#weighinwednesday: 3-Ingredient Recipes
By now, you can probably tell that I get to eat out for work. A LOT. To counterbalance this I try to eat pretty healthy on the days I actually get to cook for myself. And when I say "cook," I mean I throw a bunch of things in a bowl, mix them together, and hope for the best. Here's what's in my bowl these days. This week, I'm weighing in on the following:
PROTEIN PACKED PANCAKES:
These protein pancakes are my favorite! Not only do you just throw everything into a blender but you can top them with everything from peanut butter and syrup to fruit and chia seeds (these remind me of pellet poops so I tend to throw them into the actual batter before blending). Make a large batch and save them in the fridge or use the following ingredients to make one giant pancake (or two smaller ones).
- 1/2 cup Oatmeal
- 1/2 cup Cottage Cheese (you can also use a full fat yogurt like Noosa)
- 2 Eggs (use 3-4 egg whites if you're not a yolk person)
- Blend & Pour & Flip
EGGS POACHED IN MARINARA SAUCE:
This classic Italian dish (also known as Uova al Purgatorio) is a great option when cooking for one or two people. The problem when I eat it is I normally finish off that entire loaf of fresh bread! If you don't do that, it's a pretty healthy meal. One of my favorite store bought tomato sauces to use in this recipe is Dave's Gourmet (particularly the Red Heirloom). What up, Dave!
- 1/2 cup marinara sauce
- 1 to 2 eggs
- Sliced toasted country bread (optional: rub with a cut clove of garlic)
Bring marinara sauce to a simmer in a small saucepan and turn the heat to low. Break eggs into a teacup and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3-4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side. Stuff your face with this deliciousness.
SHREDDED CHICKEN SOFT TACOS:
This recipe was made for the laziest cook (ahem, that's me). All you have to do is toss two ingredients in a crock pot and call it a day. You can also add a can of beer for some extra flavor (or you can just drink it - hey, it's all going to the same place, right?).
- 6 boneless, skinless chicken breasts
- 2 cups salsa verde
- Pack of corn or flour tortillas
Add chicken to the slow cooker. Top with salsa verde. Use a spoon or pair of tongs to turn the chicken sot hat both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat. The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Heat tortillas over the stove or microwave and add chicken. (Add toppings as desired)