Tasty Tuesday

Breakfast

For today's Tasty Tuesday I am going to post two breakfast
recipes. One that is a bit filling & savory and the other is light & sweet.

Sunrise Sandwich w/ Turkey, Cheese & Guacamole 

1 tsp canola or olive oil

1 egg

salt and black pepper to taste

2 oz smoked turkey breast

1 slice American, Cheddar, or pepper Jack cheese

1 thick slice tomato

1 whole-wheat English muffin, split and toasted

1 tbsp Guacamole or Wholly Guacamole

1.Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fry until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper.

2.Place the turkey on a plate, top with the cheese, and microwave for 30 to 45 seconds, until the turkey is hot and the cheese is melted.

3.Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and crown the sandwich.

Recipe Notes

 This breakfast sandwich actually has roughly half of your recommended daily amount of sodium - my suggestion would be to look for reduced salt cheese, turkey etc. Or skip some altogether.

Nutritional Facts per serving

CALORIES            360.3 CAL

FAT        14.1 G

SATURATED FAT               3 G

CHOLESTEROL    234.1 MG

SODIUM              1360.5 MG

CARBOHYDRATES             34.6 G

TOTAL SUGARS  8.2 G

DIETARY FIBER   6.1 G

PROTEIN              26.3 G

Strawberry Parfait - 4 Servings

1 lb strawberries

2 cups low fat vanilla yogurt

6 tbsps muesli cereal

1.Cut 1 lb strawberries into quarters and divide half among 4 glasses.

2.Divide 1 cup low fat vanilla yogurt and 3 Tbsp muesli cereal evenly among glasses.

3.Repeat with remaining berries and additional 1 cup yogurt and 3 Tbsp muesli. Top with sliced berries.

Nutritional Facts per serving

CALORIES            169.1 CAL

FAT        2.3 G

SATURATED FAT               1.1 G

CHOLESTEROL    6.1 MG

SODIUM              92 MG

CARBOHYDRATES             31.9 G

TOTAL SUGARS 24.7 G

DIETARY FIBER   2.9 G

PROTEIN              7.4 G

Lunch

Rainbow Thai Chicken Salad

3 cups shredded cooked chicken

2 cups shredded purple cabbage 

1 cup shredded green cabbage 

1 avocado diced 

1 mango, peeled, pitted and diced

1 (large) carrot, julienned or shredded 

1 red pepper, cored and julienned (or diced) 

1 cup roughly chopped fresh cilantro leaves 

1/2 cup chopped green onions 

1/4 cup chopped cashews or peanuts

Peanut Dressing Ingredients: 

1/2 cup natural peanut butter 

2-3 tablespoons hot water 

2 tablespoons rice wine vinegar 

2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari) 

2 tablespoons honey 

1/4 teaspoon sesame oil

juice of 1 lime 

pinch of red pepper flakes

DIRECTIONS: 

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing: Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

http://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/ 

Dinner

Avocado & Shrimp Salad

Ingredients 

1 large avocado, cut into small chunks 

1 slice of a medium size onion (you could also substitute 2 green onion stalks) 

1 small tomato, diced

⅛ C. cilantro, chopped 

1 C of salad shrimp (You can use a small can located near tuna at the grocery store. Or, you can use the frozen cooked shrimp - thawed). 

Salt & pepper to taste

Instructions

Cut the avocado into small chunks and place into a medium size bowl. Next dice the tomato, onion and cilantro and place in the bowl with the avocado. Add salt and pepper to taste and gently combine all ingredients mixing well.

Notes *If you have a lime, squeezing just a splash of fresh lime juice on this would be delicious!

http://www.momendeavors.com/2014/03/quick-healthy-recipe-avocado-shrimp-salad.html​