Ingredients
1 Cup Carrots, sliced
2 Green Onions, sliced
1/2 Cup Celery, sliced
1 Package Bean Sprouts
1/2 Cup Mushrooms, sliced
1/2 Cup Zucchini, sliced
1 Egg Scrambled
1 Tsp Toasted Sesame
1 Tbsp Lite Soy Sauce
1 Clove Garlic, minced
1 Tsp Ginger, minced
2 Cups Cooked Rice
Nutritional Info
Servings 4
Fat 2.8g
Carbohydrates 28.1g
Calories 159.3
Protein 5.4g
Instructions
While your rice is cooking prep all your vegetables. Add a little cooking spread or olive oil to a wok or saute pan and add ginger, garlic, carrot, zucchini, and onion. After a few minutes add the rest of the vegetables. When vegetables are almost done (tender) make room on the side of the pan to scramble your egg. Finally, add rice, soy sauce, and sesames. Stir and serve.
Comments
I make this a lot. I typically don't have the ginger and I've found that instead of using sesame seeds I use sesame oil in the pan to cook everything. I also use Egg Beaters instead of actual egg. If we're ever in a crunch or just flat out can't decide what to make, I always make this. Jason thinks it's funny, but on Sunday mornings while I'm make pancakes or waffles, I'm also prepping all the veggies for the Fried Rice to serve at lunch. Hey what can I say, I multi-task!
Rating
Rating Scale 1 (worst) - 5 (best)
In this household, this surpasses a 5. I make this constantly. We have it for lunch, dinner, or just on hand as a snack.
Wednesday, May 14, 2008
Tuesday, May 6, 2008
BLT Wrap
Ingredients
1 Italian Herb Light Flat Out Wrap
1 Tbsp Light Miracle Whip
3 Slices Jennie-O Extra Lean Turkey Bacon
Lettuce
Tomato
Nutritional Info
Fat 5.5g
Carbohydrates 18g
Calories 170
Protein 18g
Instructions
Spread light mayo on wrap. Add lettuce, tomato, and turkey. Roll up.
Comments
Really, it's that simple. Just remember to cook the bacon first, duh. This is now a common lunch for us; alternating between lunch meat sandwiches and leftover dinner. A co-worker suggested I use garlic humus instead of mayo. It sounded pretty tasty, so I'll let you know when I try. He also suggested just using whole grain tortillas.
Rating
Rating Scale 1 (worst) - 5 (best)
Gotta be a 5 'cause it can't get much simpler!
1 Italian Herb Light Flat Out Wrap
1 Tbsp Light Miracle Whip
3 Slices Jennie-O Extra Lean Turkey Bacon
Lettuce
Tomato
Nutritional Info
Fat 5.5g
Carbohydrates 18g
Calories 170
Protein 18g
Instructions
Spread light mayo on wrap. Add lettuce, tomato, and turkey. Roll up.
Comments
Really, it's that simple. Just remember to cook the bacon first, duh. This is now a common lunch for us; alternating between lunch meat sandwiches and leftover dinner. A co-worker suggested I use garlic humus instead of mayo. It sounded pretty tasty, so I'll let you know when I try. He also suggested just using whole grain tortillas.
Rating
Rating Scale 1 (worst) - 5 (best)
Gotta be a 5 'cause it can't get much simpler!
Mexican Lasagna (3) - This is mine!
Ingredients
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1lb Lean Ground Turkey
1 Packet of Taco Seasoning
1 15oz Can Diced Tomatoes (drained)
1/2 Cup Chunky Salsa
1 Cup Shredded Low Fat Cheddar Cheese (or Mexican Mix if you can find it)
Nutritional Info
Servings 12
Fat 12g
Carbohydrates 55g
Calories 450
Protein 42g
Instructions
Preheat oven to 350 degrees.
Spray 9x13 inch casserole dish with non-stick cooking spray.
Brown turkey until cooked through. Add taco seasoning, tomatoes, and salsa.
Cook until mixed well and warmed through.
Layer, in the dish, two tortillas smeared with refried beans, turkey mixture, cheese.
Continue for two more layers finishing with a layer of meat, reserve some cheese to sprinkle on the top just before it's done baking.
