Okay, it might not be the easiest, because I suppose you could say grabbing a granola bar is pretty easy. I guess I mean the easiest if you’re actually making something… Or maybe you’d argue that whipping up some Greek yogurt and fresh fruit would technically be making something, and that would also be easier than this. Fine, *darn* it! This isn’t easy! It takes a bit of time! But, it’s so worth your 10-15 minutes. 🙂
Start with some soft taco shells (the whole wheat ones would be better, but I figure this is still a step up from fried tortilla chips and this brand is sooooo delicious), some salsa, and an avocado or two.
Slice your tortillas with a pizza cutter.
Toast those babies in the oven… I did them at 400 for about 10 minutes and then broiled them for a minute.
Mash up some avocado.
Pour on some salsa.
Mix it up. It might not be beautiful, but haven’t you learned not to judge by appearances? This ugly little dish is heaven in your mouth!
This is attempt #20 at a photo of guacamole on a baked chip. They all came out blurry. 😦
Anyway, I love eating this. The avocado has some heart-healthy fat in it, it’s relatively guilt-free (in moderation, of course). My 7-year-old LOVED the tortilla chips just plain. I have made them in the past by misting them with olive oil and sprinkling on seasoning… but I like the plain ones quite a bit, too!
Some nights (okay, a lot of nights) I am just not in the mood to cook. I want something fast and easy. I don’t want to read a recipe. I don’t want to hover over the stove nursing some delicate creation… I just want it done.
If you feel like this, maybe you should grab a bag of farro. It’s good for you, it’s easier than rice, and it’s something a little different so it sounds cooler (that applies for almost anything in life– your welcome for the life lesson!). I added some water and chicken bouillon to mine. Some day I’ll break the bouillon habit –so much salt!– but for now, it makes my food tasty.
I grabbed a box of frozen fish… Already seasoned, already trimmed/prepped/whatever. Not too bad fat and calorie-wise, and you just open the box and stick it on a baking tray!
Good old Gorton’s. It was on sale at Meijer, which made it even better!
I added a bag of already washed and cut broccoli to the farro.
Once the everything was done, I added a little salt and pepper to the farro/broccoli mixture and it was ALL DONE! Woo hoo!!!
See? I told you it was easy!
I always have leftovers after Chef Salad Night. So, we’ve now started omelet night on Thursdays. And to help even more, I decided to use some of the ingredients for an asian spinach soup. This was partly because carrots generally don’t work well in omelets but also because I love any excuse to use sesame oil.
Start with some green onions.
Add in some chopped carrots.
Take about 4 cups of water and add 1 chicken bouillon cube. Add your veggies and let it simmer until the carrots start to get tender (it will smell to tasty!).
Add some yummy fresh spinach… as much or as little as you like. I added as much as I could fit into the pan without taking up all of the broth, about 3 cups.
Cook for a few more minutes so the spinach leaves wilt a bit.
Add a little bit of salt and pepper and about 2 teaspoons of sesame oil.
It’s not the prettiest soup, but it’s so simple and delicious!
This makes 4 1-cup servings, although it’s safe to say I will usually eat 2 cups at once…
Asian Spinach Soup
- 4 cups water
- 1 chicken bouillon cube
- 1 cup diced carrots
- 1 cup diced green onion
- salt and pepper
- 3 cups fresh spinach leaves
- 2 tsp sesame oil
Nutrition Info (per 1-cup serving)
- 52 calories
- 2.25 g fat
- 2 g fiber
- 1.75 g protein
Posted in Fruits/Veggies, Main Dishes, Recipes, Side Dishes, Vegetarian
Tagged asian, carrot, easy, green onion, sesame oil, soup, spinach
Want something quick to eat? This can be a great breakfast, but if you’re a fan of breakfast-for-dinner like I am, it can also make a tasty evening meal!
Start with two servings of egg whites (about 6 T, I think this is equivalent to two egg whites?) in a nonstick pan. I sprayed it lightly with nonstick spray, even though you’re not supposed to do that. I sprinkled salt and pepper over it and let the bottom cook. Once it was pretty set, I put one string cheese over it (torn into thin strings).
Once the cheese was melted, I added several spinach leaves to it.
I folded the omelet in half and then browned it on both sides, adding a little more salt and pepper.
And THIS was my result… yummo!
Egg White Omelet
- 6 T egg whites (2 egg whites)
- 1 light string cheese
- Raw spinach leaves
- Salt and pepper
- 85 calories
- 2.5 g fat
- 13 g protein
Oh my goodness, this meal was SO GOOD and only about 400 calories! So fast, so easy, and my family loved it! My picky 3-year-old could not get enough. I didn’t realize how much of a steak fan he is. We don’t have it very often because my husband doesn’t really like it. Plus, I’ve been trying to keep our red meat consumption to about 1 meal per week.
Start with a steak:
Get some baby carrots simmering with some green onion, water, salt, and pepper (that’s all!).
Chop up some broccoli and stick it in the microwave for a couple of minutes with a little water, salt, and pepper.
Once the steak is done, take it out of the pan. Add mushrooms to the pan and cook for 5 minutes. Then add broth, flour, salt, and pepper. The recipe actually calls for red wine, but I didn’t have any open, and my husband hates it.
Put it all together, and ENJOY.
Oh yeah… and I forgot to mention the mashed potatoes because you don’t have to do anything! You buy them pre-made. I bought Meijer’s brand, and they were fantastic! I don’t normally like pre-made foods… But this? Yum-o!
See the full recipe HERE.
Here’s a fun, easy recipe from a blog called Liv(e)LoveLaugh. Check it out! 🙂
2 organic bananas, very ripe, frozen*
1/4 cup reduced-fat milk
1 1/2 teaspoons unsweetened coco powder
Blend until smooth and creamy in the blender.
1 1/2 tablespoons unsweetened coco powder
1 tablespoon milk
stevia sweeter and honey to taste
Blend all ingredients, adding milk until it has a smooth consistency.
Top with 2 tablespoons of chopped peanuts.
*A little tip on freezing bananas. This may seem obvious, but to me the first-time banana freezer and let’s-get-this-done-quick girl it was a little hazy. Peel your bananas before you freeze them. Trust me. Peeling slimy black half-frozen banana skin off isn’t fun. It also helps if you break them into chunks first.
Posted in Desserts, Recipes, Snacks
Tagged banana, chocolate, dessert, easy, frozen, MoveLaugh, nuts, sundae, treat