Skinny Spaghetti Casserole

I made this for lunch for a few friends & I.  We were watching Casino & I felt that Italian food was the most fitting for that.

Recipe from Skinny Kitchen dot com
Yields 6 servings
211 calories per serving

INGREDIENTS

4 oz whole wheat spaghetti

1 c onions, chopped

1 c zucchini, chopped

1 c mushrooms, sliced

1 c red pepper, chopped

1 1/4 fat-free cottage cheese

4 wedges Laughing Cow cheese, herb & garlic

14 oz pasta sauce

1/2 tsp Italian Seasoning

Fresh ground pepper, to taste

1/3 c parmesan cheese

DIRECTIONS

Preheat oven to 350.

Coat a baking dish with cooking spray & set aside.

Cook spaghetti noodles & drain.

In the meantime, in a large bowl, add onions, zucchini, mushrooms, & red pepper.

Cook in a microwave for 3 - 4 minutes until soft.

Drain any liquid.

Stir in pasta sauce, Italian seasoning, & black pepper.

In another bowl, combine cottage cheese & cheese wedges.

Mix well.

Spread a small amount of sauce (about 1/4 cup) on the bottom of the dish.

Spray half of the spaghetti on top.

Cover with cheese mixture & spread evenly over pasta.

Cover with 3/4 c pasta sauce.

Add remaining noodles & spreading remaining sauce over top.

Sprinkle with parmesan cheese.

Bake uncovered for 30 minutes.

Hot German Potato Salad

I made this along side of the ham & beans dished I just posted about.  I felt that it was necessary & the perfect amount of hearty.  Ham & potatoes are always reasonably classic.

Recipe from Betty Crocker
Yields 8 servings
170 calories per serving

INGREDIENTS

6 medium red potatoes

3 slices bacon

1 tbsp olive oil

3/4 c chopped onions

1 tbsp flour

1 tbsp Truvia

1/2 tsp salt

1/8 tsp pepper

3/4 c water

1/4 c cider vinegar

2 tsp dijon mustard

DIRECTIONS

Place potatoes in a 4 qt saucepan.

Add water to just cover.

Bring to a boil, reduce heat to low, & simmer for 25 minutes.

Drain &, after potatoes have cooled, cut into slices.

Meanwhile, in a non-stick skillet, cook bacon over medium heat until crisp.

Drain on paper towels, let cool, & chop.

Rinse pan of bacon drippings.

Add oil & heat over medium heat.

Add onions & cook 3 - 4 minutes until tender.

Stir in flour, salt, pepper, & Truvia.

Gradually stir in water, vinegar, & mustard.

Cook for 2 - 3 minutes until thickened & bubbly.

Stir in potatoes & bacon.

Cook, stirring frequently, until thoroughly heated.

Ham & Beans

I know I made something similar to this about a month ago, but I wanted something reasonably easy considering I just moved over the weekend.  When I chose this, I didnt realize that it was going to take hours to make.  At the end of the day, it was totally worth it because it was so tasty.

Recipe from Midwest Living
Yields 8 servings
249 calories per serving

INGREDIENTS

1 lb dry cannalli beans

8 oz cooked ham, cubed

1 c onion, chopped

1/2 c ketchup

1 tsp salt

DIRECTIONS

Rinse beans.

In a large pot, combine beans & 8 cups cold water.

Bring to a boil, reduce heat, & simmer for 2 minutes.

Remove from heat, cover, & let stand for an hour.

Drain & rinse beans.

In the same pot, combine all ingredients & 4 cups of fresh water,

Bring to a boil, cover, & simmer for 3 hours.

Add more water, if necessary.

Update

I apologize for the lack of updates this week, guys.  I spent my entire week preparing to move and finally moving yesterday.  Ill have more recipes up tonight or tomorrow.  Yay!  And happy new year!!

Crispy Potatoes with Spicy Tomato Sauce

Ive been in the mood for potatoes the past two weeks but, this is a diet-friendly way to enjoy them.  The dipping sauce was a little too spicy for my liking but, it wasnt bad.

Recipe from Eating Well
Yields 4 servings
150 calories per serving

INGREDIENTS

1 tsp plus 2 tbsp olive oil

6 cloves garlic, minced

15 oz crushed tomatoes

1/2 tsp paprika

1/2 crushed red pepper

1/2 tsp salt

1.5 lbs baby potatoes, cut into 1 in cubes

1/4 tsp freshly ground pepper

DIRECTIONS

Heat 1 tsp oil in a saucepan over medium heat.

Add garlic & cook for 1 minute, stirring.

Add tomatoes, paprika, crushed red pepper, & 1/4 tsp salt.

Adjust heat so sauce is simmering. 

