When it comes to quick and easy meals, tuna wraps are ideal.
Grab a few pouches of quality tuna (don’t buy the cans, they’re a mess to drain), add chopped veggies, then wrap up the works in a whole grain tortilla. Simple, right?
For awhile there, the incredible egg got a bad rap. Folks watching their cholesterol intake wouldn’t touch them.
In recent years, science has discovered that eating foods containing cholesterol doesn’t necessarily mean they’ll raise the cholesterol in your blood. Authority Nutrition has a quick primer on the health benefits of eggs worth a read if you have concerns. (Always check with your doc too!)
Those days are long past, but every day I can picture their darling faces chowing down at the kitchen counter.
I’ll bet you’re thinking to yourself, “Why is she posting a turkey recipe in June?”
Because turkey breast tenderloins were on sale, and chard is in season. It’s as simple as that.
It was a breeze to keep this meal low calorie since turkey breast is a lean source of protein, and chard has virtually no calories to speak of.
Did you know that according to WebMD (I’m a fan of this site for quick health advice) chard provides more than 300 percent of your vitamin K needs for the day?
This sounds like a good reason to eat it while it’s fresh from the garden to me.
And this chard makes a perfect side dish for my cost friendly turkey breast tenderloins. We spread them with a mixture of spicy Dijon mustard and lemon, then dredged them in an herby flour mixture before they were roasted in the oven.
Did I tell you that I’m training to run a 5K at our local winery for a children’s charity with daughter Rimmy? I decided on my 54th birthday in May that I needed a new fitness goal. I’m not a runner, so this is a stretch for me.
My turkey and chard recipe came in under 300 calories, making it a good training meal with lots of lean protein and veggies. Now I just need to get this running thing down. Wish me luck!
Shake It Up! This recipe works equally well for chicken breasts or pork tenderloin. Kale or spinach could easily replace the chard.
Food energy: 292kcal Saturated fatty acids: 0.60g Monounsaturated fatty acids: 0.53g Polyunsaturated fatty acids: 0.61g Total fat: 1.74g Calories from fat: 15 Cholesterol: 105mg Carbohydrate, by difference: 21.21g Total dietary fiber: 4.28g Protein: 47.42g Total lipid (fat): 2.21g Water: 378.77g Ash: 5.24g Total sugars: 3.84g Calcium: 135mg Iron: 6.05mg Magnesium: 178mg Phosphorus: 463mg Potassium: 1218mg Sodium: 618mg
Us calorie watching folks know that if we take one bite of our favorite foods, often referred to as “trigger foods,” it’s all over. We just can’t resist that second bite that turns into 3 slices of pizza, an entire bowl of chips, or gigantic plate of fries.
It’s not that I’m skipping wheat wraps these days to save calories, or because I’m sensitive to gluten. I simply love the fresh crunch those green leaves give to every bite of whatever filling I decide to drop in the middle.
I’m working on my food photography skills folks, and boy does it show – not in a good way. The images of this gingery, garlicky shrimp soup are on the grainy side, but it was such satisfying meal, that I didn’t want you to miss out.