Baked Chicken Wrap

Finding ways to increase my protein has proven to be a challenge recently.  I'm taking a cruise to the Bahamas next month over spring break, and I'm trying to lose body fat and replace it with muscle, but I truly don't eat a lot of meat!  I'm not a vegitarian, nor have I ever been.  I think I might just be a tad bit to "lazy" to actually cook meat to go with dinner.  Alas, I've been trying to introduce more lean chicken into my meals.  This was one of my recent favorites.  It's very basic, but very tasty!  Enjoy!

What to do:
Bake one chicken breast until no longer pink in center
Slice up one half of the chicken breast (save the other half for another meal)
Dress up one large whole wheat tortilla with your favorite wrap veggies.  In mine was:
-baby spinach
-sliced tomato
-sliced red onion
-2 Tbls fat free Italian salad dressing (only 15 calories per serving!)
Then wrap it all up, slice in half, and eat away!
Serve with a fresh garden salad

Tuna Melt

I love tuna fish!  Always have, and always will.  When I was little I would easily eat one can of tuna a day!  Needless to say my mom had to get really creative in finding different ways to serve it for lunch and dinner.  My favorite lunch was the grilled tuna melt.  She would usually make a simple grilled cheese for herself, but I was a picky eater.  Go figure, the child wants the more complicated tuna melt while mom fancies the childhood classic grilled cheese.  Well, some things never change!  I've developed a finer taste for grilled cheese by now, but I still love my tuna melt!

What to do:
-mix up your favorite tuna salad (I use red onion and mayo in mine, but make it however you like it)
-make a tuna sandwich any way you fancy!  I made mine with spinach leaves, tomato, sliced red onion, and shredded mozzarella cheese.
-lightly grill each side of the melt until bread is golden and contents are hot
-serve with a bowl of yummy soup and enjoy!

Crock Pot Lasagna

I have a baby (2-3 serving) crock pot that I have been looking for more uses for.  This weekend I found my new favorite!  I made it around 2PM Saturday, went out, ran a few errands, and poof!  It was ready to eat by 6PM for dinner!  It was SO GOOD.  I'll be making it frequently from now on.  Here's what you'll need:
1 can diced tomatoes
3/4 cup low fat cottage cheese
1 large egg
1/4 cup baby spinach leaves
1 jar pasta sauce
6 whole wheat lasagna noodles
Shredded Mozzarella cheese

First, a little prep work.  I found it easiest to line up all the layering ingredients in an assembly line fashion.  Mix one egg, cottage cheese, and chopped up spinach together in a bowl.  Empty the can of diced tomatoes into another bowl and set aside.  Cook the 6 whole wheat lasagna noodles until tender.  Then, coat your crock pot with a gererous amount of cooking spray.  You're ready to go!

First, pour about half of the diced tomatoes into the bottom of the crock pot.

Next, layer on two lasagna noodles (cut to fit crock pot) and spread over tomatoes.

 Next, add half of the cottage cheese mixture and pat firmly onto noodles.

Then, spoon on pasta sauce (of your choice) and cover the cottage cheese mixture.  Top the marinara sauce with a sprinkling of shredded mozzarella cheese.

Now, repeat the layering process one more time beginning with the noodles, then tomatoes, the cottage cheese, tomato sauce, and mozzarella.  Finally, top it all off with one more layer of noodles and pasta sauce (keep some mozzarella set aside and 30 minutes before you're ready to eat sprinkle it on top).  Cook in your crock pot for 2 hours on high or 4 hours on low.  Voila!  Crock pot Lasagna!

