Here are some easy to pack along recipes. Some I like to make ahead and freeze, some are great for dinner and make great lunches the next day and some are yummy salads. I was working on spell checking and points for all of them when I broke my laptop. So they may not be right on, some I didn't include points right now b/c I am short on time. When I get my laptop back I will be able to fix this, or if I get time later on. Some of the salads and stuff came from "The Formula" and use higher fat stuff or alot of protein. I usually play aroudn with them so they fit my points for the day.
Breakfast Burritos-make ahead and freeze
Source: Jan Starr
Points:3 each..I think
1 cup Egg Beaters® 99% egg substitute
2 tablespoons water
salt and pepper
6 1/8 ounces healthy choice lowfat breakfast sausgae patties- 1 box
1/2 onion, chopped
1/2 green pepper
10 98% fatfree tortillias
1/2 cup low fat cheddar cheese, shredded
1 Tablespoon margarine
1.Saute onion and pepper IA nonstick pan. add in cut up Sausage (doesn't need to be cooked it's precooked), refrigerate
2.scramble eggs and egg beaters trying to keep curds large, just before finished add in sausage mix
3.warm tortillas in microwave. Place 1/4 C of egg mixture in the middle and 1 scant T of cheese.
4.Roll and wrap in waxed paper
5.to reheat defrost 2 minutes and heat for 30 seconds.
Cheesy Chicken Enchiladas-also Make ahead and freeze
1 cup onion, chopped
1 1/2 cups chicken breast, shredded
1 cup reduced fat cheddar cheese
1 cup picante sauce
3 ounces reduced fat cream cheese
1 teaspoon cumin
1 1/2 cups taoc sauce
Preheat oven to 350*F. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 × 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.
If freezing bake at 350 for 15 minutes without taco sauce and cheese. Reheat in microwave or 350 oven with taco sauce and cheese (I skipped the extra cheese at the reheating point.
Herbed Turkey Soup
Points:2 I think
1 onion, large, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 tablespoons parsley, minced
2 tablespoons cilantro, minced
1 quart chicken stock, calls for turkey stock but who had that on hand? Chicken worked fine
1. saute onion add herbs and stock.
2. Bring to a simmer and reduce by about 10%
3. add turkey and simmer 10 minutes
For more veggie power I added chopped fresh baby spinach to mine.
Mediterranean Salad With Chicken
Source: The Formula
4 ounces chicken breast, cooked
1/2 cup cucumber slices
1/2 cup green bell pepper, sliced
2/3 cup tomato, chunks
1/2 cup garbanzo beans, canned, drained
1/2 ounce feta cheese, crumbled
2 cups mixed greens, calls for romaine
1 1/2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic, minced
salt and pepper, to taste
In a large bowl combine chicken, cucumbers, green peppers, tomatoes, onion olives, beans, cheese, and lettuce. In a small measuring cup whisk lemon juice, vinegar, oliv eoil, oregano, gralic, salt and pepper. Toss with salad
2 cups turkey, cooked, shredded
Orange Chicken Stirfry-awesome reheated
r. Phi or maybe The Formula
1 1/2 pounds chicken breast, cubed
8 green onion
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1 teaspoon salt
1 cup orange juice
2 large oranges, peeled and sectioned
1 1/2 tablespoons peanut oil
3 cups cooked rice
Cut chicken breast into 1 inch cubes.
In bowl, mix chicken onions, soy sauce, sherry, ginger, and pepper flakes. Cover and refridgerate 20 minutes.
In a small cup, blend cornstartch, sugar, salt, arange juice.
Heat peanut oil in a skillet or wok over high heat.
Add chicken and stirfry until lightly browned.
Stir in Juic emixture and heat until suace boils and thickens
add in oranges
serve over 3/4 c rice
Pesto Chicken-great reheated, I also made and froze this in portions with veggies
4 chicken breasts, no skin, no bone, R-T-C
lemon juice, 1 lemon
3/4 cup pesto sauce-I cheat and use a pesto sauce packet (like McCormick or Durkee)
1. Preheat oven to 375. Pour lemon juice over chicken and season with pepper set aside covered for 15 minutes.
2. Cover with Pesto and bake about 30-40 minutes
1 cup mixed greens, calls for lettuce
1 cup mixed greens, calls for roamine
4 ounces tuna
2 ounces green beans
1 egg, hard boiled
1 tomato, chopped
5 olives, chopped
2 ounces Balsamic vinegrette
1 teaspoon dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
1/2 cup extra virgin olive oil
Mix (I used a blender and slowly added the oil in, but a which will work as well)
Spinach and Mushroom Stuff Chicken Breasts-great for making ahead and freezing, on ebatch was a bit watery after reheating though
4 chicken breast
1 package frozen chopped spinach
12 mushroom caps
1 onion, small quartered
1 cup nonfat ricotta cheese
1/4 cup parmesan cheese
1/2 teaspoon ground nutmeg
1. Pound the chicken flat. (between sheets of plastic wrap or wax paper works best
2. Defrost the spinch and drain. Put in mixing bowl.
3. Saute mushrooms, garlic, onions in a pan for about 5 minutes, season to taste. Grind in a food processor then add to spinach
4. add cheese and seasonings
5. place mound of stuffing each breast roll brests and secue with a tooth pick
6. Suate in an oil misted non stick pan until brown on all sides about 12 minutes
I have mroe salads somewhere. I'm out of time for right now though.