Category : Dinner

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Easy Fiesta Beans

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible.

INGREDIENTS

1 16-ounce c nonfat refried beans, preferably spicy
1 15-ounce c no-salt-added pinto beans, rinsed
1/2 cup prepared salsa
2/3 cup shredded sharp Cheddar cheese, divided
4 scallions, sliced

COOKING DIRECTIONS

Step 1
Position rack in upper third of oven; preheat broiler.

Step 2
Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Recipe provided by EatingWell.com and located on www.acefitness.org

I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email me to get started.

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Elise’s Sesame Noodles

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

INGREDIENTS

1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoon sesame oil
2 tablespoon canola oil
2 tablespoon rice-wine vinegar, or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds

COOKING DIRECTIONS

Step 1
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Step 2
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

Step 3
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Recipe provided by EatingWell.com and located on www.acefitness.org

I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email Missy to get started. Visit my website; www.workoutwithmissy.com

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Orzo Salad with Chickpeas & Artichoke Hearts

INGREDIENTS

1/2 cup orzo, or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce c artichoke hearts, drained & chopped
1 7-ounce ca chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoon chopped fresh dill
1 1/2 tablespoon chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves

COOKING DIRECTIONS

Step 1
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.

Step 2
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

Step 3
Divide spinach between 2 plates and top with the salad.

MAKE AHEAD TIP: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.

Recipe provided by EatingWell.com and located on www.acefitness.org

I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email me to get started.

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Chicken Cassoulet

40 Minutes

INGREDIENTS

1 15-ounce c white beans, rinsed
1 teaspoon extra-virgin olive oil
6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
1 small onion, chopped
2 cloves garlic, roughly chopped
1/4 cup plus 1 water, divided
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
1/4 cup Toasted Breadcrumbs, (see Note)

COOKING DIRECTIONS

Step 1
Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.

Step 2
Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 3
Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

RECIPE TIPS

Note: To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

RECIPE OVERVIEW: Serves 2 | Prep Time 35 min. | Total Time 40 min.
Nutrition Profile: Heart Healthy | High Calcium | High Fiber | High Potassium | Low Cholesterol | Low Sat Fat

Recipe provided by EatingWell.com and located on www.acefitness.org

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