Chicken and Broccoli-Parmesan Pasta

320 Calories per Serving

So this may be my new favorite of all the things I've made. It was delish and I don't normally like broccoli all that much. The most involved part of cooking it was cutting up the broccoli. I used precooked grilled chicken as well and that's a huge time saver. Also, I didn't have a dutch oven so I cooked the pasta by just boiling it according to the package instructions, and I steamed the broccoli separately. The hubs really liked it too. AND we had a TON left over so he can eat it at work for lunch. Honestly there was so much left that we could make another dinner out of it. I definitely give this meal 5+ stars.

prep time:10 min

start to finish:30 min

makes:6 Servings

8	ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)
3	cups Fresh Broccoli, cut into florets
1	pound skinless, boneless chicken breast, cut into bite-size pieces
1	teaspoon adobo seasoning
2	tablespoons olive oil
1	clove garlic, minced
1/4	cup light mayonnaise
1/8	teaspoon black pepper
2	tablespoons shaved Parmesan cheese

1.	In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
2.	Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
3.	Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
4.	To serve, sprinkle with Parmesan cheese.
Use frozen broccoli instead of fresh.

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol50mg; Sodium 380mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 6%; Vitamin C 70%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2 

*Percent Daily Values are based on a 2,000 calorie diet. 

Source: Eatbetteramerica.com

Portabella Mushroom Fajitas

190 Calories per Fajita

Mushrooms are something that are kind of new to my "food box" but I love them. If you're not a fan of them, then this recipe isn't for you. The actual recipe does not call for chicken, but I added some grilled chicken for a little extra protein. I would definitely cook this meal again- like most of the meals that I cook, it's self contained and does not really need anything to go with it in order to be filling. ANNNND it uses garlic, which I LOVE. I think I might put garlic in almost everything I make haha. On fajita is only 190 calories which is awesome. I wasn't starving when we had dinner tonight so one was plenty for me however, you can have 2 and not feel bad about eating a ton of calories. You could even fix one and then have something to go with it like salsa or guac. With one serving being so low cal, you have alot of options. 

prep time:30 min

start to finish:30 min

makes:6 fajitas

1	tablespoon vegetable oil
1	clove garlic, finely chopped
1	teaspoon ground cumin
1/2	teaspoon salt
12	oz fresh baby portabella or crimini mushrooms, thinly sliced (6 cups)
2	cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4	cup chopped fresh cilantro
2	tablespoons lime juice
6	flour tortillas (8 to 10 inch)
	Guacamole or sour cream, if desired
	Chunky-style salsa, if desired

1.	In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
2.	Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

Nutritional Information

1 Fajita: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg;Sodium 420mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 2g); Protein 6g Percent Daily Value*: Vitamin A0%; Vitamin C 2%; Calcium 6%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com