Bake for 30-35 minutes.
Comments
This is so good and I've played with the recipe some. I like to add the diced tomatoes that have the chilies in them and I really like the Mexican cheese mix. I only use a half pack of taco seasoning because the whole pack is a little strong for my palate. This is also one of those things that I think is better the second day than the first. I've already told my sister I'd invite her over the next time I made it.
Rating
Rating Scale 1(worst) - 5(best)
This is a 5 on taste and a 3 on prep. Come on it's lasagna with all the layering, how could I rank in above a 3 on prep. Remember, I live by my crockpot!
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1lb Lean Ground Turkey
1 Packet of Taco Seasoning
1 15oz Can Diced Tomatoes (drained)
1/2 Cup Chunky Salsa
1 Cup Shredded Low Fat Cheddar Cheese (or Mexican Mix if you can find it)
Nutritional Info
Servings 12
Fat 12g
Carbohydrates 55g
Calories 450
Protein 42g
Instructions
Preheat oven to 350 degrees.
Spray 9x13 inch casserole dish with non-stick cooking spray.
Brown turkey until cooked through. Add taco seasoning, tomatoes, and salsa.
Cook until mixed well and warmed through.
Layer, in the dish, two tortillas smeared with refried beans, turkey mixture, cheese.
Continue for two more layers finishing with a layer of meat, reserve some cheese to sprinkle on the top just before it's done baking.
Bake for 30-35 minutes.
Comments
This is so good and I've played with the recipe some. I like to add the diced tomatoes that have the chilies in them and I really like the Mexican cheese mix. I only use a half pack of taco seasoning because the whole pack is a little strong for my palate. This is also one of those things that I think is better the second day than the first. I've already told my sister I'd invite her over the next time I made it.
Rating
Rating Scale 1(worst) - 5(best)
This is a 5 on taste and a 3 on prep. Come on it's lasagna with all the layering, how could I rank in above a 3 on prep. Remember, I live by my crockpot!
Mexican Lasagna (2)
Ingredients
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1 Cup Shredded Low Fat Cheddar Cheese
1 15oz Can Diced Tomato (drained)
1/2 Cup Chunky Salsa
1 tbsp Chili Powder
2 tsp Minced Garlic
1 Medium Diced Onion
1 tsp Hot Pepper Sauce (or to taste)
Nutritional Info
Servings 6
Fat 3.9g
Carbohydrates 39.1g
Calories 226
Protein 16.8g
Instructions
Preheat oven to 350 degrees.
Spray 8.4x11 inch casserole dish with non-stick cooking spray.
Mix refried beans, 1/2 cup cheese, tomatoes, chili powder, garlic, onion, and hot pepper sauce in a bowl.
Lay 2 tortillas in the bottom of the casserole dish, top with 1/3 bean mixture, salsa, and remaining cheese.
Continue 2 more layers.
Bake for 40 minutes.
Comments
Well crap, this isn't how I make mine either.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I didn't cook it.
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1 Cup Shredded Low Fat Cheddar Cheese
1 15oz Can Diced Tomato (drained)
1/2 Cup Chunky Salsa
1 tbsp Chili Powder
2 tsp Minced Garlic
1 Medium Diced Onion
1 tsp Hot Pepper Sauce (or to taste)
Nutritional Info
Servings 6
Fat 3.9g
Carbohydrates 39.1g
Calories 226
Protein 16.8g
Instructions
Preheat oven to 350 degrees.
Spray 8.4x11 inch casserole dish with non-stick cooking spray.
Mix refried beans, 1/2 cup cheese, tomatoes, chili powder, garlic, onion, and hot pepper sauce in a bowl.
Lay 2 tortillas in the bottom of the casserole dish, top with 1/3 bean mixture, salsa, and remaining cheese.
Continue 2 more layers.
Bake for 40 minutes.
Comments
Well crap, this isn't how I make mine either.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I didn't cook it.
