Creamy Chicken and Rice

340 Calories per Serving

This was a good version of comfort food. It was very creamy and I really liked having the crackers on top. I left out the tomatoes and green chilies though- the hubs isn't a huge fan of cooked tomatoes, and I don't care for green chilies that much. The casserole also took a little longer to cook than listed in the recipe. Also, in the future, I think i might mix all of the ingredients together (except for the topping) instead of layering everything. I like this one though- I'd definitely make it again.

Ingredients: 

3 cups chopped cooked chicken

1 package (12 oz) Green Giant® frozen broccoli florets

2 cups cooked rice1 1/2cups Green Giant® frozen peas

1 can (10.75 oz) condensed 98% fat-free cream of chicken soup

1 can (10.75 oz) condensed fiesta nacho cheese soup

1 can (14.5 oz) Muir Glen® fire-roasted tomatoes and green chilies

1/2 cup fat-free milk

1/2 teaspoon crushed red pepper (optional)

1/2 cup shredded cheddar cheese (2 ounces)

1/2 cup shredded mozzarella cheese (2 ounces)

1 cup crushed rich round crackers

Directions:

1. Preheat oven to 350 ºF. Place chicken in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In a large bowl, combine broccoli, rice, and peas. Spread mixture over the chicken. In a medium bowl, combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour soup mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.

2. Bake, uncovered, for 35 to 40 minutes or until topping is golden.

Nutrition Information:

1 Serving (1 cup) Calories 340 (Calories from Fat 120), Total Fat 13g (Saturated Fat 5g, Trans Fat 0g),
Cholesterol 65mg;  Sodium 680mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 5g), Protein 25g; Percent Daily Value*: Vitamin A 25 %; Vitamin C 45 %; Calcium 20 %; Iron 15 %;Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Ramen Shrimp and Vegetables

140 Calories per Serving

I made this meal after my sister in law recommended it. The hubs thought that 1 package of Ramen noodles would not be enough, but it definitely was- I was very impressed. This was a very inexpensive meal and it was really good- not to mention easy and quick to make. 

Ingredients: 

1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

2 cups water

1 package (3 oz) chicken ramen noodle soup mix

1 bag (1 lb) fresh stir-fry vegetables

2 tablespoons stir-fry sauce

Directions: 

1. Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.

2. Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables. 

3. Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

Nutrition Information:

1 Serving (1 Serving) Calories 140 (Calories from Fat 15), Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat  0g), Cholesterol 160mg;  Sodium 650mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 6g), Protein  19g;Percent Daily Value*: Vitamin A 10 %; Vitamin C 15 %; Calcium 4 %; Iron 15 %;Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat;  0 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Stove-Top Lasagna

330 Calories per Serving

This was a good one, though I'm not going to lie, it was pretty much like eating spaghetti- which the hubs and I love so that was ok. I couldn't find mini lasagna noodles so I used Rotini noodles. It made enough to have it for dinner again the next night, which I always love when that happens! I would definitely make this one again- especially when we're in the mood for spaghetti with a twist.

Ingredients: 

2 teaspoons olive or canola oil

3 1/2 cups fresh sliced mushrooms

1 medium onion, cut in half, sliced (1/2 cup)

1 medium green bell pepper, cut into thin bite-size strips

1 lb extra-lean (90% lean) ground beef or bulk Italian pork sausage

1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)

2 1/2 cups water

3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)

1/2 teaspoon Italian seasoning

1 cup shredded part-skim Mozzarella cheese or Italian-style cheese blend (4 oz)

Chopped fresh basil, if desired

Directions: 

1. In heated 12-inch skillet or 4-quart Dutch oven, cook mushrooms, onion, pepper and beef in oil over medium-high heat, stirring occasionally, until beef is no longer pink; drain.

2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.

3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

Nutrition Information:

1 Serving (1 Serving) Calories 330 (Calories from Fat 120), Total Fat 13g  (Saturated Fat 4g, Trans Fat 0g), Cholesterol 60mg; Sodium 560mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 10g), Protein  19g;Percent Daily Value*: Vitamin A 10 %; Vitamin C 20 %; Calcium 15 %; Iron 20 %;Exchanges: 2  Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat;0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com

Bow-Ties with Salmon and Tarragon Mustard Sauce

300 Calories per Serving

I absolutely loved this one. It was creamy without being too heavy and I really liked the salmon in it. I used 2 packs of packaged (already drained) salmon that you find next to the tuna fish- and it came out really well. The hubs wasn't so much a fan though. He decided he didn't like fish mixed in pasta- and he already wasn't a huge salmon fan, but if you like salmon then you should make this for sure! It makes a TON- I had it for lunch the next day, and then again for dinner- and there's still probably 2 more meals worth in my fridge. I think this would be good with shrimp instead of the salmon as well. I'd give this one 4 stars.

