Spinach Omelet Roll-Up

There are days when you just gotta change things up for breakfast.  You may take your family out to a restaurant for breakfast and order a nice omelet, but why not save the money and cook them a nice and easy to prepare omelet at home.  Your chance of sticking to your healthy diet is much better if you make your own food and this doesn't mean having boring meals.

Here is a great omelet that will take you just a few minutes to make and you can add any of your healthy ingredients in it.  Play with is and make it your own and enjoy!

Spinach Omelet Roll-Up

Drizzle 1 teaspoon canola oil into a medium nonstick skillet and wipe with a paper towel so a thin film remains; heat over medium heat. Beat 1 egg and swirl into skillet. Cook 1 to 2 minutes or until egg is set; flip and cook about 1 minute more. Carefully slide onto a plate. In same pan, sauté 1 cup baby spinach until wilted, about 1 minute. Spread 1 teaspoon prepared olive tapenade on cooked egg and sprinkle with 1 tablespoon crumbled goat cheese. Top with wilted spinach, roll up, and cut in half.

Nutrition facts per serving:

198 calories, 10g protein, 2g carbohydrate, 17g fat (5.2g saturated), 1g fiber, 301mg sodium

Tex-Mex Scrambled Eggs

I love me some Mexican food, so whenever I can spice things up a bit with my meals I do.  There are so many ways you can incorporate eggs into a delicious breakfast and if you're a Mexican food lover just like me then you'll enjoy this Tex-Mex Scrambled Egg recipe.

Directions:

In a small skillet, heat 1 teaspoon canola oil.  Add corn tortillas to skillet and pan-fry until crips, about 2 minutes a side.  Remove from heat and dice.  In same pan, saute 1/8 jalapeños, seeded and diced, and 1/4  cup each diced red bell pepper, green bell pepper, onion, and tomato.  Whisk 2 eggs, add to pan and scramble with vegetables then stir in diced tortilla.  Top with 1 tablespoon shredded cheddar and 1 tablespoon chopped cilantro.

Nutrition facts per serving: 

308 calories, 17g protein, 21g carbohydrate, 17g fat (5.1g saturated), 4g fiber, 203mg sodium

Spicy Bean and Guacamole Burritos

Here is a tasty lunch idea that you can enjoy plus that will be filling.

Ingredients:

1/2 cup canned low-fat refried beans
1/4 cup salsa
3 tablespoons prepared guacamole
1 cup shredded romaine lettuce
2 small (6-inch) whole-grain tortillas
1 cup red grapes

Directions:

Stir together beans and salsa. Microwave for 1 to 2 minutes. Place warm bean mixture, guacamole, and lettuce on tortillas and roll up. Serve with grapes on the side.

Stuffed Red Bell Pepper

This is an amazing recipe I tried in many different ways and I must say that this is the best combination that I enjoy for dinner.  I usually have it by itself.  

This is very easy to make specially if you have kids to feed as well.  I usually make the stuffed bell peppers for my husband and I and then I give my kids a plate of some rice, ground turkey, and veggies on the side.

- 4 cups of water
- 1 1/2 cup of brown rice
- 2lbs ground turkey
- 6 red bell peppers
- 4 cloves of garlic, chopped
- 1 large yellow onion, chopped
- 1/2 of a red onion, chopped
- 3 tbls of mint
- 3 tbls of parsley
- 1 bundle of asparagus, cube
- 2 roma tomatoes, cube
- 1 can of crushed tomatoes
- 1 bundle of fresh basil 
- salt & pepper (to taste)

Directions:

1. Boil 2 cups of water add salt & pepper to taste.  Once water is boiling add 1 1/2 cups of brown rice, when it boils turn it down low and cover.  Cook rice for 20-30 minutes.
2. In a large sauce pan, add 2 cloves of garlic, 1 large yellow onion chopped, half bundle of fresh basil, cook for a minute, then add 2 cups of water and the can of crushed tomatoes, plus salt and pepper to taste.  Cook for 20-30 minutes until the sauce is a little thick.  **NOTE: You can save some time by using a pre-made organic healthy tomato sauce.
3. In a small skillet, cook until tender the asparagus cubes, chopped red onions, chopped 2 cloves of garlic together and add a pinch of salt & pepper. 
4. In large skillet, cook the ground turkey.  Once ground turkey is half way cooked, add tomato sauce.  Taste it and add a pinch of salt & pepper if you feel like it needs more flavor, but with the sauce flavor you should be good.
5. Prep your red bell peppers by cleaning out the insides.  Then you're ready to stuff them.
6. In a large bowl, add rice, ground turkey, asparagus, chopped tomatoes, mint and parsley.  Mix until all ingredients are well combined and stuff each bell pepper.  **NOTE:  If you have left over of the mix you can save it for another bell pepper or serve alone to kids.
7. Put the stuffed bell peppers into a baking dish with high sides and pour some of your sauce around them & a little on top.  If you have extra veggies you can add those around the bell peppers so they can cook in the sauce when in the oven.  Cover the baking dish with aluminum foil.
8. Cook at 400* for 45 minutes. 

Enjoy!