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 

Ravioli with Tomato-Alfredo Sauce and Zucchini "Chips"

320 Calories per Serving of Ravioli, 81 Calories per Serving of Zucchini

This was a super easy, great meal that made enough for leftovers/the hubs to have it for lunch the next day. I will say, I was a little confused by the ingredients- the website listed that it needed 2 15oz cans of tomato sauce... Now I didn't use the Muir Glen sauce, I just used regular Kroger brand sauce. I wasn't sure if it wanted spaghetti sauce, or literally tomato sauce. Regardless, 30 oz total was a TON so I used the regular tomato sauce- and I used 2 6oz cans... which was a lot less than the recipe called for, but I can't imagine actually needing 30 total oz- that wouldn't be very good, it'd be extremely tomato-ey. Soooo I would recommend using 2 small tomato sauce cans instead. With that said, it was awesome. I really enjoyed this one and will definitely make it again. 

To go with the Ravioli, I also made zucchini "chips". I found the recipe on Pinterest but put my own "twist" to it to make it healthier. I actually made the chips 2x and experimented with how I cut them each time. I think the best way is to cut the zucchini into circles (NOT like how I have them pictured) and bake them for longer than I did. What I made was really good, but I'd have liked a little more crunch. Sooo, check out the instructions below on how to make awesome zucchini chips- with the changes that I made after experimenting.

Ravioli with Tomato-Alfredo Sauce

Prep Time: 10 Min     Total Time: 20 Min     Servings: 6

Ingredients: 

2 packages (9 ounces each) refrigerated light 4-cheese-filled ravioli

1 package (8 ounces) sliced mushrooms (3 cups)

1 large onion, coarsely chopped (1 cup)

2 cloves garlic, finely chopped1teaspoon dried oregano

2 cans (15 ounces each) no-salt added Muir Glen® tomato sauce

1/2 cup fat-free half-and-half

2 tablespoons grated Parmesan cheese

1/4 cup chopped fresh parsley

Instructions:

1. Cook and drain ravioli as directed on package; keep warm.

2. Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms, onion, garlic and oregano in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.

3. Stir in tomato sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

Nutrition Information:

1 Serving (1 Serving) Calories 320 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 40mg; Sodium 460mg; Total Carbohydrate 53g (Dietary Fiber 4g, Sugars 11g), Protein 15g;Percent Daily Value*: Vitamin A 20 %; Vitamin C 20 %; Calcium 15 %; Iron 380 %;Exchanges: 3  Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choices:3 1/2;*Percent Daily Values are  based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Zucchini "Chips"

Ingredients:

1 medium sized zucchini

Extra Virgin Olive Oil/Olive Oil Cooking Spray

1/4 cup Shreaded Parm Cheese

Garlic Powder

Instructions:

1. Slice the Zucchini into circles, about 1/4 inch thick

2. Place non-stick foil on a baking sheet. Place the zucchini onto the foil

3. Spray the zucchini with the cooking spray

4. Sprinkle the parm cheese on the zucchini then lightly "dust" with the garlic powder

5. Bake in preheated oven (at 300) for 30 minutes. Rotate baking sheet and bake for an additional 30 minutes.

Nutritional Info:

Calories: 81

Southwest Chicken Salad

150 Calories per Serving

AH-MAZING!!! Of course it was easy to prepare and quick- but it was also delish! I'm not normally a huge salad-for-dinner person, but I'd eat this again and again! Here's what I did differently from the recipe: I didn't use the chile powder in the ranch- I just love ranch so much that I didn't want to mess with it. Also, I HATE bottled ranch dressing so I made my own using Hidden Valley Ranch mix. To make it "low fat", I used reduced fat mayo instead of regular mayo, and I used skim milk instead of buttermilk. It was great!! The hubs really liked it too. This is a great summer meal- I would definitely give it 10 stars and recommend it!

