Monday, October 11, 2010

Lunch/Dinner Ideas

Sometimes the hardest part of eating clean is figuring out what to eat. I have found some really great healthy recipes so I thought I would share.

*I cook all of my chicken on a George Foreman and season it with All Spice which has 0 calories and more importantly 0 sodium. I like to buy the individually wrapped chicken breast from Costco.  

- 1/2 whole wheat pita (I like to buy the kind that is already cut in half)
- chicken
- mashed avocado or hummus
- romaine lettuce
- tomatoes, onions, green peppers

- 1 whole wheat pita
- chicken
- mashed avocado or humus
- vegetables (onions, green and red peppers, tomatoes and garlic)
- saute vegetables with a little olive oil. Sometimes I add a couple spoon fulls of salsa and green chillies.
- Because I am not talented enough to cut a pita properly I just pile everything on top.

- 2 slices of whole wheat bread
- mashed avocado and/or hummus
- reduced-fat swiss cheese
- sprouts
- tomatoes
- onion
- cucumbers

- romaine lettuce
- vegetables (onion, tomato, cucumbers, green peppers)
- cooked black beans or non-fat refried beans (always wash black beans when you take them out of the can)
- homemade or store made salsa
- optional: walnuts (walnuts and black beans taste very good together)
- optional: low-fat cheese (minus the sandwich above, I try to stay away from cheese and dairy all together)

- mashed avocados
- red onions
- dash of garlic salt
- cilantro, chopped
- roma tomato, diced
- whole-grain tortillas
- homemade salsa
- cooked black beans
- crumbled feta cheese
- Combine avocado, onion, garlic salt and cilantro. Spread avocado mixture over tortilla. Top with cilantro and diced tomato. Add salsa, black beans and feta cheese.

-whole wheat pita
- chicken
- tomatoes
- crumbled feta cheese
- hummus
- romaine lettuce

- green beans
- kidney beans
- cannellini beans
- any other beans you like
- oil and vinegar
- salt and pepper to taste
- optional: diced onion
- Toss beans in oil and vinegar. Add salt and pepper to taste.

BLACK BEAN CHILI (4 servings)
- 2 chopped yellow onions
- 2 sliced celery stalks
- 1 yellow pepper, deseeded and diced
- 1 large minced garlic clove
- 2 14-1/2 oz. cans diced tomatoes (Rotel)
- 1 jalapeno pepper, deseeded and minced
- 1 15-1/2 oz. can black beans, rinsed and drained
- 3 cups water
- 2 Tbsp. tomato paste
- 1-1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano, crumbled
- 1/2 tsp sea salt
- 3 Tbsp. fresh chopped cilantro
- optional: 10 oz. fresh white mushrooms quartered
- Saute onions, celery, bell peppers, mushrooms, jalapeno and garlic (about 8 minutes). Add the tomatoes, beans, water, tomato paste, chili powder, cumin, oregano and salt, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened- about 45 minutes. Sprinkle with cilantro and serve.

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