People have been asking and asking for some recipes, so here’s a couple of my favorite!
Just a quick warning- I care more about how my food tastes, than looks… Any recipes I post, don’t expect it to look like a professional designer put it together. 🙂 Also, portion control is key. Eating healthy doesn’t mean you can overeat. Just a friendly reminder I have to remind myself everyday…
Not Cho Average Taco Salad
I love salad for many reasons, but regular salad is boring, right? Conventional Taco Salad is great, but I don’t eat tortillas (especially fried…) or tortilla chips (I can’t control myself once we buy them…) So, here is our replacement for tacos, burritos, and nachos.
What you’ll need:
15 minutes or less
Salad of your choice- One bag feeds our family of 4
Extra Lean Turkey/Baked Shredded Chicken (1 pound leaves us with leftovers which mix great with eggs for a scramble!)
1 Can Black Beans
1 Can/Bag Corn (Fresh corn works great too!)
Sweet Peppers- Makes a great tortilla chip replacement!!! 🙂
Seasoning Salt or Taco Seasoning or other flavor for the turkey/chicken
Cook the turkey in a skillet until it’s fully cooked. Drain black beans and corn.
Add back to skillet for 5 minutes or less. It doesn’t take long to warm up unless you have frozen corn.
Set out individual plates, add salad and top with mixture.
Add salsa or dressing if desired.
Enjoy in moderation! Our kids love this and it is really fast! We will leave out the turkey sometimes and it tastes just as good. This gives you a good mix of protein, carbs and fat.
Spaghetti Squash Lasagna Bake
Another favorite meal for me is Spaghetti and Lasagna! I love Italian food, but traditional Italian doesn’t fit in our goals anymore. Like everything else we’ve done, we find a way to feed our taste buds and not feel guilty. I have to thank Nikki for putting this one together!
Takes a little more prep work, but it’s really minimal.
1 spaghetti squash
1 jar of spaghetti sauce (We look for the sauce with the least amount of sugar)
1 pound Italian ground sausage
Italian spices (if desired)
Red onion (optional)
3 large eggs
Cook squash in oven on 400 degrees for about 1 hour. Make sure to place it on a cookie sheet and pierce several times with a knife before cooking. (You can precook this in a crockpot too)
While that’s cooking, cook the ground sausage and drain extra fat. Dice up red onion, as much as you want.
Once squash is done, allow to cool and then cut in half. Scrape out seeds and throw those away. Use a fork to scrape out the inside “noodle” part and place in a strainer. I recommend pressing with a spatula or large spoon and draining the excess water out of the squash before finishing. You can use cheesecloth too if you have some on hand. (Cheesecloth is the best option for removing the most water.)
Once the squash is drained, place in a 13×11 baking dish. Add sausage and onion.
In a small bowl mix up 3 large eggs and pour into baking dish. Mix well with squash, sausage, and onion mix.
Add spaghetti sauce and spice as desired. Then cook in the oven on 400 degrees for 30-40 minutes or until top is solid and edges are slightly crispy. You can also add shredded cheese or parmesan cheese to the top as well. It’s easy to get creative!
Serve with side salad and voila! Delicious!
Image from Creative Commons
If you know me at all, you know I have a huge sweet tooth. Again, Nikki has found a way to satisfy a craving without demolishing all our hard work. Take this to a party and people will never know its “diet”.
We use this as icing for cake, fruit dip, graham cracker dip, etc.
1 package Greek Mountain Farms Cream Cheese and Greek Yogurt
1 container Sugar Free Cool Whip
2 tsp Vanilla extract
Sugar/Stevia to taste (use minimal) or substitute honey, but be sure to measure so you know how much you’re using.
Blend all together in a bowl and chill. Pipe onto cupcakes or use as a dip. Easy and better than buttercream frosting!
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