{Clean Burrito Bowl}

Over the last few months, my husband and I have been transitioning into an even healthier lifestyle by incorporating "clean eating" into our diet.  It's been an incredible learning experience for us both and has really transformed our outlook of what we eat.

One of our new favorite weeknight dinner meals is our "Clean Burrito Bowl".  My husband grew up eating his mom's authentic Mexican/Spanish food {she is an excellent cook}, so this is a HUGE hit with my hubby.  We make this at least once a week, and it's so easy to make that my hubby is able to cook this on his own!

Healthy, "Clean", Guilt-free, and satisfying....You'll be "cleaning" your bowl with my clean burrito bowl recipe!

{Clean Burrito Bowl}

Organic Chicken Breast(s)
Bell Pepper, sliced
Fresh Jalapeno, sliced (optional)
Red Onion, diced
Ezekiel Tortilla (can find at Whole Foods)
Nonfat Greek Yogurt
Fresh Lime
Cilantro
Tomato, chopped
1 Can Reduced Sodium Black Beans, warmed
Avocado, mashed
Herdez Salsa
Mrs. Dash Chili Lime Seasoning

Directions:  Cut chicken breast(s) into thin slivers.  {This helps reduce cooking time and makes it easier to eat in the bowl.}  Cook chicken in skillet sprayed lightly with olive oil spray.  Add bell pepper and jalapeno slices; cook until tender.  Season with Mrs. Dash seasoning (go light on the seasoning).  Toast Ezekiel tortilla on a small skillet until warm.  Place tortilla in bottom of a bowl.  Add all other ingredients on top.  Finally, dollop a small amount of Nonfat Greek Yogurt on top and garnish with fresh lime juice and cilantro!  Voila! 

 

Xox,
Mrs. Munana

{Grilled Stuffed Mushrooms}

I decided to get creative and mastermind a new grill recipe.  Grilled Stuffed Mushrooms...the healthy way.  Hearty and satisfying, this recipe will be a staple at your next family barbecue--plus, it's so good you won't even be able to tell it's healthy! 

This spring and summer, grilling doesn't have to be scary, you CAN stay on track and eat grilled food.  Here, I'll prove it to you...


{Grilled Stuffed Mushrooms}

1 Package Portobello Mushrooms

Laughing Cow Light Blue Cheese Triangles, 4 triangles

5 or 6 green onions, finely chopped

Canola Oil Cooking Spray


{Directions}:

Prep the mushrooms by pulling stem out and gently wiping away dirt on surface of mushroom with damp paper towel.  Mix the cheese and green onions together in a small bowl.  Fill each mushroom with the mixture, spray the bottom of the mushroom lightly with the canola oil and grill on medium heat for about 8 to 10 minutes until cheese is melted and hot. 

{Only points in this recipe are the cheese wedges!  1 point each!  So if you make this 4 servings, it'd only be 1 WW point each!}

Pre-Grilled Stuffed Mushrooms, YUMM-O!

Xox,
Mrs. Munana

{Angel Food Berry Dessert}

Today I've got something special for your sweet tooth.  When I came across this recipe, I was searching for the perfect light and healthy dessert that was portable enough to take on a trip to my hometown for the 4th of July.  I also needed it to be Weight Watcher approved.  When I served this to my family, my mother fell in love and demanded that I bring this dessert for every holiday, birthday, or any other family event.  So, I'd say it was a hit! 

{Angel Food Berry Dessert}
2 Cups Strawberries, Fresh, stems removed, berries quartered
6 oz Blackberries, {can used fresh or frozen, just be sure to thaw}
6 oz Blueberries, fresh
1/2 cup Sugar, white
2 Tbsp Sugar, white
1 Tbsp Lemon juice
2 Tsp Lemon juice
12 oz Raspberries, fresh or 2 Cups thawed frozen
9 oz Angel Food Cake, {store bought} cut into 6 wedges

{Directions}
1.  Combine strawberries, blackberries, blueberries, 2 tablespoons of the sugar, and 2 teaspoons of the lemon juice in a bowl, toss well.

2.  Combine the remaining 1/2 cup sugar and 1 tablespoon lemon juice with the raspberries in a blender.  process on high speed until smooth {about 1-2 minutes}. 

3.  To assemble:  Spoon 2/3 cup of berry mixture on angel food cake.  Spoon 3 tablespoons of raspberry sauce on top.  Yields 1 plate per serving, {6 WW Points}

{Note from Mrs. Munana}:  I serve this with a small dollop of light cool whip.  Recipe actually says to remove seeds from raspberries by using a cheese cloth after blending the mixture.  I leave the seeds in the sauce, great source of fiber.

 

 

Xox,

Mrs. Munana

{Cozy Winter Recipe}

I've been searching for a warm and comforting crock pot chili recipe that's Weight Watcher friendly. Too much to ask for? Nope!  I did some online research and found the perfect recipe. And after a tough workout at the gym on a cold winter evening, it's the perfect meal to come home to. Perfectly warm, ready to go, and most importantly "hubby approved". I serve this cozy chili with a few whole wheat crackers and a dash of hot sauce because I'm a spicy freak.

1 lb. Italian Turkey Sausage
15 oz can pinto beans, undrained
14.5 oz can diced tomatoes with chilies, undrained
14.5 oz can diced tomatoes with garlic and union, undrained
1 medium onion, uncooked, chopped
1/2 tsp salt
Pepper to taste

Remove turkey sausage from casing, break into small pieces with spoon, add remaining items all in slow cooker, cook for 7 1/2 hours on low. Serving Size: 1 1/2 cup, (8 WW Points Plus)

{Note from Mrs. Munana}: I recommend prepping the night before just to make it that much easier on you if you work in the morning. I pre-chop my onion and seal in a plastic bag in the fridge, and I de-case the turkey sausage in the same manner. Also, slow cooker liners are my best friend {can be found at Wal-Mart}.

XoX,
Mrs. Munana