Stuffed Chicken Parmesan

290 Calories per Chicken Breast

I thought this was a fantastic meal. I served the chicken with steamed brocoli and I loved it, however, the hubs wasn't a fan. He didn't like the texture of the spinach inside the chicken. If you like spinach, I think you should definitely try this meal. It also makes a ton so you can eat it for more than one meal. 

Prep Time: 20 Min         Total Time: 55 Min      Servings: 6

Ingredients:

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Muir Glen® organic Italian herb pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Instructions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutrition Information:

1 Serving (1 Serving) Calories 290 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g), Protein 8g; Percent Daily Value*:Vitamin A 80 %; Vitamin C 2 %; Calcium 15 %; Iron 15 %; Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1/2; *Percent Daily Values are based on a 2,000 Calorie diet.
Source: Eatbetteramerica.com

Creamy Chicken Enchiladas

230 Calories per Enchilada

SOOO GOOD!! I actually feel like I've been saying that alot lately, but these really are delicious. It was another of those meals where the hubs didn't believe me that it was "healthy". Here's what I did differently from the recipe:

I forgot to buy an onion at the grocery store, so I wasn't able to add the chopped onion to the creamy mixture. I also forgot the tomato. I had a pack of unopened 10inch tortillas, so I used those instead of the 6-7 inch that they recommend. Because of that, it yielded 6 enchiladas instead of 8, which was perfectly fine. It made them a little bigger, and I think that size was perfect because one was very filling for me. We're even having the meal again tonight for dinner- I'm just going to pop the remaining enchiladas in the oven to reheat them. 

I served the enchiladas with wheat rice and a little salsa on the side. My version of the meal (with the rice and slightly bigger enchiladas) came out to be about 450 calories or so per serving, which is awesome for such a filling and tasty meal! Yall should definitely try this one!

PREP TIME: 30 Min       TOTAL TIME: 1 Hr 10 Min       SERVINGS: 8

Ingredients:
1 tablespoon olive oil

1/2 cup chopped onion (1 medium)

2 teaspoons finely chopped garlic

2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

3 tablespoons Gold Medal® all-purpose flour

1/2 teaspoon ground coriander or cumin

1/8 teaspoon pepper

1/2 cup reduced-fat sour cream

2 cups shredded cooked chicken breast 

1 cup Green Giant® Niblets® frozen corn, thawed

1 cup shredded reduced-fat Mexican cheese blend (4 oz)

1 can (4.5 oz) chopped green chiles

1/4 cup chopped fresh cilantro 

8 corn or flour tortillas (6 or 7 inch)

1 medium tomato, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup) 

Salsa, if desired

Directions:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.

3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.

4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Information:

1 Serving (1 Enchilada)
Calories 230 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g), Protein 17g;Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium 20 %; Iron 6 %;Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other  carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choices: 1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Slow-Cooked Pork Burrito Bowls

320 Calories Per Serving

This meal was awesome! It was quick and easy (as usual) and there was so much left over that the hubs had it for lunch a couple of times. The pork was very tender and had a lot of flavor. One thing that was a little confusing was that the recipe calls for 6 cups of water but never tells you when to use it, however they may have meant to cook the rice in it. Also, there is no liquid added to the crock pot with the drained beans and the meat (maybe that's where they wanted the water to go?). I left it like this and it did make the beans a little crispy, but it all still turned out great. I think if you added water to the pot, the meat wouldn't have turned out as well. I give this meal a 10 for sure, and the hubs agrees. I'll definitely be making it again soon!

PREP TIME: 15 Min TOTAL TIME: 8 Hr 15 Min SERVINGS:12

Ingredients:

1 tablespoon taco seasoning mix (from 1.25-oz package)
2-lb boneless pork shoulder roast
1 can (15-16oz) pinto beans, rinsed, drained
1 can (4.5 oz) diced green chiles, drained
2 packages (7.6 oz each) Spanish rice mix
6 cups water
1 1/2 cups shredded Mexican blend cheese (6 oz)
3 cups shredded lettuce
1 cup thick-and-chunky salsa

Directions:

- If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle taco seasoning mix over pork. Pour green chiles over beans.
-Cover and cook on Low heat setting 8 to 10 hours.
-About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and omitting butter.
-Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
-To serve, spoon rice into each serving bowl and top with pork mixture, cheese, lettuce and salsa.

Nutrition Information:

1 Serving (1 Serving): Calories 320 (Calories from Fat 130), Total Fat 14g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg; Sodium 510mg; Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 3g), Protein 24g; Percent Daily Value*: Vitamin A 10 %; Vitamin C 25 %; Calcium 15 %; Iron 10 %; Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com