McKinley Grapevine

Check this out!! Quick and easy to make and perfect for left overs!!!
Zesty Mexican Soup

Prep Time:30 min
Start to Finish:30 min
makes:6 servings (1 cup each)
2 cups cubed cooked chicken
1 can (14 oz) Progresso® reduced-sodium chicken broth
1 can (11.5 oz) vegetable juice cocktail
1 can (15.5 oz) Green Giant® whole kernel corn, drained
1 cup Muir Glen® organic salsa (any flavor)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1. In 3-quart saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
2. Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.
Nutritional Information
1 Serving: Calories 190 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 960mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 6g); Protein 16g Percent Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 2%; Iron 8% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2

SPAGHETTI!!!

This is a meal I make EVERY Sunday evening and it is so simple!
Take 1lb of lean ground beef, turkey or buffalo meat
Brown the meat and drain the excess fat
Add 1 can of crushed tomatoes, 1 can of tomato bisque soup and 1 CUP of your favorite tomato sauce
Heat on low until sauce is warm through out
The sauce is very meaty and thick.

When is comes to choosing your noodles try to pick from the following:
Barilla Plus Pasta
Whole Grain pasta
Rice noodles
or even Brown Rice

If you are cooking for 1 and don’t want too many left overs, cut the recipe in half

Healthified Chocolate Chip Cookies

21% fewer calories • 42% less sat fat • 14% less fat than the original recipe—see the comparison. Simple better-for-you changes help ease the guilt without losing an ounce of deliciousness! From eatbetteramerica.
Prep Time:50 min
Start to Finish:50 min
makes:3 1/2 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon vanilla
1 egg
2 cups Gold Medal® whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1. Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3. Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

Simple Energy “No Bake” Bars

Find a chocolate protein powder you like with 20g of protein and no more than 6g of carbs per serving. GNC’s Wheybolic is one example. Mix the following ingredients together and flatten out mixture in a large baking pan. Cover with tin foil and place in the fridge for 2 hours before eating

3 cups of protein powder
2 cups of oats
2 cups of rice crispies
1/2 cup natural peanut butter
1/2 cup coconut
1/2 – 3/4 cup of water

Here is a great recipe you can prepare on a Sunday and reheat in the morning for breakfast on the go!

Crustless Quiche:
Ingredients:
7 large eggs
1.5 cups of egg whites (in carton)
1 cup fat free cottage cheese
1.5 cups freshly chopped spinach
1 cup fresh tomatoes

Preheat oven to 375. Mix all ingredients together. Spray 12 serving muffin tin. Pour mixture to the top of each cup and bake for 25-35min. Feel free to add other seasonings for taste ☺

Per Serving
Calories 152
Fat 6g
Protein 19g
Carbohydrates 6g

I love tuna so I’m always up for trying something new with my tuna salad. I found this awesome recipe on http://www.eatbetteramerica.com. I love it, but I want to hear how you like it or what you might do differently…

Tuna Salad Bruschetta

Prep Time:20 min
Start to Finish:1 hr 20 min
makes:24 servings
1 can (5 or 6 oz) albacore chunk white tuna in water, well drained
1/4 cup thinly sliced green onions (4 medium)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped pitted kalamata olives
3 tablespoons French vinaigrette or olive oil and vinegar dressing
1/2 cup thinly sliced or finely shredded romaine lettuce
24 slices (1/4 inch thick) baguette French bread
1. In medium bowl, gently fold together all ingredients except lettuce and bread. Cover; refrigerate at least 1 hour before serving. (or you could prepare this mixture the night before)
2. Just before serving, stir lettuce into tuna mixture. Serve as topping for bread slices.

Clearly, if you’re only cooking for 1 or 2 you can cut the recipe in half OR…instead of using a baguette, use larger pieces of whole grain bread and you will be able to fit 1/3 of the mixture on one piece of bread.

Nutritional Information
1 Serving: Calories 35 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 0%; Iron 2% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.