Breakfast Burritos

Breakfast Egg Burrito

Breakfast Burritos

  • Cook Time: 20 Minutes
  • Servings: 2
  • Calories per serving 260, Protein 21g, Fat 8g, Carb 27g, Fiber 4g

Ingredients

  • 1 Cup Egg Substitute (9 oz)

  •  1 Tsp Olive Oil (0.1 oz)

  •  2 Tbsp Salsa (1.1 oz)

  • 1/2 Cup Chopped Fresh Mushrooms (1.7 oz)

  • 1/4 Cup Chopped Green Pepper (1.3 oz)

  • 1/4 Cup Chopped Sweet Red Pepper (1.3 oz)

  • 1/4 Tsp Pepper (0 oz)

  • 1/4 Cup Low Fat Shredded Cheddar Cheese (1 oz)

  • 2 Whole Wheat Tortillas, 8-inch (2.9 oz)

Instructions

  1. In a small nonstick skillet, heat oil over medium-high heat.

  2. Add vegetables; cook and stir until tender. Remove from pan; keep warm. 

  3. Add egg substitute and pepper to the same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.

  4. Spoon vegetable mixture and scrambled eggs across the center of each tortilla; top with cheese, salsa, and sour cream. Fold bottom and sides of tortilla over filling and roll-up.

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Mahi Mahi Tacos with Tropical Salsa

Mahi Mahi Tacos with Tropical Salsa

  • Cook Time: 15 Minutes
  • Servings: 4
  • Calories per serving 320. Protein 26g, Fat 9g, Carbs 38g, Fiber 9g

Ingredients

  • 1-1/2 Tsp Chili Powder (0.1 oz)

  • 1 Tsp Onion Powder (0.1 oz)

  • 1 Diced Avocado (7.2 oz)

  • 2 Sliced Limes (4.8 oz)

  • 2 Tbsp Lime Juice (1.1 oz)

  • 1 Diced Mango (5.9 oz)

  • 1 Diced Orange (4.7 oz) 

  • ¼ of a Red Cabbage, shredded, (7.8 oz) 

  • 1 Tsp Cilantro (0 oz)

  • 1 LB. Wild Mahi-Mahi, about 3-4 fillets (16.2 oz) 

  • 4 Corn Tortilla Shells (3.4 oz)

  • 1 Tsp Cumin (0.1 oz) 

  • 1 Tsp Garlic Powder (0.1 oz)

  • 1 Pinch Ground Pepper (0 oz)

  • ½ of a Red Onion (2 oz) 

  • 1 Cup Grape Tomatoes (5.3 oz) 

  • 1 Pinch Salt & Pepper (0 oz)

  • 2 Tbsp Sriracha (0.9 oz)

  • 4 Romaine Lettuce Leaves, 1 leaf (1 oz) (optional)

Instructions

  1. For fish: rub spices all over and let sit in the refrigerator for 10 minutes, while prepping salsa.

  2. For tropical salsa: Add all of the ingredients together in a bowl and toss gently. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble. 

  3. Cook fish: Heat a grill pan over medium heat and grease well. Once hot cook fish for about 4-5 minutes on both sides, or until fish is opaque and fork-tender. Move fish to cutting board, chop into pieces, and place into a serving bowl.

  4. For Sriracha mayo: Mix together mayo and sriracha in a small bowl and set aside for serving.

  5. For serving: Serve fish tacos with romaine lettuce leaves or taco shells, shredded cabbage, lime wedges, prepared salsa and drizzle with sriracha mayo.

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Baked Zucchini Fries

Baked Zucchini Fries

Baked Zucchini Fries

  • Cook Time: 45 Minutes
  • Servings: 4
  • Calories per serving 134, Protein 11g, Fat 7g, Carbs 4g, Fiber 1g

Ingredients

  • 2 Medium Zucchini (14 oz) 

  • 1 Medium Egg (1.6 oz)

  • 1 Cup grated Parmesan Cheese (3.6 oz) 

  • 1 Tbsp finely chopped Parsley (0.1 oz)

  • 1 Tsp Garlic Powder (0.1 oz)

  • 1 Tsp Italian Spice (0.1 oz)

  • 1 Tsp Salt and Pepper (0.1 oz)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.

  2. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.

