Portabella Mushroom Pizza

About 109 Calories per Pizza

Ok so if you're not a mushroom fan, stop reading now. However, if you like Portabella Mushrooms, then this is a great dish for you! It's quick, really easy, and gives you the feel that you're eating a pizza with a portion of the calories- and they're packed with veggies! Now the hubs wasn't a fan, which was sad because I really liked these. He said it was a little too much mushroom- and I definitely understand that. So if you like mushrooms, then I think you'd really like this meal!!

Ingredients:

4 large Portabella Mushroom caps
1 can of diced (drained) tomatoes OR 4 chopped fresh tomatoes
1 Onion
1 leek (I left this out)
About 3/4 cup Parmesan Cheese 
Pepperoni (if desired)

Directions:

1. In a skillet, saute the onion, leek (if you included it), and garlic until the onion is tender. 
2. Add the tomatoes and continue to saute. You may also want to add salt and pepper to taste- but that's up to you. Saute until tomatoes are soft.
3. Place mushroom caps on a greased baking sheet (bottom side up) and "stuff" them with the ingredients from the skillet
4. Sprinkle the stuffed mushrooms with the Parmesan Cheese
5. Add   Pepperoni  (if desired)
6. Bake for 12 minutes in oven on 400 degrees 

Nutritional Info:

Serving size: 1 pizza
109 Calories; 13 carbs; 3 g Fat; 10g Protein; 5 g Fiber; 5 g Sugar


Source: Adapted from http://www.bodyrock.tv/2011/06/25/delicious-healthy-pizza-recipe/

Chicken Pita Taquitos

Since zucchini is my new favorite veggie, I absolutely loved this one. I actually think that it would be great without the pitas- sometimes I find pitas to be a little dry unless you put some sort of sauce/dressing in them, or toast them. I would totally eat this meal with a fork out of a bowl. I also loved how quick it was. I think the most time consuming aspect of it was chopping the veggies. I think it'd be great with mushrooms too. I added a little soy sauce to give it some more flavor when I was cooking the veggies. I also added the tomatoes directly to the pitas (in the bottom) instead of cooking them with everything else because I'm not a huge fan of cooked tomatoes.

Prep Time: 20 Min     Total Time: 20 Min     Servings: 4

Ingredients: 

1 package (8.25 oz) frozen fajita-style cooked chicken strips

1 small zucchini, cut in half lengthwise, sliced

1 small onion, sliced

1/2 medium green bell pepper, thinly sliced

1 cup frozen whole kernel corn (from 1-lb bag)

1 large tomato, chopped (1 cup)

1/2 jalapeño chile, seeded, finely chopped

1 tablespoon chopped fresh cilantro

4 whole wheat pita breads (6 inch), cut in half to form pockets

Directions:

1. Cook chicken as directed on package in microwave until juice of chicken is no longer pink when center of thickest part is cut (170°F).

2. Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add zucchini, onion and bell pepper; cook 4 minutes, stirring frequently. Stir in corn, tomato, chile pepper and cilantro. Reduce heat to medium-low; simmer uncovered 3 minutes or until vegetables are tender and mixture is thoroughly heated.

3. Thinly slice cooked chicken; stir into vegetable mixture. Fill each pita bread half with about 2/3 cup chicken and vegetable mixture. Wrap 2 sandwiches together securely with foil; take with you for an on-the-go dinner.

Nutrition Information:

1 Serving (1 Serving) Calories 340 (Calories from Fat 60), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 60mg; Sodium 800mg; Total Carbohydrate 49g (Dietary Fiber 7g, Sugars 9g), Protein  6g;Percent Daily Value*:  Vitamin A 15 %; Vitamin C 25 %; Calcium 2 %; Iron 15 %;Exchanges: 3 Starch;
0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 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

Skinny Fajita Shrimp Pasta

296.3 Calories per 1/4 of Recipe

This was a pretty good one- however it was a tad spicy for my liking. I think if I used a different enchilada sauce it would have been better. The hubs liked it though- he's more of a fan of the spicy than I am. It was really quick and would be good for leftovers for lunch/dinner. 

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4

Ingredients

2 cups whole wheat pasta
9 ounces raw shrimp
1 tablespoon butter
2 cloves garlic, minced
Mexican seasoning (I used about 3/4 tablespoon)
2 bell peppers, sliced thinly
1 onion, sliced thinly
2 ounces light cream cheese
6 ounces enchilada sauce (almost 3/4 cup)

Feta Cheese

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.

2. Place peppers and onions in a heavy duty skillet over medium-high heat. You want the roasted, fajita-looking charred outside. Stir every so often, letting them sit long enough to get browned.

3. Melt the butter in a large saucepan over high heat. Add garlic and shrimp; season with Mexican seasoning plus salt and pepper to taste. Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes. Stir in enchilada sauce . Add pasta and peppers; stir to combine.

4. With the pan over low heat, add the cream cheese and stir until melted. The pasta should be thick and creamy.

5. If desired, sprinkle a little Feta Cheese over pasta before serving

Nutritional Information

Calories: 296.3, Total Fat: 7.4g, Cholesterol: 140.3mg, Sodium: 450.1mg, Total Carbs: 31.3g, Dietary Fiber: 5.4g, Protein: 20.5g

Source:  http://pinchofyum.com/skinny-fajita-shrimp-pasta