Macaroni & Marinara

Given the very enjoyable Saturday that I had yesterday, I was too exhausted to do anything complex for Sunday dinner.  In fact, by the time I was done cooking, I wasnt even hungry so I didnt even eat until after I showered this evening.  Regardless, it was awfully tasty.

Recipe from Better Homes & Gardens.
Yields 3 servings.
194 calories per serving.

INGREDIENTS

4 oz pasta

8 oz marinara sauce

1 c fresh sliced mushrooms

1/4 tsp oregano

dash black pepper

1/4 c low-fat shredded cheddar cheese

DIRECTIONS

In a large saucepan, cook pasta is boiling for 8 minutes.

Drain well & return pasta to skillet.

Add marinara sauce, mushrooms, oregano, & pepper.

Cover & simmer for 5 minutes.

Sprinkle with cheese.

Pot Roast & Veggies

Again, I forgot to take pictures of this.  Mostly because I didnt get to eat it the day I made it.  This was also super delicious &, as all crockpot recipes are, super easy.

Recipe from Campbell's
Yields 8 servings
271.5 calories per serving

INGREDIENTS
2 lb beef bottom round roast
1 tsp garlic powder
1 tbsp vegetable oil
1 lb potatoes, cut into wedges
1 medium onion, thickly sliced
2 tsp basil
2 cans chicken gravy

DIRECTIONS
Season beef with garlic powder.
Heat the oil in a skillet over medium-high heat.
Add the beef & cook until brown.

Place potatoes & onion in a crock pot.
Sprinkle with basil & add the beef.
Pour the gravy over the beef & vegetables.

Cover & cook on high for 5 - 6 hours.

Toasted Barley with Mixed Vegetables

So, Im a dope & forgot to take pictures of this dish.  Regardless, this was a perfect side to the dinner that I made that evening.  So, you just get recipe.  Sorry guys!

Recipe from Betty Crocker
Yields 6 servings
75 calories per serving


INGREDIENTS
1/2 c uncooked barley
1 3/4 c chicken broth
1/2 c red onion, chopped
1/4 c mushrooms, sliced
1/4 c green pepper, chopped
1/4 tsp salt
1/4 tsp pepper
4 scallions, chopped


DIRECTIONS
Preheat oven to 350.
Spray a skillet & a small casserole dish with cooking spray.
Cook barley in skillet over medium heat until light brown.
Stir in remaining ingredients except scallions.
Spoon into casserole dish.
Cover & bake for 50 minutes & sprinkle with green onions.

Dijon Steak & Potato Stew

This was probably the tastiest meal Ive made in quite some time.  Not to mention super filling!  I havent had steak a long time & everything in this came together beautifully!

Recipe from Betty Crocker
Yields 4 servings
300 calories per serving

INGREDIENTS

1 lb bonelss beef sirloin, cut into 1/2 in pieces

1/2 tsp pepper

2 cans chicken gravy

1 c water

2 tbsp dijon mustard

1/4 tsp thyme

4 unpeeled red potatoes, cut into cubes

1.5 c frozen green beans

DIRECTIONS

Sprinkle beef with pepper.

Cook in a large skillet over medium-high heat until brown.

Stir in gravy, water, mustard, & thyme.

Stir in potatoes & green beans.

Heat to boiling & reduce to medium-low heat.

Cover & cook for 22 minutes.

Chicken and Veggie Bake

Again, with the roasted vegetables obsession.  This was a little bit bland so I added a little bit of garlic powder & more pepper and it was good to go.

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

INGREDIENTS

Pam

2 boneless, skinless chicken breasts, cubed

1 lb red potatoes, cubed

1/2 bunch asparagus, cut into 1 inch pieces

1/3 c basil

4 garlic cloves, thinly sliced

1.5 tsp olive oil

1 tsp rosemary

ground pepper, to taste

DIRECTIONS

Preheat oven to 400.

Spray a baking dish with cooking spray.

Add all ingredients & bake for 45 minutes.

Mediterranean Tuna Antipasto Salad

My newest obsession lately is chick peas.  They're super tasty & super filling.

Recipe from Eating Well.
Yields 4 servings.
290 calories per serving.

INGREDIENTS

15 oz chick peas

2 cans water packed tuna

1 large red bell pepper, chopped

1/2 c red onion, chopped

1/4 c parsley

1.5 tsp rosemary

1/2 c lemon juice

4 tbsp olive oil

ground pepper, to taste

1/4 tsp salt

8 c salad greens

DIRECTIONS

Combine chick peas, tuna, bell pepper, onion, parsley, rosemary, 1/4 c lemon juice, & 2 tbsp olive oil in a large bowl. 

Season with pepper.

Combine remaining 1/4 c lemon juice, 2 tbsp oil, & salt in a large bowl. 

Add salad greens & toss to coat.

Serve greens with tuna mix on top.

Portobello "Cheesesteaks"

Now, dont get me wrong.  Im a total meat eater.  However, Im also a mushroom fiend.  Mushrooms definitely rank up there on the list of my favourite vegetables.  Ive always said that if cooked properly, mushrooms really do taste just like meat & this recipe just proves that idea.

This recipe actually calls for you to put this on a sandwich but, I try to limit the amount of bread that I eat because bread (be it wheat, white, rye, whatever) makes me blow up like a balloon so, I opted out of that.

Recipe from Eating Well.
Yields 4 servings.
268 calories per serving.

INGREDIENTS

2 tsp olive oil

1 medium onion, sliced

4 large portobello mushrooms, sliced & gilled

1 red bell pepper, chopped

2 tsp oregano

1/2 tsp black pepper

1 tbsp all-purpose flour

1/4 c reduced-sodium chicken broth

1 tbsp reduced-sodium soy sauce

3 oz thinly sliced, reduced fat provolone cheese

DIRECTION

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

Add onion & cook for 3 minutes, until soft & turning brown.

Add mushrooms, bell pepper, oregano, & pepper & cook for about 7 minutes.

Reduce heat to low, sprinkle veggies with flour & stir to coat.

Stir in broth & soy sauce & bring to a simmer.

Remove from heat & lay cheese slices on top. 

Cover & let stand until melted.