Cook for 15 - 20 minutes, until sauce thickens to the consistency of ketchup.

Meanwhile toss potatoes, pepper, & remaining salt.

Heat the remaining 2 tbsp oil in a large skillet over medium-high heat.

Reduce heat to medium & add potatoes.

Cook for 15 - 20 minutes until the potatoes are crispy & tender.

Back Bean Cakes

I made this for Sunday dinner tonight & it was like eating bean dip in patty form.  It was so delicious!  I got a little impatient and tried to flip them before they were ready so, they fell apart a little bit.

Recipe is from Heart-Healthy Living
Yields 4 servings
178 calories per serving

INGREDIENTS

2 slices whole wheat bread

3 tbsp cilantro

2 cloves garlic

15 oz black beans, rinsed & drained

1 jalapeno pepper, sliced

1 tsp ground cumin

1 egg

DIRECTIONS

Place torn bread in food processor.

Cover & blend into coarse crumbs.

Transfer crumbs into a large bowl & set aside.

Place cilantro & garlic into food processor.

Cover & blend until finely chopped.

Add the beans, jalapeno, & cumin & blend until smooth.

Add bean mixture to bread crumbs & add egg.

Mix well & shape into 4 patterns.

Lightly grease a skillet & cook for 10 minutes, flipping every so often.

Chicken Stir-Fry

Nothing like a fast and delicious lunch dish.

Recipe is from Eating Well
Yields 4 servings
225 calories per serving

INGREDIENTS

1/2 c reduced sodium chicken broth

3 tbsp reduced-sodium soy sauce

2 tsp cornstarch

1 tbsp canola oil

1 lb boneless, skinless chicken breast, cut into 1 in pieces

10 oz mushrooms, halved or quartered

2 c snow peas

1 bunch scallions, white & green parts divided cut into 1 in pieces

1 tbsp garlic, chopped

DIRECTIONS

Whisk together chicken broth, soy sauce, & cornstarch.

Heat oil in a large skillet over medium-high heat.

Add chicken & cook, stirring occasionally for 4 - 5 minutes.

Set aside.

Add mushrooms & cook until tender, about 5 minutes.

Add snow peas, scallion whites, & garlic.

Cook until fragrant, about 30 seconds.

Add brother mixture to the pan & stir until thickened, about 2 to 3 minutes.

Add scallion greens and chicken & cook for 1 to 2 minutes.

Creamy Ham & Penne Pasta

It's rare that you see 'creamy' & 'healthy' in the same recipe.  This was too good to pass up.

Recipe from Rotel.
Yields 4 servings.
244 calories per serving.

INGREDIENTS

8 oz whole wheat penne

1/2 c frozen peas

10 can mild diced tomatoes & chillies, undrained

8 oz 1/3 less fat cream cheese

1/2 c shredded cheddar cheese

3/4 c cooked lean ham, chopped

DIRECTIONS

Cook pasta according to package directions omitting salt.

Add peas last 2 minutes of cooking time.

Drain & set aside.

In the pot used for pasta, combine all remaining ingredients.

Cook & stir over medium heat until cheese melts & mixture is bubbly.

Stir in pasta & peas.

Red Pepper & Artichoke Pizza

I love making pizza during the week because it's so fast & so low in calories when done correctly.

Recipe from Better Homes Test Kitchen
Yields 8 servings
203 calories per serving

INGREDIENTS

1 refrigerated pizza crust

1 tsp basil

1/2 c pizza sauce

1 c cooked chicken, chopped

6 oz jarred artichokes, drained & coarsely chopped

1 c red pepper, chopped

1/2 c part-skim mozzarella

DIRECTIONS

Preheat oven to 425.

Grease a large baking sheet.

Arrange crust on baking sheet & sprinkle with basil.

Spread pizza sauce over crust.

Top with chicken, artichokes, red pepper, & cheese.

Bake for 10 minutes.

Beef & Veggie Stew

When it's cold outside, it's always nice to have something in your system to keep you warm.  Stew (for me) has always been that particular kind of food.  Not to mention, it's easy to take to work with you.

Recipe from Betty Crocker
Yields 6 servings
175 calories per serving

INGREDIENTS

1 lb lean stew beef

1 bag frozen veggies, thawed

15 oz herb & garlic tomato sauce

1 3/4 c beef broth

DIRECTIONS

Spray a large skillet with cooking spray & heat over medium high.

Cook beef in skillet for about 10 minutes, until no longer pink.

Stir in remaining ingredients & bring to a boil.

Reduce heat, cover, & simmer for 5 minutes.

Bean & Veggies Wraps

I love how fast these were & that storing them takes practically no room in my already overcrowded fridge.  This is the ideal grab & go lunch.  No tupperware required.

