Moms on the Go....

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!

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!!!

Bump

Bump!! What great ideas!

I'm stealing all your ideas! thank you!

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.

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..

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:

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.

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).

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.