The most important meal of the day is located immediately after fasting while fast asleep. It impacts energy the rest of the day and how your metabolism turns over. The Oatmeal breakfast bars are both easy to grab in the morning, but also tasty and a good combination of proteins, carbohydrates and fats to give you lasting fuel. It's also Super Bowl Weekend and wouldn't be the same without Buffalo Chicken. Skipping the skin from chicken wings and opting for pulled chicken in the Baked Rolls have the same great flavor with a fraction of the calories.

Skinny Burrito Bowls

http://skinnyms.com/skinny-burrito-bowls-recipe/?utm_content=buffer2f211&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Yields: 6 servings | Serving Size: 1 cup | Calories: 348 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 29 mg | Sodium: 624 mg | Carbohydrates: 57 g | Dietary Fiber: 10 g | Sugars: 6 g | Protein: 20 g | SmartPoints: 10

Ingredients

  • 1 cup diced onion
  • 1/2 pound lean ground turkey
  • 1 cup uncooked brown rice (Uncle Ben's Instant Brown Rice was used)
  • 1 1/4 cup chicken broth, low-sodium and fat-free
  • 2 cups salsa, no sugar added
  • 2 teaspoons taco seasoning (recipe for taco seasoning)
  • 1 (15-ounce) can black beans, drained\
  • 3/4 cup frozen or fresh corn kernels\
  • 2 cups diced tomatoes
  • 1/4 teaspoon Kosher or sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/4 cup fresh chives or green onions

Directions

  1. Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it's no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
  2. Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
  3. Mix in the cheese. It will melt with the heat.
  4. Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.

NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.

Chicken Pesto Pasta Easy Crockpot Recipe

http://brendid.com/chicken-pesto-pasta-easy-crockpot-recipe

Ingredients

  • 1/2-3/4 cup basil pesto
  • 4 chicken breasts (thawed)
  • 1.5 cups zucchini (cut into 1/2 inch slices)
  • 1 cup yellow squash (cut into 1/2 inch slices)
  • 1 cup grape tomatoes (halved)
  • 1 cup red onion (about 1 small, cut into 1 inch slices)
  • 1 green pepper (cut into 1 inch slices)
  • 1 yellow peppers (cut into 1 inch slices)
  • 8 ounces white mushrooms (quartered)
  • 1 lb whole wheat rotini

Directions

  1. Lightly grease crock pot with olive oil for easier clean-up, if desired. Thickly slice vegetables so they cook slowly.
  2. Lay chicken breast in bottom of crock pot and top with 1 tablespoon of basil pesto each.
  3. Top chicken with onions.
  4. Layer vegetables on top of onions.
  5. Cook on low for 7-8 hours or high for 4-5 hours.*
  6. Check to make sure chicken in done. (There should be no visible pink, internal temperature should be 165° Fahrenheit/75° Celsius.) Turn crock pot to "warm" setting.
  7. Cook noodles according to package directions (in pan on stove top) and drain.
  8. Turn off crock pot and remove chicken, slice into 1/2 inch slices.
  9. Drain extra liquid in crock pot off of the vegetables and discard.
  10. Toss vegetables, pasta, and remaining pesto(4 tbsp-1/2 cup) together. (I combine everything in the crock pot that is turned off.)
  11. Serve chicken on a bed of noodles and vegetables. (Serve with extra pesto and grated Parmesan cheese if desired.)

Recipe Notes: Each slow cooker tends to cook at a slightly different speed. Watch new recipes closely the first time to find out exactly how long they take to cook to your liking. You should adjust all crock pot recipes for your slow or fast slow cooker.

Oatmeal Breakfast Bars

http://www.wellplated.com/oatmeal-breakfast-bars/

Ingredients

  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
  • 3 tablespoons honey*
  • 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 medium banana, quartered and diced

Directions

  1. Place rack in the center reheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
  2. In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  3. Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
  4. Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.

*As the recipe is written, these bars are very lightly sweet. If you prefer a sweeter bar, increase the honey to 4-5 tablespoons.

Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9×13 inch pan for 25-30 minutes.