Recipe from Betty Crocker
Yields 4 wraps
280 calories per wrap

INGREDIENTS

4 wheat tortillas (6 - 8 inch)

2 c sliced mushrooms, fresh

1 medium onion, thinly sliced

15 oz black beans, drained & rinsed

4 c fresh spinach

1/2 c shredded reduced-fat cheddar cheese

DIRECTIONS

Spray 10 in skillet with cooking spray & heat over medium heat.

Cook mushrooms & onion in skillet for about 4 minutes.

Stir in beans & heat through.

Stir in spinach & remove from heat.

Divide bean mixture among tortillas & wrap.

Creamy Mushroom Chicken

Anytime I see anything described as creamy and it's low calorie, I know I have to try it.  This is veggies & chicken with a creamy coating.  It is so delicious and pretty quick for a weeknight dinner.

Also, a note, I went to pull my camera out to photograph the finished product only to find that my camera was dead so, unfortunately, I dont have a photo to share.  Sorry about that!

Recipe is from BHG.
Yields 4 servings.
232 calories per serving.

INGREDIENTS
Nonstick cooking spray
4 boneless, skinless chicken breasts
1 tsp olive oil
2 c sliced mushrooms, fresh
1 green pepper, cut into 3/4 in pieces
1 clove garlic, minced
1/2 c reduced-sodium chicken broth
1/2 c fat-free sour cream
1 tbsp flour
1/8 tsp black pepper

DIRECTIONS
Coat a large nonstick skillet with cooking spray & heat over medium heat.
Add chicken & cook for about 5 minutes (until browned) turning once.
Remove chicken from skillet.

Add oil to skillet.
Add mushrooms, green pepper, & garlic and cook until veggies are tender, stirring often.
Remove veggies & cover to keep warm.

Add broth to skillet & return chicken.
Sprinkle chicken lightly with pepper.
Bring to a boil & reduce heat.
Cover & simmer for 5 - 7 minutes.
Remove chicken; cover & keep warm.

For sauce:
In a small bowl combine sour cream, flour, & 1/8 tsp black pepper.
Add to skillet; cook & stir until thick & bubbly.
Return chicken & veggies & heat through.

Sausage Skillet

I usually make something pretty complicated for Sunday dinner but, this Sunday I thought Id make it a little easier on myself this week especially since my move is coming up in a few weeks.  Okay fine, I was just being a little lazy.

Recipe from Better Homes Test Kitchen

Yields 2 servings

187 calories per serving

INGREDIENTS

1 tsp canola oil

2 oz turkey sausage, cut into 1 in pieces

1/2 of a small zucchini, halved & cut into 1/2 in pieces

1/2 red pepper, seeded & chopped

1 wedge red onion, thinly sliced

1 clove garlic, minced

1/4 tsp chili powder

1/8 tsp black pepper

1/4 c salsa

DIRECTIONS

In a large nonstick skillet, heat oil over medium heat.

Add sausage, zucchini, sweet pepper, onion, garlic, chili powder, & black pepper.

Cook 4 - 5 minutes until vegetables are tender.

Spoon salsa overtop & serve.

Kale Powered Pasta

I know that kale is kind of a trendy food right now.  God, that sounds so ridiculous to type but, it's true.  It falls into the organic cliche that's happening right now.  Long story short, I havent tried it before so I figured Id make a lunch with it.  There are few leafy greens that I dont like.  In fact, my green smoothie had kale in it tonight.

Recipe from Better Homes Test Kitchen.
Yields 6 servings.
221 calories per serving.

INGREDIENTS

6 oz whole wheat penne

8 oz kale

2 green peppers, cut into bite sized strips

24 oz jar marinara sauce

1/4 c basil

1/4 c reduced-fat feta cheese, crumbled

DIRECTIONS

In a large pot, cook pasta accorfding to package directions omitting any salt.

Add kale & peppers for the last 3 minutes of cooking.

Drain & return to pot.

Stir in pasta sauce & basil and heat through.

Sprinkle with feta cheese & serve.

Tortellini with Spinach Pesto

It's no secret that Im wild about Italian food & this lunch dish is no exception.  It's nice to enjoy stuffed pastas without worrrying about the calorie content!

Recipe from BHG.
Yields 6 servings.
218 calories per serving.

INGREDIENTS

9 oz refrigerated cheese toriellini

12 oz yellow squash, halved & cut into 1 in pieces

12 oz baby spinach

1/2 c basil

1/4 c bottled oil salad dressing

Part-skim mozzarella cheese

DIRECTIONS

Cook pasta according to package directions.

Add squash the last 2 minutes of cooking & drain.

