My relationship with clean eating is kind of like my relationship with running…On again/off again. But I thought I would share a few recipes I’ve tried and enjoyed!  I’ll be adding to the list as I try new things! P.S. I’m all about super easy, low-ingredient recipes!

 

Bell Pepper Taco Skillet

http://blog.myfitnesspal.com/bell-pepper-taco-skillet

This Mexican-themed meal, courtesy of Inspiralized, is sure to become one of your most craved dishes — the melted cheese, savory beef and seasoned bell pepper “noodles” are irresistible. With an easy cleanup, too, what’s not to love? This seasoning makes extra so you’ll have some ready to go next time. While making your own seasoning is best, feel free to use 1 tablespoon of your favorite pre-made fajita seasoning to cut down on time (I do!)

Ingredients

For the fajita seasoning

  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano

For the skillet

  • 1 large ear of corn (I use 1 cup canned/frozen)
  • Salt and pepper
  • 8 ounces 90/10 lean ground beef
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 small yellow onion, sliced
  • 2 large bell peppers, spiralized or sliced into thick, wide ribbons
  • 2 medium Roma tomatoes, seeded and chopped
  • 3/4 cup Mexican blend cheese
  • 1 medium avocado, thinly sliced (I omit)
  • 1 tablespoon chopped fresh cilantro (I omit)

Directions

Mix together all the fajita seasoning ingredients in a small bowl. Set aside.

Place the corn in a medium pot, and add water to cover along with a pinch of salt. Bring to a boil, cook for 2–3 minutes, until fork-tender, and drain. (I use canned or frozen corn)

While the corn cooks, place a 12-inch cast-iron skillet with a lid over medium heat. When water flicked onto the skillet sizzles, add the beef. Season with salt and pepper. Add the garlic and oregano, and cook for 10 minutes or until the meat is browned, breaking it up with the back of a spoon as it cooks. Remove it from the skillet, and set aside.

Add the olive oil to the skillet, and increase heat to medium-high. When the oil is shimmering, add the onion and bell peppers, and cook for 5 minutes, or until the vegetables begin to soften.

Return the beef to the pan, and add the tomatoes and 1 tablespoon of the fajita seasoning. Toss together, and cook for 2–3 minutes. Slice the corn kernels off the cob, then add to the skillet. Sprinkle the cheese over the top. Cover and cook for 5–7 minutes, or until the cheese melts.

Uncover the skillet, and garnish with the avocado slices and cilantro. Serve immediately. (P.S. I’m not a fan of avocado so I just skip this step.)

Nutrition Information

Serves: 4 |  Serving Size: 3-inch slice

Per serving: Calories: 327; Total Fat: 22g; Saturated Fat: 8g; Monounsaturated Fat: 9g; Cholesterol: 56mg; Sodium: 431mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 6g; Protein: 19g

Nutrition Bonus: Potassium: 734mg; Iron: 10%; Vitamin A: 83%; Vitamin C: 299%; Calcium: 23%

 

Skinny Fruit & Yogurt Salad

https://skinnyms.com/skinny-fruit-yogurt-salad/

Are you tired of bringing the same old recipes to brunches, parties, and barbecues? Are you looking for a new dish that’s easy to make, mouth-watering delicious, and sure to be a hit? Look no further! Our Skinny Fruit & Yogurt Salad is so yummy, we guarantee that you’ll be going home with an empty serving bowl.

Ingredients

  • 1/2 cup plain Greek Yogurt, fat-free
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 2 pears, cored, peeled, and cut into 1/2-inch cubes
  • 1 cup sliced strawberries
  • 2 apples, cored, and cut into 1/2-inch cubes
  • 1 cup seedless grapes, sliced in half lengthwise
  • 1/4 cups raisins
  • 1/4 cup diced celery

Directions

  1. In a small bowl, combine yogurt, lemon juice and honey. Cover yogurt mixture and refrigerate while preparing fruit.
  2. Combine all fruit in a large salad bowl. Add yogurt dressing and lightly toss to coat. Refrigerate until ready to serve. For best results, serve salad within 1-2 hours of preparing.

Yields: 6 | Serving Size: 1 cup | Calories: 136 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 1 | Carbohydrates: 33 g | Sodium:12 mg | Dietary Fiber: 4 g | Sugars: 25 g | Protein: 3 g | SmartPoints: 7 |

 

Banana Almond Peanut Butter Wrap

This one is super easy and both my daughter and I love it.  Just spread a tbsp of almond or peanut butter onto a whole grain wrap and wrap a small banana.  You can even sprinkle with a bit of cinnamon.