Fettuccine with Mushrooms & Basil

I love mushrooms.  The few days before I left for vacation & after I got back from vacation I ate mostly roasted garlic veggies & Im pretty sure I annhilated 2 containers of mushrooms.  This is actually a little higher in calories than I prefer in one meal but, come on.  It has mushrooms.

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


INGREDIENTS2 tbsp olive oil3 cloves garlic, minced1.5 c mushrooms2 tbsp lemon juicesalt & pepper to taste8 oz whole wheat fettuccine or angel hair1/2 c parmesan, shredded1/2 c basil
DIRECTIONSBring a large pot of water to boil.Cook pasta according to package.Reserve 1/2 c  of cooking liquid.Strain & set aside.
Meanwhile, heat over in a large skillet over low heat.Add garlic & cook for about a minute, until browned.Add mushrooms & increase heat to medium-high.Cook, stirring occasionally, for about 5 minutes.Stir in lemon juice, salt, & pepper.Remove from heat.
Add mushroom mixture to pasta & toss to coat.

Chorizo & Cheese Quesidillas

I changed this recipe up a little bit in terms of how I cooked it.  I dont have access to a grill right now so, I used a pan.  It doesnt change the calories or anything along those lines.  It just made it easier for me.

Recipe from BHG.com
Yields 6 servings.
232 calories per serving.

INGREDIENTS

8 oz mild Italian sausage

1/3 c chopped onion

2 cloves garlic, minced

1 jalapeno pepper, chopped

2 8 inch flour tortillas

1 c monteray jack cheese, shredded

Pam

DIRECTIONS

In a medium skillet cook sausage, onion, & garlic until meat is brown & onion is tender.

Drain fat & add jalapeno.

Stir & set aside.

Take one tortilla & place 1/2 c cheese all over.

Place 1/2 of sausage mixture on one half of tortilla & fold over.

Spray a pan with cooking spray & place folded tortilla in.

Cook tortilla until crisp. 

Flip & do the same on the other side.

Repeat with second tortilla.

I had this for dinner tonight & HOLY SHIT.  It was so delicious.  Definitely something Id make again.  I feel like this would be good for a date night in or even just having people over to hang out.  And with a calorie count so low, everyone wins!  

Hamburger Skillet

This is another easy weeknight meal.  Took about 20 minutes & it was super delicious.

Recipe from Spark People.
Yields 8 servings.
239.3 calories per serving.



INGREDIENTS1 lb ground sirloin, 90% lean1 small onion, diced1 14.5 oz can petite cut tomatoes1 11 oz can corn1 15 oz can black beansSalt & Pepper to taste
DIRECTIONSIn a large skillet, brown the sirloin.Drain & rinse to remove excess fat & return to skillet.Add onions & season to taste.When onions are soft, add all other ingredients, cover & let simmer for 10 minutes.

I added garlic powder as well & it really gave it a nice flavor bang!  

Mexican Cornbread Casserole

Mexican food is my favourite cuisine.  Every time I come across recipes for Mexican food, I always pray that they're not 100000 calories & thankfully, this one wasnt!

Recipe from Ro*Tel.

Yields 6 servings.



INGREDIENTSCooking spray1 8.5oz package corn muffin mix1 egg1/3 c reduced fat milk3/4 c frozen corn1/2 lb lean ground beef10 oz diced tomatoes & chilies8 oz tomato sauce1/2 tsp ground cumin1 c reduced fat shredded Mexican cheese blend
DIRECTIONSPreheat oven to 375.Spray 8x8 baking pan with cooking spray & set aside.
Stir together cornbread mix, egg, milk, & half of corn in a bowl.Pour into baking dish.
Cook beef in a skillet over medium high heat until no longer pink, 3 to 5 minutes.Stir in drained tomatoes, tomato sauce, remaining corn, & cumin.Pour mixture over top of cornbread batter.Top with cheese.
Bake for 20 minutes.

Zucchini Parmesan

Zucchini has been my favorite veggie the past couple of weeks.  I forgot how delicious it is just sauteed.  When I first read this recipe I was agonizing about the fact that it was going to take me 25 minutes but the end result was so worth it.  This was delicious!

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


INGREDIENTS2 tsp olive oil2 lbs zucchini, sliced1/8 tsp saltblack pepper, to taste1/2 c parmesan cheese, shredded
DIRECTIONSHeat oil in a large skillet over medium heat.Add zucchini and cook until tender & most slices are golden brown, about 25 minutes.
Reduce heat to medium low.Sprinkle with salt & pepper & stir to combine.Sprinkle with cheese, cover, & cook until cheese is melted, about 2 minutes.

Chicken & Mushroom Stroganoff

This recipe is another weekly lunch recipe.  It actually calls to serve over pasta or brown rice but personally, that adds too many calories for my liking.

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


INGREDIENTS1 lb boneless, skinless chicken breasts12 oz sliced mushrooms1/2 c sour cream, reduced fat1/4 c chicken broth, reduced sodium1 tsp salt1/4 tsp black pepperOlive oil spray
DIRECTIONSCut chicken into bit sized pieces.Spray a large skillet with olive oil spray & cook chicken until golden brown.Remove from skillet & place in a large bowl.
Spray the skillet again with olive oil & add mushrooms.Cook, stirring constantly, for about 5 minutes until tender.Reduce heat to low & add sour cream, chicken broth, salt, & pepper.Stir in chicken.

Basil Pasta with Veggies

I always like a good pasta dish for lunch.  This seemed perfect to fit that particular desire.  Not to mention it's got the perfect combination of spices.

Recipe from Better Homes & Gardens.

Yields 4 servings.

178 cal/svg.

INGREDIENTS1 c whole wheat corkscrew pasta1.5 c frozen mixed veggies3 tbsp margarine1 tbsp garlic, minced1/2 tsp basil1/8 tsp saltDash of red pepper flakes
DIRECTIONSCook pasta according to package directions, adding the vegetables for the last 5 minutes of cooking time.Drain & set aside.
In a small saucepan, melt margarine.Stir in garlic, basil, salt, & red pepper flakes.Pour over pasta mixture & toss to coat.