Wednesday, April 9, 2014

WIAW: Veggie Enchilada Stuffed Shells

Well, it's that time again.
I did not feel like my breakfast or lunch were that interesting for What I Ate Wednesday, but dinner was soooo good!  We'll get to that in a moment.

Peas and Crayons

Breakfast: Fruit Shake & Egg Muffin

I've been having trouble wanting to eat my fruits lately, so I've been drinking them.  Whatever works, right?
I made a fruit shake containing: 1/2 of a frozen banana, a few frozen mango chunks, fresh strawberries and almond milk.  I also had a fried egg on half of an English muffin, because I can't stop...and I won't stop.

I love eggs!

Lunch: Pizza-dilla, Broccoli & Veggie Straws

I had brought grapes for my snack today, but totally did not want them (see above for weird fruit aversion).  By the time lunch rolled around, I was pretty hungry.  I made us some pizza quesadillas!  Or as I like to call them, pizza-dillas!  In a 100 calorie wrap I put marinara, Italian blend cheese, a few pepperonis, black olives and mushrooms.  Yum!! On the side, some leftover broccoli and veggie straws.

P.M. Snack: Bar

For snack I had this tasty, yet tiny snack bar.  It did the trick.

Dinner: Veggie Enchilada Stuffed Shells

Agghh!!!  Cheesy goodness!
My favorite things to stuff in enchiladas is sweet potatoes, spinach and black beans (sounds weird, tastes fantastic!), so since I had some jumbo pasta shells, I thought I'd make some different enchiladas...

They turned out great!  If you are looking for a satisfying meatless meal, this recipe is for you!

Veggie Enchilada Stuffed Shells
Serves 6 

18-20 jumbo pasta shells
2 small-medium sweet potatoes, cooked until fork tender
1 medium zucchini
1 cup frozen spinach, thawed
1 cup diced mushrooms
1 cup diced onion
1 can green chilies
1 can black beans, drained and rinsed
1 can enchilada sauce
1 cup shredded cheese

Boil water and cook shells until al dente. Cook onion and zucchini in a skillet until tender (5 minutes). Add mushrooms and cook for 2 more minutes. 
Preheat the oven to 425 F degrees. 
Add all ingredients (except cheese and enchilada sauce) in a large bowl and mix. Season with salt and pepper and/or taco seasoning to taste. Spray a 9x13 pan with cooking spray. Pour a little enchilada sauce on the bottom of the pan and move it around to coat the bottom. Stuff filling in each shell, until it's gone and lay them in the pan (filling side up). Top with remaining enchilada sauce and cheese. Bake for 20 minutes. 
Top with sour cream and cilantro, if desired. 

After dinner, I walked Bizzy around the neighborhood..and had some unpictured frozen yogurt.  Use your imagination on that one ;)

Have a great Wednesday and beyond!

Wednesday, April 2, 2014

WIAW: {Healthy} Grilled Turkey Meatball Subs

Hey, hey, hey!
It's time for What I Ate Wednesday again!  Yay :)
My eats aren't too exciting today, though.  They are almost a version of last week's post.

Peas and Crayons

Breakfast: Egg White with Cheese on English Muffin

Seriously with the eggs.  I cannot stop!  This week I bought the egg whites in the carton, because I was feeling bad about wasting yolks.  So I had 1/3 cup of liquid egg whites with some shredded cheese mixed in on a whole grain English muffin with some cilantro on top.  Yum yum!

Once again, I had no time for a morning snack.

Lunch: Fish Taco Salad

I made extra fish taco fixins on Monday night and turned it into a salad today.  In the mix was spring mix lettuce, cauliflower rice, smashed black beans, sauteed zucchini and onions, seasoned pan seared fish (tilapia) topped with sour cream and cilantro.  It was a really good salad!

After lunch, we played with the dogs in the backyard.  I had an iced coffee and some of these candies! I ate half of the 200 calorie bag and then saved the rest for later.

My sweet Bizzy girl loves spring weather!

Afternoon Snack: Grapes

I ate these grapes while driving home.

Dinner: Grilled Turkey Meatball Subs & Roasted Veggies

Sometimes you just need a meatball sub, am I right?
Well, I tried my hand at a healthier version, and it turned out pretty good!

