I bet 90 percent of Americans start a diet on January 2. Some may only last a day or two and some may find great success.
I have a friend who started a diet as a workplace challenge a few years ago, and she lost more than 100 pounds and has kept it off. She looks and feels amazing.
On New Year’s Day, as I rang in the new year watching football with dear friends, we all decided to jump on the “New Year, New You” bandwagon and try to shed a few pounds. I hope we all reach our various goals, and I know statistics are against all of us succeeding. But if you don’t try, I guess you will never know.
Here are some of my favorite low-cal recipes that have become a part of my regular menu schedule. My husband, who usually sticks his nose up at “diet” food, has no idea they are low-cal and loves them.
Best part, they are all super easy and inexpensive to make.
Taco Soup
1 pound ground turkey, ground beef, or ground venison (I use venison)
1 medium onion, diced
1 can diced tomatoes
1 can Rotel diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
1 packet taco seasoning
1 packet ranch dressing mix
1-2 cans Water, from tomato can
In a stock pot, brown the meat and onion. When cooked through, drain the grease.
Add the diced tomatoes, Rotel, black beans, kidney beans, corn, ranch dressing seasoning and taco seasoning packet to the pot. Stir and add in 1-2 cans of water, depending on how thick you like it.
Bring to a boil over medium heat. Reduce heat and simmer for 20-30 minutes. Serve with sour cream, cheese, and tortilla chips, if desired.
Chicken Tarts
1 can chopped chicken, drained
1 block reduced fat cream cheese, softened
2 green onions, chopped
1 can reduced fat crescent rolls
Preheat oven to 350 degrees.
Mix chicken, cream cheese, and onions in a bowl. Using a square of the crescent dough (already with serrated triangles so use two), put a heaping spoonful of the chicken mixture on the dough and form a pouch. Press ends to adhere. Place tarts on cookie sheet coated with non-stick spray and bake until golden brown (about 15-20 minutes).
Burrito Bake
1 pound lean ground beef
1 package taco seasoning Mix
10 ounce can fat-free refried beans
1 cup reduced fat Bisquick
1/4 cup water
1 cup shredded, 2% Mexican cheese
1 cup shredded, reduced fat mozzarella cheese
Brown ground beef and drain, add taco seasoning and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place been mixture into a greased 9x13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.
Chicken Enchiladas
1 (10-ounce) can green enchilada sauce
1 pound boneless, skinless chicken breasts
½ cup light sour cream
1 (10.5-ounce) can Campbell’s Healthy Request condensed cream of chicken soup
⅓ cup fat-free milk
1 teaspoon extra virgin olive oil
1 small onion, diced
1 (10-ounce) can Rotel diced tomatoes and green chilies
1 (4.5-ounce) can chopped green chilies
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
8 large low-carb, high-fiber tortillas, warmed
¾ cup shredded reduced-fat four-cheese Mexican blend
Preheat the oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray.
In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side.
Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat.
In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat.
To assemble, fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.