Chicken Chop Suey

I found this recipe on an eating well website.  Originally, the recipe called for pork, but since I already had chicken at home I decided to use that rather than buy more than I needed to!  Truthfully, I "liked" this dish, but I don't think I'll be making it all the time, at least not the way I made it this time.  Helpful hint:  It needs more veggies!  Try adding water chestnuts, pea pods, broccoli, carrots...anything to kick up the flavor a little bit.  But, over all, I'm glad I tried it!  Here's what you'll need (makes roughly 2-3 servings): 

1/2 cup reduced sodium chicken broth
1 1/2 Tbs reduced sodium soy sauce
1 Tbs molasses
1/4 tsp ground pepper
2 1/2 tsp cornstarch
1 Tbs oil
1/2 lb boneless skinless chicken breast
1/2 medium red onion
1 1/2 cup bean sprouts
1/2 Tbs fresh ginger

Combine chicken broth, molasses, and pepper in a medium bowl.  Transfer 1 Tbs of the mixture to a small bowl; stir in cornstarch until mixed, and set aside for later.  Heat 1/2 Tbs oil in a large skillet and add chicken.  Cook chicken until no longer pink.  Transfer chicken to a plate and set aside.  Cook the onion, sprouts, and ginger for about 3 minutes over med-high heat.  Pour the broth and soy sauce mixture in the pan and bring to a boil.  Cook, stirring for another 3 minutes.  Reduce heat and add chicken and reserved cornstarch mixture and cook until slightly thickened (about one minute).  I finished this dish by serving it over Pad Thai noodles!

My "Inside Out" Baked Potato

Tonight for dinner I wanted something easy, but HOT and not a frozen dinner.  Last week when I went grocery shopping potatoes were on sale 2 for $1.  A girl on a budget can't beat that bargain!  I decided to do a twist on my mother's traditional baked potato.  Here's what you'll need:

1 medium potato
1 package of frozen broccoli
light sour cream
shredded cheddar cheese

First, bake the potato in the oven (for about an hour at 375) or if you're in a hurry you can speed things along by nooking it for a few minutes.  Once done, empty out potato from exterior skin onto a plate.  Sprinkle a small amount of shredded cheddar cheese on the "just out of the oven" potato so the cheese melts while it is still hot!  Spread 2 Tbs light sour cream over the potato.  Then, spoon 1/2 cup broccoli over the entire thing.  Finally, mix er up!  In the end you should have a cross between a baked potato and a potato casserole.  Eat, and enjoy!  All for around 290 calories!  And very, very filling!

The Biggest Loser Tortilla Pizza

If anyone knows me well...they know I am a HUGE Biggest Loser fan!  In recent seasons they have brought in nutritionists and chefs to show the contestants that eating healthy doesn't have to mean compromising taste.  This season one recipe popped out to me, because I am a big big big pizza fan.  Anyone who has ever been on a diet knows that pizza is off limits, a big no no, simply not allowed!  Well pizza fans, never fear, the Biggest Loser has our backs (all for around 220 calories)!  Here's what you'll need:

One large whole wheat tortilla
Pizza Sauce (whatever kind you prefer)
Shredded Mozzarella cheese
Toppings?  The tortilla is thinner than typical crust so keep your toppings light!  I like to tear up some baby spinach and put that on top

Spread 1/4 cup pizza sauce over the whole wheat tortilla.  Add 1/3 cup shredded mozzarella and whatever toppings you feel like.  Bake in the oven at 350 degrees until cheese is melted and bubbling!  Cut, serve, and enjoy :) 

Never fear the pizza monster again!

Healthy, Easy, No Bake Mac N Cheese with Broccoli

Mmmmmm Mac N Cheese!  From elementary school to drunken college night...the one in the blue bog reigns supreme!  However, we're adults now...it's time to step UP our mac n cheese skills, and bring DOWN the calories.  This recipe totals to around 235 calories per every one cup serving...pretty amazing for such a comfort food right?  Here's what you'll need:

1 cup Whole wheat elbow macaroni noodles
1/3 cup skim milk
1/2 tbsp light cream cheese
1/4 C shredded cheddar
1/4 C shredded mozzarella
1/2 tbsp whole-wheat flower
pinch of salt and pepper
1/4 tsp mustard (whatever kind your like or have on hand)
2 C chopped broccoli (about 1/2 med head), steamed 

In medium saucepan, combine milk, cream cheese, flour, salt, and pepper. Cook over med-high heat, stirring, until mixture comes to a slow boil, 5-7 mins. Remove pan from heat stir in remaining cheeses & mustard until melted. In a bowl toss pasta w/ broccoli; pour cheese mixture over top; stir. Divide pasta among 2 bowls and serve. 

 So creamy, and SO GOOD!  Go ahead, feel like a kid again!