Red Pepper & Artichoke Pizza

I love making pizza during the week because it's so fast & so low in calories when done correctly.

Recipe from Better Homes Test Kitchen
Yields 8 servings
203 calories per serving

INGREDIENTS

1 refrigerated pizza crust

1 tsp basil

1/2 c pizza sauce

1 c cooked chicken, chopped

6 oz jarred artichokes, drained & coarsely chopped

1 c red pepper, chopped

1/2 c part-skim mozzarella

DIRECTIONS

Preheat oven to 425.

Grease a large baking sheet.

Arrange crust on baking sheet & sprinkle with basil.

Spread pizza sauce over crust.

Top with chicken, artichokes, red pepper, & cheese.

Bake for 10 minutes.

Beef & Veggie Stew

When it's cold outside, it's always nice to have something in your system to keep you warm.  Stew (for me) has always been that particular kind of food.  Not to mention, it's easy to take to work with you.

Recipe from Betty Crocker
Yields 6 servings
175 calories per serving

INGREDIENTS

1 lb lean stew beef

1 bag frozen veggies, thawed

15 oz herb & garlic tomato sauce

1 3/4 c beef broth

DIRECTIONS

Spray a large skillet with cooking spray & heat over medium high.

Cook beef in skillet for about 10 minutes, until no longer pink.

Stir in remaining ingredients & bring to a boil.

Reduce heat, cover, & simmer for 5 minutes.

Bean & Veggies Wraps

I love how fast these were & that storing them takes practically no room in my already overcrowded fridge.  This is the ideal grab & go lunch.  No tupperware required.

Recipe from Betty Crocker
Yields 4 wraps
280 calories per wrap

INGREDIENTS

4 wheat tortillas (6 - 8 inch)

2 c sliced mushrooms, fresh

1 medium onion, thinly sliced

15 oz black beans, drained & rinsed

4 c fresh spinach

1/2 c shredded reduced-fat cheddar cheese

DIRECTIONS

Spray 10 in skillet with cooking spray & heat over medium heat.

Cook mushrooms & onion in skillet for about 4 minutes.

Stir in beans & heat through.

Stir in spinach & remove from heat.

Divide bean mixture among tortillas & wrap.

Creamy Mushroom Chicken

Anytime I see anything described as creamy and it's low calorie, I know I have to try it.  This is veggies & chicken with a creamy coating.  It is so delicious and pretty quick for a weeknight dinner.

Also, a note, I went to pull my camera out to photograph the finished product only to find that my camera was dead so, unfortunately, I dont have a photo to share.  Sorry about that!

Recipe is from BHG.
Yields 4 servings.
232 calories per serving.

INGREDIENTS
Nonstick cooking spray
4 boneless, skinless chicken breasts
1 tsp olive oil
2 c sliced mushrooms, fresh
1 green pepper, cut into 3/4 in pieces
1 clove garlic, minced
1/2 c reduced-sodium chicken broth
1/2 c fat-free sour cream
1 tbsp flour
1/8 tsp black pepper

DIRECTIONS
Coat a large nonstick skillet with cooking spray & heat over medium heat.
Add chicken & cook for about 5 minutes (until browned) turning once.
Remove chicken from skillet.

Add oil to skillet.
Add mushrooms, green pepper, & garlic and cook until veggies are tender, stirring often.
Remove veggies & cover to keep warm.

Add broth to skillet & return chicken.
Sprinkle chicken lightly with pepper.
Bring to a boil & reduce heat.
Cover & simmer for 5 - 7 minutes.
Remove chicken; cover & keep warm.

For sauce:
In a small bowl combine sour cream, flour, & 1/8 tsp black pepper.
Add to skillet; cook & stir until thick & bubbly.
Return chicken & veggies & heat through.

Sausage Skillet

I usually make something pretty complicated for Sunday dinner but, this Sunday I thought Id make it a little easier on myself this week especially since my move is coming up in a few weeks.  Okay fine, I was just being a little lazy.

Recipe from Better Homes Test Kitchen

Yields 2 servings

187 calories per serving

INGREDIENTS

1 tsp canola oil

2 oz turkey sausage, cut into 1 in pieces

1/2 of a small zucchini, halved & cut into 1/2 in pieces

1/2 red pepper, seeded & chopped

1 wedge red onion, thinly sliced

1 clove garlic, minced

1/4 tsp chili powder

1/8 tsp black pepper

1/4 c salsa

DIRECTIONS

In a large nonstick skillet, heat oil over medium heat.

Add sausage, zucchini, sweet pepper, onion, garlic, chili powder, & black pepper.

Cook 4 - 5 minutes until vegetables are tender.

Spoon salsa overtop & serve.

Kale Powered Pasta

I know that kale is kind of a trendy food right now.  God, that sounds so ridiculous to type but, it's true.  It falls into the organic cliche that's happening right now.  Long story short, I havent tried it before so I figured Id make a lunch with it.  There are few leafy greens that I dont like.  In fact, my green smoothie had kale in it tonight.

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

INGREDIENTS

6 oz whole wheat penne

8 oz kale

2 green peppers, cut into bite sized strips

24 oz jar marinara sauce

1/4 c basil

1/4 c reduced-fat feta cheese, crumbled

DIRECTIONS

In a large pot, cook pasta accorfding to package directions omitting any salt.

Add kale & peppers for the last 3 minutes of cooking.

Drain & return to pot.

Stir in pasta sauce & basil and heat through.

Sprinkle with feta cheese & serve.

Tortellini with Spinach Pesto

It's no secret that Im wild about Italian food & this lunch dish is no exception.  It's nice to enjoy stuffed pastas without worrrying about the calorie content!

Recipe from BHG.
Yields 6 servings.
218 calories per serving.

INGREDIENTS

9 oz refrigerated cheese toriellini

12 oz yellow squash, halved & cut into 1 in pieces

12 oz baby spinach

1/2 c basil

1/4 c bottled oil salad dressing

Part-skim mozzarella cheese

DIRECTIONS

Cook pasta according to package directions.

Add squash the last 2 minutes of cooking & drain.

Meanwhile, for pesto, in blender combine spinach, basil, salad dressing, & 2 tbsp of water.

Process until smooth.

Toss ravoli with pesto & sprinkle with cheese.