Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps on center of the foil, rounded sides down.
  • Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
  • Meanwhile, in a small bowl, stir tomatoes with seasonings.
  • Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
  • Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
  • Bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Carb-Slashed No-Chip Nachos!

I LOVE Mexican food.  The hotter and spicier the better.  Since living with candida flare ups, I need to not only stay away from gluten but also from corn which makes it difficult to enjoy one of my favorites – nachos.

Thank you Hungry Girl for suggesting this AWESOME recipe.  I have been known to eat my bell pepper pieces with salsa, so when I saw this recipe using them to create nachos I was thrilled!

It is easy, so flavorful, and way healthier than downing a plate of smothered fried tortillas…

Prep: 15 minutes      Cook: 15 minutes     MAKES 4 SERVINGS

1/4th of recipe (6 loaded nachos): 150 calories, 5g total fat (2.5g sat fat), 370mg sodium, 10g carbs, 2g fiber, 5.5g sugars, 15.5g protein.   SmartPoints® value 3*

Ingredients:

12 sweet mini bell peppers (each about 2 1/2 inches long)
8 oz. raw extra-lean ground beef (4% fat or less) or ground turkey
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. each salt and black pepper
1/4 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. seeded and chopped jalapeño pepper
1/4 cup salsa
3 tbsp. light sour cream (optional)
2 tbsp. chopped scallions
Optional topping: sliced black olives

Directions:

  • Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  • Slice off and discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half lengthwise, and lay them on the baking sheet, cut sides down.
  • Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.
  • Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef (or ground turkey), and sprinkle with seasonings. Cook and crumble for about 5 minutes, until fully cooked.
  • Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the sheet. Top with beef, beans, cheese, and jalapeño pepper.
  • Bake until cheese has melted, about 3 minutes.
  • Top with salsa, sour cream, and scallions.

Doesn’t this sound YUMMY!  I’m sure there won’t be any leftovers for lunch the next day.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Fast Protein-Packed Breakfasts! 

I don’t know about you but breakfast is the toughest meal for me.  I am up early and can get down a cup of coffee but anything else before like 10AM, well, it just doesn’t happen. I have heard it all – need to eat within an hour of getting up to start your metabolism, breakfast is brain food.. blah, blah, blah.  So, if you are like me, these speedy b-fast recipe packed full of protein may be the answer you are looking for.   Thank you Hungry Girl for some more yummy recipes.

Mixed-Veggie Soyrizo Scramble.  

I LOVE soy chorizo for many reasons, from its great flavor to it has way less fat than the real deal. This tasty recipe is an incredible way to enjoy the mighty meatless protein!

Entire recipe: 207 calories, 5g fat, 764mg sodium, 12g carbs, 3g fiber, 5g sugars, 26g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1 1/2 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito or Tofurky)
1/2 cup frozen petite mixed vegetables
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped cilantro
Optional toppings: salsa, fat-free sour cream

Directions:

  • Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes.
  • Remove cooked chorizo and set aside. Remove skillet from heat, re-spray, and bring to medium-high heat. Cook and stir frozen vegetables until hot, about 2 minutes.
  • Add egg substitute and scramble with veggies until cooked, 2 – 3 minutes. Add cooked chorizo, and cook and stir until hot, about 30 seconds. Sprinkle with cilantro, and eat up!

Cheesy Veggie B-fast Sandwich

This hearty breakfast sandwich features a veggie-packed egg patty (made in the microwave!) that’s topped with melty Swiss cheese. Make it SOON…  Headed to work? This is great to make ahead and then microwave when you get to work!

Entire recipe: 228 calories, 4g fat, 764mg sodium, 26.5g carbs, 5.5g fiber, 4.5g sugars, 22g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1/2 cup chopped spinach leaves
1 tbsp. finely chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One 100-calorie flat sandwich bun (like Arnold Sandwich Thins)
1 slice 2% milk Swiss cheese

Directions:

  • Spray a medium microwave-safe bowl with nonstick spray. (The bottom of the bowl should be about the size of the sandwich bun.) Microwave spinach and onion for 1 minute, or until spinach has wilted. Blot away excess moisture.
  • Add egg substitute and stir well. Microwave for 1 minute.
  • Gently stir, and microwave for 1 more minute.
  • Place the bottom half of the bun on a microwave-safe plate. Top with egg patty, followed by cheese. Top with the other half of the bun.
  • Microwave for 20 seconds, or until cheese has melted. Eat up!

What is your favorite quick breakfast?  Share it with us.  Have a recipe you want to share? We would love to hear your family favorites.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Cauliflower Rice Recipes

Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews…  Yumminess from Hungry Girl...

First up is: Sloppy Jane Stuffed Peppers.  Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.

1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein.  SmartPoints® value 4*.

Prep: 10 minutes     Cook: 30 minutes     MAKES 4 SERVINGS

Ingredients:

4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion

Directions:

  • Preheat oven to 350 degrees.
  • Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
  • Bake until soft, 25 – 30 minutes.
  • Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
  • Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
  • Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
  • Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.

BONUS recipe: Cheesy Broccoli Cauli’ Rice.  Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.

1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein.  SmartPoints® value 3*

Prep: 15 minutes     Cook: 15 minutes     MAKES 4 SERVINGS

Ingredients:

5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
  • Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
  • Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.

Share your favorite recipe with us….. Have a ThirtyOne-derful day!

 

 

Tasty Tuesday: Kale & Cheddar Egg Bakes

Thank you Hungry Girl for another awesome recipe…Repeat after us: “Kale is delicious. Kale is good for us. Kale tastes great with eggs and cheese.” Good! Now let’s eat.

1/4th of recipe (3 bakes): 183 calories, 9.5g total fat (5.5g sat fat), 566mg sodium, 8g carbs, 2.5g fiber, 2.5g sugars, 18g protein  SmartPoints® value 5*

Prep: 15 minutes     Cook: 30 minutes     MAKES 4 SERVING

Ingredients:

3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
1 cup finely chopped kale leaves
1 1/2 cups shredded reduced-fat cheddar cheese
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • Place cauliflower rice and kale in a large microwave-safe bowl. Cover and microwave for 3 minutes.
  • Add all remaining ingredients. Stir to mix.
  • Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
  • Bake until firm and cooked though, 23 – 25 minutes.

These can be frozen and heated up for a quick easy breakfast or even a snack on the go. Who’s ready to pack a yummy breakfast or even a “breakfast for lunch” meal?  Check out one of the new Fall prints for the Going Places Thermal.  You can personalize it with your name or one of many icons…Why you’ll love “The Going Places Thermal” – it  has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.! Key features:

  • Polyester
  • Water-resistant thermal lining
  • Zip-around Closure
  • Interior mesh pocket
  • Exterior flat pocket
  • Crossbody strap
  • Keeps contents cool or warm for up to 1.25 hours
  • Holds up to 10 lbs.
  • Monogramming and personalization options available
  • 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!