Moms on the Go....

chrissyh

Here's something I did that was pretty good - maybe not the absolute best option health wise but not too bad....

1 large pack of saffron rice with amount of water as directed but a tad less, no butter
chicken tenderloins
3/4 bag of pre cut broccoli flourets
1 can 98% fat free cambells cream of mushroom

cooked til rice was done - sprinkled with 2% shredded cheddar

I threw everything into on casserole and cooked it - reheated it for dinner.

Dpanderson72

I found buns at costco that tasted great and were super thin. They were 100 cals for the whole bun and my husband and I love them.. Just thought I would share..

Mamakatspokane

I found buns at costco that tasted great and were super thin. They were 100 cals for the whole bun and my husband and I love them.. Just thought I would share..

Were they the Orowheat Thins? They are great for sandwiches too!

jljohnson

One of my quick and easy meals is to brown a pound of hamburger, add one can of chicken noodle soup, fill the soup can once with rice and once with water, adding both to the mixture. Let it simmer about 15minutes and serve. You get about 5 cups total, at about 250-300calories per cup. If you're trying to serve more than 3 people, it's probably good to add a side, like a veggie or a salad.

Also, I Steamfresh veggies. You can get just about any kind of veg you want, throw it in the microwave for about 5 minutes, and you're done.

twirlingangel

I found buns at costco that tasted great and were super thin. They were 100 cals for the whole bun and my husband and I love them.. Just thought I would share..

Do you by chance remember the brand. We don't have a cosco out where I live only Wal-Mart and Safeway. I might be able to find them!!!

gettinfitmama

Sloppy Joe-

Ground turkey meat and a can of tomato soup (got this one from the Campbell's soup site, I think)
Anyway I used ground turkey for another recipe earlier in the week and just split the meat in half and put some in the fridge. Then tonight I threw the meat (about 1/2 pound) and 1/2 can of tomato soup in the pan and heated together.
I had it on a salad with a little shredded cheese for dinner.
But you could eat it on a whole wheat bun with veggies on the side.

YUM

Mamakatspokane

Bump

twirlingangel

Sloppy Joe-

Ground turkey meat and a can of tomato soup (got this one from the Campbell's soup site, I think)
Anyway I used ground turkey for another recipe earlier in the week and just split the meat in half and put some in the fridge. Then tonight I threw the meat (about 1/2 pound) and 1/2 can of tomato soup in the pan and heated together.
I had it on a salad with a little shredded cheese for dinner.
But you could eat it on a whole wheat bun with veggies on the side.

YUM

This sounds yummy. I think I will try it!!!

Angel31

Bump!! What great ideas!

chrissyh

I bought Bear Creek Darn Good Chili Mix - added a pack of 99% fat free ground turkey - cooked in crock pot - great reheated for lunch today too!!

LaurieB5578

I'm stealing all your ideas! thank you!

Purplegal

Here is my most favorite and easiet:

Crockput Chicken Tacos

Throw boneless skinless chicken breast in a crockpot with a jar of salsa.

Cook on low 6 hours or high 3 hours.

Shred it up with a fork and serve on corn tortillas with whatever topping you want.

So easy and yummy!!

jlauren6

Here are some of my favorites!

1. package of gnocci and throw them in a saute pan with a little olive oil until they get crispy, then throw some red sauce over them and serve with a salad.

2. I found these baked potatoes in the store that are pre-wrapped, you just put them in the micro for 6 mins! They are very quick...I use taco toppings, salsa, low fat sour cream, shredded cheese.

3. Toss a bag of fresh spinach in the pan with some olive oil, garlic and sundried tomato until spinach is wilted. In another pan I toss tiny cubes of tofu until crispy and add to the spinach mixture.

4. I buy a package of sundried tomato polenta, slice into ½ discs then crisp it up in the sauté pan with some olive oil and garlic. Then I cut up a tomato and chop some fresh basil. Layer the polenta and tomato, drizzle with balsamic vinegar and sprinkle with the basil. Lots of yummy flavors!!

5. I will fill some corn tortillas, (warm in micro first, then spray with cooking spray) with low fat refried black beans, you can also add a little low fat mozz cheese, then roll them up and bake at 375 for 15 mins or so. Simple and tasty.

Chiny

Here is my most favorite and easiet:

Crockput Chicken Tacos

Throw boneless skinless chicken breast in a crockpot with a jar of salsa.

Cook on low 6 hours or high 3 hours.

Shred it up with a fork and serve on corn tortillas with whatever topping you want.

So easy and yummy!!

Hmmmm!! I have a bag of Tyson froxen chicken tenders in my freezer. I wonder how long I need to cook it in the crockpot if they're frozen.

WINEYINVA

I found buns at costco that tasted great and were super thin. They were 100 cals for the whole bun and my husband and I love them.. Just thought I would share..

Do you by chance remember the brand. We don't have a cosco out where I live only Wal-Mart and Safeway. I might be able to find them!!!