Meanwhile, for pesto, in blender combine spinach, basil, salad dressing, & 2 tbsp of water.

Process until smooth.

Toss ravoli with pesto & sprinkle with cheese.

Zucchini Salad

There's really not much to this recipe.  I just thought it sounded good.  Also, Im a dolt and didnt realize that I didnt have parmesan cheese so, I substituted reduced fat cheddar jack.

Recipe from Eating Well
Yields 6 servings
135 calories per serving

INGREDIENTS

1/4 c lemon juice

2 tbsp olive oil

1/2 tsp black pepper

1/4 tsp salt

2 lbs zucchini, cut into slices about 1/2 in thick

1/3 c parmesan cheese

DIRECTIONS

Pour olive oil into a large pan & heat over medium high.

Saute zucchini until browned.

Place zucchini into a large bowl.

Pour lemon juice and toss to coat.

Season with salt & pepper & sprinkle cheese over top.

Skinny Pork & Beans

I dont know about you guys but, like any other normal human being, I love bacon.  And when it's worked into a skinny recipe...uh, SCORE.  It's supposed to be pretty cold this week so, I thought that this would be the perfect way to keep warm on the lunch hour.  I will warn you, this dish is a little time consuming.

INGREDIENTS

1 lb bacon, cut into 1 in pieces

1 medium onion, chopped

2 cans canalli beans

1/2 c brown sugar

1/2 c ketchup

2 tsp mustard

1/4 tsp garlic powder

1/4 tsp chili powder

DIRECTIONS

In a large skillet, cook bacon over medium heat until crisp.

Drain bacon on paper towels, reserving drippings in pan.

Cook onion in reserved bacon drippings for about 5 minutes.

In a greased casserole dish, combine beans, bacon, & onion.

In a small bowl, combine brown sugar, ketchup, mustard, garlic powder, & chili powder.

Pour ketchup mixture over beans; stir gently to coat.

Bake at 350 for an hour.

Portobello Mushroom Cap Lasagna

This is not traditional lasagna in that there is no pasta involved.  However, it's not a necessity at all because this dish is so flavorful & filling & perfectly spiced.  It takes a little bit of time but, it's so completely worth it.

Recipe from Better Homes Test Kitchen
Yields 4 servings
215 calories per serving

INGREDIENTS

8 large portobello mushroom caps

1/8 tsp salt

2 14.5 oz cans no-salt diced tomatoes, drained

1/2 c chopped onion

1 c shredded part-skim mozzarella cheese

3/4 c low-fat cottage cheese

2 tbsp parmesan cheese

DIRECTIONS

Preheat oven to 425.

Place mushroom caps in a baking pan & sprinkle with salt.

Roast for 13 minutes.

Reduce oven temperature to 350.

Meanwhile, in a large pan combine tomatoes & onions.

Bring to a boil, reduce heat, & simmer over medium heat for 15 minutes, stirring occasionally.

In a medium bowl combine cottage cheese & mozzarella cheese.

Spoon 1/3 of tomato mixture into the bottom of a casserole dish.

Arrange 4 of the mushroom caps, gill-side up, on top of the tomato mixture.

Spoon cheese mixture on top of each of the mushroom caps.

Spoon another 1/3 of the tomato mixture over top of the filled mushroom caps.

Place the 4 remaining mushroom caps on top of the stuffed mushrooms.

Spoon the rest of the tomato mixture over top of that & sprinkle with parmesan cheese.

Bake for 20 minutes.

Cheesy Mashed Potatoes

I made for Thanksgiving and it was kind of lucky because I didnt realize that I was cooking until the day before. I had pulled this recipe for myself for dinner for this past week & it was fitting. I ended up doubling it because I was feeding two men and myself & mashed potatoes tend to go quickly in my family.

Recipe from BHG dot com
Yields 4 servings.
281 calories per serving.

INGREDIENTS

2 lbs red skinned potatoes, cut into cubes

1/2 tsp salt

1/8 tsp black pepper

1/2 c whipping cream

1/3 c shredded cheddar cheese

DIRECTIONS

Preheat oven to 350.

In a large pot cook potatoes for 15 - 20 minutes, until tender.

Drain & place into a large bowl.

Beat with an electric mixer on low speed.

Season with salt & pepper.

Grease a casserole dish & spoon potatoes into dish.

In a chilled medium bowl, beat whipping cream with chilled beaters of an electric beater on medium speed until soft peaks form & fold in cheese.

Spoon cheese mixture over potatoes.

Bake for 20 minutes & sprinkle with additional pepper.

Garlic Bacon Mushrooms

Garlic, bacon, mushrooms AND skinny?  Uh, yes please!

