Tasty Tuesday Recipes

Tasty Tuesday: Veggie-Loaded Quinoa Stir Fry  

Thank you Hungry Girl for another YUMMY recipe.  I LOVE this one.

MAKES 4 SERVINGS: 1/4th of recipe (about 2 cups): 323 calories, 4g total fat (<0.5g sat fat), 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein.  SmartPoints® value 8*

Prep: 5 minutes     Cook: 30 minutes

Ingredients

  • 1 cup uncooked quinoa, rinsed thoroughly
  • 1 tbsp. chopped garlic
  • 6 cups frozen stir-fry veggies
  • 4 cups broccoli florets
  • 1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions

  • In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.
  • Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.
  • Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.
  • Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

Have leftovers?  What better what to take them to work the next day then in a Thirty One Thermal?  Did you know they are on special in June?  50% off any thermal with a $35 purchase.  The Go-To Thermal is great for kids (and messy adults)….

It can be yours for $9 with a $35 purchase.  Get a jump on the back to school sales.  Grab a gift for an upcoming wedding, anniversary or birthday.

Remember to share your favorite recipe with us…

Have  a ThirtyOne-derful day!

Feel Good Friday

Saving Money on Your Road Trip

 

The weather is getting warmer and I am ready for a road trip.  Of course, I am usually ready for one.  A definite perk of a business you can work from anywhere.

So whether you are preparing for a weekend getaway or starting to plan for the summer; here are some tips to help you save some money on your road trip:

1. Get a Tuneup and Cut Weight

There are TWO preventative measures you need to take before heading out on a road trip.  They will help you save gas and avoid the need for roadside assistance.  Getting your tires checked and your oil changed.  Did you know you can improve your gas mileage when your tires are inflated to the proper pressure.  Gas mileage can also be improved by using the manufacturer’s recommended grade of motor oil in your car.  This is a BIG one because I don’t know about you but I always come home with MORE than what I left with on a road trip….Remove any unnecessary weight from your car –  excess weight can reverse the other gas saving measures you take.

2. Rent Responsibly

If you’re renting a car, avoid airport outposts and seek out deals online. Check out Groupon or Ebates for deals.  Choose the smallest car to meet your travel needs.  It will not only save you money on the rental, but you’ll save on gas, too.

3. Stock Up Before Hitting the Road

When on a road trip, we do “pee, eat & gas” stops.  Everything at one time to save us time and usually money.  I usually stock up BEFORE hitting the road with my favorite cooler filled with drinks, healthy snacks and food.  Thirty One has a thermal for everyone – small for the kids to family size. Many have the “leak lock” protection so you can use ice instead of freezer packs. 

I also pack lots of individually-bagged snacks to avoid the temptation to “graze”.  Things like granola bars, nuts and cookies.

4. Use Mobile Apps to Save on Gas

Apps like GasBuddy  has a feature to help you calculate fuel costs for a trip or compare prices at nearby gas stations.  Planning your route ahead of time can also cut costs. The best option is not always the shortest distance between point A and point B.  I usually want the quick one and then end up sitting in traffic because of poor planning. Map out the most efficient route based on mileage and possible traffic.  Check out the app Waze

5. Call and Book Hotels Directly

Leaving last minute, check out Expedia, Hotwire and Priceline for last-minute deals on hotel rooms.  Be aware they don’t always have the best deals.  Once you’ve found the hotel you want and the best rate online, call the hotel directly to see if they can beat the rate — or at least match and upgrade your room. They’ll save money by not having to pay the online travel agency and will often pass the savings to you.

6. Start a Summer Savings Plan

You may not have a small fortune in time for this summer’s vacation, but there are saving tools to help you get ahead of some expenses.  Set up an auto withdraw from your bank account to a separate savings account for vacation.  Some banks offer things like “keep the change” which moves the difference between your debit card purchase and the next whole number to a savings account.  I am always amazed at how much I can save each month.  Do you use coupons?  How about taking the money you saved in coupons and putting it in a jar or in a separate bank account.  You may be surprised what a difference those $5 or $10 each week will make when it is time to go on vacation.

No matter where you are going or what you are doing, there are cost cutting measures along the way. What are your favorite tips for saving money on a road trip?

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Veggie-Quinoa Teriyaki Stir-Fry

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Another YUMMY recipe courtesy of Hungry Girl.  Yes, I LOVE her recipes.  Most are quick and easy and hubby loves them.  This is one ROCKIN’ meat-free meal. So much flavor… so little effort!

