I also have to admit, my workouts slipped a little this past week. One reason was because I began getting sick. I took 2 days off and felt much better. That being said, listen to your body. If you feel you truly need rest, take a day or two. I would not suggest taking more than that as I find it hard to get back into the gym. You can, however, take it light for a few more days if you need to. Just make sure to start back. Don't let those couple of days turn into a couple of weeks.
Lasagna "Cupcakes"
Ingredients:
1/2 lb ground turkey (or 95% lean ground beef)
1 1/2 t Italian seasoning
5 oz mushrooms, chopped (I left these out since my husband does not like them).
16 wonton wrappers (check the produce department)!
4 oz fat free Ricotta cheese
1 1/2 oz Parmesan cheese, freshly grated
1 c pasta sauce
4 oz reduced fat 2% shredded Mozzarella cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a saute pan or large skillet, over medium-high heat, add the ground turkey/beef and Italian seasoning and brown beef, breaking it up with a spoon. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper in the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the met/mushroom mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the sauce between each cup. Sprinkle about half the mozzarella and half the Parmesan evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. (I took the wonton ends and formed them up like a cupcake; so I didn't worry about them sticking together).
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Nutrition Facts per "cupcake":
(excludes mushrooms and made with ground turkey)
Calories: 201.9
Total Fat: 4.6g
Sodium: 462.7mg
Carbs: 26.3g
Protein: 14.6g
Turkey Enchilada Casserole
(tip: needs additional spice that what is listed here)
Ingredients:
1 1/2 lb ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 can (29 oz) red enchilada sauce
Salt
12 corn tortillas (6 in wide)
2 cups shredded reduced-fat cheese (8 oz)
Chopped fresh cilantro
Directions:
1. In a pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake at 425 until cheese is melted and casserole is hot in the center, 18-20 minutes. Sprinkle with chopped cilantro. If desired, serve with sour cream.
Makes 8 Servings
Nutrition Facts:
Calories: 255.2
Sodium: 876.5 mg
Carbs: 25.2 g
Protein: 18.3 g
Cilantro Lime Chicken (Crock-pot)
Ingredients:
6 chicken breasts
3 T olive oil
2 limes, juiced (~1/4 cup)
2 cups cilantro
1 large bag of frozen corn (or 2 smaller bags)
4 minced garlic cloves (Yes, they make pre-minced garlic)
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste
Directions:
Mix everything together. Cook in crock-pot on low for 8 hours or high for 4 hours. Serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese.
Makes 6 servings
(Instead of tearing the chicken breasts apart in the crockpot, I put each in an individual container and then evenly portioned out the rest of the ingredients into the bowls. We did not eat it with tortillas/ ect nor add any toppings. It was delicious on its own).
Nutrition Facts:
Calories: 271
Total Fat: 8.6 g
Sodium: 478.1 mg
Carbs: 39.9 g
Protein: 25 g
Hope you enjoy some of these recipes as much as I did! Let me know what you think!
Love this!
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