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Monthly Archives: April 2014

Crockpot Enchilada Pie

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3/4 pound ground turkey
1 large yellow onion, sliced
1 tablespoon olive oil
15 Ounces pinto beans
10 ounces enchilada sauce
1 1/2 teaspoons garlic powder
1 package corn muffin mix
1/3 cup milk
1 medium egg
2 tablespoons butter, melted
1/2 cup cheddar cheese, lowfat, shredded

 

1. Place the ground turkey in a skillet over medium heat with the onions and olive oil, and cook and stir the meat until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the meat. and place it into the slow cooker. Stir in the beans, enchilada sauce, and garlic powder.

2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.

3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

Serves 6.

Per Serving (excluding unknown items): 563 Calories; 21g Fat (33.5% calories from fat); 31g Protein; 64g Carbohydrate; 19g Dietary Fiber; 110mg Cholesterol; 440mg Sodium.

Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

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April 10, 2014

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I am a slacker. I admit it. I haven’t been writing here because I have tried to balance everything. It’s not been working so well. The one good thing recently is that I’ve tried to get back on the wagon with healthier eating. Yay me? Yeah, I fell off. It was a hard landing. I was working crazy hours. I wasn’t sleeping well. I wasn’t eating well. I was just functioning. Now I am trying to just get back on track. I have moved towards eating healthier. I have quit eating out so much. I was eating out all the time because it is hard to cook when you have less than 12 hours at home before you have to be back at work. I just wanted food immediately and sleep. Then I wasn’t sleeping well because of the food. Ugh! So I have started cooking up big batches of rice and veggies so I have these meals ready to microwave. It’s easier and more affordable. And tastier! I cook a helluva lot better than McDonalds!

I was also recently inspired by a friend who told me he lost 15 lbs. I was impressed. So I figured if he can, I can get back to it! I’m doing my shakes and eating better and feeling better slowly. It’s not the easiest road. Most of us know that. But it is a process.

Amy’s Favorite Veggies

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squash_grilled_done

 

This is my favorite way to have veggies. I can’t wait until prices are more affordable. I’m still having it, but I wish it was cheaper! I actually make this ahead due to my crazy work schedule. It’s a little easier to fix a lot at one time than try to fix meals daily since my schedule can be nuts. You can also add other veggies such as peppers, too. This is just my favorite combo.

4 medium zucchini, thinly sliced
4 medium yellow squash, thinly sliced
2 large yellow onions, thinly sliced
3 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
salt and pepper, to taste

1. Place all veggies in 9×13 dish. Pour olive oil over veggies. Pour seasonings on top of veggies. Toss with hands until completely coated.

2. Bake in 400 degree oven for 20-25 minutes.

Serves: 8

Per Serving (excluding unknown items): 83 Calories; 5g Fat (53.9% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat.