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Recipes Section
Every month we set out to introduce new recipes for you to try out in your home. We generally look for easy recipes that just about anyone would be able to make. You really don’t need a lot of kitchen experience to make a healthy meal for you, your family and friends. This month we have included some regular all time favorites but with more healthy ingredients so as to make these meals tasty and power houses of nutrients as well. Enjoy and please let us know how they turn out for you. Email coach@fittransformations.com with your results!
Buffalo “Wings”
By Muscle and Fitness
1 large egg
½ cup wheat germ
1lb chicken breast tenders
½ cup Frank’s RedHot Buffalo Wing Sauce
Nonstick cooking spray
Preheat oven to 350 degrees F. Cover a cookie sheet with aluminum foil and place a baking rack on top; coat with nonstick cooking spray. In a large bowl, beat the egg. Sprinkle the wheat germ onto a large plate. Dunk the chicken tenders in egg, then dredge in wheat germ and place on baking rack. Cook for 30 minutes, turning chicken halfway through cooking time, then crank up the heat to broil and cook another 5 minutes per side or until both sides are crispy. Transfer chicken to a large bowl and toss with wing sauce.
241 calories (serves 2), 36g protein, 12g carbs, 3g fat
Mac and Cheese Lite
By Rocco DiSpirito
Makes: 4 servings
Nonstick cooking spray
Salt
4 ounces whole-wheat macaroni
½ cup onion-garlic puree (see below for “Rocco’s Secret Weapon”)
½ tsp dry mustard
Pinch cayenne pepper
1 cup shredded 50% reduced-fat cheddar
1/3 cup nonfat Greek yogurt
¼ cup whole-wheat panko bread crumbs
¼ cup grated Parmesan
“Rocco’s Secret Weapon”
Makes 1 cup
Step 1: Combine 1 large Vadalia onion, 9 garlic cloves (roughly chopped) and ½ cup water in a microwave-safe bowl, Season with salt and pepper to taste.
Step 2: Cover the bowl tightly with plastic wrap and microwave on high 10 min.
Step 3: Pour the mixture into a blender; until smooth. Season with salt and pepper to taste. (Store in a covered container in the fridge for up to 72 hours)
1. Preheat the oven to 425 degrees. Mist an 8-inch-by-8-inch baking dish with cooking spray; set it aside.
2. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
3. Meanwhile, bring onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whick in yogurt.
4. In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
5. Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.
Nutrition Facts per serving (about 2/3 cup)
237 calories, 17g protein; 31g carbs; 7g fat (4g saturated), 3g fiber
Egg White Pizza
By Oxygen Magazine
Makes 1 serving
Nonstick olive oil spray
5 large egg whites
Freshly cracked black pepper, to taste
1 tbsp water
½ cup no-salt tomato sauce
½ tsp dried basil
¼ tsp dried oregano
¼ cup low-fat ricotta cheese
¼ cup chopped green bell pepper
¼ cup sliced fresh mushrooms
1 ½ tbsp Parmesan cheese
1. Spray a small frying pan lightly with oil. Whisk together egg whites, pepper and water and pour into the pan over medium heat. Cook gently until eggs turn opaque and are cooked through evenly.
2. Meanwhile, in a small mixing bowl, whisk together tomato sauce, basil and oregano.
3. When egg whites are set, gently flip them over. (For east flipping, slide egg whites onto a serving plate and flip back over into pan.)
4. Cover with tomato sauce mixture, ricotta cheese, green peppers and mushrooms. Top with Parmesan cheese. Cover pan, reduce heat to low and cook until cheese melts slightly. Serve immediately.
Calories: 258, Total Fats: 8g, Saturated Fat: 4g, Trans Fat 0g, Cholesterol: 24mg, Sodium: 493mg, Carbs: 18g, Dietary Fiber: 3g, Sugars: 9g, Protein: 30g, Iron: 2mg
Protein Packed Cookies
By Oxygen Magazine
Makes 24 cookies
1 cup whole-grain flour
1 cup wheat bran
1 cup vanilla protein powder
½ tsp baking soda
1/3 cup Sucanat (optional)
1 tbsp pineapple juice
1 cup unsweetened applesauce
2 egg whites
1 tsp pure vanilla extract
½ tsp pure coconut extract (optional)
1 cup finely chopped fresh pineapple or 1 8-oz can unsweetened crushed pineapple
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix together first 4 ingredients. Set aside.
3. In a small bowl, stir Sucanat (optional) into pineapple juice. Set aside.
4. Add all remaining ingredients to the large bowl and combine gently. Add pineapple juice mixture, stirring gently; do not over mix.
5. Use a spoon and bare hands to form dough into walnut-sized balls. Place balls onto baking sheet, flattening slightly. Bake in oven until lightly browned. Let cool before serving.
Calories: 100, Total Fats: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 50mg, Carbs: 15g, Dietary Fiber: 2g, Sugars: 6g, Protein: 8g, Iron: 1mg
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