new chicken recipe we've tried...don't be scared by the ingredients, they mix together so deliciously!! it comes out perfect and juicy!
ReplyDelete4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate.
Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees
Season with chopped rosemary.
PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
here's one more...
Southwestern Stuffed Peppers
Olive Oil ( I used Tahitian lime olive oil)
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
Shredded Cheddar Cheese
Toppings:
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
*****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.
In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
I am not a huge fan of fish that tastes fishy but LOVE fish when it is cooked right. My favorite kinds are mild ones like tilapia and halibut - Costco sells really good fillets. I also like salmon. My favorite way to cook it is like a tin foil dinner. I place the fillets in tin foil and pour some yummy marinade on top: teriyaki, garlic and herb, taco version with green chilies & taco seasoning - can also add taco sauce, pizza version with marinara or stewed tomoatoes with garlic & oregano (my boys like mozerella melted on top), yoshiba sauce, etc. If you don't like the fishy flavor either, avoid any marinade with citrus in it because that brings out the fishiness. Wrap up the fish which keeps it moist. Bake in oven 350 - 400 until it is flaky (place fork in fish and turn. If it easily breaks into little pieces, it is ready to eat. Serve with salad or wild rice. Whenever I make this I have to make extra because my boys eat 2nds and 3rds.
ReplyDeleteHard to mess up and easy to get creative with. If you come up with a yummy version, please share because I always love new ideas!