Nutritional Information: Servings: 1 (of 8) | Calories: 210 | Fat: 5g | Saturated Fat: 1g | Sodium: 407mg | Carbohydrates: 37g | Sugar: 10g | Fiber: 5g | Protein: 7g

Santa Fe Chicken Salad Wraps

http://togetherasfamily.com/2016/05/santa-fe-chicken-salad-wraps/

Ingredients

creamy dressing

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • juice of 1 lime
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 3-4 green onions, diced
  • chopped cilantro, to taste (if I don't have any, I just omit the cilantro)

sante fe chicken salad

  • 1 rotisserie chicken, meat shredded or chunked (or about 3 large chicken breasts)
  • 1 red bell pepper, diced
  • 1 can corn (14.75 oz) any variety, I like using the fire-roasted corn
  • 1 can (15.5 oz) black beans, drained and rinsed
  • shredded lettuce
  • cherry or grape tomatoes, halved
  • 1 avocado, sliced
  • large (burrito size) flour tortillas

Directions

  1. Combine all creamy dressing ingredients in a bowl and mix together.
  2. In large mixing bowl, combine the chicken, red bell pepper, corn, and black beans. Pour the creamy dressing over top and mix until everything is combined and creamy.
  3. Use right away or allow to sit in fridge for 2-3 hours to get cold.
  4. When ready, heat up the tortilla to make them soft (so they don't tear) and then lay your desired ingredients onto the tortilla and then roll up like a burrito.

Baked Buffalo Chicken Rolls

http://www.andiemitchell.com/buffalo-chicken-rolls/

Makes: 12 Rolls, Serving Size: 1 Roll, Calories per serving: 103, Fat per serving: 3g

Ingredients

  • 12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
  • 1 cup cooked and shredded chicken (6 ounces)
  • 1/2- 2/3 cup Frank’s Red Hot Sauce
  • 1 cup crumbled blue cheese (4 ounces)
  • 1 cup broccoli slaw or coleslaw (dry)
  • Blue cheese dressing, for serving

Instructions

  1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
  2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
  3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
  4. Repeat with remaining rolls.
  5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Nutrition Information & Notes: To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 Roll: Calories 103, Fat 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb 9.9g, Fiber 0.5g, Sugars 0.3g, Protein 8.1g

Shopping List

  • 1 rotisserie chicken, meat shredded or chunked (or about 3 large chicken breasts)
  • 1/2 pound lean ground turkey
  • 1 cup cooked and shredded chicken (6 ounces)
  • 4 chicken breasts (thawed)
  • 1 cup uncooked brown rice (Uncle Ben's Instant Brown Rice was used)
  • 1 1/4 cup chicken broth, low-sodium and fat-free
  • 2 cups salsa, no sugar added
  • 2 teaspoons taco seasoning (recipe for taco seasoning)
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
  • 1/2- 2/3 cup Frank’s Red Hot Sauce
  • 1 cup crumbled blue cheese (4 ounces)
  • Blue cheese dressing, for serving
  • 1/2-3/4 cup basil pesto
  • 1 lb whole wheat rotini
  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
  • 3 tablespoons honey*
  • 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 medium banana, quartered and diced
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • juice of 1 lime
  • 1 cup diced onion
  • 1 cup broccoli slaw or coleslaw (dry)
  • 1 red bell pepper, diced
  • 1 can corn (14.75 oz) any variety, I like using the fire-roasted corn
  • 3/4 cup frozen or fresh corn kernels
  • 1 can (15.5 oz) black beans, drained and rinsed
  • shredded lettuce
  • cherry or grape tomatoes, halved
  • 1 avocado, sliced
  • 1.5 cups zucchini (cut into 1/2 inch slices)
  • 1 cup yellow squash (cut into 1/2 inch slices)
  • 1 cup grape tomatoes (halved)
  • 1 cup red onion (about 1 small, cut into 1 inch slices)
  • 1 green pepper (cut into 1 inch slices)
  • 1 yellow peppers (cut into 1 inch slices)
  • 8 ounces white mushrooms (quartered)
  • 1 (15-ounce) can black beans, drained
  • 2 cups diced tomatoes
  • 1/4 cup fresh chives or green onions, 3-4 green onions, diced
  • large (burrito size) flour tortillas
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
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