Santa Fe Chicken

My friend, Jo, & I made this last night for dinner.  It was super good & the spices were so right on.

Recipe from Campbell's.

Yields 4 servings.

260 calories per serving.

INGREDIENTS

1 tbsp flour

1 tbsp chili powder

4 skinless, boneless chicken breast halves

2 tbsp vegetable oil

10 oz marinara sauce

1/4 c cheddar cheese, shredded

DIRECTIONS

Stir flour & chili powder on a plate.

Coat chicken with mixture.

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

Add the chicken & cook for 10 minutes.

Add the marinara & heat to a boil.

Reduce heat to low.

Cover & cook for 5 minutes.

Top with cheese.

Pan Con Tomate

I dont really eat a lot of bread merely because it makes me blow up like a balloon, even if I eat only a small amount.  This just looked way too good to pass up & it went along perfectly with the Mexican meatloaf Id made for dinner.

Recipe from Skinny Taste dot com.
Yields 8 servings.
185 calories per serving.

INGREDIENTS

16 oz rustic loaf

3 garlic cloves, peeled & left whole

3 ripe medium tomatoes, halved

Salt & pepper, to taste

Olive oil spray

DIRECTIONS

Preheat oven to 375.

Slice bread into 8 pieces.

Place on a baking sheet, spray with olive oil spray, & season with salt & pepper.

Bake for about 5 minutes.

Remove from oven.

While bread is still warm, rub the garlic cloves over the surface.

Rub tomatoes halves over top.

Serve immediately.

Skinny Mexican Meatloaf

Im a pretty big fan of meatloaf.  My mom would make it for us pretty regularly when I was a kid & I cant remember the last time I ate any kind of meatloaf.  I stumbled across this & thought it was about time.  Not to mention, the serving size is extremely generous.  And there's nothing like a Tex Mex twist on a childhood favourite.

Recipe from Skinny Kitchen dot com.

Yields 4 servings.

215 calories per serving.

INGREDIENTS

1lb extra lean ground beef

1 c yellow onion, chopped

1/2 c red pepper, chopped

1/2 c frozen corn, thawed

1 c salsa

1/3 c reduced fat tortilla chips, crushed

2 egg whites

Fresh black pepper, to taste

DIRECTIONS

Preheat oven to 350.

Line a baking sheet with foil.

In a large bowl, combine beef, onions, red pepper, corn, 1/2 c salsa, tortilla chips, egg whites, & pepper.

Mix well until thoroughly combined.

Place mixture in the center of the baking sheet and shape into 12 x 4 loaf by hand.

Spread remaining salsa over the top.

Bake for 1 hour.

Let stand for 5 minutes before slicing.

Chickpea Salad

Chickpeas & feta?  Oh hell yes please!  This is really fast to assemble & ideal for grab & go lunches for the work week.

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Recipe from Eating Well dot com.

Yields 6 servings.

90 calories per serving.

INGREDIENTS

7 oz chickpeas, rinsed

2 cucumbers, peeled & diced

2 c grape tomatoes, halved

1/4 c feta cheese, crumbled

1/4 c red onion, diced

1/2 c fat free ranch dressing

Ground pepper, to taste

DIRECTIONS

In a large bowl place chickpeas, cucumber, tomato, cheese, onion & pepper.

Pour dressing over top & mix until evenly coated.

Cucumber & Black Eyed Pea Salad

Apparently, I was feeling in the mood for Mediterranean food this week because both of the lunch dishes I chose involved feta cheese and cucumbers.  I have been on quite a feta kick lately.  A few weeks ago I made the boyfriend & I this feta & spinach dish that we ate the crap out of!

Recipe from Eating Well dot com.

Yields 6 servings.

160 calories per serving.

INGREDIENTS

3 tbsp olive oil

2 tbsp lemon juice

1 tsp oregano

pepper, to taste

2 cucumbers, peeled & diced

1 can black beans, rinsed

2/3 c red bell pepper, diced

1/2 c feta, crumbled

1/4 c red onion, silvered

DIRECTIONS

Whisk together olive oil, lemon juice, oregano, & pepper in a large bowl.

Add cucumber, black beans, bell pepper, feta, & onion.

Toss to coat.

Double Cheese Potatoes with Ham

I made this dish for my boyfriend & I the other night for dinner.  My camera battery had died, which is the reason for the cell phone picture.  But, I promised that Id be better again at taking pictures of the things I prepare.

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

INGREDIENTS

4 baking potatoes

21 g Laughing Cow Cheese, garlic & herb flavored

1/2 c green onions, chopped

1 tbsp olive oil

salt & pepper, to taste

1/2 c skim milk

1/4 c lean ham, diced

1/3 c reduced-fat cheddar cheese, shredded

DIRECTIONS

Preheat oven to 375.

Poke holes in potatoes, wrap in paper towels, & place in the microwave for 10 minutes.

Cut each potato in half length-wise & scoop out pulp into a mixing bowl.

Add cheeses, onions, oil, salt, & pepper & mix until well-blended.

Add milk & continue blending.

Scoop mixture into each shell & sprinkle with ham.

Bake for 30 minutes.

Skillet-Roasted Potato Salad

Man, I havent made a post here in a while.  I apologize but, lately, every time Ive been cooking it's been with my friends so I forget to take photos of what I/we've made.  I swear Ill do better with that next time.

Anyways, this is going to be my lunch for the week.

Recipe from BHG dot com.
Yields 6 servings.
172 calories per serving.

INGREDIENTS

1 lb potatoes, cut into 1 inch pieces

2 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 medium squash, diced

1/3 c Italian vinaigrette

1 sweet red pepper, chopped

6 cherry tomatoes, halved

DIRECTIONS

In a large skillet, cook potatoes in olive oil over medium heat for 15 minutes.

Spoon potatoes into serving dish & sprinkle with salt & pepper.

Add squash to the same skillet & cook over medium heat for 5 minutes.

Add to serving bowl with potatoes.

Pour vinaigrette over potatoes & squash.

Add pepper & tomatoes & toss together.