Arnold Select Sandwich Thins are similiar. 100 calories per roll and no high fructose corn syrup, they are great for sandwiches, burgers etc..

chrissyh

Here is my most favorite and easiet:

Crockput Chicken Tacos

Throw boneless skinless chicken breast in a crockpot with a jar of salsa.

Cook on low 6 hours or high 3 hours.

Shred it up with a fork and serve on corn tortillas with whatever topping you want.

So easy and yummy!!

Hmmmm!! I have a bag of Tyson froxen chicken tenders in my freezer. I wonder how long I need to cook it in the crockpot if they're frozen.

If you put them in in the morning - they'll be ready but supper - I've done it - it's so easy and so good!

kellch

I was looking for quick dinners tonight too. I have to do a long workout and walk and have a lot of other things to do. Soooooo.......I did a search. Heres a few I thought looked good:

BBQ Chicken Burritos
TIME: 15 minutes
EASE OF PREPARATION: Easy

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups) (I'm thinking just buy shredded chicken already cooked and shredded :drinker: )
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

NUTRITION INFORMATION: Per serving: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrate; 33 g protein; 5 g fiber; 579 mg sodium.

Nutrition bonus: Fiber (24% daily value), Iron (20% dv).

2 1/2 Carbohydrate Servings

I would think just to prepare extra filling and freeze it for quick meals in the future.



BUFFALO CHICKEN WRAPS

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

NUTRITION INFORMATION: Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrate; 24 g protein; 4 g fiber; 756 mg sodium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv).
2 Carbohydrate Servings

15 minutes for the top recipe and 35 for the bottom. :drinker:

kellch

Asian Salisbury Steaks with Sauteed Watercress

Makes 2 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

6 ounces 90%-lean ground beef
1/3 cup finely diced red bell pepper
1/3 cup chopped scallions
2 tablespoons plain dry breadcrumbs
2 tablespoons hoisin sauce, divided (see Note)
1 tablespoon minced fresh ginger
1 1/2 teaspoons canola oil, divided
8 cups trimmed watercress (2 bunches or one 4-ounce bag)
1/4 cup Shao Hsing rice wine or dry sherry (see Note)

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
2. Gently mix beef, bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack. Brush the tops of the patties with 1/2 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
3. Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress between 2 plates. Return the pan to medium-high heat. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

NUTRITION INFORMATION: Per serving: 302 calories; 13 g fat (4 g sat, 6 g mono); 56 mg cholesterol; 17 g carbohydrate; 21 g protein; 2 g fiber; 391 mg sodium; 611 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Vitamin A (70% dv), Zinc (27% dv), Potassium (17% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 3 lean meat, 1/2 fat

kellch

Pecan Crusted Chicken

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed (see Tip)
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper (see Note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 430 mg sodium; 376 mg potassium.
Nutrition bonus: Selenium (34% daily value), good source of omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat, 1/2 fat

TIP: Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

kellch

OH!! I got these Chicken sausages stuffed with smoked mozzerella and spinache and they were SOOOOOOOO good!! Only 110 calories a piece :drinker: You could put em on a bun with whatever you like on a regular brat. But I put canned italian style tomotoes in the microwave just to warm it and put that on top with a little sprinkle of lowfat mozzerella cheese and just ate it like that. No bun. It was good [/img] And I had it with a little side salad...just basic. Lettuce tomatoes cucumbers and fat free french dressing

kellch

ok ok......one more and I'm done :embarassed: (I'm hungry, can ya tell? )


Turkey Sausage & Arugula Pasta

Makes 6 servings, generous 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

12 ounces whole-wheat short pasta, such as shells or twists
8 ounces hot Italian turkey sausage links, removed from casings
3 cloves garlic, chopped
8 cups arugula or baby spinach
2 cups halved cherry tomatoes
1/2 cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

1. Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

NUTRITION INFORMATION: Per serving: 352 calories; 11 g fat (3 g sat, 2 g mono); 30 mg cholesterol; 45 g carbohydrate; 20 g protein; 7 g fiber; 520 mg sodium.

Nutrition bonus: Vitamin A (30% daily value), Fiber (26% dv), Vitamin C (20% dv), Calcium (15% dv).

kellch

And check these out

http://lowcaloriecooking.about.com/od/menuplanning/tp/budgetmeals.htm

kellch

2 Step Garlic Pork Chops

Ingredients:

1 tbsp. Vegetable oil

4 Boneless pork chops

1 clove Garlic, minced

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup

1/2 cup Milk
Preparation
Directions:




HEAT oil in skillet. Add chops and garlic and cook until browned.


ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serve with couscous or rice, if desired.


TIP: Also delicious with Campbell's® Cream of Mushroom with Roasted Garlic Soup; omit garlic.

LaurieB5578

kellch...everything sounds so good! can't wait to try your recipes! thanks for sharing!





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