Mexican Baked Tilapia from Chowhound

Easy No-Cook Oatmeal

Serves: 1
Hands-on time: 5 minutes
Total time: 1 hour

Also called “muesli” in many parts of Europe, you don’t need to soak this no-cook oatmeal overnight. A good one-hour soak in the morning will do the trick. Make it while you’re waiting for your coffee and by the time you get out of the shower it’ll be ready to go.

Ingredients

1/3 C gluten free oats
1 T chia seeds
1/2 C coconut water
2 T plain fat-free Greek yogurt
1/2 small banana
1/4 C small frozen sweet fruit such as raspberries or blueberries
1 T chopped walnuts

Directions

  1. Soak chia seeds in coconut water for a few minutes until the mixture begins to gel. (This step is optional but I find it works better for the short soak version.)
  2. Add oats and yogurt and stir well.
  3. Chop banana and put on top. Don’t stir.
  4. Add frozen fruit, then sprinkle with nuts. Don’t stir.
  5. Place in the frig for an hour (less is OK but an hour or so is best).
  6. Mix and eat!

Tips and Time Savers

  • If you don’t like it cold, stick it in the microwave for about 30 seconds, then restir. It will be nice and warm.
  • It’s fine to not soak the chia seeds first, but you will get a slightly different texture.
  • Yes, you can make these the night before if that works better for you. Many people (including myself) prefer the shorter soak time because of the taste and texture of the slightly firmer oat.
  • You can omit the yogurt (oh but why?!) and use a nut milk instead.

Notes

No need to add any kind of sweetener. The frozen fruit will make it plenty sweet enough.

Nutrition

Coming soon!

Photos

Photo of no-cook oatmeal

Scrambled Eggs and Spinach

Scrambled Eggs with Spinach and Feta

Serves: 1 person
Prep Time: 5 min
Cook Time: 5 min
Cleanup Time: 2 min
Total: 12 min
WW Points: 5

This savory high-protein breakfast uses only three basic ingredients — scrambled eggs, spinach, and feta — and whips up in just 10 minutes.  It’s perfect with a can of low-sodium V8 and a cup of coffee. Continue reading “Scrambled Eggs with Spinach and Feta”

gf-quesadilla-potatoes

Gluten Free Quesadilla (10-Minute Lunch)

This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better.  The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.

Cutting this into four wedges makes it easier to eat without falling apart.

Here’s a picture, served with a small side of leftover roasted potatoes.

Gluten Free Quesadilla with Roasted Red Potatoes
Gluten Free Quesadilla with Roasted Red Potatoes

Gluten Free Quesadilla Lunch
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Gluten Free Quesadilla Lunch
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Servings Prep Time
1 person 10 minutes
Cook Time
20 seconds
Ingredients
Servings: person
Units:
Instructions
  1. Put 2 tortillas side by side
  2. Using the back of a fork, mash the avocado onto one tortilla. Put some slivers of cheese on the other.
  3. Put the slices of lunch meat on top of the cheese. Put the one with the cheese and meat on it on a paper towel and heat in the microwave for 10 seconds.
  4. Arrange the leafy greens on top of the meat. Place the other tortilla on top, with the mashed avocado side down.
  5. Cut into four wedges with a knife or pizza cutter.
  6. Put a couple spoonfuls of salsa in a small glass dish, cover with a small piece of paper towel and heat in the microwave for just a few seconds.
  7. Dip the quesadilla wedge into the salsa and enjoy. Yum!
Share this Recipe
Mexican Baked Tilapia from Chowhound

Quick Low Calorie Breakfast Burrito

We have this wonderful Mexican takeout place near our house that has breakfast burritos that are to die for. Unfortunately they pack a punch when it comes to calories. If you prefer the same taste without the guilt, here’s a low calorie breakfast burrito I came up with that I think you’ll really like.

1 – 8″ whole grain low carb tortilla
1/2 oz cheddar cheese (I use almond milk cheese)
1 oz sliced avocado
1 whole egg or 2 egg whites
1 T salsa
Tabasco or other hot pepper sauce (optional, if you like a little heat)

Spray small bowl or coffee cup with spray oil.  Whisk egg with a little salt and pepper in the bowl or cup.  Microwave on high 20 seconds, stir well, then microwave again on high for 20 seconds.  Chop into a few pieces and set aside (if it seems a little runny it will continue to cook while sitting).

Slice cheese and place in middle third of tortilla.  Optionally you can put this in a toaster oven broiler for a minute or two to melt the cheese and warm the tortilla.

Spread the avocado slices on top of the cheese and then layer the egg on top of that.  Put the salsa on as topping and then the Tabasco if you are using it.

Low Calorie Breakfast Burrito

Roll up and eat!

Note:  As made above this is about 250 calories and should keep you going for at least 2-3 hours.  Adjust ingredients to suit your taste or if you want more or less calories.

Mexican Baked Tilapia from Chowhound

Panini without a Press

Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!

http://paninihappy.com/how-to-make-panini-without-a-panini-press/

I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.

So with all these alternatives available to you, you really don’t need a panini press!

Mexican Baked Tilapia from Chowhound

5 Minute Brownie for One

Brownie in a Mug

OK, so it’s NOT the healthiest treat, and if I played with it a little, I could probably make it a tad healthier with natural sugar and whole wheat flour.

In the meantime I felt I should post is in the spirit of being a fast and easy way to make something that normally takes an hour.

If you try it I hope you’ll come back and let me know what you thought!

Lisa