Ramen Snack Mix

This wasn't my own creation, but I did adapt it a little.

The original recipe comes from Martha Stewart!

 

Turned out really good.  I put 1/3 cup into a ziploc bag, so they are already to go when I pack lunchboxes. 

Ramen Snack Mix
2 packages ramen, broken into small pieces (toss the seasoning packet!)
1 cup salted cashews (M's are raw)
1 cup salted peanuts (Ms are raw)
1 cup Honey Bunches and Oats with Almonds (Ms uses cornflakes)
3 tablespoons oil
4 teaspoons curry powder
1/2 teaspoon cayenne powder
1/2 cup fried or freeze dried peas
(Ms adds 1/2 t salt, but since I used salted cashews and peanuts I didn't)

Preheat oven to 400 degrees.  In a big bowl mix together ramen, cashews, peanuts, and cereal.  Add the oil and mix until coated.  Pour onto a rimmed baking sheet.  Spread mixture in an even layer.  Combine curry powder and cayenne pepper in a small baggie and sprinkle over the ramen mixture.  bake until golden brown, about 10 minutes.  Stir halfway through!  Stir in peas and let cool before serving.

Makes 6 cups.

I didn't figure out my own nutrition facts, but here are Marthas:

Serving size 1/3 cup
Calories: 152
Fat: 10g
Sat Fat: 1g
Protein 5g
Carbs 13g
Fiber 2g

3 Bean Salad

I had come across a recipe that looked really good, but it required grilling and I don't have time for that... so I made my own version.

LOOK AT THOSE COLORS!!!

3 Bean Salad
1 cup cherry tomatoes
2 cups Sweet Corn (or regular corn)
1 white onion, diced
1 can jalapenos
1 15oz can pinto beans,
1 15 oz can black beans
1 15 oz can kidney beans
Juice from one lime
2 tbls EVOO
1/2 bunch of cilantro

Serves 4 (I made this for 8, but after figuring out calories and eating it... we could of doubled it and been good, so stick with this makes 4 servings)

Drain the jalapenos.  Then Saute the jalapenos, onions and corn with the EVOO until onions are translucent and begin to caramelize.  Meanwhile, in a strainer dump all 3 cans of beans.  Rinse and mix together.  In a big bowl dump the beans, then add the corn mixture.  Add the juice from one lime and the cilantro. Mix well.  Enjoy :-)

Optional: Dice 2 avocados and add into mixture (nutrition facts do not include avocado)

Nutrition Facts
Serving Size 1/8 of above recipe
Calories: 222
Total Fat: 1g
Sat Fat: >1g
Chol: 0
Sodium: 628
Total Carb: 39
Fiber: 17
Sugar: 5
Protein: 10g

Egg McMuffin

I love McDonald's Egg McMuffins... and for 300 calories they are not a bad on the go breakfast... but you can save money by making them yourself!

My inspiration came from this post I saw on pinterest. (who doesn't love pinterest?  I have gotten lots of ideas from there, and have boards for everything from Breakfasts- to Organization- to Elephants! Follow me here!)

Muffin Eggs!? Awesome!!!

Egg McMuffins

12 eggs
12 slices of uncured Canadian bacon (we like Jones brand)
6 slices of Provolone cheese (you can use whatever cheese you want, we had this on hand)
6 English muffins

Serves 12 (or 4 people for 3 days of breakfasts :-))

First cook your eggs... Spray a 12 hole muffin pan with cooking spray. Crack an egg into each slot...  You can leave them as is, or use a fork and mix up the yellow and white parts... Cook in a 350 degree over for 12-15 minutes... Let cool.  Usually as they cool they separate from the edges, if not use a knife.

While your eggs are cooking open and set out your English muffins... you are only using 1 half for each sandwich (saves on calories and carbs!).  Cut each slice of cheese in half and place one half on each muffin top (I folded mine in half again because I didn't want the cheese hanging over the edge of the muffin so it was less messy).  Then place 1 slice of Canadian bacon on top of the cheese.  When your eggs are done, put one egg on top and your done!  Let cool completely and wrap each one individual (or put each in their own zipploc baggie).  Put the individual portions  into one big gallon bag and stick in the freezer.  Pop them in the fridge the night before you eat them.  Microwave for 30-60 seconds and enjoy!

