Quick, Healthy Meals!
Quick, Healthy Meals!
The school year is fast approaching and we all know that life gets a lot busier with everyone's schedules in full force. Don't think you can't have a healthy meal even if you are short on prep time. Here are some great ideas: ..........
Pancakes made from whole grain store-bought mix, canned applesauce, milk.
Microwave-warmed tortillas filled with shredded cheese, canned black beans and salsa. Serve with green pepper strips
Make your own sandwich buffet. Use whole wheat bread or rolls, cheese, leftover turkey or chicken, green or red peppers, cucumbers, mustard, etc.
The "everything-but-the-kitchen sink" salad. Combine any of the following: a can of tuna, raisins, sunflower seeds, sprouts, leftover rice or pasta, shredded cheese, drained canned chick peas, leftover tender cooked broccoli bits, etc. Serve with a loaf of fresh baked bread from the bakery or bake muffins from a mix (or scratch) while you pull together the salad.
Stuffed pita bread A great catch all for leftovers including roast chicken or meatloaf. Try a Vege Pita, using humus, tomato slices, sprouts and other vegetables. Or, try a Fruit Pita, combining cottage cheese, fresh berries and crushed pineapple.
Pasta Serve pasta with a good bottled spaghetti sauce, some non-fat ricotta cheese and sprinkled parmesan cheese on top. Toss with broccoli steamed in the microwave for a few minutes. Serve with a side salad.
Fruit and soup. Warm up leftover or canned soup; and serve with crusty wheat rolls and sliced fresh fruit.
Pizza. Use a store-bought ready made crust or a bagel. Then add bottled sauce and low-fat cheese. Go easy on the meat toppings to limit fat intake, and go heavy on the veggie toppings like green or red peppers.
Grilled boneless chicken breast brushed with bottled Italian salad dressing, couscous, and cooked, frozen vegetables.
Veggie Burger (or lean hamburger), sweet potato, and red pepper strips.
Desserts: High quality frozen yogurt, low-fat store-bought cookies, fresh fruit, yogurt.
Pancakes made from whole grain store-bought mix, canned applesauce, milk.
Microwave-warmed tortillas filled with shredded cheese, canned black beans and salsa. Serve with green pepper strips
Make your own sandwich buffet. Use whole wheat bread or rolls, cheese, leftover turkey or chicken, green or red peppers, cucumbers, mustard, etc.
The "everything-but-the-kitchen sink" salad. Combine any of the following: a can of tuna, raisins, sunflower seeds, sprouts, leftover rice or pasta, shredded cheese, drained canned chick peas, leftover tender cooked broccoli bits, etc. Serve with a loaf of fresh baked bread from the bakery or bake muffins from a mix (or scratch) while you pull together the salad.
Stuffed pita bread A great catch all for leftovers including roast chicken or meatloaf. Try a Vege Pita, using humus, tomato slices, sprouts and other vegetables. Or, try a Fruit Pita, combining cottage cheese, fresh berries and crushed pineapple.
Pasta Serve pasta with a good bottled spaghetti sauce, some non-fat ricotta cheese and sprinkled parmesan cheese on top. Toss with broccoli steamed in the microwave for a few minutes. Serve with a side salad.
Fruit and soup. Warm up leftover or canned soup; and serve with crusty wheat rolls and sliced fresh fruit.
Pizza. Use a store-bought ready made crust or a bagel. Then add bottled sauce and low-fat cheese. Go easy on the meat toppings to limit fat intake, and go heavy on the veggie toppings like green or red peppers.
Grilled boneless chicken breast brushed with bottled Italian salad dressing, couscous, and cooked, frozen vegetables.
Veggie Burger (or lean hamburger), sweet potato, and red pepper strips.
Desserts: High quality frozen yogurt, low-fat store-bought cookies, fresh fruit, yogurt.
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