Ready to eat better?

So, I know I've been slacking with my schedules and recipes and stuff....and believe me, my eating habits are proof. But no more!
I haven't actually taken the time to write up a schedule yet, but I have been looking thru my Beachbody cookbooks for some ideas for this week. Here are a few--so far. (all from the Beachbody Thin Kitchens Cookbook)

Tony Horton's Sticky Bar

Ingredients:
1/2 medium-sized banana
1/4 c. chunky peanut butter (organic and natural, without hydrogenated oils)
1 c. unsweetened granola

Mix and mash ingredients in bowl. Spoon onto a sheet of wax paper. Roll up contents into a hot-dog shape. Set in freezer for about 90 minutes. Cut in half. Eat frozen or throw into microwave for 10 seconds.

4 servings; serving size 1/2 of bar
Calories: 180
Total Fat: 11g
Saturated Fat: 1g
Carbs 17g
Fiber: 3g
Protein: 6g
*For more protein and a slightly different taste, you can substitute chunky natural almond butter for peanut butter.

***I have made this recipe MANY times. It is DELICIOUS! I just keep it in the freezer and eat it frozen. It doesn't get real hard...just cold and chewy. YUMM!!


Sweet and Sour Meatballs

Meatball ingredients:
1 lb. lean ground turkey
1 c. cooked brown rice
1 8-oz can crushed pineapple in juice, drained
1/2 c. green onions
1 Tbsp. light soy sauce
1 tsp. ginger

Sauce ingredients:
3/4 c. reduced-sodium low-fat chicken broth
1/3 c. chili sauce
3 Tbsp. rice vinegar
2 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. ground ginger

Directions:
Preheat oven to 350*. Combine meatball ingredients in medium bowl and mix thoroughly. Line a baking sheet with foil (this helps with cleanup). Place cooking racks in foil-lined baking sheet. Shape meatballs, and place on the racks. Bake for about 25 minutes or until thoroughly cooked. Transfer the meatballs to a serving dish and cover to keep warm.

Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved. Place over medium heat and stir intermittently until mixture comes to a boil. Reduce heat to low, and stir for another minute or until mixture thickens slightly. Pour sauce over meatballs, and gently toss to coat meatballs. Serve warm. (makes 37 meatballs)

Serving size: 4 meatballs
Calories: 120 Total Fat: 4 g Carbs: 12g Protein: 8g

**Okay, I've never made this recipe because it calls for several ingredients I don't have (rice vinegar, chili sauce). Speaking of....does anyone even know what chili sauce is? I'm hoping I can find it at the grocery store later when I go! Anyway...another thing that is confusing to me...what are "cooking racks"?? Anybody know? I figured if I can't figure it out, I'll just put them on the foil lined cookie sheets...!?! Anyway, this'll be my first time making this, but it sounds good and healthy!!!


Apple and Butternut Squash Soup

Ingredients:
4 lbs. butternut squash
4 tsp. canola oil
1 red onion
5 medium Granny Smith apples, peeled and diced
1 cube vegetarian bouillon
1/2 tsp. grated fresh ginger
1/4 tsp. ground nutmeg
4 c. water
1 1/3 c. skim milk or soy milk
1 tsp. salt
1 tsp. ground white pepper

Directions:
Preheat oven to 400*. With a sharp knife, cut the squash lengthwise in half. Scoop out and discard seeds and fibers. Place the squash halves cut-side-up in shallow baking dish, cover tightly with foil and bake until tender, 45-50 min. Set aside to cool.

In a large saucepan, heat oil over med-low heat. Add onion and cook, stirring occasionally, until golden, 8-10 min. Add apples, bouillon cube, ginger, nutmeg and water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover saucepan and simmer until apples are tender, about 10 min. Remove from heat.

Scoop out squash from shells-you should have about 4 cups of flesh. In a blender, puree half of the squash with 1/2 c. milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and milk. Add to bowl.

Transfer half of the apple mixture to the blender and puree until smooth. Return to saucepan. Repeat with the remaining apple mixture and add it to the saucepan along with the squash puree. Mix well. Add a little milk if mixture seems too thick. Return the pureed soup to a simmer over low heat. Cook, stirring constantly, until flavors have blended and mixture is heated through, 5-10 minutes. Stir in salt and white pepper.

8 servings; serving size 13 oz.
Cal: 190
Total Fat: 3g
Carb: 42g
Fiber: 7g
Protein: 4g

**I haven't made this soup yet either..but will be trying it this week!