I am cooking for my boyfriend tonight, and we are both trying to lose weight. We would like something healthy and light. We don't eat red meat. If anyone has any suggestions or recipes they would like to share -please help me pick a meal!
Spread tomato sauce on the whole wheat pita. Top the pita with your veggies. Lightly sprinke the pita with cheese. Cook under the broiler for 5-10 minutes (watch carefully).
Number of Servings: 1
332.1
Portobello Penne (4 servings)
recipe ingredients
8 ounces dried uncooked penne pasta
3 tablespoons margarine
2 teaspoons minced garlic
12 ounces sliced portobello mushrooms
1/2 cup white wine (or substitute with broth)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chives
recipe directions
Cook pasta, drain and keep warm. In non-stick skillet heat 1/2 of margarine and add garlic and mushrooms. Cook until browned. Place pasta in dish and top with mushrooms. In the same skillet add wine, and bring to a light boil while scraping pan. Add remaining margarine, salt and pepper. Pour sauce over pasta and mushrooms and sprinkle with chives.
Calories: 313
Impossible Vegetable Pie (6 servings)
recipe ingredients
1 box frozen chopped broccoli, thawed but not cooked
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded cheddar cheese (4 ounces)
1/2 cup Bisquick Original baking mix I use the reduced fat version
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup egg beaters or other egg substitute
recipe directions
Preheat oven to 400 . Spray 9-inch pie plate with nonstick spray. Stir together thawed broccoli, onion, bell pepper and cheese and pour into pie plate. Stir remaining ingredients until blended. Pour over vegetables in pie plate. Bake 35 to 40 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes
Calories: 156
Smothered Chicken with Pierogies (4 servings)
recipe ingredients
1 dozen frozen potato and cheddar cheese pierogies I buy the minis so you feel like you are eating more!
1 can (10 oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
recipe directions
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.
Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.
In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.
Serves: 4 - Nutrition Information Per Serving
calories: 382
Buffalo Chicken Lasagna (9 servings)
recipe ingredients
12 lasagna noodles, uncooked
1 lb skinless boneless chicken breast, cubed
4 cups low-fat spaghetti sauce, no more than 2 grams fat per serving
1 1/2 cups water
2-3 Tbsp. hot sauce
2 Tbsp. vinegar
1 tsp. garlic salt
15 oz. nonfat ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled bleu cheese
recipe directions
Preheat oven to 350*F. Spray a large nonstick skillet with nonstick cooking spary; place over medium high heat until hot. Add chicken and saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute; set aside. Spray a 9×13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 3 or 4 pieces of lasagna over sauce. Spread with sauce, then layer with the ricotta mixture. Repeat layers until all ingredients are used, ending with sauce. Cover and bake for 1 hour 10 minutes. Uncover and sprinkle with bleu cheese and bake 5 more minutes, uncovered. Cover and let stand 15 minutes before serving.
calories: 318
Double Herb Roasted Chicken and Potatoes (8 servings)
recipe ingredients
1 (5 1/2 -pound) roasting chicken
3 Tbsp. chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
8 red potatoes, quartered lengthwise
1/4 tsp. salt
1/4 to 1/2 tsp. black pepper
recipe directions
Preheat oven to 450*F. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves underloosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450* for 30 minutes. Reduce the oven temperature to350* (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180*. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
Saute onion in oil till transparent, add cubed chicken and 1/4 cup water. Cook until chicken is done. Add veggies and cook till hot. Push chicken and veggies to one side of frying pan. Add egg beaters, scramble. Add rice, stir and add soy sauce to taste.
Calories 360 Total fat 5 g Saturated fat 1.5 g Cholesterol 65 mg Sodium 760 mg Carbohydrate 41 g Dietary fiber 2 g Sugars 2 g
Scallops with Pasta
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 pound bay scallops
12 ounces penne or spiral pasta, or similar
1 tablespoons olive oil
1 tablespoons butter
1 cup chicken broth
1 1/2 tablespoons cornstarch mixed with 1/4 cup water
1/2 cup no fat or low fat sour cream
In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper. Place scallops in a bowl; sprinkle with spice mixture and toss to coat well. Cook the pasta in boiling salted water just until tender. Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer. Add the scallops and sour cream to the skillet. Drain the cooked pasta and stir into hot scallops mixture.
Serves 4.
I used 4 mini Thomas whole wheat pitas [2 for me, 2 for the boyfriend]
1/4 cup pizza sauce
1/4 cup mozzarella part-skim shredded
3 oz baby bella mushrooms
Preheat 400 degrees; bake for 8-10 minutes.
And after everything, there's less than 200 calories in 2 of the minis. A quick and easy meal! Good for snackin' too.
Ingredients
19.2 oz 93% lean ground turkey
1 pkg taco seasoning mix
1 jar salsa
1 can fat free refried beans
8 oz. Monterrey jack cheese
Directions
Preheat oven to 325 degrees. In a large skillet on medium high heat brown the turkey and mix in the taco seasoning mix. Spoon the meat mix into a sprayed 9x13 pan. Add the remaining ingredients, putting the cheese on top. Bake 20-25 minutes.
6 servings @ 9 weight watchers points each
Calories: 396.3
For my boyfriend, I'll be serving scoops as a dipping item. Not sure if I will be doing the same. :P
Dinner Tonight...