Grilled Turkey Meatball Subs
serves 4

1 12" loaf of bread (I used some sourdough I got on markdown)
premade pesto (optional)
marinara or spaghetti sauce
shredded mozzarella cheese
4 slices provolone cheese

for the meatballs:
1 lb lean ground turkey (I used 93% lean) 
2 slices of 35-45 calorie wheat bread, toasted & ground in a processor (or just use 1/2 cup of premade breadcrumbs)
1/8 cup liquid egg whites 
2 cloves of garlic, minced
1/4 cup cheese (grated parmesan would be best, but I used mozzarella)
generous sprinkle of the following spices: salt, pepper, paprika, onion powder

Mix all of the meatball ingredients together and form into golf ball sized balls.  Mine made 15 meatballs.
Cook in a grill pan for about 4-5 minutes on each side or until done.  Assemble!

1-Split the bread into four slices, hollow out the middle of the bread and discard extra bread.  
2-Smear on pesto and top with a sprinkle of mozzarella.
3-Place 3-4 meatballs on the bread.
4-Spoon on a little (or alot--whatever you like) marinara sauce
5-Top with a slice of provolone and melt in the oven (or in the microwave-whatever)

This might not be too pretty, but it sure was tasty!
I served mine with roasted brussels and broccoli for a perfectly balanced meal.

For dessert I had a 160 calorie toffee ice cream bar.

Thanks for reading!  Hope your day is filled with sunshine and happiness!

Wednesday, March 26, 2014

WIAW: Healthy Eggplant Falafel "Burgers"

Hello, hello!
It's time again for another What I Ate Wednesday!  Yay!

Peas and Crayons

Breakfast: Egg White Sandwich

For breakfast I cooked up 2 egg whites and topped them with colby jack cheese.  A whole wheat English muffin makes it a yummy sandwich!  I put the berries on my plate, but totally did not feel like eating them, so I saved them for later.

No time for a morning snack today!  The office where I work is very busy this time of year.  Sometimes I lose track of time when buried in paperwork.

Lunch: Salmon on Salad

For lunch I brought out some leftover Pesto Baked Salmon (<--click for recipe by GZ on The Kitchen!  Love that show!) and a little leftover spinach brown rice and broccoli.  I put it on a bed of romaine lettuce and baby spinach with a little lite caesar dressing.  Very fresh and delish.
Oh--I totally forgot to take a picture of my dessert, which was a chai latte powder mix.  It was a nice, sweet finish to the meal.

After lunch, I started snacking on candy--dangerous!

Lemonheads are my absolute favorite candy (and have been for years).  Although I could go nuts on them and eat a million, I portioned out exactly 20 pieces for 100 calories.  #treatyoself

Afternoon Snack: Yogurt & Berries

Around 4 p.m., my tummy told me I needed a snack.  Out came the berries from breakfast and a yogurt I had stashed in the work fridge.

Looks gross, but it did the trick.

Dinner: Eggplant Falafel Burger, Sweet Potato & Roasted Veggies

Sometimes I want something a bit different for dinner.  We had some wheat buns that we didn't end up using last week, so I was trying to think of an easy veggie burger to make.  So, I made this delicious greek inspired "burger" along with a microwaved sweet potato and roasted cauliflower & broccoli.  Winner winner, veggie dinner!!

Healthy Eggplant Falafel "Burgers" 
makes 4 patties

1 medium-large eggplant, peeled & sliced into circles
1 can chickpeas, drained
1/4 cup diced red onion
2 cloves garlic, minced
handful of fresh herbs (I used parsley and cilantro)
1/2 tsp greek seasoning
salt & pepper to taste
1 egg
1/3 cup Italian breadcrumbs
olive oil, for cooking

Brush the eggplant circles with olive oil on both sides and salt and pepper lightly.  Cook the eggplant until done.  You can roast it in the oven if you want.  I used my stove top grill pan and just grilled it on both sides until it was done (maybe 5 minutes on each side).
Throw cooked eggplant and all other ingredients in food processor and blend until combined.  Split the mixture into 4 and patty it out.  It would be ideal to chill this for a little while in the fridge..but ain't nobody got time for that.
Cook your patties on an oiled griddle and be very careful when flipping them.  Cook for about 8 minutes on each side.
Serve with lettuce, tomato and tzatziki sauce on a wheat bun!

tzatziki sauce
1/2 cup greek yogurt
1/4 cup cucumber innards (split the cucumber longways and scoop out the middle with a spoon)
pinch greek seasoning
salt & pepper

Mix it all up with a spoon and you're done!

