Posted are five very scrumptious recipes that are around 400 calories and very very yummy.... that's the most important part right???? If you try any of the following recipes, please post a comment and let us know how it turned out!!!
Raviloi Skillet Lasagna
1/3 Cup water
1 9-ounce package refrigerated or frozen cheese or meat filled ravioli
1 egg, lightly beaten
1 150ounce carton ricotta cheese
1/4 Cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan Cheese
1. In a 10 inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano or Parmesan cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano or Parmesan cheese.
Yields: 4 Main dish servings
Nutrition: Calories 433, Total Fat (g) 14, Saturated Fat (g) 3, Cholesterol (mg)131, Sodium (mg) 501, Carbohydrates (g) 49, FIber (g) 3, Protein (g) 36, Vitamin C (DV%) 15, Calcium (DV%) 32, Iron (DV%) 8.
Fast Chicken and Rice
1/2 Cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 Tbsp cooking oil
1/4 Cup bottled stir-fry sauce
Packaged oven-roasted sliced almonds
1. Stir peas into rice pouch. Heat in microwave according to package directions.
2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.
Yields: 4 Servings
Nutrition: Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrates (g) 25, FIber (g) 2, Sugar (g) 1, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8.
Pulled Pork with Root Beer Sauce
1/2 tsp salt
1/2 tsp pepper
1 Tbsp cooking oil
2 medium onions, cut into thin wedges
1 Cup root beer (do not substitute with diet root beer)
6 cloves garlic, minced
3 Cups root beer (2 12-ounce cans or bottles, do not substitute with diet root beer)
1 Cup bottled chili sauce (I recommend starting with 1 Tbsp!!! We added 1 Cup and it was WWAAAYYY too spicy!!!! We canned the sauce all together and just used BBQ sauce and they were delicious!)
8-10 hamburger buns, split (toasted, if desired)
Lettuce and Tomato for garnish
1. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 5 quart crock pot. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 Cup root beer, and garlic.
2. Cover and cook on low heat setting for 8 - 10 hours or on high setting for 4 to 5 hours.
3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.
4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices. Add meat and onions; spoon on sauce.
Yields: 8-10 servings
Nutrition: Calories 356, Total Fat (g) 10, Saturated Fat (g) 3, Cholesterol (mg) 59, Sodium (mg) 786, Carbohydrates (g) 44, FIber (g) 1, Protein (g) 22, Vitamin C (DV%) 9, Vitamin A (DV%) 4, Calcium (DV%) 4, Iron (DV%) 13.
Creamy Chicken Enchiladas
1/2 lb. skinless, boneless chicken breasts
well drained
1 8-ounce carton light dairy sour cream
1/4 Cup plain fat-free yogurt
2 Tbsp all purpose flour
1/4 tsp ground cumin
1/4 tsp salt
1/2 Cup fat-free milk
1 4-ounce can diced green chili peppers, drained
6 7-in flour tortillas
1/3 Cup shredded reduced-fat cheddar cheese
Chopped tomato or salsa (optional)
1/4 Cup thinly sliced green onions
1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite size pieces. (You should have about 1 1/2 Cups) Set aside.
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.
3. In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.
4. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2 quart rectangular baking dish.
5. Spoon rserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree oven, about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salse.
Yields: 6 Enchiladas
Nutrition: Calories 428, Total Fat (g) 16, Saturated Fat (g) 7, Cholesterol (mg) 58, Sodium (mg) 640, Carbohydrates (g) 45, Protein (g) 24, Vitamin C (DV%) 31, Vitamin A (DV%) 15, Calcium (DV%) 22, Iron (DV%) 14.
Slithering Snakewich
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes.
Yields: 8 Servings
Nutrition: Eat it for Halloween and don't worry about it!!!! CELEBRATE!
I hope you enjoy your week of yummy food!!! I know it's overwhelming at first. But I know you are strong and you can do it if you want to!!! Trust me, I did it, and I'm the most unmotivated person I know! :)
~Ciao
**All recipes were found on the Better Homes & Gardens website.... check them out, they're FANTASTIC!!!!!
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