Recipe from Eating Well
Yields 4 servings
95 calories per serving

INGREDIENTS

2 slices bacon, chopped

1.5 lbs mushrooms, sliced

2 cloves garlic, chopped

1/4 tsp salt

Black pepper, to taste

DIRECTIONS

Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes.

Add mushrooms, garlic, salt, & pepper, and cook, stirring occasionally, for 10 minutes.

Fast, easy, & delicious -- just the way a side dish should be!

Skinny Beef Mac & Cheese

As you guys know, Im a Sunday dinner nut.  I dont care if Im cooking for a group or for only myself, I love to make a pretty big meal on Sundays.  With it being as cold as it's been lately, I took the opportunity to make something warm & hearty with a low calorie count.  Also, a note : this recipe calls for light alfredo sauce & I forgot to put it on my list (like a brainiac!) so, I used the light spaghetti sauce I had in my fridge.

Recipe from Skinny Kitchen dot com
Yields 6 servings
277 calories per serving

INGREDIENTS

6 oz whole wheat penne

1/2 lb lean ground beef

2 cloves garlic, minced

1 c zucchini, chopped

1 c onion, chopped

10 oz light alfredo or red sauce

1/2 c fat-free cottage cheese

1 c grape tomatoes, sliced in half

Black pepper, to taste

1/2 c reduced fat shredded cheddar cheese

INGREDIENTS

Preheat oven to 350.

Spray a casserole dish with cooking spray.

Cook pasta according to box directions & drain.

In a large skillet, cook & break up ground beef over medium-high heat for 5 minutes.

Stir in fresh garlic & continue to cook for 2 minutes (or until beef is browned).

In the meantime, place zucchini & onion in a microwave safe bowl.

Cook in the microwave for 4 minutes, until soft.

Add to pan of beef.

Stir in cooked pasta, sauce, cottage cheese, tomato, & season with pepper.

Mix well & spoon into prepared dish.

Sprinkle cheese over top of casserole.

Bake for 20 - 25 minutes.

Tuna Salad Pita

I know that I made tuna salad last week but, it was so tasty that I had to try something else tuna related.  What I did with these was make the salad, assemble the pitas, wrap each with aluminum foil, & place them in a large freezer bag in my fridge for quick grab & go in the morning.

Recipe from BHG dot com
Yields 3 sandwiches
228 calories per sandwich

INGREDIENTS

1 can tuna, in water

1 hard boiled egg, chopped

1/4 c celery, chopped

2 tbsp light mayonnaise

1 tbsp mustard

3 pita bread halves

DIRECTIONS

In a bowl combine tuna, egg, celery, mayonnaise, & mustard.

Place tuna mix into each pita & enjoy!

Veggie Egg Salad

I do love egg salad & often it's so fattening & calorie-filled that it's not worth eating.  I stumbled across this recipe & thought Id give it a try for a work lunch.

Recipe from Delish
Yields 4 servings
135 calories per serving

INGREDIENTS

3 tbsp non-fat plain yogurt

3 tbsp light mayonnaise

1/4 tsp black pepper

1/8 tsp salt

8 hard boiled eggs

1/2 c carrot, chopped

1/2 c cucumber, chopped

1/4 c scallions, sliced

DIRECTIONS

Combine yogurt, mayonnaise, salt, & pepper in a medium bowl.

Halve eggs & discard 4 of the yolks.

Add whites & the remaining yolks to the bowl & mash to desired consistency.

Stir in carrot, cucumber, & scallions.

Herbed Chicken Breast

This is probably one of the tastiest things Ive made in a while.  It was crunchy & flavorful, not to mention fast and low in calories.  I roasted some veggies along with it & it was the perfect, filling meal.

Recipe from BHG dot com
Yields 4 servings
275 calories per serving

INGREDIENTS

1/3 c parsley

1 tbsp oregano

1 tbsp garlic, chopped

3 tbsp margarine

4 chicken breast halves, skinless & boneless

1/4 c chicken broth, low-sodium

Salt & pepper, to taste

DIRECTIONS

In a small bowl still together all herbs.

Season chicken with salt & pepper.

In a large skillet over medium-high heat, melt margarine.

Cook chicken in margarine for 6 minutes until browned, turning once.

Transfer to a plate.

Remove skillet from heat & stir in half the herb mixture.

Return to heat & add broth.

Bring to a boil stirring to scrape up browned bits.

Place chicken back in skillet & reduce heat.

Cover & simmer for 8 minutes.

Remove chicken from skillet & sprinkle with remaining herbs.

Green Beans with Creamy Garlic Sauce

Green beans & garlic together?  Absolutely!  I served this along side of ham & potatoes au gratin.  It seemed pretty perfect & it sure was.  I added extra garlic powder because Im a junkie for it.