These veggie burgers were super simple, yet full of flavor and very satisfying.  Try them!!! :)

After dinner, I enjoyed one of these tasty beverages.

So good!
Then I had one of these ice cream sandwiches.
I love ice cream sandwiches, because they are preportioned treats.  Sometimes I might go overboard portioning out my own desserts ;)
So for 180 calories, these babies are worth it!

Well, have a great rest of the week!  Here's a Bizzy picture...just because.

Wednesday, March 19, 2014

WIAW: Curry Chicken with Coconut Rice & Spinach Artichoke Quinoa Bake {2 Recipes!}

Peas and Crayons

I'm back!  I haven't fallen off the face of the planet or anything.  I just sometimes need a little bloggy break (said the girl who blogs once a week--ha ha!).

Back with daily eats.  This day has 2 really good recipes I will share with you!

Breakfast: Egg Toast & Berries

This is basically how my breakfasts have looked for a week now.  Over easy egg, wheat toast, strawberries & coffee.  It's a no brainer!

Snack: Cereal

Back to my cereal snack after a hiatus of about 2 weeks.  I love, love, love chocolate toast crunch!
Everybody keeps their froyo spoons for cereal, right?
Nope, just me?  Okay...

Lunch: Curry Chicken w/ Coconut Rice & Veggie Medley

Today we had the BEST lunch leftovers ever!!!  Got this recipe from Bev Cooks and totally didn't even look at the recipe while cooking.  Typical of me, really.  Here's how I made my version:

Curry Chicken w/ Coconut Rice & Veggie Medley
serves 4

3 big, frozen chicken breasts, thawed and diced.
curry powder, paprika, salt & pepper
1 cup jasmine rice
1 can coconut milk
1/2 cup chopped cilantro (plus more for garnish)
1 zucchini, diced
1 yellow squash, diced
1/2 yellow onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 ear of corn, cooked, then cut off the cob
1 cup baby kale, chopped
1 clove garlic, minced
2 tbsp coconut oil (maybe more)
salt & pepper, to taste
1/2 lime

Get your jasmine rice, cilantro and coconut milk in a rice cooker.  For some reason, mine did not cook it completely in the 20 minute run time, so I turned the cooker back on and added 1/2 cup of chicken broth (so it would not run out of liquid).  Season the rice, once it's cooked, with some salt (to taste).
Heat a large skillet on medium heat, add oil to coat, throw in the zucchini, squash, onion and peppers to cook for about 7 minutes, then throw in the kale and corn.  Remove from the pan and set aside.
In the same skillet, add more oil if needed and throw your chicken in to cook.  Season liberally with curry powder, paprika, salt & pepper.
Serve it up, squeeze some lime over the top and garnish with cilantro.
Soooo goooooodd!!!!

Snack: Orange Veggie Puffs

I brought an orange to work, but was too lazy to peel it.  I snacked on some of these when I got home.  Because...veggies, am I right?

Dinner: Spinach Artichoke Quinoa Bake 

This was a really good meal!  It is pretty healthy and meatless.
Plus it made a ton, which I promptly packed up for lunches for the week!
I served it up alongside some roasted brussels sprouts.

Spinach Artichoke Quinoa Bake 
serves 6-8

1 1/2 cups uncooked quinoa
2 cups water
1 tbsp olive oil
1/2 yellow onion, diced
2-3 cloves garlic, minced
1 lb frozen spinach, cooked per package directions
1 can artichoke hearts, chopped
2 tbsp lite butter
2 tablespoons all-purpose flour
1 cup reduced fat milk
1/2 cup plain, fat free Greek yogurt
1/2 cup shredded mozzarella cheese
1/2 cup reduced fat feta cheese
Salt and black pepper, to taste

For the Parmesan Panko Topping:
3/4 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
canola oil spray

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
Cook quinoa in rice cooker. Remove from heat and fluff with a fork. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and artichoke hearts. Season with salt and pepper, to taste. Remove from the pan.
In the same skillet, add 2 tablespoons of lite butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. 
In a large bowl, combine quinoa, spinach and artichoke mixture, flour/milk mixture and greek yogurt. Stir well. Stir in the shredded mozzarella and feta cheese. Pour mixture into prepared baking dish.To make the topping, combine Panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake and spray with canola oil.

Bake for 35-40 minutes. 

Recipe adapted from two peas & their pod

We had this for lunch today and it's really good as leftovers!

