Tuesday Treats!!! Fave go to meal / recipe??

What's on your plate lately???  Share and compare!! Get some ideas and share your great ones!!

Mine's easy peasy: Deconstructed Ricotta Bake

2 oz chicken (fresh or canned)

2 tbsp FF Ricotta

2 tbsp Rao's Marinara

1 tbsp of Parmesan cheese.

OPTIONAL: Wilted spinach, roasted broccoli, steamed asparagus, etc....

Nuke and voila - Super yummy!

Who's next???

First time posting been on here for a while though.

Tuna "salad"

1 pouch starkist reduced sodium light tuna
1 Tbsp plain Greek yogurt
1/2 tsp fresh food concepts roasted red pepper Greek yogurt(yummo....find at Walmart)
Chopped onion to taste
Chopped yellow, orange bellpepper to taste
Small amt of butter lettuce...finely chopped
Salt/pepper
Can do add ins: celery, tomato, jalapeño, avocado,

I am addicted to this salad. I have to limit myself b/c of the whole mercury thing but if I could I would eat it everyday!

Raymie

I just tried a new recipe over the weekend for a potluck and it turned out pretty good.  My son wants me to make it again.

Low Carb Enchilada bake

ENCHILADA BAKE
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
1 tablespoon Seasoning for Tacos
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8 servings
Can be frozen

Optional Toppings:

• Shredded lettuce
• Sour cream
• Salsa
• Ripe olives
• Pickled jalapeno slices
• Guacamole

Per Serving: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This looks and sounds great. Did you use low fat cheese?  Looking at a way to lower the calories and fat a little. 

I actually used Weigh****chers Whipped cream cheese.  I don't care for the fat free cream cheese but do also like the 1/3 fat cream cheese.  As far as the shredded cheese goes, sometimes I buy reduced fat and other times I use full fats.  I don't get a huge amount of fat in my daily diet and my body needs it to continue losing so I usually just get what's on sale.

Going by memory here...this is a recipe out of the Virgin Diet Cookbook (my hubs is allergic to EVERYTHING so I'm trying out new recipes that he can eat & so can I!)

1 1/2 lb of shrimp tossed with 2 T olive oil, chipolte powder (can't remember how much but to coat) and fresh squeezed lime juice (let it marinade for 15 minutes)

Guacamole:

1 avacado, 4 cloves of garlic, 2 T fresh lime juice, 2 jalapeno peppers deseeded, 1 medium onion.  It called for 1/4 cup fresh cilantro, but my supermarket didn't have any so I bought the cilantro paste and I actually liked it better!  I put about 2 T in.  Pulse all in food processor until mixed but not pureed.

1 head of lettuce (I used red leaf), washed and separated into leaves.

1 cup of shredded fresh cabbage (sounds weird but really added a nice crunch and texture!).

Grill the shrimp on a grill pan (or can do on the regular grill if you want).

Make lettuce wraps:  place cabbage, guacamole, 3 shrimp and the juice of a lime wedge into a lettuce leaf and roll up.

Made these on Sunday & they were AWESOME!!

For a super easy, fast lunch I toss this into a small Pyrex container with lid.  I heat it up in the microwave at work for about 90 secs.  It makes pretty good buffalo chicken, and I have some left over for a snack because I can't eat it all.   Calories = 330, Fat = 11g, Carbs = 1, Protein 32

4oz of Kirkland canned chicken (from Costco)

1oz of shredded colby-jack cheese

and several shakes of Franks hot sauce. 

That sounds awesome!

I love to bake fish like this- any type- salmon, tilapia, grouper, flounder, snapper

Make a vinaigrette with lemon juice, fresh tarragon, dijon mustard, EVOO, salt and pepper. Spoon couple teaspoons over each piece of fish. Sprinke with lemon zest. Wrap each piece of fish in parchment paper pocket folding edges around and sealing. Bake at 375 for about 13-14 minutes just until fish is opaque, don't overcook. Delish!