Roasted Eggplant Salad Roasted Eggplant Salad utilizes a fantastic summer produce item eggplant, which is a must try. Eggplant is actually the edible fruit that is produced from a species of nightshade. We northern Americans know it as eggplant, but to the British English it […]
- Non-stick olive oil spray
- 12 cups broccoli cole slaw (I used 2 12oz bags of organic Trader Joe’s broccoli slaw and it was the perfect amount for 4 servings, and it’s $1.99/bag 😉)
- 16 oz raw extra-lean ground beef
- 4 tsp of taco seasoning
- 1/2 cup frozen sweet corn kernels (Remember the Trader Joe’s blackened frozen sweet corn I talked about in the Cheesy Chicken Avocado Southwestern Veggie Bowl post? Use the leftover frozen corn here!)
- 2 cups canned crushed tomatoes
- 1/2 cup black beans drained and rinsed
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1 chopped avocado
- Bring a large skillet to medium-high heat. Add broccoli slaw and 2 cups of water. Cover and cook 8 minutes, until slaw is fully softened. Uncover and cook 1-2 minutes more until water has evaporated, and then transfer to a large bowl.
- Remove skillet from heat, re-spray, and return to medium high heat. Add beef, and sprinkle with 2 tsp of taco seasoning. Cook and crumble until fully cooked, 2-3 minutes, and then transfer to the slaw bowl.
- Remove skillet from heat, wipe clean, re-spray, and return to medium-high heat. Cook and stir corn until hot, 1-2 minutes.
- Reduce heat to medium, and add contents of slaw bowl and the remaining 2 tsp of taco seasoning to the skillet. Add crushed tomatoes, beans, cumin, and chili powder. Stir and cook until well mixed, about 2 minutes.
- Serve topped with avocado. If meal prepping, divide stir fry between 4 sealable to-go containers. Sprinkle chopped avocado with lime or lemon juice, divide evenly amongst the to-go containers, seal containers, and refrigerate until ready to eat. Reheat in microwave 2-3 minutes before eating.
This is another great recipe inspired by Lisa Lillien’s “Hungry Girl Diet Cookbook”. Not only is this easy to make, but there is very little cleanup because it’s all made in one skillet!
The above recipe serves 4 and each serving has 336 calories, 7g of fat, 34.5g of carbs, 14g of fiber, and 34g of protein.
If wanting to add a few more calories to this, I recommend using whole grain tortilla chips to eat with the stir fry. Yumm!
Watch out McDonald’s! This eggamuffin will definitely give the egg McMuffin some competition! This is delicious, healthy and easy to make. When meal prepping for four servings, I actually still microwave the egg whites as if I’m making a single serving, in a large mug […]
Cheesy Chicken Avocado Southwestern Veggie Bowl
- Non-stick olive oil spray
- 16oz boneless skinless chicken breast cutlets, or chicken breasts
- 8 dashes of garlic powder (about two sprinkles per cutlet)
- Dash of both salt and black pepper both (1 per cutlet)
- 2 cups frozen sweet corn (Trader Joe’s has frozen fire roasted sweet corn-yumm!)
- 2 cups frozen broccoli florets
- 1/2 cup southwestern salsa
- 4 wedges of The Laughing Cow Light Creamy Swiss cheese
- 1 avocado thinly sliced
- If using chicken breasts, cut them in half long ways so that you have 4 chicken breast cutlets.
- Spray a large skillet with non-stick spray and bring it to medium heat. Add chicken, sprinkle with seasonings. Cook for about 4 minutes per side until cooked through.
- Meanwhile combine frozen veggies in a large microwave safe bowl. Cover and microwave 2-4 minutes or until hot and broccoli is tender. Add salsa and mix well.
- Once chicken is finished cooking place each cutlet in its own sealable to-go container. Spread a wedge of cheese on each chicken cutlet, then top with a 1/4 of the sliced avocado.
- Evenly divide the vegetables between the 4 to-go containers.
- If on the go cut up the chicken into bite size pieces and mix in with veggies for a burrito bowl. (My boyfriend gave me this idea.-Thanks honey!)
- Seal to-go containers and refrigerate until ready to eat. When ready to eat, re-heat in microwave 2-3 minutes and enjoy.
This recipe was inspired from Lisa Lillien’s “Hungry Girl Diet Cookbook”. It serves 4, and each serving has 337 calories, 9.5g of fat, 28g of carbs, 7g of fiber, and 33g of protein.
I love this recipe because it’s delicious and so easy to make (maybe 20 minutes).
Avocado is one of my favorite things to eat! I will often eat avocado on its own as a snack or add it into other meals. Not only is avocado the celebrity super star of my favorite dip guacamole, it has some fantastic health benefits too.
The delicious buttery taste and texture of the avocado’s flesh contain monounsaturated fatty acids that can do amazing things for your waistline, your blood sugar, your heart, and your brain! Studies have shown that the monounsaturated fat found in avocados help melt away that stubborn belly fat. Also monounsaturated fatty acids help regulate blood sugar levels, reducing your risk of diabetes. By swapping out foods that are high in saturated fats with avocados, studies have shown it to reduce cholesterol levels as much as 13 points! Monounsaturated fatty acids may also prevent mental decline and boost memory. In addition to containing monounsaturated fatty acids, avocados also are rich in potassium, fiber, and vitamin K.
When buying avocados to use right away especially for guacamole, make sure there’s a little give in the flesh when you gently squeeze it. If you’re planning on using your avocados later in the week, buy them with flesh that’s harder to the touch. I usually buy avocados that are harder, because I can always make them ripen faster in a brown paper bag if necessary. To use avocados, slice them in half lengthwise and twist the halves until they separate. Remove the pit. If you’re going to mash the flesh for guacamole or to spread on toast, just scoop the flesh out with a spoon from the skin. For slicing avocados, I usually leave the skin on to hold the flesh together while I slice it and then peel the skin off with my fingers after.
Over the next week or so I’ll be posting some great avocado recipes for you to try while they’re in season. I’d love to hear if you enjoyed them as much as I did, or if you tried something different that was delicious or an easier way to prepare it. Happy Spring!
Spring is finally here! The following is a list of produce that is in season right now. I hope this helps your planning of more affordable and flavorful meals. 😊 Apples Apricots Artichokes Arugula Asparagus Avocado Bananas Broccoli Butter Lettuce Cabbage Carrots Celery Collard Greens […]