Veggie & Egg Breakfast Tacos
Macros: 1 portion eggs + 2 small (6 inch) flour tortillas
Calories 338 | Fat 16g | Protein 17g
Ingredients
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- 2 teaspoons olive oil
- 2 bell peppers, chopped
- 1/2 red onion, chopped
- 8 eggs
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons chives, chopped
To serve
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- 8 six inch flour tortillas (2 per serving)
- shredded cheese
- salsa
Instructions
- In a large non-stick pan, heat olive oil over medium heat.
- Add the bell peppers and onions and cook, stirring occasionally for 5 minutes, or until soft.
- While veggies are cooking, beat eggs together with cumin, chili powder, salt and chives.
- Add the eggs to the veggies and cook for 4 or so more minutes, until cooked through.
- Remove from heat. Portion out into 4 2 cup capacity storage containers.
- Store in the fridge for up to 4 days.
To serve
- Re-heat eggs in the microwave if necessary, then scoop into a 6 inch flour tortilla.
- Top with shredded cheese and salsa.
ZUCCHINI NOODLES WITH TURKEY MEATBALL
Macros | 6 servings
Calories 365 cal | Fat 14.4g | Carbs 28g | Protein 29.5g
INGREDIENTS:
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- 2 pounds (3 medium-sized) zucchini, spiralized*
- 2 teaspoons salt
- 2 cups marinara sauce, homemade or store-bought
- 1/4 cup freshly grated Parmesan cheese
FOR THE MEATBALLS
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- 1 1/2 pounds ground turkey
- 1/2 cup Panko
- 1/4 cup freshly grated Parmesan cheese
- 2 large egg yolks
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
- Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
- In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
- Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.
Enchilada Stuffed Sweet Potatoes
Ingredients
-
- 2 medium sweet potatoes
- 1/2 cup enchilada sauce
- 1/4 tsp salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 cup black beans
- 1 cup corn
- 1.5 cups shredded cheese (3/4 mixed in)
- Serve with avocado, salsa and/or sour cream
Instructions
- Heat oven to 400°F.
- Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
- Bake at for 45-90 minutes.
- Sweet potatoes are done when a knife inserted into the center goes in with no resistance. You can also use a oven gloved hand to gently squeeze the sweet potato all the way along.
- Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
- Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
- Mash together the sweet potato filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the skins.
- Sprinkle with the remaining ¾ cup cheese.
To bake immediately
- Bake at 400°F for 10-15 minutes, until cheese is bubbly and melted.
To freeze:
- Cool completely, then wrap in plastic cling wrap. Store in a sealed container for up to 3 months.
To re-heat:
- Thawed: Unwrap, and place in a baking dish. Bake uncovered at 425°F for 15-20 minutes until cheese bubbles and potatoes are heated through.
- To bake from frozen: Unwrap, and place in a baking dish. Cover with foil and bake at 425°F for 40 minutes, then remove foil and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.
Recipe Notes
Nutritional Information: ½ of a sweet potato/ 1 sweet potato boat
Calories 359 // Fat 18 g // Saturated Fat 10 g // Cholesterol 50 mg // Sodium 686 mg // Carbohydrate 33 g // Fiber 7 g // Sugars 5 g // Protein 18 g
Calories 359 // Fat 18 g // Saturated Fat 10 g // Cholesterol 50 mg // Sodium 686 mg // Carbohydrate 33 g // Fiber 7 g // Sugars 5 g // Protein 18 g
- Category
- Fitness recipes for women
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