Nutrition Facts
Serving Size: 1 egg mcmuffin
Calories: 183
Total Fat: 9g
Sat Fat: 4g
Chol: 209
Sod: 300
T Carbs: 13
Fiber: 4
Sugar: 71
Protein: 16

Italian Wraps

I came across a recipe for some Italian Wraps in a magazine... but did not like the 603 calories!!!  600 calorie meals are bad if you eat light the rest of the day.  If you family is like mine, we make double servings of each dinner item, and eat the leftover for lunch the next day, which means all my meals need to be between 400-500 calories so that if I have two higher calorie meals, that we don't go way over what we (ok really I since I am the one on a fitness plan) should be having each day.  So I revamped the recipe and was able to bring it down to a very doable 473 calories!

 ITALIAN WRAPS
8 10-inch tortillas
8 tsps olive oil mayonaise
40 slices of thin sliced Salami (I used Citterio)
8 slices thinly sliced Provolone Cheese
4 red peppers, cut into thin strips
4 cups loosely shredded lettuce (arugula, romaine, red leaf)

Serves 8

Spread 1 tsp of mayo on each tortilla.  Then add 5 slices of salami onto each tortilla.  Next, cut the provolone in half and place to pieces onto each tortilla.  Add half a pepper onto each tortilla, and 1/2 cup of lettuce (or a small handful).  Roll up and use a toothpick to secure.  Enjoy!

Nutrition Info
Serving Size: 1 wrap
Calories: 473
Total Fat: 26g
Sat. Fat: 11
Chol: 77
Total Carbo: 31
Fiber: 1.5
Sugar: 3.7
Protein 28

Menu Plan Monday

Here is what we are eating this week..... (recipes in bold will be added as the week goes on)

Monday
Jimmy Dean Turkey Sausage Quesadillas
Nutrigrain Apple Cinnamon Bar
Digiorno 200 Calorie Serving Personal Pizzas
1/3 cup Cottage cheese and a Mixed Fruit Cup
Italian Wraps

Tuesday
Egg McMuffin
Apple, Laughing Cow Cheese Wedge, 5 Pita Crackers
Italian Wraps
Yogurt (Yoplait Light Boston Cream Pie)
3 bean Salad

Wednesday
Banana Peanut Butter Oatmeal
Ramen Snack Mix
3 Bean Salad
Apple Sauce
Ravioli with Tomatoes + Basil (Hubby ended up making this, and he changed it some so will have to get the recipe later)


Thursday
Multigrain Chocolate Chip Pancakes (canceled till next week- egg mcmuffins instead)
Nutrigrain bar
Ravioli with Tomatoes + Basil
1/2 cup Cottage cheese and Mixed Fruit Cup
Smoked Gouda, Turkey + Arugula Sandwich and Sun Chips (canceled- went out instead)

Friday
Cake Batter Protein Shake with Chia Seeds (canceled-had the rest of the jimmy dean quesadillas instead )
Apple, laughing cow Cheese Wedge,5  pita Crackers
Gouda, Turkey + Arugula Sandwich and Chips
Yogurt
Tilapia Piccata and Frozen Veggies (Canceled- ordered in instead)

Saturday
Cereal, Oatmeal, or Smoothie
Ramen Snack Mix
Tilapia Piccata and Frozen Veggies
Apple Sauce
Healthy Choice Meal

Sunday
 Cereal, Oatmeal, or Smoothie
Nutrigrain Bar
Healthy Choice meal
1/2 cup Cottage Cheese and Mixed Fruit Cup
Lean Pockets and Chips

Very happy with this week's menu.  I have started moving prepared items to Saturday, Sunday, and Monday so I don't have to cook on the weekends when we seem to be super busy.  Also we are trying some new breakfast and snack options, as well as some new dinners.

The best advice for a preplanned menu- always be willing to change it.  Due to some things that came up, we changed some of our items.  Hubby and I went out for two nights, and I didn't get a chance to make one of the breakfast items, but it is still great having a preplanned menu- you never have to worry about what's for dinner!

* Shared on I'm an Organizing Junkie, Menu Plan Monday


*Menu items may change as the week goes on, also menu items might become more specific as the week goes on.