varied recipes

[blondebunny]

Here is a bunch of bfl approved recipes .


BLT Wrap Category: Lunch

Recipe Description:
Ingredients: 3 slices turkey bacon 1 whole wheat (approximately 6 inch diameter) tortilla 1/2 tbsp. low fat or nonfat mayonnaise 2 lettuce leaves 3 tomato slices 1/4 oz. low fat or nonfat shredded cheddar cheese
Instructions: Cook bacon according to package directions. Warm tortilla for abouit 15 to 20 seconds in microwave oven. Spread tortilla with mayonnaise and layer with lettuce, tomato slices, bacon and cheese. Roll up tortilla and serve.

Servings: 1.0 Calories: 220.0
Protein(g): 12.0 Carbohydrates(g): 25.0
Fat(g): 11.0 Alcohol(g):
Sugars(g): 2.0 Fiber(g): 3.0
Saturated Fat(g): 3.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Cajun Fish Pocket
Recipe Name: Cajun Fish Pocket Category: Lunch
Recipe Description:
Ingredients: 3 1/2 oz. fillet of fish of choice 1/4 tsp. chili powder 1/4 tsp. hot sauce 2 tomato slices 1 lettuce leaf 1/2 whole-wheat, approximately 6 inches (2 oz) pita bread
Instructions: Rinse and pat dry fish. Combine chili powder and hot sauce and rub mixture on fish on both sides. Heat a non stick skillet to medium high; cook fish 4 or 5 minutes per side until no longer translucent. Stuff pita with fish fillet, tomato slices and lettuce. Serve.

Servings: 1.0 Calories: 210.0
Protein(g): 23.0 Carbohydrates(g): 26.0
Fat(g): 3.0 Alcohol(g):
Sugars(g): 7.0 Fiber(g): 4.0
Saturated Fat(g): 3.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Chicken Salad

Recipe Name: Chicken Salad Category: Lunch
Recipe Description:
Ingredients: 3 1/2 oz. canned chicken 1/2 small apple 1 tbsp. low fat or nonfat mayonnaise 2 tbsp.raisins 1 cup mixed salad greens
Instructions: Drain and flake chicken. Wash and cut apple in bite size pieces. Combine chicken, mayonnaise, raisins and apple in a bowl; mix well. Serve salad over a bed of lettuce. Enjoy!

Servings: 1.0 Calories: 200.0
Protein(g): 21.0 Carbohydrates(g): 24.0
Fat(g): 3.0 Alcohol(g):
Sugars(g): 17.0 Fiber(g): 3.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Cottage Cheese and Fruit

Recipe Name: Cottage Cheese and Fruit Category: Lunch
Recipe Description:
Ingredients: 3/4 cup low fat or nonfat, low sodium cottage cheese 1/4 tsp. cinnamon 1 packet of SPLENDA® sweetener 1 medium apple
Instructions: Place cottage cheese in bowl; sprinkle with cinnamon and sweetener. Slice apples into wedges. Serve fruits with cottage cheese.

Servings: 1.0 Calories: 210.0
Protein(g): 21.0 Carbohydrates(g): 28.0
Fat(g): 2.0 Alcohol(g):
Sugars(g): 21.0 Fiber(g): 5.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Crab and Olive Salad

Recipe Name: Crab and Olive Salad Category: Lunch
Recipe Description:
Ingredients: 3 oz. crab meat, canned 1/4 tsp. salt-free lemon pepper seasoning 2/3 tbsp. dressing, Italian low fat 6 small pitted black olive 1/2 whole wheat English muffin
Instructions: Drain and flake crab meat. Slice olives and mix with crab, lemon pepper seasoning and dressing until all ingredients are thoroughly blended. Serve on toasted muffin.
Servings: 1.0 Calories: 220.0
Protein(g): 21.0 Carbohydrates(g): 23.0
Fat(g): 5.0 Alcohol(g):
Sugars(g): 10.0 Fiber(g): 3.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Creamy Salsa Dip

Recipe Name: Creamy Salsa Dip Category: Lunch
Recipe Description:
Ingredients: 1/2 cup low fat or nonfat, low sodium cottage cheese 4 tbsp. low sodium salsa 4 tbsp. low fat or nonfat, plain or sugar-free yogurt 1/4 tsp. hot sauce 1 whole wheat (approximately 6 inch diameter) tortilla 1/2 cup fresh broccoli
Instructions: Preheat oven to 350 degrees F. Blend cottage cheese, salsa, yogurt and hot sauce until smooth for about 30 seconds. Cut tortilla into small triangles; place on small cookie sheet and crisp in oven for about 5 minutes or until lightly brown. Pour dip into small bowl and serve with tortilla chips and vegetables.
Servings: 1.0 Calories: 220.0
Protein(g): 21.0 Carbohydrates(g): 33.0
Fat(g): 3.0 Alcohol(g):
Sugars(g): 10.0 Fiber(g): 3.0
Saturated Fat(g): 2.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Crunchy Crab Salad on Toast