Prep Time: 25 Min       Total Time: 25 Min     Servings: 8

Ingredients: 

1package (16 oz) bow-tie (farfalle) pasta

1 tablespoon olive or vegetable oil

1 medium onion, chopped (1/2 cup)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh parsley

1/4 cup dry white wine or chicken broth

1 cup fat-free half-and-half

2 teaspoons stone-ground mustard

2 packages (3 to 4 oz each) sliced salmon (smoked or cured), cut into 1/2-inch-wide strips

1/2 cup freshly grated or shredded Parmesan cheese

Directions: 

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated.

3. Stir in whipping cream and mustard. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened.

4. Add pasta, salmon and 1/4 cup of the cheese; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.

Nutrition Information:

1 Serving (1 Serving) Calories 300 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg; Sodium 320mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 3g), Protein 14g;Percent Daily Value*: Vitamin A 2 %; Vitamin C 0 %; Calcium 10 %; Iron 10 %;Exchanges: 3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk;  0 Vegetable; 1/2 Very Lean  Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet. 

Source: Eatbetteramerica.com

Skillet Crisp Tilapia with Cauliflower "Mashed Potatoes" and Asparagus

1 Tilapia filet (though 2 are pictured...): 200 Calories    

 1 Serving of Asparagus: 50 Calories  
3/4 Cup of Cauliflower "Mashed Potatoes": 60 Calories

Meal Total: 310 Calories 

I can't express how much I LOVE the cauliflower "mashed potatoes". It is so awesome that I can make this food that looks, tastes, feels like mashed potatoes, but is a fraction of the calories. Even the hubs likes them. I think if you didn't tell someone that they weren't potatoes, they might not know the difference. I also have to say the Tilapia was great too- and I always love asparagus. This was a pretty quick meal and it was so good that I can't wait to make it again. 

Ingredients:

1 box of Gorton's Skillet Crisp Tilapia (I loved the Garlic and Herb)

1 head of cauliflower
1/3 cup of 1% (or low fat) buttermilk
4 cloves of crushed garlic
1 tablespoon of light butter


1 bunch of asparagus

Instructions:

1. Cook the tilapia as directed on the box. I recommend doing it on the stove top vs the oven


2. Boil or steam the cauliflower after cutting it into florets. Remove from heat once it is soft. Put it in your blender with the buttermilk, garlic, and butter and puree it until smooth


3. Saute the asparagus however you prefer. I like to put a little soy sauce and garlic powder on mine.


That's it! You may want to add a little salt and pepper to the cauliflower for taste. I also sprinkled a small amount of Parmesan cheese on it as well.

Nutritional Info:

Tilapia: 200 calories per filet (see box for specific info)
Cauliflower "Mashed Potatoes": 60 calories per 2/3 cup
Asparagus: 50 calories per 4.5 oz

Double-Cheese Chicken and Vegetables

370 Calories per Serving

I loved this one. It was like mac and cheese but better. I added a little extra cheese to make it a little more creamy and it turned out great! The hubs even took it for lunch the next day. Even reheated, it was great.

Prep Time: 30 Min     Total Time: 30 Min     Servings: 4

Ingredients: 

1 1/2 cups uncooked rotini pasta (4 oz)

1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese sauce

1 cup chopped cooked chicken

1/2 cup shredded American-Cheddar cheese blend (2 oz)

Instructions: 

1. In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.

2. Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.

3. Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently.

Nutrition Information:

1 Serving (1 Serving) Calories 370 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g),
Cholesterol 45mg; Sodium 750mg; Total Carbohydrate 49g (Dietary Fiber 5g, Sugars 8g), Protein 24g; Percent Daily Value*: Vitamin A 35 %; Vitamin C 25 %; Calcium 15 %; Iron 15 %;Exchanges: 3 Starch; 0  Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean  Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Vegetarian Shepherd's Pie

290 Calories per Serving

I wasn't sure about the instant potatoes, but they weren't bad. I think this one turned out pretty well.

Prep Time: 10 Min     Total Time: 35 Min     Servings: 6

Ingredients: 

2 cans (15 oz each) Progresso® kidney beans, drained, rinsed

1 jar (16 oz) Muir Glen® organic salsa (any variety)

1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 medium carrot, chopped (1/2 cup)

1 1/4 cups water

1/4 cup fat-free (skim) milk

2 tablespoons no-trans-fat margarine or butter

1/4 teaspoon salt

1 1/4 cups plain mashed potato mix (dry)

2 tablespoons grated Parmesan cheese

Chopped fresh chives or parsley, if desired

Instructions:

1. In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.

2. In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.

3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.

Nutrition Information:

1 Serving (1 Serving) Calories 290 (Calories from Fat 45), Total Fat 5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 46g (Dietary Fiber 10g, Sugars 6g), Protein  14g;Percent Daily Value*: Vitamin A 45 %; Vitamin C 10 %; Calcium 10 %; Iron 20 %;Exchanges: 3 Starch;
0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com