Recipe from Eating Well
Yields 4 servings
84 calories per serving

INGREDIENTS

1 lb green beans, trimmed & cut into 1 inch pieces

1 tbsp garlic powder

1/2 tsp salt

1/2 c non-fat plain yogurt

1 tbsp olive oil

Black pepper, to taste

DIRECTIONS

Bring a pot of water to boil & add green beans.

Cook for 8 minutes.

Drain & rinse with cold water.

In a small bowl, whisk garlic powder, salt, yogurt, olive oil, & pepper together.

Pour over green beans & toss to coat.

Serve cold.

Ham & Potatoes Au Gratin

I have no idea how this much deliciousness has so few calories.  As soon as I saw that I was SOLD.  This is a crockpot recipe so it does take a little while to cook but, it's SO worth the wait.

Recipe from BHG dot com
Yields 6 servings
255 calories per serving

INGREDIENTS

2 c cubed ham

2 pkgs dry au gratin potato mix

1/4 c red pepper, chopped

1 can condensed cheddar cheese soup

3 c water

DIRECTIONS

Place slow cooker liner in crockpot.

Place ham, potato mix (& seasoning packets), & pepper in crock pot.

In a medium bowl, gradually stir the water into the soup.

Pour over mixture in slow cooker.

Cover & cook for 7 - 8 hours on low or 3 - 4 hours on high.

Confetti Spaghetti Salad

Yet another quick & easy lunch recipe.  Hooray for grab & go!

Recipe from Betty Crocker
Yields 8 servings
190 calories per serving

INGREDIENTS

7 oz uncooked wheat spaghetti, broken into thirds

2 c frozen mixed veggies

1/4 c red onion, chopped

1 medium tomato, chopped

1/2 c Italian dressing (oil based)

DIRECTIONS

Bring a pot on water to boil.

Place spaghetti & veggies in together & cook for 7 minutes.

Drain & rinse with cold water.

Place spaghetti & veggies into a large bowl.

Add onion, tomato & dressing.

Toss to coat.

Tuna Salad

Tuna salad is so classic for lunch.  When I found this one I thought it great that it was so low & calories & sounded so delicious.  It's nothing to fancy but, it works for the work week.

Recipe is from Delish dot com.
Yields 4 servings.
135 calories per serving.

INGREDIENTS

2 cans tuna, in water

3 stalks celery, chopped

1 medium carrot, chopped

1/2 medium red pepper, chopped

1/4 c light mayonnaise

3 tbsp non-fat plain yogurt

1 tbsp lemon juice

Black pepper, to taste

DIRECTIONS

Combine all ingredients in a bowl.

Best served cold

Applesauce Oatmeal Muffins

I havent baked anything on a Saturday morning in a few weeks because things have been busy for me lately. So, this morning I decided to go ahead & do so.  These muffins are kind of plain unless you put a little bit of margarine on them but, I think theyd be good as a part of breakfast during the week.  Im actually going to give that a shot this week in place of my usual granola bar.

Recipe from Spark People
Yields 12 muffins
93.5 calories per muffin

INGREDIENTS

1 c old fashioned rolled oats (not instant)

1 c skim milk

1 c whole wheat flour

1/2 c brown sugar

1/2 c unsweetened applesauce

2 egg whites

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp sugar

Handful of walnuts

DIRECTIONS

Soak the oats in the milk for an hour

Preheat oven to 400.

Spray muffin tin with cooking spray.

Combine the oat mixture with applesauce & egg whites; mix until combined.

In a separate bowl, whisk together all dry ingredients.

Add wet ingredients to dry & mix until just combined.

Add nuts.

Spoon mixture into muffin tin.

Bake for 20 minutes.

Fresh Tomato & Chicken Pizza

I dont know about you guys but, I love love love pizza.  When I stumbled across this recipe with such a low calorie count & HUGE portions, I was a happy gal!  This is also a very quick assembly which makes it perfect to make on a weeknight.

Recipe from Spark People

Yields 4 servings

180.8 calories per serving

INGREDIENTS

Olive oil cooking spray

1 pkg refrigerated pizza dough

3 medium plum tomatoes, sliced

4 oz chicken, cooked & sliced up

3 tbsp basil

black pepper & garlic powder, to taste

1 c low-fat mozzarella cheese, shredded

DIRECTIONS

Pre heat oven to 425.

Spray baking sheet with cooking spray.

Unroll dough onto pan & form onto pan.

Arrange tomato slices & chicken on dough.

Add basil, pepper, & garlic powder.

Top with mozzarella.

Bake for 20 minutes.

Vegetable Stir Fry

This is exactly what it sounds like.  It's pretty easy & the most prep you really have to do is slice some veggies, which is simple.