After dinner, I made a quick little mug cake by combining 2 tbsp dry sugar free devils food cake mix with 2 tbsp almond milk and microwaved for 45 seconds.

Topped with a scoop of cinnamon ice cream, it was not a bad end to the day.

Have a great rest of the week!!!

Wednesday, February 26, 2014

WIAW: Cheesy Buffalo Meatloaf "Muffins" {30 Minute Meal!}

Peas and Crayons

Hello!  Happy Wednesday, all!
Got some fun eats to share with you today :)

Breakfast: Waffles!

Just some frozen waffles this morning.  But they were oh so good!  I buy these Walmart brand buttermilk waffles for my guy and decided to try some for myself.  For 150 calories for two, they are almost as nutritionally sound as my beloved Eggo Nutrigrain low fat waffles (that I usually eat).  Topped with strawberries and sugar free syrup and paired with some coffee, it was a yummy start to the day!

Morning Snack: Fruit Salad

This fruit salad is leftover from our Sunday brunch, and I'm really glad I packed it for a snack.  I have been feeling very blah about fruit lately, but it is probably because I'm eating the same apple or orange everyday.  This fruit was so tasty and refreshing that it made me crave more!

Lunch: Leftovers

I packed up some leftovers from Monday night's dinner to eat for lunch today.  This is actually a picture of my boyfriend's meal, because my salmon fell apart and looked pitiful in the picture.  Ha!
I just seasoned some thawed frozen salmon with salt and pepper and covered it in honey BBQ sauce.  Then I broiled it for about 4-5 minutes until it flaked apart (I tested the edge of a piece).  The sweet potato and frozen veggies were made in the microwave.  Talk about a quick dinner!

For lunch dessert I had a very deceptive coupon for was 25% off, and with me not being very math savvy, I thought this was great!  But, it was just a discount of 81 cents- ha ha!  See, it pays to do math!
Oh, well.  Still good!

I got an iced coffee with soy milk and sweetened with a Splenda..and a lovely salted caramel cake pop.

Bizzy fell asleep in the backseat after all the fun times she had on our lunch walk and playing with her best (dog) friend, Reggie.  She's so cute!

"She's taking my picture again, isn't she?" 

My afternoon at work was quite busy, so I held off on a snack until I got home.

I had a piece of 35 calorie bread toasted and smeared with natural crunchy peanut butter.  My favorite pre-workout snack (who are we's my favorite snack for any time!)

After boot camp, I headed home to make a 30 minute meal!

Dinner: Cheesy Buffalo Meatloaf "Muffins" & Roasted Vegetables

I wish I had more patience when taking my dinner pictures-lol!  But I am always ravenous by the time everything comes together, I just want to snap a quick pic and be done with it.  Well, hopefully it all translates as super appetizing  because it was!

I was going to make buffalo turkey burgers, but wanted something a little different, so I made some mini meatloaves in a muffin tin.  So much flavor in these little guys!  I actually went back for a third muffin after the pictures!

Here's the recipe:

Cheesy Buffalo Meatloaf "Muffins"
serves 4 (depending on how hungry you are)

1 lb lean ground turkey (or chicken or beef)
1/4 cup diced red onion
1-2 cloves garlic, minced
1 small-medium zucchini, shredded
1/2 cup diced mushrooms
1/3 cup panko breadcrumbs
3 tbsp buffalo wing sauce
1/4 cup crumbled bleu cheese
salt and pepper
3 tbsp grated Parmesan cheese

Preheat the oven to 425F degrees and grease 8 muffin tins with non-stick cooking oil.
Heat a small skillet  to medium heat (on the stove with non-stick spray) and saute the onions and garlic for 3-4 minutes.  Add that and all other ingredients into a bowl and mix until combined.
Evenly divide the meat into 8 muffin tins, top with shredded cheese and extra buffalo sauce before baking, if desired (I used a little Italian blend cheese).
Bake for 25 minutes.  I drained mine on a paper towel after because of the extra moisture from the veggies.

Serve with roasted veggies (mine was cauliflower, broccoli, brussels sprouts and mushrooms tossed in coconut oil and baked for 25 minutes in 425F degree oven).

Seriously.  Try them!

After dinner, I had a lite ice cream sandwich and then Bizzy and I played with her new fox toy (I call it "Foxy Cleopatra.")

picture recycled from here

Have a great rest of the week!!