Zucchini, Black Bean, and Rice Skillet

276 Calories per 1 and 1/4 Cup

Since zucchini is my favorite veggie right now, I loved this skillet. I loved being able to just throw it all in there and not have a huge mess to clean up. I think this one took about 20 minutes to make- and the part that took the longest was cooking the rice. I didn't use instant rice, I used "real" rice- I figured that would be less sodium. Once again, this meal had a ton left over afterwards and it was really good heated up the 2nd time.

Ingredients:

1 tablespoon Pure Wesson® Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions: 

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Nutritional Info: 

Serving Size 1 1/4 Cup; Calories 276

Source: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414

Lemon Garlic Tuna Burger

275.3 Calories per Burger 

New favorite!! I absolutely loved these tuna burgers! They reminded me of the tuna patties that my grandmother used to make for me when I was little. I think I'd even like to eat just the "burger" without the English muffin. I served garlic potato "fries" with the burgers and it was a great rounded meal. The hubs enjoyed it too which is always a plus :) 

Ingredients: 

2, 6 oz cans tuna fish, drained and flaked
1/2 cup panko bread crumbs
1/4 cup finely chopped green onions
3 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon each, salt and pepper
juice of half a lemon
3 tablespoons sour cream
1 egg
4 English muffins (use the multi-grain light version for fewer calories)
4 leaves romaine
1 small tomato, sliced

Directions:

Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.

Nutrition info for 1 burger (not including bun):

Calories: 175.3, Fat: 3.7g, Sodium: 323.4mg, Carb: 9.7g, Fiber 0.4g, Sugars: 0.4g, Protein: 24.2g

With bun, the burger is 275.3 calories

Source:  http://www.canyoustayfordinner.com/2011/03/25/lemon-garlic-tuna-burgers/ 

Zucchini Pasta

303 Calories per Serving

This one proves you can have a really great, filling meal with no meat! I was really pleased with this one- especially since I'm kind of obsessed with Zucchini right now... I also loved how it had a "cream" sauce made of Greek yogurt. I like how it fills you up without making you feel too full. One change I made- I didn't actually use lemon zest, I used a couple of drops of lemon juice. Give this one a try!

Ingredients:

8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
1/2 CUP NONFAT PLAIN GREEK YOGURT
1/4 CUP GRATED PARMESAN CHEESE
1 TEASPOON GRATED LEMON ZEST
1/4 TEASPOON SALT
1/4 TEASPOON GROUND BLACK PEPPER
1 TABLESPOON OLIVE OIL
3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
2 GARLIC CLOVES, THINLY SLICED
1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

Directions: 

1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
4. Mix the garlic into the zucchini.
5. Stir in the tomatoes and cook until softened, about 2 minutes.
6. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. 7. Divide among four bowls and serve.

Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.

Source: http://www.ezrapoundcake.com/archives/13338

Skillet Lasagna

275 Calories per 1 Cup

You know what I'm going to say- it was easy, quick, and delish! It was creamy and I love the mushrooms in it. This was one where we ate leftovers the next night and it was awesome the 2nd time! I'm actually a little behind on my blog- I think I made this meal a couple of weeks ago and I'm actually making it again tonight :) 

Serves 4 Prep time: 10 minutes Cook time: >10 minutes

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Nutritional Information:

Calories: 275; Fat: 3 grams; Carbohydrates: 42 grams; Fiber: 9 grams; Protein: 15 grams;

Source:  http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/