Recipe is from Better Homes
Yields 2 servings
188 calories per serving

INGREDIENTS

Olive oil cooking spray

1/2 cup carrots, sliced into 1/4 in pieces

1/2 medium zucchini, sliced

1/2 green pepper, cut into strips

4 oz sliced mushrooms

3 scallions, cut into 1 in pieces

2 tsp low-sodium soy sauce

garlic powder, to taste

DIRECTIONS

Preheat a skillet over medium high heat; add oil.

Add carrot pieces & stir fry for 2 minutes.

Add zucchini & stir-fry for 2 more minutes.

Add green pepper, mushrooms, & scallions; cook for another minute.

Add soy sauce & garlic powder & stir until vegetables are coated with sauce.

Spinach Pasta Salad

Garlic, cheese, & pasta!  Oh my!  That's all I could think when I saw this recipe.  And how perfect for a work week lunch.

Recipe from Better Homes

Yields 6 servings

227 calories per serving

INGREDIENTS

8 oz whole wheat penne

1 c spinach leaves

1/4 c basil

2 cloves garlic, quartered

2 tbsp parmesan cheese, shredded

salt & pepper, to taste

1 tbsp olive oil

1 tbsp water

1/2 light salad dressing (I used Ranch)

DIRECTIONS

Cook pasta according to package.

Drain & set aside.

Meanwhile, in a food processor combine spinach, basil, garlic, cheese, salt, & pepper.

Add oil & water; cover & blend until nearly smooth.

Add dressing & stir.

Add spinach mixture to pasta & toss until well coated.

Cover & chill for at least 4 hours.

Creamy Mashed Cauliflower

I had always heard of this but never actually had the chance to make it.  It was so fast & easy.  No, it doesnt taste JUST like mashed potatoes but it was sure damned good.  Again, I got to use my Ninja which made me a happy gal!

Recipe from Eating Well
Yields 4 servings
107 calories per serving

INGREDIENTS

1 head of cauliflower, chopped into bite-size florets

4 cloves garlic, crushed & peeled

1/3 c skim milk

4 tsp olive olive

1 tsp margarine

salt & pepper to taste

DIRECTIONS

Place cauliflower florets & garlic in a large pot of water.

Cook for 15 minutes, until very tender.

Place cooked cauliflower & garlic into a blender.

Add milk, olive oil, margarine, salt, & pepper.

Blend until smooth.

Spaghetti with Creamy Butternut Scallion Parmesan Sauce

I dont know about any of you but, Im pretty wild about squash.  This seemed ideal for a Sunday night dinner & plus, for the first time in a few months, I got to use my Ninja blender / food processor that my very thoughtful boyfriend gave me for Xmas 2 years ago.  I love that sucker.

Recipe from Skinny Taste dot com
Yields 4 servings
266 calories per serving

INGREDIENTS

1 lb butternut squash, peeled & diced

1 tbsp margarine

8 oz whole wheat spaghetti

4 scallions, cut into 1 in pieces

2 cloves garlic, minced

1/4 c parmesan cheese, shredded

salt & pepper, to taste

DIRECTIONS

Bring a pot of water to boil.

Add squash & cook until soft, about 9 minutes.

Remove squash with a slotted spoon & place into food processor; blend until smooth.

Add pasta to the boiling water & cook al dente.

Meanwhile, in a large skillet, melt the margarine, saute garlic & scallions over medium-low heat for 5 - 6 mintues, until golden brown.

Add pureed squash & season with salt & pepper.

Stir in parmesan cheese & pour over pasta.

Skinny Turkey Meatloaf

Again, with the hankering for ground beef.  This was made with ground turkey, though.  I have no idea what my obsession is.  Maybe my pending shark week.  The point is, this was perfect for dinner.  The only pain in the ass was that it takes an hour to cook but, the result is so worth it!

Recipe from Skinny Kitchen . com

Yields 6 servings

169 calories per serving

INGREDIENTS

1 lb ground turkey

1/3 c spicy brown mustard

1/2 c bread crumbs

1 egg white

1/2 tsp garlic powder

1/4 tsp salt

Fresh ground pepper

INGREDIENTS

Preheat oven to 350.

Line a baking pan with foil & set aside.

In a large bowl mix all ingredients.

Place meatloaf in the center of baking pan & shape into a 12x4 inch loaf by hand.

Bake 60 minutes.

Cut into 6 slices.

Chili Mac

I dont know what it was this week but, I was really craving recipes with ground beef. This served as lunch & dinner for a few days this week. I didnt have a lot of time to cook Sunday night like I usually would.

