BLD (Breakfast, Lunch, Dinner)

Craving Mexican food, but don’t want all the heavy cheese and other fatty ingredients from a restaurant or fast-food destination? Here are three great recipes, one each for breakfast, lunch and dinner, that combine Mexican influence with a healthy twist!

Mexican Breakfast Mug
Cooking spray
2 eggs
¼ of a green pepper, chopped
1 tablespoon reduced-fat cheddar cheese
1 tablespoon salsa

• Spray inside of a coffee mug with cooking spray.
• Crack eggs into the mug and beat well with a fork. Add the green pepper.

• Cover the mug loosely with a paper towel and microwave on high for 30 seconds. Remove and stir.
• Cover again and microwave another 30 seconds. Remove and stir.
• Continue microwaving for 15 seconds until eggs are cooked thoroughly.
• Top with cheese and salsa. Pair with a banana and a glass of milk!

Lunch-sized FUNachos (under 400 calories!)

Cooking spray
3 six-inch corn tortillas
½ cup canned black beans, drained and rinsed
¼ cup reduced-fat shredded cheddar cheese
½ cup shredded or chopped romaine lettuce
1 small tomato, diced
1 tablespoon reduced-fat sour cream
Salsa, as desired

• Preheat oven to 400 degrees.
• Stack tortillas on top of each other on a cutting board. Make one cut down the center. Cut each half into three uniform nacho chips.
• Spray a cookie sheet with cooking spray. Place your nachos on the cookie sheet.
• Bake nachos for eight to 10 minutes, or until golden brown and crunchy. Place them in a pile on a plate.
• Add the cheese and beans on top of the nachos while they are still warm. If desired, you can microwave for 30 seconds, or until cheese is melted and beans are heated.
• Place the lettuce and tomato on top. Dollop sour cream in the center, add salsa as desired.

TIP» If packing this for a lunch at work, prep everything the night before and pack in a container. Store salsa and sour cream separately. Heat nachos up for 30 seconds in the microwave, then add sour cream and salsa to top. Enjoy at your desk, to the envy of your coworkers.
Stop Light Chicken Fajitas for Two

Stop Light Chicken Fajitas for Two
Cooking spray
1 boneless, skinless chicken breast, sliced into strips
½ teaspoon dried oregano
½ teaspoon cumin
Juice of 1 lime
½ of an onion, sliced into half-moon pieces
½ of a green pepper, sliced into strips
½ of a yellow pepper, sliced into strips
½ of a red pepper, sliced into strips
4 low-carb, whole-wheat tortillas

¼ cup low-fat shredded cheddar cheese (1 tablespoon per fajita)
2 tablespoons low-fat sour cream (½ tablespoon per fajita)
Salsa, as desired

• Place chicken strips in a bowl. Add seasonings and lime juice. Stir well. Cover and place in the fridge to marinate at least 10 minutes.
• While chicken marinates, spray a large non-stick skillet with cooking spray and place over medium-high heat.
• Add the veggies to the skillet. Cook and stir for five to 10 minutes, or until crisp. Remove veggies and put on a plate.
• Place the skillet back on the heat and spray again with cooking spray. Add the chicken and marinade to the skillet. Cook and stir until chicken is no longer pink.
• Add veggies back to skillet with chicken, along with ½ tablespoon water. Cook and stir until everything is combined and heated through.
• Fill each of the tortillas evenly with fajita mixture. Top with desired optional ingredients. Fold tortillas in half.
• Serve with a spinach or romaine salad and enjoy!