1 bag frozen cheese tortellini
1 cup chopped zucchini (fresh from the garden)
3 cups cooked chopped chicken (I grilled outdoors)
1/2 cup Greek salad dressing (I use Kraft Greek Feta and Oregano)
1/2 cup Feta cheese
1/2 cup sliced Kalamata olives
3 cups bite sized salad greens
whole wheat pitas (optional)
Cook tortellini according to directions. In the last minute of cooking, add zucchini to boiling water. Drain and rinse in cold water. Place in a large bowl. Add chicken, dressing, cheese and olives – toss well. Serve over salad greens with a whole wheat pita half on the side.
SUPER FAST AND EASY!! GREAT ON A HOT SUMMER NIGHT!
garnishes sour cream, black olives, cheese, tomatoes
Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. (I usually skip this step – eliminate oil and just add my chicken into the crock pot. Saves time, fat, and energy! )Add the lime juices, garlic, cumin, salt, chili, and red pepper. Stir to coat and cook on low for 6 hours.
During the last hour, add the onions and green peppers – stir to coat. Serve on warm tortillas with garnishes such as sour cream, black olives, cheese, tomatoes, etc.
1 pound penne rigate (I used whole wheat)
1 cup chicken broth
8 oz cream cheese (I used 1/3 less fat garden vegetable)
1 pound frozen chopped spinach, thawed
16 oz jar of roasted red peppers, drained and cut into strips*
1 can or jar marinated artichoke hearts, drained and chopped*
1 Tbsp minced garlic
1/2 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
*I don’t drain things too well so some of the juices get in the sauce!
Cook pasta according to directions, drain and set aside. In same pot bring chicken broth to boil and add dollops of cream cheese stirring to melt into a nice creamy sauce. Add spinach, red pepper strips and artichokes and stir. Return pasta to the pot and stir it all up. Serve with cheeses on top and ENJOY!
I SERVED THIS WITH BBQ CHICKEN ON THE GRILL, CORN ON THE COB AND A BIG FRESH SALAD.
13.5 oz box of whole wheat linguini
1 lb bag of frozen baby broccoli florettes
15 oz part skim ricotta cheese
1 c skim milk
2/3 c Parmesan cheese
1/2 tsp garlic salt
1 Tbsp Italian herb seasoning (I used Good Seasons Salad Dressing mix)
12 oz flaked crab meat
Cook noodles as directed. Add broccoli during the last 3 minutes of cooking. Drain. Meanwhile, in a microwave-safe bowl (I used the dish I would store my leftovers in!) combine next 7 ingredients until smooth. heat until smooth, bubbly and slightly thickened. Combine with noodle and add crab meat.
SO FAST AND EASY! THESE TACOSWILL SATISFY YOUR TASTE BUDS AND KEEP YOUR CHOLESTEROL AT BAY!
1 lb 96% lean ground beef
1 (15 oz) can lentils, drained slightly
1 pkt taco seasoning
1 jar of your favorite salsa lettuce, chopped
grape tomatoes, chopped
red onion, chopped
baby peppers, chopped
1 cup shredded cheddar or taco cheese
8 large Azteca soft tortilla shells (I would use whole wheat if on hand)
8 oz low fat sour cream, optional tortilla chips, optional
In a large skillet over medium high heat brown ground beef and add lentils, taco seasoning, 1/4 c water and 1/4 cup salsa.
Chop up your lettuce, tomato, onion and peppers.
Create your taco! I like mine open like a taco salad but my husband likes to wrap his.
THESE ARE DELICIOUS AND NO ONE KNOWS THERE ARE LENTILS IN THERE. THE LENTILS HELP DECREASE TOTAL FAT AND ADD FIBER. USING 96% LEAN GROUND BEEF AND LOW FAT SOUR CREAM ALSO KEEP THE MEAL HEALTHY – THEN I DON’T FEEL GUILTY ABOUT HAVING A FEW TORTILLA CHIPS WITH IT!
1/2 cup smooth natural peanut butter (I used crunchy)
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
Put a large pot of water on to boil for cooking pasta.
Meanwhile, place chicken on to grill. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Tips & Notes
Warm the peanut butter in the microwave to make it mix easier
Use rotisserie chicken to make it even faster
I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes
Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.
1 (12″) pizza crust (I used Mama Mary’s Whole Wheat which is precooked)
1/2 cup mayonnaise
1-2 tomatoes sliced thin
1 (4oz) bag Oscar Meyer real bacon pieces (or about 6 slices of [turkey] bacon cooked)
1 cup shredded sharp cheddar cheese
1 cup lettuce shredded
Precook you pizza crust until golden brown if it is not already precooked. Let cool. Spread mayo thinly on pizza crust. Top with sliced tomatoes, bacon and cheese. Bake about 10 minutes in a 400 F oven. Top with lettuce and cut into wedges!
1 and 1/2 cups shredded cheddar or monterey jack cheese*
Preheat the oven to 400°F.
Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.