Mexican Lasagna (1)
Ingredients
1 lb. ground turkey
1 tablespoon olive oil
3 garlic cloves, minced
2 onions, chopped
2 (10 oz. each) cans black beans, drained and slightly mashed
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups tomato sauce
1 (10 oz.) can stewed tomatoes, coarsely chopped
6 medium whole wheat tortillas
1 cup low fat shredded cheddar cheese
Nutritional Info
Servings 6
Calories 546.3
Fat 20.3g
Carbohydrates 60.4g
Protein 34.9g
Instructions
1. Preheat oven 350 degrees.
2. Saute meat, 1 onion, and 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saute pan aside.
3. Heat oil in another saute pan over medium heat. Saute remaining onion, until soft. Add remaining garlic, chili powder and cumin, saute for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Comments
This is a different recipe from the one I cook. It sounds wonderful though and if it's anything like the other Mexican Lasagna recipe then it has to be good.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I haven't cooked it.
1 lb. ground turkey
1 tablespoon olive oil
3 garlic cloves, minced
2 onions, chopped
2 (10 oz. each) cans black beans, drained and slightly mashed
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups tomato sauce
1 (10 oz.) can stewed tomatoes, coarsely chopped
6 medium whole wheat tortillas
1 cup low fat shredded cheddar cheese
Nutritional Info
Servings 6
Calories 546.3
Fat 20.3g
Carbohydrates 60.4g
Protein 34.9g
Instructions
1. Preheat oven 350 degrees.
2. Saute meat, 1 onion, and 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saute pan aside.
3. Heat oil in another saute pan over medium heat. Saute remaining onion, until soft. Add remaining garlic, chili powder and cumin, saute for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Comments
This is a different recipe from the one I cook. It sounds wonderful though and if it's anything like the other Mexican Lasagna recipe then it has to be good.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I haven't cooked it.
Monday, May 5, 2008
Crockpot Southwestern Chicken
Ingredients
2 16oz Cans of Sweet Corn, drained
1 16oz Can of Black Beans, rinsed and drained
1 16oz Jar of Salsa (mild-hot, your preference)
3 Whole Boneless, Skinless Chicken Breasts
1 Cup Low Fat or Fat Free Shredded Cheddar Cheese
Nutritional Info
Servings 6
Fat 3.4g
Carbohydrates 36.4g
Calories 392.3
Protein 60.1g
Instructions
Combine corn, black beans and 1/2 cup of salsa in slow cooker. Place chicken breasts on top. Pour remaining salsa over the chicken. Cover and cook 7-8 hours on low or 3-4 hours on high. When chicken is cooked through, shred. Sprinkle with cheese to serve.
Comments
I swear this might be one of Jason and my favorite recipes. I make it almost exactly as it says above, but I use a bag of frozen corn and I always dice up an onion and green pepper to mix in. We've discovered that we love to scoop this mixture out onto crushed tortilla chips or rice. I think the crushed chips are the best! They add a nice crunch to the dish.
Rating
Rating Scale 1 (worst) - 5 (best)
This has to be a 5, 6, 7, keep going. I probably make this at least once every week to week and a half.
2 16oz Cans of Sweet Corn, drained
1 16oz Can of Black Beans, rinsed and drained
1 16oz Jar of Salsa (mild-hot, your preference)
3 Whole Boneless, Skinless Chicken Breasts
1 Cup Low Fat or Fat Free Shredded Cheddar Cheese
Nutritional Info
Servings 6
Fat 3.4g
Carbohydrates 36.4g
Calories 392.3
Protein 60.1g
Instructions
Combine corn, black beans and 1/2 cup of salsa in slow cooker. Place chicken breasts on top. Pour remaining salsa over the chicken. Cover and cook 7-8 hours on low or 3-4 hours on high. When chicken is cooked through, shred. Sprinkle with cheese to serve.
Comments
I swear this might be one of Jason and my favorite recipes. I make it almost exactly as it says above, but I use a bag of frozen corn and I always dice up an onion and green pepper to mix in. We've discovered that we love to scoop this mixture out onto crushed tortilla chips or rice. I think the crushed chips are the best! They add a nice crunch to the dish.
Rating
Rating Scale 1 (worst) - 5 (best)
This has to be a 5, 6, 7, keep going. I probably make this at least once every week to week and a half.
