Three Cheese Manicotti

I really do love Italian food. I cant say it's my favourite sort of food because, Im such a freakin' glutton, I cant name a favourite. I guess I feel like of all of the genres/types of food, I feel Im best at preparing Italian. It's probably also because when I started cooking, ziti was always my go-to dish.

Recipe from Better Homes Test Kitchen.
Yields 10 servings.
236 calories per serving.

INGREDIENTS
20 dry manicotti shells
2 1/2 c low-fat, part-skim ricotta cheese
2 c part-skim mozzarella cheese, shredded
2 eggs
1/3 c parmesan cheese
1/4 tsp salt
1/4 tsp pepper
32 oz tomato sauce

DIRECTIONS
Cook manicotti shells according to package.
[Basically, bring a large pot of water to a boil, place shells in water & cook for 7 minutes.]

While the pasta is cooking, in a large bowl combine ricotta cheese, 1 c of mozzarella, eggs, parmesan, salt, & pepper.
This will be your filling.

Preheat oven to 350.
Spread 1 c tomato sauce on the bottom of a 9x12 baking dish.
Spoon 3 tbsp into each shell & place into baking dish.
Pour remaining tomato sauce over top of shells.

Bake for 40 minutes.
Remove from oven, sprinkle with remaining cheese, & bake for 5 more minutes until cheese is melted.



I dont know if it's because I havent made Italian food in a few months but, this was DELICIOUS!

Chicken and Pepper Saute

I love onions, peppers, & garlic together & while I was making this, I found myself intoxicated by the smell. Not to mention, the chicken is slightly battered. Combine those two aspects and you have to be what I consider a delicious lunch dish. And low calorie! With HUGE servings!

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

INGREDIENTS
1/4 c flour
1/4 tsp salt
1/4 tsp pepper
1 1/4lb boneless, skinless chicken breasts, cut into 1/4s
1 tbsp olive oil
2 small green peppers, chopped
1 small onion, cut in half and sliced
2 cloves garlic, minced
3 plum tomatoes, diced
2/3 c reduced sodium chicken broth
1 tbsp lemon juice

DIRECTIONS
In a shallow bowl combine flour, salt, & black pepper.
Dip chicken into flour mixture coating both sides & tapping off the excess.

In a large skillet, heat oil over medium heat.
Add chicken to skillet & cook for 8 - 12 minutes, turning only once.
Remove chicken from skillet.

Place pepper, onion, & garlic in skillet.
Cook & stir for 2 minutes.
Remove from heat & add tomatoes, chicken broth, & lemon juice.
Stir to combine & return to heat.

Bring to a boil & reduce heat.
Boil for 4 minutes, until liquid has slightly thickened.

Combine chicken & pepper mixture & enjoy!

Chicken Fajita Chili

Yet another crock pot Sunday dinner. I know, how monotonous. (Side note : the word monotonous is really boring to spell. Haha. Irony.) Anyway, my dinners on Sunday have been fast lately because during the holidays I always have a lot happening. Speaking of, I have a very short time to get Christmas dinner together. It's going to be a lot more mellow this year but it's still a lot to put together. Thankfully, Im serving a small crowd.

Okay, enough rambling. Onto the food.

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

INGREDIENTS
2 lbs chicken breasts, cut into 1 in pieces
1 tbsp chili powder
1 tsp fajita seasoning
1/2 tsp cumin, ground
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, no salt added
1 15 oz can white kidney beans, rinsed & drained
light sour cream
reduced fat cheddar cheese

DIRECTIONS
In a medium bowl combine chicken, chili powder, fajita seasoning, cumin, & garlic.
Toss to coat.
Coat an unheated large skillet with cooking spray.
Preheat skillet over medium-high heat.
Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.

Place chicken in crock pot.
Add undrained tomatoes & beans.
Cover & cook on low heat for 4 - 5 hours or high heat for 2 - 2.5 hours.

Top with sour cream & cheese.



Personally, I think that this couldve used more fajita seasoning, maybe 2 tbsps because you really couldnt taste too much of it. Other than that, it was pretty damned good.

Chicken Taco Pizza

Tonight was the first night that I made a meal on the weeknight that wasnt Nutrisystem. For me, this is a HUGE deal. It's kind of hard to explain. Regardless, big step. And I ate about 45 minutes ago & Im still, which is another huge step for me.

These were so fast to make, ideal for a weeknight when you're exhausted from the day's work and/or lack of sleep.

Yields 4 pizzas.
248 calories per pizza.
Recipe from Better Homes Test Kitchen.

INGREDIENTS
2 pita rounds, split horizontally
1 tsp olive oil
10 oz canned chicken, drained
1/4 c salsa
1 c shredded cheddar cheese, reduced fat
lettuce, shredded

DIRECTIONS
Preheat oven to 425.

Place pita bread pieces, cut side up, on baking sheet.
Lightly brush with olive oil.
Bake for 4 minutes until crisp.

In a small bowl, mix chicken & salsa.
Spoon evenly over pita pieces.
Sprinkle with cheese.

Bake for 5 minutes & remove from oven.
Top with lettuce & a small dollop of low fat sour cream.



Cutting the pita rounds was a bit of a challenge because they're so thin to begin with. Really, it just takes patience.

These are so filling. I had dinner about an hour ago & Im still full, which is pretty unheard of for me. ANOTHER MILESTONE.