Turkey Soft Tacos

390 Calories per 2 Tacos

I feel like I say this a lot, but this is one of my favorite of these "healthified" meals. This is actually the 2nd time that I've made it and it has the 3 perks that I really like in a recipe: Quick, Easy, and Delish (haha). The above pic is of the taco "insides" in the pan- I figured that would give yall a better idea of the meal than if I showed you what it looks like in the tortilla. Also, I actually ate it out of a bowl this time. I figured it would save me a few calories by not eating the tortillas. Either way though, tortilla or bowl, it's very filling and flavorful. 

prep time:10 min

start to finish:20 min

makes:4 servings

1/2	cup Progresso® chicken broth (from 32-oz carton)
1	medium onion, chopped (1/2 cup)
1	small red or green bell pepper, diced (1/2 cup)
1/2	cup frozen whole kernel corn (from 1-lb bag)
1/2	lb ground turkey breast
4	cloves garlic, finely chopped
1/2	cup salsa
1/4	cup chopped fresh cilantro
8	flour tortillas (8 to 10 inch), warmed*
	Sour cream, if desired

1.	In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
2.	Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.
3.	Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.
To warm tortillas, heat them in a hot ungreased skillet or griddle for 30 seconds to 1 minute. Or wrap desired number of tortillas tightly in foil and heat in 250°F oven for 15 minutes. Or place 2 tortillas at a time between dampened microwavable paper towels or sheets of microwavable plastic wrap and microwave on High for 15 to 20 seconds until warm.

Nutritional Information

1 Serving: Calories 390 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 40mg;Sodium 710mg; Total Carbohydrate 58g (Dietary Fiber 4g, Sugars 5g); Protein 23g Percent Daily Value*: Vitamin A30%; Vitamin C 35%; Calcium 15%; Iron 25% Exchanges: 4 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Slow Cooker Roast Beef Hash

290 Calories per Serving

This is one of our favorite meals for two reasons: It is SOOOO EASY AND FAST and it's DELISH! Now I say it's fast but it has to cook in the crock pot for 8 or 9 hours, but the prep is so easy. You just throw it all in there. I basically put everything in the crock pot the night before, throw it in the fridge, and then turn the crock pot on before I go to work. Then when I get get home, I just add the potatoes and peas, cook it for 30 more mins and it's done! The hubs highly recommends it too haha. 

prep time:15 min

start to finish:9 hr

makes:6 servings

1	large onion, chopped (1 cup)
2	lb beef top round steak, cut into 1/2-inch cubes
1/2	teaspoon salt
1/2	teaspoon pepper
1	envelope (0.87 to 1.2 ounces) brown gravy mix
1	cup water
3 1/2	cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
1	cup frozen green peas (from 1-lb bag)

1.	In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and gravy mix (dry). Pour water over all.
2.	Cover and cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
3.	About 30 minutes before serving, stir thawed potatoes and frozen peas into beef mixture. Increase heat setting to High. Cover and cook 25 to 30 minutes or until potatoes and peas are tender.

Nutritional Information

1 Serving: Calories 290 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol75mg; Sodium 510mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 31g Percent Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 4%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 0Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Chicken Cordon Bleu

280 Calories per Chicken Breast

This turned out so well and it was really easy. I served corn and black beans as sides so the whole meal turned out to be about 460ish calories- which isn't the lowest calorie thing I've made but it was good and I'd definitely make it again. It has a TON of protein so that's always good. 

2 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (see Tip)
• 1/4 teaspoon freshly ground pepper, divided
• 1/8 teaspoon salt
• 3 tablespoons shredded Gruyère or Swiss cheese
• 1 tablespoon reduced-fat cream cheese
• 2 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)
• 1 1/2 teaspoons chopped fresh parsley or thyme
• 2 teaspoons extra-virgin olive oil, divided
• 2 tablespoons chopped ham (about 1/2 ounce)

Preparation

1. Preheat oven to 400°F.
2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.
3. Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Nutrition

280 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 98 mg Cholesterol; 4 g Carbohydrates; 34 g Protein; 1 g Fiber; 331 mg Sodium; 260 mg Potassium

Exchanges: 4 1/2 lean meat, 1 fat

Tips & Notes

• Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
• Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

*Source: eatingwell.com

Muffin Tin Omelets

About 50 or 60 Calories per "Muffin"

These are soooo good! Thanks to Jenni H for the idea- but all you do is put whatever meat and veggies you want in the bottom of a muffin tin and then pour eggs (beaten) over it, and then bake. Now to make mine low calorie, I used egg beaters. They have less calories and cholesterol than regular eggs and pretty much taste the exact same. AND you don't have to deal with cracking and beating the eggs. You can refrigerate them and reheat- so it's really ideal to make on a Sunday night and eat throughout the week for breakfast. Great source of protein and fiber (depending on the veggies you use). I'm definitely a fan.

Ingredients:

Whatever meat/veggies you want- I used chopped up ham and pico de gio. That way I had tomatoes and onions- and I didn't have to chop them myself. I picked up a package at Kroger.

Eggs or egg beaters.

Directions:

Heat oven to 375 degrees

Put meat/veggies in the bottom of the muffin tins, filling up about halfway. 

Pour egg beaters/beaten eggs over the veggies/meat, filling up the muffin tin to the brim.

Bake for 30-45 minutes, until eggs are no longer runny.

Enjoy!