5 weekday dinners that turn into perfect breakfasts

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With just four main ingredients, this recipe is ready in no time, and you can serve it on its own or over crunchy lettuce, salad style. If you’re really short on time, use a bottled balsamic or Italian vinaigrette. Kidney beans are an underused ingredient, but they are a nutritional powerhouse. With 8g of fiber per ½ cup and 15% of your daily iron requirement, according to the USDA, this vegan recipe is sure to be a favorite with herbivores and omnivores.

For 2 people at dinner with leftovers for two lunches

Ingredients

  • 1 15-ounce can low-sodium red kidney beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • 1 pound of campari tomatoes, diced
  • 1 red pepper, diced

Bandage

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of freshly squeezed lime juice
  • 2 tablespoons of red wine vinegar
  • 1 jalapeño pepper, seeded, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • tsp garlic powder
  • teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

instructions

  1. In a large bowl, combine the kidney beans, corn, tomatoes and peppers.
  2. In a separate bowl, whisk together the dressing ingredients.
  3. Pour the dressing over the bean mixture and toss gently to combine. Refrigerate until ready to serve.

Nutrition per serving: 250 cal, 8g fat (1g saturated fat), 9g protein, 38g carbohydrate, 8g fiber, 9g sugar (1g added), 240mg sodium

Lunch 5: Quick Vegetarian Quesadilla

Quesadillas are traditionally high in calories, fat, and saturated fat. But in this recipe, vegetables take center stage instead of cheese.

Ingredients

  • 2 whole wheat tortillas the size of a taco
  • Recipe ½ Cowboy Caviar (see above)
  • ½ cup grated Pepper Jack cheese

instructions

  1. Preheat the oven to 400 degrees F. Place a rimmed baking sheet in the oven while it preheats.
  2. Carefully place the tortillas on the preheated cooking seat. Divide the Cowboy Caviar and cheese between them, fold each tortilla in half and return to the oven.
  3. Bake in the preheated oven until the tortillas are slightly crispy, about 8 minutes. Remove from the oven, slice and serve.

Nutrition per serving: 500 cal, 21g fat (6g saturated fat), 18g protein, 63g carbohydrate, 10g fiber, 11g sugar (3g added), 810mg sodium


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