Peanut Butter Bread

Ive actually never had peanut butter bread, which is strange because it seems so common.  Also because I totally love peanut butter.

Unsure where I got this recipe.
Yields 12 servings.
199 calories per serving.

INGREDIENTS

2/3 c peanut butter

1.5 c white flour

1/2 c whole wheat flour

4 tsp baking powder

1 c skim milk

1/2 c white sugar

1 tsp salt

DIRECTIONS

Preheat oven to 350.

Mix together milk & peanut butter.

Add dry ingredients.

Pour into a greased loaf pan.

Bake for 45 minutes.

I feel like this would be ideal for breakfast/brunch on the weekends.  It is very heavy, despite the low calorie count.  I also suggest sprinkling some cinnamon on top or cinnamon sugar spread on top after microwaving for about a minute.  Delicious.

Cheese & Spinach Stuffed Portobellos

Yes, another mushroom recipes.  I wish I had a grill because I wouldve grilled these.  Freakin' delicious.  That's all you really need to know.

Recipe from Eating Well dot com.
Yields 4 servings.
201 calories per serving.

INGREDIENTS

4 large portobello mushroom caps

1/4 tsp salt

1/4 tsp pepper

1 c part-skim ricotta

1 c spinach, finely chopped

1/2 c tsp Italian seasoning

3/4 c marinara

DIRECTIONS

Preheat oven to 450.

Coat a baking sheet with cooking spray.

Place mushroom caps on sheet gill side up & top with salt and pepper.

Roast for 25 minutes.

Meanwhile, mash ricotta, spinach, parmesan, & Italian seasoning in a medium bowl.

Place marinara sauce in a small bowl & microwave on high for 30 seconds.

When mushrooms come out of the oven, carefully pour out any excess liquid.

Spread 1 tbsp of marinara into each cap.

Mound a generous portion of the ricotta mixture into each cap & sprinkle with parmesan cheese.

Bake for 10 minutes.

Chicken Stir Fry with Broccoli & Tomatoes

Im all about some stir fry for an easy to grab & take to work sort of lunch.  This is a tasty variation.  I can honestly say Ive never used fresh tomatoes in a stir fry so I thought Id give it a shot.

Recipe from Spark People.
Yields 4 servings.
177.8 calories per serving.

INGREDIENTS

2 tsp canola oil

1/4 tsp salt

1 lb boneless chicken, cubed

1 tbsp soy sauce

2 tsp garlic, finely chopped

3 c broccoli florets

1 c redium-sodium chicken broth

1 tbsp cornstarch

4 plum tomatoes, quartered length-wise

DIRECTIONS

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

When oil is very hot, add chicken & stir fry for 3 minutes.

Add soy sauce & garlic & stir well.

Add broccoli & then slowly add 1/2 c chicken broth.

Cover & cook for 2 to 3 minutes.

Meanwhile, mix cornstarch into remaining chicken broth & stir until dissolved.

Stir tomatoes & cornstarch mixture into skillet.

Reduce heat to medium-low & simmer for 2 minutes or until sauce is thick & clear.

Sauteed Spinach with Bacon & Mustard

Bacon & spinach is a pretty old idea.  To make it skinnier?  Even better.  This is very similar to something my grandparents made us growing up. Yum!

Recipe from Better Homes & Gardens.

Yields 4 servings.

135 calories per serving.

INGREDIENTS

4 slices bacon, cut into 1 inch pieces

2 bags pre-washed spinach

1 tbsp margarine

1 tbsp dijon mustard

1/4 tsp crushed red pepper

DIRECTIONS

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

Remove bacon & put on a paper towel to drain reserving drippings.

Gradually add spinach to skillet, stirring frequently with metal tongs.

Cook 2 to 3 minutes until just wilted.

Remove spinach from pan & drain.

In the same skillet, melt margarine over medium heat.

Stir in mustard & red pepper.

Add spinach & toss.

Top with bacon.

Creamy Mac & Cheese

Mac & Cheese is the ultimate comfort food no matter what time of year.  I came across this recipe and thought it was perfect for a Sunday dinner.  Any of you who have followed this blog regularly know that Sunday dinner is my big blow out meal for the week.

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

INGREDIENTS

1.5 c whole wheat pasta

1/2 lb 96% lean ground beef

1 tbsp garlic, minced

1 c onion, chopped

10 oz light alfredo sauce

1/2 c fat-free cottage cheese

1 c grape tomatoes, sliced in half

Black pepper, to taste

1/2 c reduced-fat cheddar cheese, shredded

DIRECTIONS

Preheat oven to 350.

Spray a 2.5 qt casserole dish with cooking spray.

Cook pasta according to box & drain.

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

Stir in garlic.

Cook for 2 more minutes, until beef is browned.

Drain & place back into pan.

In the meantime, put zucchini & onions on a microwave safe plate.

Cook in microwave for 4 minutes until soft.

Add to pan of browned beef.

Stir in pasta, alfredo sauce, cottage cheese, tomato, & some pepper.

Mix well & spoon into casserole dish.

Sprinkle cheese over top.

Bake for 25 minutes.

Chicken Parmesan Bites

This was so tasty!  Im a gal who grew up on oven chicken nuggets & if you use the right croutons, these can be super flavorful!

Recipe from Spark People.
Yields 4 servings.
236.5 calories per serving.



INGREDIENTS1.5 c croutons, crushed1/3 c parmesan, shredded1/4 tsp garlic powder2 egg whites1 tbsp water1 lb boneless, skinless chicken breast, cut into pieces
DIRECTIONSPreheat oven to 450.
Mix croutons, cheese, & garlic powder together.
In a separate dish, mix egg & water.
Dip pieces of chicken into egg wash & then crumbs.
Lightly spray a pan with Pam.
Place chicken on pan & bake for 16 minutes. 

This took me like 15 minutes in total to prepare.  Great for a weeknight!

Squash & Tomato Bake

My obsession lately has been roasted vegetables.  It's such an easy, delicious way to eat veggies.

Recipe from BHG.com
Yields 8 servings.
113 calories per serving.

INGREDIENTS

2 lbs yellow squash

1 tbsp flour

2 tsp sugar

1 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp basil

1/8 tsp pepper

2 14.5 oz cans stewed tomatoes

1/2 c mozzarella, shredded

1/2 c parmesan cheese, shredded

DIRECTIONS

Preheat oven to 350.

In a large pot, bring an inch of water to a boil.

Add squash, cover, & cook for 4 minutes.

Meanwhile, in a large bowl stir together flour, sugar, paprika, salt, garlic powder, basil, & pepper.

Stir in tomatoes.

In a two quart baking dish, layer half of the squash & half of the tomato mixture.

Repeat layers.

Bake uncovered for 25 minutes.

Sprinkle with cheeses & bake for 5 more minutes.