Recipe Name: Crunchy Crab Salad on Toast Category: Lunch
Recipe Description:
Ingredients: 4 oz. crab meat, canned 1/3 tbsp. fresh lemon juice 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 tbsp. low fat or nonfat mayonnaise 1 fresh radish 1/2 green onion 3 tomato slices 1 slice whole wheat bread
Instructions: Drain and flake crab meat. Rinse and dice radish and green onion. In a bowl, combine crab meat with lemon juice, spices, mayonnaise and chopped vegetables until thoroughly mixed. Toast bread; top with tomato slices and crab salad. Serve.
Servings: 1.0 Calories: 210.0
Protein(g): 26.0 Carbohydrates(g): 22.0
Fat(g): 3.0 Alcohol(g):
Sugars(g): 11.0 Fiber(g): 7.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Crunchy Salmon Salad

Recipe Name: Crunchy Salmon Salad Category: Lunch
Recipe Description:
Ingredients: 3 oz. canned salmon 1 fresh radish 1 tbsp. salad dressing, low fat or nonfat; low sodium 2 large celery stalks 2 flatbreads
Instructions: Drain and flake salmon. Rinse and dice radish. Combine salmon, radish and dressing until thoroughly mixed. Serve with celery and flatbreads.
Servings: 1.0 Calories: 220.0
Protein(g): 21.0 Carbohydrates(g): 20.0
Fat(g): 7.0 Alcohol(g):
Sugars(g): 3.0 Fiber(g): 5.0
Saturated Fat(g): 0.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Mandarin Tuna Salad

Recipe Name: Mandarin Tuna Salad Category: Lunch
Recipe Description:
Ingredients: 2 1/2 oz. tuna fish water-packed, low sodium 1 cup mixed salad greens 1/4 cup canned mandarin orange sections 2 tbsp.raisins 1 tbsp. mayonnaise, egg-free, low fat or nonfat
Instructions: Drain and flake tuna; set aside. Rinse and pat dry mixed greens; chop and set in a shallow plate. Drain mandarin oranges. In a bowl combine tuna, mandarins, raisins and mayonnaise. Top greens with tuna salad and enjoy!
Servings: 1.0 Calories: 210.0
Protein(g): 19.0 Carbohydrates(g): 24.0
Fat(g): 5.0 Alcohol(g):
Sugars(g): 20.0 Fiber(g): 2.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Roast Beef Wrap

Recipe Name: Roast Beef Wrap Category: Lunch
Recipe Description:
Ingredients: 1 whole wheat (approximately 6 inch diameter) tortilla 1/4 cup chopped or sliced cucumber 1 Italian plum tomato 1/2 cup lettuce, romaine or lettuce of choice 1 tbsp. dressing, Italian low fat 2 1/2 oz. sliced, deli roast beef
Instructions: Warm tortilla per package directions. Chop cucumbers and tomato; shred lettuce. Toss cucumbers, tomatoes and lettuce with dressing until well mixed. Layer roast beef on tortilla and top with vegetable mixture; roll up and serve.
Servings: 1.0 Calories: 190.0
Protein(g): 16.0 Carbohydrates(g): 27.0
Fat(g): 4.0 Alcohol(g):
Sugars(g): 2.0 Fiber(g): 3.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Southwestern Salmon and Black Bean Salad

Recipe Name: Southwestern Salmon and Black Bean Salad Category: Lunch
Recipe Description:
Ingredients: 2 1/2 oz. canned salmon 1/4 cup canned black beans, rinsed and drained 1 1/2 oz.roasted red peppers, water packed 4 cherry tomatoes 2 tsp. fresh lime juice 2 1/2 tbsp. low sodium salsa 2 tbsp. fresh cilantro (coriander) 2 cups lettuce, romaine or lettuce of choice
Instructions: Drain and flake salmon. Rinse and chop peppers, tomatoes and cilantro. Mix lime juice and salsa to make dressing. Combine dressing with salmon, pepper, tomato and beans until well mixed. Serve salmon salad on bed on lettuce and top with cilantro.
Servings: 1.0 Calories: 210.0
Protein(g): 20.0 Carbohydrates(g): 22.0
Fat(g): 5.0 Alcohol(g):
Sugars(g): 7.0 Fiber(g): 5.0
Saturated Fat(g): 1.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

Steak and Onions Pocket

Recipe Name: Steak and Onions Pocket Category: Lunch
Recipe Description:
Ingredients: 3 oz. beef, loin cut 1/4 tsp. garlic powder 1/2 small onion 2 tsp. balsamic vinegar 1 mini (4 inch) pita pocket
Instructions: Rinse and pat dry beef. Cut into thin strips and season with garlic powder. Thinly slice onion. Coat a non stick skillet with cooking spray and heat to medium; add onions and sauté with balsamic vinegar for 2 to 3 minutes; add beef strips and sauté 3 to 4 minutes until beef is cooked to desired doneness. Stuff beef and onions into pita pocket and serve.
Servings: 1.0 Calories: 210.0
Protein(g): 22.0 Carbohydrates(g): 22.0
Fat(g): 4.0 Alcohol(g):
Sugars(g): 6.0 Fiber(g): 1.0
Saturated Fat(g): 2.0 Transfatty Acids(g): 0.0
Polyunsaturated Fat(g): 0.0 Monounsaturated Fat(g): 0.0

[jonredbird]

Awesome!!! Thanks Bunny!!

[blondebunny]

Your Welcome Jon.... I will post more as i find them..

[WannaBsexy]

Woo Hoo Bunny thanks!