Ravioli Skillet

290 Calories per 1 2/3 Cups

I was amazed at the nutrition info for this meal. It's a stuffed pasta that is low in calories and has a ton of fiber and protein. It was easy too. This was the second meal that I made and it was before I decided to take pics of each dish- so unfortunately the pic above is from the website- but what I made looked very similar! :)

prep time:10 min

start to finish:20 min

makes:4 servings

1	can (14.5 oz) Muir Glen® diced tomatoes
1/2	teaspoon Italian seasoning
1/2	cup water
2	medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices
1	package (9 oz) refrigerated light four-cheese ravioli
1/8	teaspoon black pepper
1	can (15 oz) Progresso® cannellini beans, rinsed and drained
2	tablespoons snipped fresh basil or parsley
2	tablespoons finely shredded or grated Parmesan cheese

1.	In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
2.	Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.

Nutritional Information

1 2/3 cups: Calories 290 (Calories from Fat 30); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg;Sodium 740mg; Total Carbohydrate 51g (Dietary Fiber 9g, Sugars 7g); Protein 18g Percent Daily Value*: Vitamin A15%; Vitamin C 40%; Calcium 15%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Peppered Pork Pitas with Garlic Spread

340 Calories per Pita

The pitas were great- but one pita wasn't very filling, so if you're going for a low calorie meal, this may not be the best option for you. Because the hubs and I are trying to stick to low cal meals, I probably won't make this one again- but it was tasty.

prep time:20 min

start to finish:20 min

makes:4 servings

1/3	cup fat-free mayonnaise or salad dressing
2	tablespoons fat-free (skim) milk
2	cloves garlic, finely chopped
1/2	lb boneless pork loin chops, cut into thin bite-size strips
1	tablespoon olive or canola oil
1	teaspoon coarsely ground pepper
1	jar (7.25 oz) roasted red bell peppers, drained, sliced
4	pita fold breads (7 inch)

1.	In small bowl, mix mayonnaise, milk and garlic; set aside.
2.	In medium bowl, mix pork, oil and pepper. Heat 10-inch skillet over medium-high heat. Add pork; cook 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
3.	Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol35mg; Sodium 560mg; Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 50%; Vitamin C 60%; Calcium 8%; Iron 15% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com