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Meal Prep – Week of 01-16-17

We got out meal prep done!  I think we did it in record time.  LOL  I love that my wife helps with prep, it really goes by so much faster.  We alternate two days of meals for the week which makes it so much easier to meal prep.

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So this week day 1 we have 2 eggs and 1 banana, apple and caramel dip, greek meatballs with pita bread and tzatziki sauce, celery and ranch dip, dinner make each night.  Day 2 we have 2 apple oatmeal muffins, nutella with pretzel sticks, unstuffed cabbage rolls, cucumber and ranch dip, dinner make each night.  We have 6 of every item you see in this picture.  That is enough for both of us for 3 days.  All items are prepped and put in the fridge for  the week.  Total grab and go to make life simple and easy.

The best part about prepping for 2 people is that most recipes serve 6 people so that gives us the perfect portion for the week.  We only have to eat the same meal 3 times a week instead of 6.  🙂

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Snack bags are the best!

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We are ready for another week.  Feeling wonderful about out meal prep and meal plan for this week and THRIVING!!!

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Posted by on January 15, 2017 in healthy eating, life, Meal Prep, Thrive, weight loss

 

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Greek Orzo Salad

This is an awesome recipe I got from some friends.  We had it at their house and I was hooked.

Ingredients:

  • 1 box Orzo Pasta (16 oz)
  • 1 small container of cherry tomatoes (sliced)
  • 1 cucumber (peeled and cubed)
  • 1 can sliced black olives
  • 1 small onion
  • 1 container of reduced fat crumbled feta cheese (4 oz)
  • 1 can artichoke hearts (quartered in liquid not brine)
  • 1/2 bottle Greek Vinigrette dressing (I use Kraft)

First cook the pasta, drain and set aside.  Then combine all the other ingredients in a large bowl.  Slice each cherry tomato.  I quarter mine our you can just cut them in half.  Peel and cube the cucumber.  Drain the black olives and throw them in there.  Cut the onion into small pieces and add to the bowl.  Add the container of feta cheese.  Drain the artichoke hearts.  Cut them up into pieces and and them to the bowl.  Then add the cooked pasta on top of all of that.  Add half a bottle of the dressing and then mix it all together.

That’s it!  So simple to make.  The longer this sits the better it tastes.  You can adjust the amount of dressing you use if you prefer more or less.

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Serving size is 1 cup.  This will make a 12 cup batch.

Calories 270  Protein 8  Carbs 36  Fat 11  Fiber 3  Sodium 552

 
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Posted by on September 13, 2013 in recipe

 

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Portabello Mushrooms Pizza

This meal has a bit more sodium in it depending on what you use but it is very low carb and low calorie.  To keep sodium lower make your pizza a veggie one.  These are so good and so filling.

Ingredients:

  • 2 Portabello Mushroom Caps – about 3.5″
  • 1/4 cup Sauce – You can use pizza sauce but I prefer Bertolli Vineyard Sauce
  • 1/2 cup Jimmy Dean Turkey Sausage Crumbles
  • 1 oz. Mozzarella Cheese – I use Kraft block cheese and shred myself

This meal is super easy to do.  Heat oven to 375.  Place the mushroom caps on a cookie sheet lined with tin foil.  Rub the mushrooms with a little olive oil.  Place them in the oven for about 10 minutes, flip and bake another 10 minutes.  Eyeball these – cook them until they are soft.

Once cooked place them upside down on the cookie sheet.  (tops of the mushrooms on the cookie sheet and the stem side up).  Add the sauce. Split the 1/4 cup between the 2 caps.  Then add the sausage crumbles.  Again split this between the 2 caps.  Top each one with cheese.  .5 oz per cap.

Place back in the oven until the cheese melts and browns.  Keep an eye on them as they will burn easily.

Plate and enjoy!

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You can easily modify this meal to add any topping you want.  If you are a pepperoni person then use the Hormel turkey pepperoni to save on calories.  If you are a veggie person then load that baby up with veggies.  All low calorie.  Make it the way you like.

The serving size for this meal is 2 mushroom caps.

Calories 252   Protein 25   Carbs 14   Fat 12   Fiber 4   Sodium 890

 
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Posted by on September 4, 2013 in recipe

 

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Pork Ribs with Sweet Potato and Side Salad

This is a great meal that everyone loves.

Ingredients:

  • Country Style Pork Ribs (bone in)
  • Medium Sweet Potato
  • Salad
  • Salad Dressing (I use Bolthouse Dressings)

Heat oven to 350 degrees (bake not broil).  Place the ribs on a cookie sheet or broiler pan.  I use a cookie sheet that I line with tin foil – Easy clean up!  I season my ribs with only garlic salt.  You can modify this for what you like.

After seasoned, place ribs in the oven.  Turn the ribs periodically to ensure even cooking.  I usually cook mine about a half hour.  While the ribs are cooking wash your sweet potatoes and then place them in the microwave.  Leave the skin on.  Cook them for 8 minutes then flip and cook for another 8 minutes.  If they need a little longer then just turn again and cook for 5 minutes.   Cut open the sweet potato and remove from skin.  No butter added.  Plate with your ribs.

Add a side salad and your meal is done.  I use organic 50/50 mix salad and I LOVE Bolthouse dressings.  They have a good variety and it is only 45 calories per 2 Tbsp.  This dressing is found in the salad section of your store.  It is refrigerated in the cooler above the salad.

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The serving for this meal is 4 oz of meat, 1 medium sweet potato, and 1 cup of salad with 2 tbsp of dressing.

Calories 449  Protein 25  Carbs 48  Fat 15  Fiber 8  Sodium 380

 
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Posted by on September 4, 2013 in recipe

 

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Farmers Delight – 350 Calories

This is a recipe that I have been using for many years.  The original recipe is not at all healthy but tastes delicious.  So I have modified the recipe to make it healthy and still just as delicious.  This is a complete meal in one dish and it is so simple and quick to make.  The little ones will even eat this one.  It is awesome and only has 350 calories.  Okay so let’s make it!

Here is what you need:

  • 1.25 lbs Extra Lean Ground Turkey (I like Jennie-O)
  • 13 oz box of Whole Wheat Pasta
  • 2 cans 98% Fat Free Cream of Mushroom Soup
  • 1 block of Fat Free Cream Cheese (I only had 1/3 less fat today but use Fat Free to make it lower in calories)
  • 2 small cans of mushrooms or 1 large can
  • Optional – add peas or corn for added veggies (calories not taken into account for this meal)

Boil pasta – drain and set aside.

Brown the ground turkey.  Season with a little salt and pepper to taste (optional). Drain any excess fat.

Mix the remaining ingredients into the pot. (cream cheese, cream of mushroom soup, mushrooms) Blend until all the ingredients are mixed completely and the cream cheese is melted through.

Toss the pasta in over the top and mix until the pasta is evenly covered.

That’s it!  Quick, easy and delicious meal in less than 20 minutes with only 350 calories.

Serving size is 1 1/2 cups.  This pot will serve 7.

Breakdown per serving:

  • Calories 350
  • Carbs  51
  • Fat  4
  • Protein  31
 
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Posted by on September 18, 2012 in recipe

 

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