Always in a rush in the mornings…?
Perhaps skipping breakfast and maybe making less-healthy choices throughout the day?
Here is a quick and easy recipe for freezable breakfast burritos. Much less expensive than typical store bought frozen burritos, plus they are not filled with preservatives and unknown ingredients. Make a batch when you have some free time, and you will no longer have an excuse to be skipping out on a protein packed breakfast!
Omit the ground turkey and add black beans instead for a vegetarian-friendly burrito. Add extra veggies of your liking for more fiber and nutrients.
Each burrito offers: 1 grain/starch, 2.5 oz protein, 1 dairy, and 1 non-starchy vegetable (when you add the veggies you like, of course!)
(Easy-Freezable) Breakfast Burritos
Serves | 12 |
Prep time | 15 minutes |
Meal type | Breakfast, Main Dish |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
Ingredients
- 1 1/2 lbs, lean ground turkey
- 12 Flat-Out Wraps, or Mission Low-carb whole wheat tortillas
- 12 egg whites, or about 3 cups egg-substitute
- 3 cups shredded low-fat cheese
- 1 cup chopped onion
- 1 cup chopped red or green bell pepper
- 1 cup chopped mushrooms
- salsa
- taco seasoning or chili powder, to taste
- finely chopped jalapeno
- No-Salt seasoning (Mrs. Dash), to taste
- black pepper, to taste
Note
Nutrition per burrito:
1 grain/starch
2.5 oz protein
1 dairy
1 non-starchy vegetable- when veggies included!
Directions
Step 1 | |
In a large non stick skillet, cook ground turkey until browned. | |
Step 2 | |
Add in egg sub, and any vegetables. Cook until eggs are solidified. | |
Step 3 | |
Lay out tortillas on a sheet pan. Spoon egg/turkey/veggie evenly on middle of all tortillas. | |
Step 4 | |
Sprinkle with cheese, and salsa if using. Roll tortillas. | |
Step 5 | |
Place in freezer. When frozen, wrap individually in Saran Wrap or in zip lock bags. | |
Step 6 | |
When ready to eat, remove from freeze, unwrap, place loosely in a paper towel and microwave 1 1/2 to 2 minutes. |
Creamy Vegetable Chowder
- On January 08, 2013
- By Lindsay
- In Entrees, Quick and Easy, Recipes, Salad/Vegetables, Soup, Vegetarian
- 0
Craving corn chowder? Try this recipe, featuring even more vegetables, and much less fat!
Creamy Vegetable Chowder
Serves | 6 |
Dietary | Vegetarian |
Meal type | Lunch, Main Dish, Soup |
Misc | Pre-preparable, Serve Hot |
Website | Adapted from twopeasandtheirpod.com |
Ingredients
- 2 tablespoons Smart Balance butter
- 1 Large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 Large carrot, chopped
- 1 red pepper, diced
- 3 tablespoons poblano pepper, minced (optional)
- 2 Yukon Gold potatoes, washed and diced
- 2 cups vegetable broth
- 2 cups frozen or canned sweet corn
- 1/3 cup all-purpose flour
- 3 1/2 cups skim milk
- 1/2 teaspoon dried thyme
- black pepper and salt to taste
- shredded low-fat cheddar cheese for topping, optional
Note
Love corn chowder? This is a great recipe that includes even more nutritious vegetables, and much less fat, without sacrificing the taste!
Directions
Step 1 | |
In a large soup pot over medium-high heat, add butter, onion, and garlic and saute for 2-3 minutes. | |
Step 2 | |
Add remaining vegetables (expect for corn) and broth to pot, and cook about 10 minutes until vegetables are tender. | |
Step 3 | |
In a medium-sized bowl, whisk flour and milk. Pour into soup pot with vegetables and broth. | |
Step 4 | |
Add corn, thyme, black pepper and salt. Let simmer 20-30 minutes. | |
Step 5 | |
Serve with shredded cheese if desired. |
Time to take out the crock pot
- On November 29, 2012
- By Lindsay
- In Entrees, Recipes
- 0
With so many football games, family and friend gatherings, and what seems like so little time to prepare a hearty and healthy meal, the crock pot can become your best friend. Throw ingredients into a pot, turn it on, go about your busy day, and when your back- dinner is served!
Crock Pot-BBQ Pulled Chicken
Serves | 8 |
Prep time | 25 minutes |
Cook time | 5 hours, 30 minutes |
Total time | 5 hours, 55 minutes |
Meal type | Main Dish |
Misc | Freezable, Serve Hot |
Ingredients
- 1- 8oz can reduced sodium tomato sauce
- 1- 4oz can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon paprika, sweet or smoked
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- 1/2 teaspoon salt
- 2 1/2 lb boneless, skinless chicken thighs with fat removed
- 1 Small onion, chopped finely
- 1 clove garlic, minced
Note
This is a great dish to serve for football games, gatherings, and times when you just want a hearty meal! A twist on the classic pulled pork- this BBQ pulled chicken makes a great sandwich served on a whole wheat bun with fat free sour cream and red onions!
Directions
Step 1 | |
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. | |
Step 2 | |
Put lid on and cook on low until the chicken can be pulled apart. About 5 hours. | |
Step 3 | |
Transfer chicken to a cutting board and shred with a fork. Return chicken to pot with sauce, stir, and serve. |
Already wondering what you are going to do with all the Thanksgiving leftovers?
You want to make sure you have plenty of turkey for Thanksgiving, but somehow you always end up with more than enough! Instead of having turkey sandwiches for the next serveral days, try this leftover turkey soup. It also has celery, onions, and sweet potato. So if you stocked up a bit too much on other ingredients for Thanksgiving this year- here’s a great recipe to help you put them to use!
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Serves | 6 |
Prep time | 15 minutes |
Cook time | 1 hour |
Total time | 1 hour, 15 minutes |
Meal type | Appetizer, Side Dish, Soup |
Misc | Serve Hot |
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes. | |
Step 1 | |
Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. | |
Step 2 | |
Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. | |
Step 3 | |
Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. |