Ingredients:

1/3 cup refrigerated fresh salsa

1/3 cup rinsed and drained no-salt-added black beans

1/3 cup frozen baby yellow and white corn, thawed

1/4 cup light ranch dressing

1/4 teaspoon chipotle chile powder

1 (12 oz) package of American Blend Salad

1 (6 oz) package of cooked Southwest-seasoned chicken breast strips

3/4 cup halved grape tomatoes (about 20 tomatoes)

Directions:

1. Combine first 3 ingredients in a small bowl. Combine dressing and chipotle chile powder in another small bowl, stirring with a whisk (If you decide to make the ranch from a Hidden Valley packet, just follow instructions on the package using skim milk instead of buttermilk and reduced fat mayo).

2. Divide salad evenly among 4 plates. Arrange chicken over each serving. Top each with salsa mixture and tomatoes; drizzle each with dressing. 

YIELD: 4 servings; Serving size: 3 oz salad, 1/3 cup chicken, 1/4 cup bean-and-corn salsa, 3 tablespoons tomato, and one tablespoon dressing (I used a bit more dressing on my salad though, I couldn't resist...)

Nutritional Information:

Calories: 150; Fat 4.6g (sat: 0.6g, mono 1g, poly 1.2g), Protein: 14.6g, Carb: 11.9g, Fiber: 2.7g, Chol: 35mg, Iron: 1.4mg, Sodium: 495mg, Calc: 37mg

Source: Weight Watchers

Three-Cheese Manicotti

-

360 Calories per Serving

OH so good!! It was even great a couple of days later when I ate the left overs. I will say, I didn't do the blender-diced-tomatoes sauce- I cheated and used a jar of Marinara sauce. It was a little quicker.

Prep Time: 30 Min         Total Time: 1 Hr 10 Min       Servings: 4

Ingredients: 

8 dried manicotti shells

Nonstick cooking spray

1 cup chopped fresh mushrooms

3/4 cup purchased shredded carrots

3 or 4 cloves garlic, minced

1 cup light ricotta cheese or low-fat cream-style cottage cheese

3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 teaspoons dried Italian seasoning, crushed

1 (14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, undrained

1 cup bottled roasted red sweet peppers, drained and chopped

Directions: 

1. Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.

3. For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.

4. Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Nutrition Information:

1 Serving (1 Serving) Calories 360 (Calories from Fat 120), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 140mg; Sodium 370mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 6g), Protein 22g;Percent Daily Value*: Vitamin A 90 %; Vitamin C 190 %; Calcium 40 %; Iron 15 %; Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean  Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com

Bubble Up Enchiladas

390 Calories per Serving 

(My version had 421 Calories per Serving...)

OH SO GOOD. The hubs took one bite and looks at me and goes, "There's no way this is healthy". I honestly have to agree with him- it was way too "comfort food-ish" to be healthy. I will say this, I couldn't find reduced fat refrigerator biscuits so I had to use regular biscuits... So my version had 421 cals per serving vs 390- I mean a 31 calorie difference isn't bad at all. Now I usually try to stay under 300-350 with my dinners, under 400 max but this was so good that I think if I plan throughout the day to have the extra calories at dinner, it'd definitely be ok. The prep time on this one was really quick- just brown the turkey and then throw it all in a bowl to mix... then bake it in a casserole dish. It did take a little longer than 25 minutes to bake- but I think that's just my oven. Most of the things I cook take longer than the time recommended in recipes. I think the next time I make it I'm going to add some veggies (onions, peppers, mushrooms). I think I could make it a little healthier by using only a cup of cheese (1 1/4 cups seemed like SO much last night...), and by using maybe 6 biscuits instead of the whole can (8). 

Ingredients: 

1 pound lean ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

(Makes 6 servings)

Directions:

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Info: Calories 390; Fat 11.5g; Carbohydrate 36g; Fiber 2g; Protein 33g

Source: http://www.recipe-diaries.com/2011/05/23/bubble-up-enchiladas-weight-watcher-recipes-part-2/

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

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