Black Bean Quesadillas

 I found this recipe on Dinner With Julie's site but modified it slightly. It's a super easy, super fast lunch meal that fits well within Noom's color code system. It's all green and yellow. 

I took a 1/2 cup of canned black beans and heated them briefly in the microwave. I then smashed them with a fork and added some taco seasoning. I heated a skillet with some cooking spray and laid a corn tortilla in the skillet then spread the bean mixture on half of the tortilla. I sprinkled 2 Tbl of reduced fat feta cheese on top and folded over the tortilla. Then I cooked it a few minutes on each side on medium heat till it was golden. It was delicious with a side of steamed green beans.

 

The Noom log for it:

Tuna Stuffed Tomatoes

I'll admit, tuna is not one of my favorite foods. This is probably a result of having eaten so much of it earlier in my life. My parents made tuna noodle casserole at least once a week when I was growing up, and my daughter never ceases to remind me of the volume of tuna we ate when we she was young and we were struggling financially. But, since starting Noom, I wanted to make a conscious effort to include more fatty fish and Omega 3's in my diet so I thought I'd give it another try.

I've discovered that the Fage 0% Greek Yogurt does quite well in making various salads like chicken salad and egg salad and tuna salad. It has a much lighter taste than mayonnaise, but when relish and mustard and seasonings are added, it makes a quite delicious substitute for many less calories. While I'm still not a big fan of tuna, I had to admit that this dish made a very colorful alternative to my usuals.

Tuna Stuffed Tomatoes: 294 calories for 2 medium tomatoes, stuffed

2 packets of Starkist Albacore White Tuna, 161 calories
2 Tbl sweet relish 39 calories
1/4 cup Fage 0% Greek Yogurt 33 calories
2 medium tomatoes, hollowed out. Reserve insides for soup or chili, 52 calories
1 chopped green onion for the top, 5 calories

Mix tuna, relish, yogurt, and whatever seasonings you like. I'm a big fan of Jane's Crazy Mixed-Up Salt so that's what I used. Set aside. Cut the top off of the tomatoes. Scoop out the insides using a grapefruit spoon. Salt the inside of the shell. Stuff with tuna and sprinkle green onion on top.