Making Dinner Fit in November

This recipe is from the meal plan I give out with my free five day clean eating plan.  It's pretty darn good and you can warm up the leftovers to eat subsequent days.  Yum!

Egg Frittata 

Serves 4 

Oven at 425 

Ingredients:

• 3 egg whites plus 3 whole eggs 
• 2 Tbsp milk 
• 1/2 C crumbled feta cheese 
• 1 C chopped spinach 
• 1 Tbsp basil (or oregano) 
• Pepper to taste 

Directions:

1. Whisk eggs with milk. 
2. Add the spinach, herbs, pepper and feta and combine. 
3. Coat an 8x8 casserole dish with nonstick cooking spray and pour egg mixture in. 
4. Bake for 20 minutes or until eggs are set. 
5. Let stand 5 minutes. 

Per serving: Calories: 135 / Protein: 12g / Carbs: 4g / Fat: 8g / Fiber 1g 

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These chicken enchiladas are from my Skinny Taste cookbook and are tasty!

My favorite thing to eat for breakfast is a sweet omelette.  Especially this one! I use 3/4 cup of egg whites and 1/2 scoop of chocolate protein powder.  The topping is plain non fat Greek yogurt with 1/2 t stevia.  Topped with banana, walnut, and mini chocolate chips.

This recipe is from my Les Mills Pump nutrition guide and is one of my favorite lunches.

Ingredients:

• 3 oz tuna, packed in water, drained
• 1 Tbsp. light mayonnaise
• 1/4 cup chopped celery
• 3 tomato slices
• 1 cup fresh diced melon
• 4 pieces whole wheat Melba toast (80 cal)

Directions:

1. Mix tuna, mayo, and celery and scoop onto tomato slices. 
2. Serve with fruit and Melba toast.