[wanda the witch]

Boneless skinless chicken cutlet, chopped tomatoes, garlic, cauliflower, spinich patty.

Wanda

[royalsfan1]

3 oz of a grilled ribeye, 1/2 baked potato w/ Mrs. Dash to season, sauteed onion zucchini mushrooms and red peppers. DH wanted steak so I just made sure to keep it in control. I also planned for it today and I stayed well under calorie range.

[mandalinn82]

Apricot-glazed chicken breast, roasted asparagus, and roasted garlic and olive oil couscous (another mix, with the couscous replaced with whole wheat).

[sharonrr]

I made chili with lots of beans, tomatoes, leeks and a buffalo sirloin roast.
My husband love it.

[rockinrobin]

Hubby couldn't stop swooning about tonight's dinner:

I made sauteed onions and mushrooms and spinach with chunks of chicken breast. With lots of garlic and other good spices. He ate it with brown rice. I ate just more of the chicken and veggies. Sooo good.

[bizlawchik]

I made a vegetable chicken bake:

Ingredients
6 or 8 oz boneless-skinless, chicken breast, size according to plan, cut into cubes
1/2 cup Herb-Ox® very low-sodium chicken broth
1/2 cup fresh green beans, cut into bite-size pieces (I used mushrooms)
1/4 medium carrot, thinly sliced
1 large rib of celery, thinly sliced
1/4 tsp poultry seasoning
1/8 tsp Morton Lite Salt®
Dash of pepper
2 Tbsp cornstarch
1/2 cup skim milk
2 Tbsp white wine
1/3 cup breadcrumbs

Coat skillet with nonfat cooking spray and sauté chicken until lightly browned and cooked through. Set aside.

In a saucepan, combine broth, green beans, carrot, celery, poultry seasoning, salt, and pepper.

Bring to a boil; reduce heat. Cover and simmer for 5 minutes.

In a small bowl, mix cornstarch and milk.

Add milk to vegetable mixture. Cook until thickened.

Stir cooked chicken and wine into vegetable mixture.

Pour into a casserole dish coated with nonfat cooking spray. Sprinkle with breadcrumbs.

Bake, uncovered, in a 350°F oven for 15 to 20 minutes, or until heated through and bubbling.


Servings: : Makes 1 Serving
Serving size: 1 chicken breast with vegetables and sauce

Tonight is chicken picatta, 1/3c couscous, 1c broccoli and salad.

Ingredients
1 3/4 cups water, divided
1 (5.6-ounce) box toasted pine nut couscous
5 tablespoons Land O Lakes Lite butter, divided
1 tablespoon flour
1 teaspoon seasoned salt
large zip-top bag
4 chicken breast cutlets (about 1 lb)
1 tablespoon capers
1/2 lemon (for juice, rinsed)

Steps

1. Place in medium saucepan, 1 1/2 cups of the water, contents of spice packet (from couscous), and 2 tablespoons of the butter; bring to a boil on high for couscous.
2. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken (wash hands); seal tightly and shake to coat. Preheat large sauté pan on medium-high 2–3 minutes. Add 2 tablespoons of the butter; swirl to coat. Add chicken (wash hands); cook 5 minutes, without turning, or until golden.
3. Meanwhile, stir couscous into boiling water; cover, remove from heat, and set aside.
4. Turn chicken. Stir in capers, juice of one-half lemon (about 1 tablespoon), remaining 1 tablespoon butter, and remaining 1/4 cup water. Cook 2–3 minutes or until sauce begins to thicken and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Fluff couscous with fork and serve.

[Mrs Quadcrew]

Last night was my 1/2 of a chicken burrito from Chipotle. (chicken, balck beans, mild salsa, little bit of cheese, little bit of guacamole and lots of lettuce! I still have these every couple of weeks and I love them.

Tonight it will be roasted vegies on spagetti squash!

[royalsfan1]

Mrs Q. Can you tell me how to prepare spaghetti squash? I'd love to give it a shot! Also, do your kids eat it or do you fix them regular pasta? If they eat it, do they know it isn't pasta or are they fooled?

[Mrs Quadcrew]

I cut the squash in half (be careful, those things are HARD!) then I place it upside down on a cookie sheet with sides and then fill the pan up about 1/2 way with water. I then bake it at 350 for about 45 minutes. After it is done baking, remove the seeds and scoop out the pulp - it literally comes out like strands of spagetti. I only have an 18 year old daughter here at home, and she eats it with me. DH will eat it, but prefers pasta instead. I really think that if you top it with a tomato sauce that the younger kids would not be able to tell it wasn't pasta. I LOVE this stuff - I keep the leftovers in a tupperware container and can usually get two meals (for 2 people) out of one nice sized squash. I'll have it with roasted or sauteed vegies one night and with a tomato sauce another night (depending on if I want a meatless meal or not is the deciding factor of what goes into the tomato sauce)

[rockinrobin]

Tricia, I find it very hard to cut the squash. I first put it in the microwave on high for about 7 mins and let is stand for 5 mins and THEN I cut it in half. One of my daughters likes it, the other not as much. The 3rd one, is away at college and hasn't had it. My DH could take it or leave it. I love it. I don't eat pasta so for me it's like a treat. I made it last week with sauteed portabello mushrooms and onions and chicken breast strips and marinara sauce, mixed it all together. I thought it was marvelous.

[bizlawchik]

Robin - That sounds great! Thanks for the idea!

[royalsfan1]

Thanks Mrs. Q and Robin! Spaghetti squash and asparagus are now BOTH on my grocery list for this week!

[mandalinn82]

White bean and sausage soup - bringing my total fiber today to an estimated 62 grams!

[rockinrobin]

I am in the mood for pizza! So pizza it is.

Homemade, using a Flat wrap (110 calorie-10gms protein-7 gms fiber) as my crust. Topping it with a bit of marinara sauce, reduced fat shredded mozzerella and cheddar cheeses, onions, red peppers, fresh tomatoes and mushrooms. With a baby spinach salad with red onions and mango and strawberries and a bit of balsamic vinegar.

[royalsfan1]

Ginger glazed mahi mahi, brown rice, and a vegetable medley with broccoli, onions, red peppers, garbanzo beans, kidney beans, and whatever else I run across.

That reminds me! Need to get the fish out of the freezer!