Fiesta Beans

This is what I served along with the taco pie. For some reason, I was feeling Mexican food last night.

Recipe from Eating Well dot com.
Yields 6 servings.
169 calories per serving.

INGREDIENTS
16oz nonfat refried beans
15oz pinto beans, rinsed
1/2 c salsa
2/3 c reduced fat cheddar cheese, shredded
4 scallions, sliced

DIRECTIONS
Preheat oven to 400.

In a sauce pan combine refried beans, pinto beans, salsa, & 1/3 c cheese.
Cook over medium heat for 6 - 8 minutes, until cheese has melted.
Spoon the mixture into a baking pan & sprinkle with remaining cheese & scallions.

Cook for about 5 minutes.



I topped this with low fat sour cream & served it as a bean dip with baked tortilla chips. It was so delicious!

Cauliflower Gratin

This was the side dish I served with the basil chicken. It helped the meal to be very filling. All three of us had one serving & were done. This wasnt incredibly fast but, it sure was delicious.

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

INGREDIENTS
4 c cauliflower florets (about 1/2 large head)
1.5 c skim milk
1/4 tsp salt
1/2 c dry breadcrumbs
3/4 c sharp cheddar, shredded
1/2 tsp extra-virgin olive oil
2 tbsp flour
1 tsp mustard
1/4 tsp pepper

DIRECTIONS
Preheat broiler.

Bring cauliflower, 1 1/4 c milk, & salt to a boil over medium-high heat.
Reduce heat, cover & simmer for 5 minutes.

Meanwhile, combine breadcrumbs, 1/4 c cheese, & oil in a small bowl.
Whisk flour & remaining 1/4 c milk in another small bowl until smooth.
Stir mixture in the pan & cook, stirring until thickened.
Stir in remaining 1/2 c cheese, mustard, & pepper.
Sprinkle with the bread crumb mixture.

Broil 1 - 2 minutes.

Bacon Mashed Potatoes

My boyfriend is a HUGE fan of bacon, as most men are. Not to mention, he always tells me that his favourite side is anything potato related so, this seemed ideal for him. This is a perfect side dish for any sort of meat entree & it's lightened up so, bonus!

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

INGREDIENTS
1 lb potatoes, cut into 1 inch chunks
2 slices center cut bacon
1/3 c 1% milk
1/2 tsp salt
1/4 tsp pepper
1/3 c reduced fat sour cream

DIRECTIONS
Place potatoes in a large saucepan and cover with 2 inches of water.
Bring to a simmer over medium-high heat.
Reduce heat to medium, partially cover, & let potatoes cook for 10 - 12 minutes.
Drain & transfer to a large bowl.

Meanwhile, cook bacon in a skillet over medium heat until crisp.
Crumble when cool enough to handle.

Mash the potatoes, milk, salt, & pepper until the liquid is incorporated but potatoes are still chunky.
Fold in sour cream & bacon.

Tuscan Style Tuna Salad

As I said in my previous post, lunches in my house were all about some tuna salad. This is a bit of a different twist, as it uses no mayonnaise at all. This dish is very protein-rich & lean. It's perfect for lunch because it's filling with a very small amount.

Yields 4 servings.
253 calories per serving.
From EatingWell.com.

INGREDIENTS
2 6oz cans chunk light tuna in water, drained
1 15 oz can small white beans
10 cherry tomatoes, quartered
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1/4 tsp salt
pepper, to taste

Combine all ingredients & stir gently.
Refrigerate until ready to serve.



Really fast & again, Im a fan of refrigerating tuna AND chicken salad for a day or two. However, I did have this for lunch today & it was scrumptious!

Creamy Hamburger Noodle Casserole

Recipe from Eating Well dot com.

Yields 6 servings.
377 calories per serving.

INGREDIENTS


2 bunches of scallions, trimmed
8 oz 90% lean ground beef
1.5 tsp canola oil
2 cloves garlic, minced
16 oz tomato sauce
1/2 c water
1/4 tsp salt, divided
pepper, to taste
6 oz no-yolk whole wheat egg noodles
1 c low-fat cottage cheese
1 c reduced fat sour cream
1/4 c sharp cheddar cheese, shredded
Pam



DIRECTIONS
Pre-heat oven to 350.
Coat a 2-qt baking dish with cooking spray.
Put a large pot of water on to boil.

Separate white & green parts of scallions; thinly slice & put aside.

Cook beef in a large skillet over medium-high heat until no longer pink; 3 - 5 minutes.
Transfer to plate with paper towels.

Wipe out pan, add canola oil & reduce heat to medium-low.
Add garlic & white part of scallions.
Cook until scallions soften; 5 to 7 minutes.
Add tomato sauce, water, & beef & bring to a boil.
Cover & let simmer until sauce has thickened; 15 - 20 minutes.
Season with 1/8 tsp salt & pepper.

Cook noodles for 6 - 8 minutes.
Drain & rinse under cold water.

Mix cottage cheese, sour cream, & green part of scallions.
Season with the remaining salt & pepper.

Spread half the noodles into the pan.
Top with half cottage cheese mixture & half the meat sauce.
Repeat once.
Top with cheddar cheese.

Bake for 30 - 40 minutes, until bubbly.
Let stand for 10 minutes before serving.