My oldest son, like many teens, loves Taco Bell. I remember loving it as a teen. It’s inexpensive, easy and filling. Most importantly, it’s Mexican. While he prefers Chipotle or other higher end Mexican food, Taco Bell is within his budget, close by and fast. As a mom, while I can appreciate all those qualities, I’d prefer he’d eat something a bit healthier. Therefore, when I saw a recipe for baked Chimichanga’s on pinterest, I immediatley repinned it.
Of course as tasty as the original recipe sounded, I felt like it could use a little cleaning up. The original recipe called for cream cheese and pepper jack which adds too much fat and calories for my taste. I changed a few things to lighten it up and it was just as delicious, but much more nutritious! I make a big batch of these babies, wrap them up, freeze and my son has lunch anytime he wants.
So winter to me means comfort food and there is nothing more comforting than a big pot of homemade soup. So put down those 100 calorie per servings cans of soup and fire up the stove! This is my favorite soup recipe because it stays true to my desire to be fit and healthy. It’s packed with protein and veggies, is hearty and one pot last me all week long.
So this sudden and welcome rain has me craving some comfort food. While Pizza comes to mind, I know that I’ll thank myself later if I can come up with a saucy alternative that is a lot more healthy. Therefore, I’ve decided to throw on a family favorite, Turkey meatballs with red sauce. They are super easy, low maintenance and are perfect in cold weather. I eat them with veggies on the side, but my family likes them over pasta. Way more healthy then spaghetti and meatballs and packed with the protein that I love. You can do a quick stove top method or pop into a crock pot for the day so you have a meal waiting for you after a long day.