Prep: 5 minutes       Cook: 30 minutes   MAKES 4 SERVINGS

1/4th of recipe (about 2 cups): 323 calories, 4g fat, 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein — PointsPlus® value 8*

Ingredients: 

1 cup uncooked quinoa, rinsed thoroughly
1 tbsp. chopped garlic
6 cups frozen stir-fry veggies
4 cups broccoli florets
1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions:

In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.

Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.

Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.

Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

Have leftovers you want to take for lunch the next day?  Try Thirty One’s Go To Thermal.8542580A0000

It is great for the kids.  Spills and stains are no match for this wipeable, machine-washable thermal sized for work, school or playdate snacks.   It comes in a variety of prints and is great for everyone in the family.  It will keep your food hot or cold.  Dimensions: 11”H x 8”L x 5”D

Have a recipe you want to share?  

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Slow-Cooker Sloppy Joe Chicken

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Today’s Tasty Tuesday recipe is courtesy of Hungry Girl….

A serving is 1/8th of recipe (about 3/4 cup): 182 calories, 2.5g total fat (0.5g sat fat), 366mg sodium, 17.5g carbs, 3g fiber, 10.5g sugars, 21.5g protein.  On Weight Watchers?  SmartPoints® value 3*

This shredded chicken has a sweet ‘n tangy taste reminiscent of sloppy joes, but it’s WAY leaner and less sugary than your average joe!

Prep: 15 minutes       Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:
2 1/2 cups canned crushed tomatoes
1/4 cup tomato paste
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. molasses
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
2 cups chopped onions
2 cups chopped red bell peppers

Directions:
In a slow cooker, combine crushed tomatoes, tomato paste, vinegar, Worcestershire sauce, honey, and molasses. Stir to mix.

Season chicken with salt and black pepper, and add to the slow cooker. Top with onions and bell peppers. Mix well.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is cooked through and veggies have softened.

Transfer chicken to a large bowl. Shred with two forks.

Return shredded chicken to the slow cooker, and mix well.

MAKES 8 SERVINGS

Have leftovers you want to take for lunch? Why not try one of Thirty One’s thermal lunch totes?  The Go To Thermal is one of my favorites.  You won’t cry over spilled milk in your thermal! Spills and stains are no match for this wipeable, machine-washable thermal sized for work, school or playdate snacks. Dimensions: 11”H x 8”L x 5”D

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Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Spaghetti Squash Pizza Pie

unnamedThank you Hungry Girl for another tempting recipe.  I am going to make this one for dinner next week.  Hubby is trying to eat the same as me with all of the limitations so we shall see what the outcome is…

I don’t know about you but I am a HUGE fan of larger portions with small calorie counts. Veggies and lean protein are perfect especially on this new limited eating plan.

I can’t get over a massive hunk has just 211 calories…

Stats: 1/4th of recipe: 211 calories, 5.5g total fat (2.5g sat fat), 709mg sodium, 27g carbs, 6g fiber, 11.5g sugars, 14.5g protein — SmartPoints™ value 3*

Prep: 15 minutes               Cook: 1 hour and 25 minutes                  Cool: 10 minutes

Ingredients:

1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 1/4 tsp. onion powder
1 1/4 tsp. garlic powder
2 cups canned crushed tomatoes
1 tsp. Italian seasoning
1 1/2 oz. (about 24 slices) turkey pepperoni, chopped
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/2 cup shredded part-skim mozzarella cheese
1/4 cup sliced black olives
1 tbsp. chopped basil

Directions:

  • Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.
  • Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.
  • Bake until tender, about 40 minutes.
  • Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, bell pepper, and 1/4 tsp. each onion powder and garlic powder. Cook and stir until veggies have slightly softened and lightly browned, about 4 minutes.
  • Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
  • Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to a large bowl. (Reserve any extra squash for another time.)
  • Add remaining 1 tsp. each onion powder and garlic powder to the bowl. Add canned crushed tomatoes, Italian seasoning, pepperoni, egg whites/substitute, and cooked veggies. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.
  • Bake until slightly firm, about 25 minutes.
  • Sprinkle with cheese, olives, and basil. Bake until cheese has melted and lightly browned, about 10 minutes.
  • Let cool for 10 minutes before slicing.

MAKES 4 SERVINGS

This is a great pack and go lunch for work (if there are leftovers).  Try one of Thirty One Gifts’ lunch thermals – five choices to fit whatever you take for lunch….

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Not sure which one will fit your needs, just ask, I will be happy to help you out….Check out the complete line of thermals at www.partywithHope.com

Can’t wait to hear what you think of this dish.

Have a ThirtyOne-deful day!