Crock Pot Mac-n-Cheese with Chicken and Veggies
Ingredients
1 Can Cream of Mushroom Soup (low fat preferred)
1 Can Cheese Soup
1 Can Cream of Onion (low fat preferred, can be replaced with cream of celery or chicken)
1 Pound of Chicken Breasts
8oz Sour Cream (low fat preferred)
1 Pound any Pasta Shape
1 Package Frozen Veggies (Cauliflower mixes in well without a strong flavor)
Nutritional Info
Servings 8
Fat 14.6g
Carbohydrates 28.2g
Calories 332
Protein 21.8g
Instructions
In crock pot mix the soups together, place chicken in soup mixture, making sure they are well covered. Cook in crock for 6-8 hours on low setting; chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions, add frozen veggies into the pasta water and cook at same time. Drain. Remove chicken from soup mixture and shred. Mix chicken, pasta, and veggies back into the soup.
Comments
I've only made this recipe twice, but we loved it. When I say we, I mean all of us. It's a meal the entire family will eat. The first time I made this I followed the instructions to a "t" and it was great. The second time, I tried cutting out a step by cooking the pasta in the soup/chicken mixture. Take my advice - DON'T DO THIS. The pasta got all icky and mushy. Don't skip the steps is all I have to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I'll give this recipe a 5 even though I've only made it twice. Maybe I need to add it back into my recipe rotation.
1 Can Cream of Mushroom Soup (low fat preferred)
1 Can Cheese Soup
1 Can Cream of Onion (low fat preferred, can be replaced with cream of celery or chicken)
1 Pound of Chicken Breasts
8oz Sour Cream (low fat preferred)
1 Pound any Pasta Shape
1 Package Frozen Veggies (Cauliflower mixes in well without a strong flavor)
Nutritional Info
Servings 8
Fat 14.6g
Carbohydrates 28.2g
Calories 332
Protein 21.8g
Instructions
In crock pot mix the soups together, place chicken in soup mixture, making sure they are well covered. Cook in crock for 6-8 hours on low setting; chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions, add frozen veggies into the pasta water and cook at same time. Drain. Remove chicken from soup mixture and shred. Mix chicken, pasta, and veggies back into the soup.
Comments
I've only made this recipe twice, but we loved it. When I say we, I mean all of us. It's a meal the entire family will eat. The first time I made this I followed the instructions to a "t" and it was great. The second time, I tried cutting out a step by cooking the pasta in the soup/chicken mixture. Take my advice - DON'T DO THIS. The pasta got all icky and mushy. Don't skip the steps is all I have to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I'll give this recipe a 5 even though I've only made it twice. Maybe I need to add it back into my recipe rotation.
Barbecue Beef Sandwiches
Ingredients
3-pound beef boneless chuck roast
1 cup barbecue sauce
1/2 apricot preserves
1/3 cup chopped green bell pepper
1 tbsp dijon mustard
2 tsp packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
Nutritional Info
Serving per sandwich...
Fat 16g
Carbohydrates 39g
Calories 410
Protein 298
Instructions
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients, except buns, pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Comments
Jason and I love this recipe!!! This is something that I can throw together in the morning, leave it all day, and the only thing I have to do when I get home is shred the beef. I've always had great luck just shredding the beef instead of slicing it. I have yet to get the kids to like this, maybe the bbq flavor is just too strong, but you better believe I'm still going to keep trying. Oh well, more for the adults!
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe wins a strong 5 from us.
3-pound beef boneless chuck roast
1 cup barbecue sauce
1/2 apricot preserves
1/3 cup chopped green bell pepper
1 tbsp dijon mustard
2 tsp packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
Nutritional Info
Serving per sandwich...
Fat 16g
Carbohydrates 39g
Calories 410
Protein 298
Instructions
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients, except buns, pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Comments
Jason and I love this recipe!!! This is something that I can throw together in the morning, leave it all day, and the only thing I have to do when I get home is shred the beef. I've always had great luck just shredding the beef instead of slicing it. I have yet to get the kids to like this, maybe the bbq flavor is just too strong, but you better believe I'm still going to keep trying. Oh well, more for the adults!
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe wins a strong 5 from us.
Subscribe to:
Posts (Atom)
