Today I went to a workshop at school where they served pizza, and I loooove pizza. But while everyone went to town on it (one girl had four pieces…), I whipped out my half gallon water jug and the lunch I made this morning: spinach + quinoa + tuna + lemon juice.

Honestly, it felt more liberating than giving in to eating the pizza, which I probably would have done if I hadn’t prepared my lunch this morning.

Petite Lasagnas! by Can You Stay For Dinner?

Making these as soon as my last batch of Riia’s Vegan Banana Nut Muffins are done, which are delicious by the way :)

makes 12

Ingredients: 

• 12 oz raw ground turkey
• ¼ tsp salt, divided
• ¼ tsp pepper
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Directions:

• Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
• Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
• In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
• Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
• Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
• Gently press another wonton wrapper on top of the mozzarella layer.
• Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
• Bake for 10 minutes, or until the cheese has melted.
• Let the cups cool, remove them from the pan, and serve!

Nutritions Info for 1 petite lasagna:

• Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

For step by step pictures and general cuteness from the cook, visit the original recipe above.

Lemon Garlic Tuna Burgers (I made these tonight and they were delicious!)

makes 4

Ingredients

• 2, 6 oz cans tuna fish, drained and flaked 
• 1/2 cup panko bread crumbs (did not use)
• 1/4 cup finely chopped green onions
• 3 tablespoons minced fresh parsley (did not use)
• 2 cloves garlic, minced  
• 1/4 teaspoon each, salt and pepper  
• juice of half a lemon (used tablespoon of lemon juice)
• 3 tablespoons sour cream (subbed olive oil for moisture)
• 1 egg 
• 4 English muffins (used whole wheat)
• 4 leaves romaine (subbed spinach)
• 1 small tomato, sliced 
• I also added a small amount of lemon pepper

Directions

• Preheat oven to 400 degrees
• Combine all ingredients in a bowl (don’t worry, it’s supposed to be wet, it will cook off in the oven)
• Mix well with hands (I used a fork)
• Form into 4 patties
• Place patties on greased pan
• Cook for 20 minutes
• Toast english muffins and spread additional sour cream on each burger, if desired (subbed hummus)

Nutrition info for 1 burger (not including bun) of original recipe: 

• Calories: 175.3
• Fat: 3.7g
• Sodium: 323.4mg
• Carb: 9.7g
• Fiber 0.4g
• Sugars: 0.4g
• Protein: 24.2g

source: Can You Stay For Dinner?

Quinoa Bites

Makes 24 bites

Ingredients:

• 2 cups cooked quinoa
• 2 large eggs
• 3 carrots, shredded
• 1 and 1/2 cups fresh spinach, chopped
• 1 medium shallot, chopped
• 2 teaspoons garlic
• 4 ounces sharp cheddar cheese, grated 
• 2 tablespoons flour
• Sea salt and pepper, to taste

Directions:

1. Preheat the oven to 350 degrees.
2. Lightly spray a mini muffin pan with cooking spray.
3. In a large bowl, combine all of the ingredients together, mixing until thoroughly combined.
4. Using a melon baller or a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed.
5. Bake until lightly golden, about 15-20 minutes.
6. Serve immediately.

Simple and Clean Turkey Chili Recipe

“It’s low-fat, high in protein, and full of flavor.” Can’t wait to try it!

Ingredients:

• 1 lb ground turkey breast
• 2 Tbsp olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1 15 oz. can pinto beans
• 1 15 oz. can red kidney beans
• 2 8 oz. cans tomato sauce
• 2 Tbsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper (or as desired)

Directions:

1. saute onion, pepper, and garlic in olive oil until soft
2. add turkey. Brown until not pink. Drain any fat.
3. Add the 2 cans of sauce. Stir.
4. Add beans. Stir.
5. Add chili powder, salt, and pepper. Stir and cover.
6. Lower heat to low and simmer for 30-45 minutes.
7. Optional: serve with brown rice, tortilla chips, and shredded cheese, but pay attention to serving sizes!

source

Dinner Tonight!

• Spinach
• Quinoa
• Roasted Green Beans
• Grilled Chicken Breast
• Lemon Vinaigrette 

Eat Clean!

My contribution to the Super Bowl party. A healthy alternative to the high calorie/carbs/fat binge food.

• cherry tomatoes
• mozzarella cheese
• basil
• balsamic vinegar