Baked Chick Peas

It's been a much needed lazy weekend.  This has been the first weekend in weeks where we had absolutely no plans.  The big snowfall that hit us on Friday/Saturday gave us some justification to stay in, catch up on movies we've been wanting to see, and try some new red wines we've stocked up on:-)  Sometimes you just need this kind of time.

Even when we have lazy days, I always keep healthy snacks around.  This weekend, I made a huge batch of baked chick peas on Saturday morning.  Chick peas are great because they are small and perfect to nibble on.  They are packed with fiber AND protein- a combination that makes you full longer.  And, when baked up with a few seasonings, they become a crunch-satisfying, nutritious snack.

You have to try this super easy recipe.  This snack is great just to have around or have out for a party.  I haven't met anyone who doesn't like these.

Preheat Oven to 375degrees
What you'll need-
One large Cookie Sheet (I use one with a 1/2inch high edge to prevent the chick peas from rolling)
Aluminum Foil
3 Cans of Low Sodium Chick Peas
Garlic Sea Salt
Onion Powder
Ground Black Pepper
Extra Virgin Olive Oil
Cayenne Pepper (If you can take the heat!)

Line your cookie sheet with foil to help with easy clean up.  Drain & rinse all 3 cans of chick peas.  Spread them out evenly over the cookie sheet. Drizzle olive oil over chick peas. Sprinkle your seasonings over top.  With clean hands, move around the chick peas to ensure they are all fully covered in olive oil and seasonings (this gets kind of messy).  Bake for 45mins to 1 hour. An hour gets them really crispy! Remove, let cool, & enjoy!  These can be stored in a Tupperware container or zip-lock bag and are also a great snack on the go!

Quick & Easy Multi-Meals!

I've come up with a few "dinner-turned-lunch" meals that are not only healthy, but last for a few more meals into my busy week.  When I first moved to NYC, I was eating out quite a bit and looking back, it was very pricey! $10-$12 lunches add up VERY quickly!  The 3 recipes I'm sharing make about 4-5 servings and can pack up easily in a single tupperware container for transporting. 


TOP 5 ways prepping your meals in advance can help you out-

1) When you make it yourself, you know EXACTLY what's in it.  No mystery ingredients!
2) There is no reason to spend money when you've prepared yourself a few options for the week. (Imagine what you could do with an extra $50-$60 per month)
3) Some of these foods can triple for Dinner, Lunch, AND Breakfast.
4) You save yourself time during your lunch break and after work because your meals have already been prepped.  No weeknight chopping, standing, and cleaning in the kitchen!
5) You'll find that eating out and occassionally buying lunch during the week because a special treat.  It becomes more enjoyable!

Turkey Chili (Adapted from the Tone It Up! nutrition plan, with a few tweaks)-
1 Pound Lean Ground Turkey
1 Medium White or Yellow Onion
1 Large Tomato
1 Large Green Pepper
1 can Red Kidney Beans
1 can Black Beans
Cayenne Pepper
Salt & Pepper

I kid you not, all you have to do is chop these veggies and bombine the ingredients, especially if you use a crockpot.  If I'm cooking stovetop, I will chop my vegies and start cooking them up in a big pot with the 2 cans of beans.  In a frying pan, I cook up the group turkey with Salt & Pepper (dont over-do it with the salt).  Once the meat and veggies are fully cooked, I add the meat to the big pot, add in the Cayenne pepper and let the flavors blend by continuing to cook on low for 15 minutes.

Serve in a mug or bowl with Avocado or Low-fat Cheddar Cheese.  Pack for lunch and warm up in the microwave for 60-90 seconds.

Quinoa Bowls
With Quinoa Bowls, anything goes! I rhymed!  I've talked about Quinoa before.  It is a staple in my cabinet.  Do yourself a favor and make yourself a big pot of this stuff every Sunday night.  There are endless options with this stuff- Breakfast, Lunch, & Dinner. You can almost always use what you have in your kitchen.  You also can eat Quinoa bowls hot or cold, as per your preference.

- 1/2 Cup cooked Quinoa,  1/4 cup Black Beans, 1/2 Cup Green/Yellow/Red Pepper, Red pepper flakes, olive oil, a pinch of garlic Sea Salt

- 1/2 Cup cooked Quinoa, 1/2 Cup Pumpkin Puree, a handful of chopped walnuts, 1/2 tsp pumpkin pie spice, 1 packet stevia sweetener.

- 1/2 Cup cooked Quinoa, shrimp, zucchini, olive oil, & red pepper flakes

- 1/2 Cup cooked Quinoa, Spinach, low fat cheddar cheese, olive oil, garlic salt, & pepper

Spaghetti Squash
I've gotten my boyfriend hooked on spaghetti squash. He couldn't believe that when you cut one open, it was actually already in a spaghetti-like form.  That's why you can treat it just like spaghetti!

1 Spaghetti Squash
1 Pound Lean Ground Turkey
2 Tbs Olive oil
1 Jar organic/all natural tomato sauce (Classico is my favorite- not too many additives)
Sea Salt
Ground Black Pepper

Make several "vent holes" in your spaghetti squash with a sharp knife or fork.  This helps it to cook quickly.  Place in microwave and cook on high for 10mins.  Times may vary with your microwave but after 10mins, check it out.  It should be softened and easy to cut into.  CAUTION- It will be very HOT!

While your squash is in the microwave, cook up your ground turkey in a frying pan with olive oil, Salt & Pepper.  When cooked through, add in about half of the jar of tomato sauce, stir so it gets warm.  You should have yourself a nice meatsauce.  If you like a "saucier" consistency, just add more from your jar.  You can add some mushrooms to this mixture as well.

When the spaghetti squash is ready, cut in half and use a fork to scoop/string out out the insides.  It's just like spaghetti without the starch and carbs!  Serve in a bowl or on a plate and top with your meat sauce.  You can even top with a sprinkle of parmesan or low fat sharp cheddar.

Enjoy these recipes and let me know if you have any Multi-meals that help make your week easier!