  3. Crack the egg in a small bowl or container and lightly beat it.

  4. Add the parmesan and spices to a separate bowl or container and stir to combine.

  5. Dip a slice of zucchini in the egg wash and transfer it to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray.

  6. Repeat this process until all zucchini is coated.

  7. Bake for 25-30 minutes, flipping halfway through on the cut side. 

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Grilled Onion and Mushroom Elk Burgers

Grilled Onion and Mushroom Elk Burgers

  • Cook Time: 35 Minutes
  • Servings: 4 Servings
  • Calories per serving 514, Protein 34g, Fat 24g, Carbs 42g, Fiber 6g

Ingredients

  • 4 Tbsp Butter, divided (1.9 oz)
  • Swiss Cheese, 0.5 cup (0 oz)
  • 1 Tbsp Dried Basil (0.1 oz)
  • 2 Tbsp Dried Garlic  (0.6 oz)
  • 2 Tbsp Onion Powder(0.5 oz) 
  • 2 Tbsp Paprika (0.5 oz) 
  • 1Tbsp dried rosemary (0.1 oz)
  • 1 Tsp Mayonnaise (0.1 oz) 
  • 3 Tbsp Garlic, chopped (0.9 oz)
  • 1 NLEA serving Lettuce (3.2 oz)
  • 2 Cups Mushrooms, sliced (6.9 oz)
  • 1 Tomato, sliced (6.4 oz) 
  • 1 Tsp Red Pepper (0.2 oz) 
  • 1 LB Ground Elk (16.2 oz)
  • 4 Hamburger Buns (6.1 oz)
  • 2 Tbsp Steak Seasoning (0.3 oz) 
  • 3 Tbsp Pepper (0.6 oz)
  • 2 Tbsp Kosher Salt (1.3 oz)
  • 1 Yellow Onion, Sliced (3.9 oz)
Grilled Onion and Mushroom Elk Burger

Instructions

  •  In a small bowl mix ingredients of steak seasoning. Set aside.
  • In a medium bowl, combine ground elk, garlic and steak seasoning. Form into 4 patties. Press the centers of the patties down so that the burgers dont get to thick in the middle when you grill them.
  • Refrigerate for 15 minutes.
  • While burgers are in the refrigerator, heat a skillet over medium heat. Melt 2 Tablespoons butter. Add mushrooms and season with salt and pepper. Cook mushrooms for about 10 minutes, adding garlic to mushrooms after about 5 minutes. While mushrooms are cooking preheat additional skillet or use the same one as mushrooms if large enough.
  • Melt 2 Tablespoons butter. Add onion and season with salt and pepper. Cook onions until they become translucent and slightly browned.
  • While mushrooms are cooking, preheat grill to medium/high heat. Grill elk patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium. The last minute of cooking, add Swiss cheese to each patty. Grill buns until toasted
  • Assemble burgers: Bun, mayonnaise, lettuce, grilled onions, burger, mushrooms, tomatoes, mayonnaise and top bun.

Baked Sweet & Sour Chicken with Quinoa

Baked Sweet & Sour Chicken with Quinoa
Ready in 45 minutes
Serves 4

Ingredients:

  • Ground Ginger- 1 teaspoon
  • Low-sodium vegetable broth- 2 cups
  • Carrot- 1 large, cut into thick slices
  • Scallions- 6 onions, cut into 2-inch pieces
  • Green Bell Pepper- 1 pepper, cut into 1-inch pieces
  • Red Bell Pepper- 1 pepper, cut into 1-inch pieces
  • Ketchup- 1 tablespoon
  • Water- 1 tablespoon
  • Reduced-sodium soy sauce- 1 tablespoon
  • Honey- 3 tablespoons
  • Rice Vinegar- 1 tablespoon
  • Quinoa- 1 cup
  • Skinless Boneless Chicken Breast- 1 pound
  • Salt & Pepper
Chinese chicken sweet and sour sauce

Directions:

  • Preheat oven to 400°F.
  • Spray baking dish with nonstick cooking spray or lightly coat with olive oil and set aside.
  • In a medium bowl, mix honey, ketchup, soy sauce, vinegar, ginger and water.
  • Toss chicken in mixture and place in prepared baking dish.
  • Toss peppers, carrots and scallions in remaining mixture and place evenly over chicken.
  • Loosely cover baking dish with foil, leaving one end open to vent.
  • Bake for 25 to 35 minutes, or until chicken is thoroughly cooked and vegetables are tender.
  • While the chicken cooks, put quinoa and broth in a medium sauce pan.
  • Bring to a boil over high heat. Then cover, reduce to a simmer (medium-low) for 15 minutes, or until liquid is absorbed and quinoa is tender.
  • Season with salt and pepper, as desired.
  • Divide quinoa on plates and spoon chicken and vegetables over quinoa.
  • Enjoy!

Dijon Baked Salmon

Simple Dijon Baked Salmon Recipe

Directions

  1. Preheat your oven to 375° F.
  2. Place the salmon on a parchment lined baking tray and set it aside.
  3. Mix together the remaining ingredients in a small bowl and coat the top of the salmon.
  4. Bake the salmon for 18-20 minutes then slice it into individual portions and serve immediately.
  5. Enjoy!

Ingredients

  • Salmon- 1 ½ pounds

  • Dijon Mustard- ¼ cup

  • Avocado Oil- 1 tablespoon

  • Lemon Juice- 1 tablespoon

  • Garlic Cloves- 3 cloves, finely chopped

  • Fresh Parsley- ¼ cup, finely chopped

  • Salt & Pepper

Healthy Recipe Dijon Mustard Salmon