Recipe from Spark People
Yields 10 servings
194.5 calories per seving

INGREDIENTS

1 lb lean hamburger

1 onion, chopped

1 clove garlic, chopped

3 tbsp chili powder

1 tsp ground cumin

2 tbsp tomato paste

1 can red kidney beans

1 cup sweet corn, frozen

1 tsp salt

4 c water

1 box wheat penne

DIRECTIONS

In a large skillet brown ground beef with the onion.

When beef is no longer pink & onion is translucent, clear a small area in the middle of the pan & add the chili powder, cumin, & chopped garlic.

Cook spices for about a minute.

Add the tomato paste & mix the hamburger mixture.

Add red beans, corn, & water.

Mix & bring to a boil.

Add the uncooked pasta & bring to a boil.

Cover, turn heat down to low, & simmer for 20 minutes.

Off Topic

However, this gal is doing a badass giveaway! Check it out!

Garlic Roasted Cauliflower

Im a sucker for roasted veggies.  I eat them almost every night whether as an entree or as a side dish.  It's so simple & delicious.  This takes it up a notch with toasted breadcrumbs & cheese.

Recipe from Skinny Taste dot com
Yields 6 servings
130 calories per serving

INGREDIENTS

1 head of cauliflower, cut into florets

6 garlic cloves, smashed

2 tbsp olive oil

salt & pepper, to taste

For the topping

1 tbsp olive oil

1 small onion, diced

1 large clove of garlic, smashed

1/3 c seasoned breadcrumbs

2 tbsp part-skim mozzarella cheese

1 tsp basil

DIRECTIONS

Preheat oven to 450.

Place cauliflower and garlic in a baking pan & toss with oil, salt, & pepper.

Bake for 25 minutes.

Meanwhile, heat a medium sized skillet over medium heat.

Add the oil & onion and saute for 3 minutes.

Add garlic & saute until the onions are golden brown.

Reduce heat to low, add breadcrumbs & saute until the crumbs are lightly toasted, about 3 - 5 minutes.

Turn off heat & stir in basil.

When cool add cheese.

When the cauliflower comes out of the oven top with toasted breadcrumbs.

Skillet Lasagna

I love Italian food & I always remember my mom making the best lasagna for my brother and I when we were growing up.  This is a great way to enjoy it and feel good about eating healthily.

Recipe from Skinny Kitchen dot com.
Yields 8 servings.
236 calories per serving.

INGREDIENTS

1 lb extra lean ground beef

1 tbsp minced garlic

1.5 c mushrooms, sliced

1 c onions, chopped

1 c zucchini, chopped

1/4 tsp red pepper flakes

1/4 tsp salt & pepper

6 dried whole wheat dried lasagna noodles, broken into 2 inch pieces

1 jar marinara sauce

2 c water

3/4 c fat-free cottage cheese

1/2 c part-skim mozzarella cheese, shredded

DIRECTIONS

Cook ground beef in a large non stick skillet over medium-high heat, breaking into pieces, until almost cooked through, about 4 minutes.

Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt, & pepper.

Cook over medium-high heat until vegetables are soft; stir often.

Sprinkle lasagna noodles into the skillet, then pour in pasta sauce & water over top.

Cover & cook, adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).

Remove skillet from heat.

Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese.

Cover & let skillet stand for 5 minutes.

Gorgonzola Polenta Squash Saute

Ive never actually had polenta before but, it sounded pretty tasty.  And mixed with blue cheese and squash with such a low calorie count, this HAD to be delicious.

Recipe from Eating Well

Yields 4 servings

264 calories per serving

INGREDIENTS

28 oz reduced-sodium chicken broth

1 c water

3/4 c cornmeal

1/2 tsp pepper

2/3 c blue cheese, crumbled

2 tbsp extra virgin olive oil

3 tbsp minced garlic

2 small zucchini, halved lengthwise & sliced

2 small yellow squash, halved lengthwise & sliced

2 tbsp flour

1/4 c basil

DIRECTIONS

Combine 2.5 c broth and 1 c water in a small saucepan & bring to a boil.

Slowly whisk in cornmeal & pepper until smooth.

Reduce heat to low, cover, & cook stirring occasionally until very thick & no longer grainy, 10 to 15 minutes.

Stir in blue cheese & remove from heat.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat.

Add garlic & cook stirring constantly, until fragrant, 30 seconds to a minute.

Stir in zucchini & squash & cook, stirring occasionally, until starting to soften & brown, about 5 minutes.

Sprinkle flour over the vegetables & stir to coat.

Stir in the remaining 1 cup broth & bring to a boil, stirring often.

Reduce heat to medium-low & simmer, stirring occasionally, until thickened & vegetables are tender, 1 to 3 minutes.

Stir in basil & pour polenta over vegetables.