Recipes on the Run!


Disclaimer: I am ridiculously proud of this post. I feel like a legit “health and wellness” blogger when I read it, and I know that these recipes are not only diverse and delicious, but totally realistic when it comes to people who want low-cal meals full of flavor and convenience(without feeling like diet food). I appreciate you reading, and I’d REALLY appreciate your feedback via comments/shares/links/reposts/emails to SeeSondraSlim@gmail.com!

If you’re anything like me, you want to eat healthier.

Really, I do. Truly. I have goals to meet in the weight/healthiness department! And when I work a 12 hour day, it’s not always easy to come home and whip up a quick, healthy, and delicious dinner. These are the three pre-requisites for any item I will consume, after all! With that in mind, I have come up with a few “Quick and Easy” dinner (or lunch) recipes for those of you who find yourself in the same predicament! I have calculated the calories, fat, carbs, fiber, sodium, and protein for each recipe.

Each recipe makes one (1) serving(2 for my small stomach…leftovers!), unless otherwise noted. These would be awesome recipes for vacation too, for those of you who stay somewhere with a kitchen/kitchenette!

Quick and Easy Thai Peanut Chicken

What you need:

1 tbsp. crunchy peanut butter

3 “dashes” of low-sodium soy sauce

1/4 tsp minced garlic (I have a giant Costco jar for these situations)

1 1/2 cups frozen tri-color bell pepper and onion mix (Trader Joe’s! Or Fresh and Easy! A must have for any freezer!)

1/4 cup pre cooked chicken breast strips (make your own, or get from the cold cut section in the grocery store)

1/3 package rice noodles

What you do:

Lightly coat a non-stick skillet with cooking spray, then heat skillet to medium-low. Add peanut butter, soy sauce, and garlic to skillet, stirring frequently until peanut butter softens.

Meanwhile, microwave pepper mix according to package directions, then stir into peanut butter mixture. Add chicken. Toss peanut-chicken mixture with boiled, drained noodles.

From start to finish, it should take 5 mins to prep, and 10 mins to cook. BOOM! Double the recipe, and you have lunch for the next day!

Per serving: 328 calories, 10 g fat (2 g saturated), 226 mg sodium, 29 g carbs, 1 g fiber, 27 g protein

Pasta Florentine with Shrimp

What you need:

1 package fettuccine alfredo frozen entrée (this is the simple version. I HATE alfredo, so I just make noodles ahead of time. But for the sake of the masses, I calculated this adaptation. You can use Lean Cuisine, Michellina’s or Healthy Choice…etc)

1 1/2 cups tightly packed spinach leaves

1/4 tsp minced garlic

6 medium-sized frozen shrimp

What you do:

Microwave pasta entrée according to package instructions.

Meanwhile, lightly coat nonstick skillet with cooking spray and heat skillet to medium heat. Toss spinach, garlic, and thawed shrimp into heated skillet, turning frequently (preferably with kitchen tongs) until leaves are wilted (2 mins or so). Stir shrimp and spinach mixture into pasta.

Prep is about 5 mins and cook time is about 11 mins

Per serving: 351 cals, 7 g fat (3 g saturated), 801 mg sodium, 44 g carbs, 32 g fiber, 20 g protein 

Stovetop Mexi-Casserole

What you need:

1 cup lean ground beef (or turkey), lightly packed

1/4 cup frozen corn kernels

1 roma tomato, chopped

1tsp fresh cilantro, chopped

1 package Santa-Fe style rice and bean frozen or packaged dinner (Check out the rice aisle. I buy the Uncle Ben’s version in a similar flavor for less than 2 dollars…it’s stored in pantry and cooks in microwave in a minute!)

What you do:

In a skillet, brown lean meat over medium heat. Drain fat and, return to pan. Add corn and tomato.

Microwave rice side dish according to package instructions, then stir into beef mixture. Simmer on low for 2-3 minutes, stirring occasionally. Top with cilantro just before serving. (If you’re not too worried about adding a few cals, add a sprinkle of crumbly queso fresco, or grated cheddar or Monterey jack cheese!)

Prep time is about 5 mins (see a pattern here?), and cook time is 15 minutes

Per serving: 399 cals, 8 g fat (3 g saturated), 606 mg sodium, 65 g carbs, 6 g fiber, 18 g protein

I have more recipes in the works!

I am kicking myself for not taking photos when I made these originally, but I guess I never really thought about sharing them until earlier today when I was thinking about the Pesto and Sundried Tomato Green Beans recipe I had originally planned on sharing. My bad. I will eventually post that one as well, but I came across my notebook with these and got more excited at the idea for this post!

I really hope these recipes spark your curiosity, and get you excited to hit the kitchen and try them!

Any thoughts or suggestions…send them my way!

So many exciting plans are in the works for SeeSondraSlim….I am getting more and more excited for post-op recovery, because I’ll be able to devote more time to some of the SeeSondraSlim YouTube review videos I plan to do with my BuluBox and other products I’ll use in upcoming recipes and such! I am also hoping to do a post-op mini photo-shoot featuring my new swimsuit collection.

Excited is an understatement!!!

That’s all for now, but I’ll be back before you know it. Can’t wait to share more!

‘Til Next Time!

XOXO

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