Mexican taco stew

Ingredients

1/2 pound 85% lean ground beef or turkey

1 medium onion, chopped

2 garlic cloves, finely chopped
2 tablespoons taco seasoning-don't forget to check the ingredients for flour/wheat

2 cups low-sodium chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can no-salt-added black beans
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

Method

Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. (I like my onions to be a little crunchier than soft so I skip this step and cook the onion, garlic, and meat together for a few minute.) Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Nutrition

Per serving (about 20oz/578g-wt.): 310 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 820mg sodium, 42g total carbohydrate (9g dietary fiber, 10g sugar), 20g protein

Pasta dinner (without the pasta)

Pasta (Without the Pasta) Dinner
by www.trainermomma.com

1 lb lean ground turkey or beef
32 oz jar of marinara sauce (I've been using Classico Tomato Basil lately)
parmesan cheese, shredded
vegetable of your choice (zucchini, yellow squash, spaghetti squash, broccoli, cauliflower, eggplant, etc.)
seasoning blend

Brown up the meat and drain off the remaining liquid. Add a jar of your favorite marinara sauce.

Steam up loads of vegetables and fill up your plate/bowl. Season to taste. Top with 1/2 cup of the meat sauce and 1 Tb of the parmesan cheese.

Around 200 - 220 calories depending on what your vegetable is.

Pear and pecan salad

Pear and Pecan Salad
by www.trainermomma.com

romaine lettuce, torn
baby spinach
1 or 2 pears, sliced
1-2 tomatoes, diced
3-4 bunches of green onions
1 handful of Craisins
1 handful of pecans, roasted
4-5 oz of goat cheese, crumbled
balsamic vinegar
olive oil

Get a very large salad bowl and just start throwing all the goodies in the bowl. Add as many ingredients as suits your fancy. Remember, however, to go easy on the high calorie foods: Craisins, pecans and goat cheese.

Mix with salad tongs. When you load up your plate, drizzle with a bit of balsamic vinegar and about a tablespoon of olive oil.

YUM!

Chicken Hawaiian Salad

Chicken Hawaiian Salad

by www.trainermomma.com

adapted from Kirkland Signature Recipes

1 12.5 oz can of canned chicken

1/2 cup celery, diced

1 medium apple, chopped

1 cup pineapple chunks (tidbits would work even better)

2 Tb raisins

2 tsp toasted sesame seeds (when toasted it really brings out the taste)

3 Tb Miracle Whip, light or light mayo

1/2 tsp curry powder

Combine chicken, celery, apple, pineapple, raisins and sesame seeds in a large bowl.

Mix Miracle Whip and curry powder in a smaller bowl. Mix in with chicken mixture and toss to coat.

I like to eat this on a bed of greens or in a wrap for food on the go.

168 calories per cup.

Fajitas

Make these tonight!!!
These are SO good! Mmmm:)

http://www.melskitchencafe.com/2010/01/the-best-chicken-fajitas.html

To make it gluten free use Braggs Liquid Aminos instead of Soy Sauce and of course corn or rice tortillas but, hello, of course you guys know this!

P.S. I actually used sirloin tips for this and it was delicious!