Food to Fuel Your Workout

Jen from Weight Watchers joined Lauren in the kitchen to share recipes that will kick your workout into high gear. Check out the recipes below!

Asparagus Omelet

Ingredients:

½ cup fat-free egg substitute

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons shredded low-fat Swiss cheese

½ cup frozen chopped asparagus, thawed

¼ cup frozen peas, thawed

¼ cup chopped red bell pepper

2 tablespoons chopped fresh chives or scallions

 

Directions:

Whisk together egg substitute, salt, and black pepper in medium bowl.

Heat oil in medium nonstick skillet over medium heat. Add egg mixture and cook, stirring gently, until underside is set, about 1 minute.

Sprinkle Swiss, asparagus, peas, and bell pepper over half of omelet. Fold unfilled half of omelet over to enclose filling. Cook until cheese is melted, about 2 minutes.

Slide omelet onto plate and sprinkle with chives.

 

Chicken and Napa Cabbage Salad

Ingredients:

2 tablespoons fresh lime juice

2 teaspoons Asian dark sesame oil

½ teaspoon salt

¼ teaspoon black pepper

5 cups of thinly sliced Napa cabbage

2 cups shredded, cooked skinless chicken breast

1 cup matchstick cut carrots

1 green bell pepper, thinly sliced

2 scallions, thinly sliced on diagonal

 

Directions:

Whisk together lime juice, sesame oil, salt and black pepper in a large serving bowl.

Add cabbage, chicken, carrots, bell pepper and scallions and toss to coat.

 

Vegetarian Burritos with Salsa Verde

Ingredients:

1 (14.5-ounce) can fire-roasted diced tomatoes

2 (15.5-ounce) cans black beans, rinsed and drained

1 (8 3/4-ounce) can corn kernels, drained

3 tablespoons taco seasoning or Mexican seasoning

2 cups lightly packed Swiss chard

8 (7-inch) whole wheat tortillas, warmed

1 cup reduced-fat pepper Jack cheese

½ cup fat-free sour cream

½ cup salsa verde

 

Directions:

Drain tomatoes and reserve all but ½ cup liquid.       Put tomatoes and reserved liquid in 5- or 6-quart slow cooker. Add beans, corn and taco seasoning. Cover and cook until flavors are blended, 3-4 hours on high or 6-8 hours on low.

About 20 minutes before cooking time is up, stir in Swiss chard. Coarsely mash bean mixture with potato masher or wooden spoon.

Spoon ½ cup of bean mixture onto each tortilla.       Top evenly with pepper Jack, sour cream and salsa verde. Roll up tortillas to enclose filling.

 

 

 

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