Well we are just over 1 week into the New Year, and how many people’s resolutions to eat more healthily have already been broken?
Help maybe at hand for those people who are teetering on the brink though, as here’s 3 delicious recipe’s for meals that are actually less than 350 calories. To put it in perspective there are roughly 550 calories in a Big Mac.
And if you think that all recipe's that are healthy and low in calories are dull and bland just check out the pictures below. It is a colour explosion.
Here’s to a fit and healthy 2016!
One Pot Basque Chicken With Red Potato Noodles
* 1 lb skinless, boneless chicken thighs or breasts, cut into 2” pieces
* salt and pepper, to taste
* ½ tablespoon extra virgin olive oil
* ½ yellow onion, thinly sliced
* 1 small red bell pepper, thinly sliced into strips
* ¼ teaspoon paprika
* 1 garlic clove, minced
* 1 cup grape tomatoes, roughly chopped, seeds discarded
* 1 large red potato, Blade C
* ½ cup chicken broth, low sodium
* ¼ teaspoon red pepper flakes
* ½ teaspoon fresh thyme
* 1/2 cup small pimiento-stuffed olives (about 8)
* 1.5 tablespoons freshly minced parsley, to garnish
1. Season the chicken with salt and pepper. In a large Dutch oven or deep skillet, heat the oil over medium-high. Add in the chicken and cook for about 5 minutes or until lightly browned, turning occasionally to evenly cook.
2. Add in the onion, pepper and paprika, cooking 2-3 minutes or until crisp-tender. Then, add in the garlic, tomatoes, broth, red pepper flakes, thyme and season with salt. Bring to a boil and then reduce heat to a simmer, cooking covered for 5 minutes and then uncover, add in the potato noodles, toss to combine evenly and then cook another 10 minutes or until chicken is tender and potato noodles are cooked through.
3. Stir in the olives, garnish with parsley and serve. I transferred mine to a cast-iron skillet for presentation, but you can divide immediately into plates or serve in the Dutch oven/pot.
For more great recipes like this please head on over to inspiralized.com
Chicken & Black Bean Tostadas / Tortillas
• 1/2 cup (115 grams) low-fat sour cream
• 2 teaspoons chopped chipotle peppers in adobo sauce (certified gluten-free, if necessary)
• 1/2 teaspoon lime zest
• 4 (6-inch) corn tostadas (or corn tortillas, certified gluten-free if necessary)
• 1 cup (170 grams) canned black beans, rinsed and drained (certified gluten-free, if necessary)
• 1 1/2 cups (6 ounces or 170 grams) shredded rotisserie chicken breast meat
• 1 cup (50 grams) thinly sliced romaine lettuce
• 1 cup (260 grams) tomato salsa
• 1/2 cup (2 ounces or 60 grams) shredded cheddar cheese
• 2 tablespoons lightly packed fresh cilantro leaves
• 4 lime wedges
1. In a small bowl, combine sour cream, chipotle and lime zest. Spread mixture evenly among 4 tostadas (about 2 tablespoons each).
2. Top each tostada with 1/4 cup black beans, 6 tablespoons chicken (1 1/2 ounces), 1/4 cup romaine, 1/4 cup salsa, 2 tablespoons cheese and 1 1/2 teaspoons cilantro.
3. Serve each with a lime wedge to be squeezed over top of each tostada before eating.
Note: No tostadas? No problem! Just spray both sides of a corn tortilla with vegetable cooking spray and place on a baking sheet. Bake at 350°F for 5–6 minutes on each side until crispy. Cool before assembling tostada.
For more great recipes like this please head on over to myfitnesspal.com
Spaghetti Squash Burrito Bowls
Roasted spaghetti squash
• 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
Cabbage and black bean slaw
• 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
• 1 can (15 ounces) black beans, rinsed and drained
• 1 red bell pepper, chopped
• ⅓ cup chopped green onions, both green and white parts
• ⅓ cup chopped fresh cilantro
• 2 to 3 tablespoons fresh lime juice, to taste
• 1 teaspoon olive oil
• ¼ teaspoon salt
Avocado salsa verde
• ¾ cup mild salsa verde, either homemade or store-bought
• 1 ripe avocado, diced
• ⅓ cup fresh cilantro (a few stems are ok)
• 1 tablespoon fresh lime juice
• 1 medium garlic clove, roughly chopped
• Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas
1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down and roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
2. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
3. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
4. To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro (as shown here) and optional crumbled feta or pepitas.
For more great recipes like this please head on over to cookieandkate.com