RSS Feed

Category Archives: Lunch

Slimmed Down Six Layer Dip

Picture of Slim Six-Layer Dip Recipe

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, roughly chopped
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 2 teaspoons chili paste or your favorite hot sauce
  • 1 cup shredded low-fat cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 ripe avocados, preferably Hass
  • Kosher salt
  • 2 teaspoons fresh lemon juice
  • 5 scallions, white and green parts, thinly sliced
  • 3/4 cup fresh cilantro
  • 1 jalapeno, stemmed and thinly sliced
  • 1 1/2 cups plain nonfat yogurt, preferably Greek
  • 2 cups finely shredded romaine lettuce
  • 3 ripe medium tomatoes, diced

Directions

Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.

Per serving: Calories 290; Fat 15 (Saturated 5); Cholesterol 18 mg; Sodium 702 mg; Carbohydrate 25 g; Fiber 10 g; Protein 18 g

Advertisements

Broccoli & Orzo Pasta

Broccoli and Orzo
Servings: 4 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8  • Protein: 6.0

Ingredients:

  • 4.5 oz uncooked orzo pasta
  • 2 cups of fresh broccoli florets only (no stems)
  • 4 cloves garlic, smashed and finely chopped
  • 3 tsp extra virgin olive oil
  • salt and fresh pepper to taste

Directions:

Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked,remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente.Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry. Serve with freshly grated cheese if desired (optional).

Makes 3 cups.

From Skinnytaste.com

Sweet Potato Veggie Burgers



makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Chicken, Bean & Spinach Quesadilla

First some basics on the chicken. You can use any type of cooked chicken you can get your hands on, but I prefer to take a package of skinless, boneless chicken breasts (a little over two pounds this time) and poach it in some boiling, salted water for about 20 minutes. I remove the breasts from the boiling pot to a cutting board and tent them with foil to keep them moist while they cool for a bit. Then I dice them and season them with a generous handful of Montreal grill seasoning. I use what I need for the specific recipe I’m making, and then I freeze the rest in one cup portions for future quick-fix meals.

Cannellini beans remind me of potatoes. They’re so creamy and blend so well with other flavors and textures. You can sub in great northern or black beans for this recipe if you desire, but you’ll forfeit a bit of the creaminess factor.

Chicken, Spinach And Cannellini Bean Quesadillas

1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have soften, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses it’s raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

 

From The Other Side of 50

English Muffin Panini

Cheesy Pizza Panini

  • 1 Whole Wheat English Muffin or Sandwich Thin
  • 1 tbsp pizza sauce (you could use tomato paste, just be sure to sprinkle with salt and spices)
  • 1 Mini Babybel Light
  • Your fav pizza topics, optional of course (pepperoni, baby spinach, diced peppers)

If you like a crunchier muffin, pre-toast. I tend to like mine soft so I kept it raw.

Smear the sauce on the muffin, top with any toping and then place the cheese in the center.

Press in the George Foreman or a panini press, about 4 minutes

 

185 Calories per serving (whole sandwich)

 

From GreenLiteBites

Sugar Free Protein Muffin

cake made with duck eggs

prep time – 5 minutes

bake time – about 30-33 minutes

serves – 1

ingredients:

  • 1 scoop protein powder (we used Vega protein performance powder -neutral flavor)
  • 1 duck egg*
  • 2 tbsp cocoa or carob powder
  • 1 tsp xylitol (optional for sweetness) or a few drops of stevia
  • splash of vanilla
  • 1 tsp maca powder (optional)
  • 1/4 cup water

directions:

pre-heat oven to 350 degrees. place all ingredients into a bowl and mix together.  scoop muffin batter into one large muffin pan or individual ramekin. (if you do not have a large muffin pan then use regular size muffin pan but put muffin batter into two muffin liners)

some might find this recipe to be a little dry, feel free to add in 1-2 tbsp of coconut oil or puree of some sort to help make it more moist. we liked it as is, especially using the duck egg. we found the texture to be perfect.

*we used 1 whole duck egg in this recipe but if you want to use chicken eggs do 1 whole egg + 1 egg white.  duck eggs are little bigger than chicken eggs.

Low Carb Soy Ravioli

Soy Ravioli

2 cups soy flour
1-1/2 tsp salt
2 eggs
2 Tbsp canola oil
4-6 Tbsp water
Filling: Ricotta

In mixing bowl, combine soy flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.

Divide dough into 3 parts and roll on lightly floured board into 10″ X 20″ sheets. Using knife/pastry wheel, lightly mark dough parallel to the 10″ side, at 4″ interwals. Mark lengthwise at 2″ intervals, to make 4″ X 2″ strips.

Moving along the bottom of the 10″ side, place 1 tsp filling about 2/3 way up the strip. Fold bottom half up to cover filling. Seal edges with fork. Place on lightly floured board to rest.

Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 60 ravioli.

Nutritional Information for 1/6 recipe: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g

%d bloggers like this: