Tardy......

Hey Ya'll..... So the holiday season is coming....and for those of you who are like me and like to eat dessert for dinner, I thought I would provide some "healthy" (and yes, I use that term loosly!) options!!!! I hope you enjoy them as much as I will.

Honeydew Kiwi Fruit Smoothies

2 Cups cubed honeydew
1 small granny smith apple, peeled, cored, and cut up
1 kiwifruit , peeled and cut up
2 to 3 Tbsp sugar
1 Tbsp lemon juice
1 cup ice cubes
Honeydew and/or kiwi slices

In a blender container, combine honeydew, apple, kiwifruit, sugar and lime juice. COver and blend until smooth. Add ice cubes; and blend until cubes are crushed an dmixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.

Nutrition:
110 Calories, 2 protein, 27 carbohydrate, 0 fat, 3 fiber

Frozen Pumpkin Mousse Pie

Crust:
30 small gingersnap cookies, (about 7 1/2 ounces)
2 Tbsp raisins
1 Tbsp canola oil

Filling:
1 Cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see tip)

1. Preheat oven to 350. Coat a 9 inch deep dish pie pan with cooking spray.

2. To prepare crust. Combine gingersnaps and raising in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenlyinto the bottom and up the sides of the prepared pan.

3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

4. To prepare filling: combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Tips:
Make Ahead Tip: Cover and freeze the pie for up to 3 days.

Tip: To soften ice cream quickly, microwave on medium low for 30 to 60 seconds.

Nutrition:
230 calories, 5 fat, 4 cholesterol, 42 carbohydrates, 4 protein 2 fiber, 179 sodium, 165 potassium

Fresh Raspberry-Mousse Almond Crumb Cake

1 Cup unbleached all-purpose flour
1/3 cup sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled, cut into small pieces
1/2 cup low fat vanilla yogurt
1 1/4 tsp pue vanilla extract
1/2 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 Tbsp sliced almonds

1. Preheat over to 350. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.

2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8 inch round nonstick baking pan

3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.

4. Bake for 45 minutes, or until edges are browned an dcenter is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.

Nutrition:
250 calories, 5 protein, 30 carbohydrate, 12 fat, 1 fiber

Chocolate & Banana

Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and yogurt.

Nutrition:
117 calories, 3 fat, 0 cholesterol, 23 carbohydrates, 2 protein, 2 fiber, 14 sodium, 277 potassium

Caramel Popcorn

1/2 cup unpopped popcorn kernels
5 Tbsp peanut oil
1 3/4 cups light brown sugar
5 Tbsp unsalted butter
1/3 cup honey
1/2 tsp sea salt
1 tsp baking soda

1. In a stockpot or an extra large saucepan, heat popcorn kernels in 3 Tbsp of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes).

2. Lightly coat 2 large baking pans with cooking spray. Pour popcorn in to pans and preheat over to 200.

3. In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.

Nutrition:
250 calories, 1 protein, 41 carbohydrates, 11 fat, 1 fiber

Bon Appetite

~Ciao

Five Meal Friday..... on Tuesday!

I'm sorry this is super late!!! However, I hope you enjoy them anyways! :)

Vegetable Bowls with Yogurt-Lime Dressing

1 Tbsp soy sauce
1 Tbsp lime juice
1 tsp chili powder
1 tsp fresh oregano, snipped or 1/2 tsp dried oregano crushed
1 tsp olive oil
1 lb sweet potatoes (2 to 3 medium) peeled and cut in 1 inch cubes
1 15 oz can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 medium avocado, halved, seeded, peeled and chopped
8 large savoy cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)
toasted baguette slices (optional)

1. Prepare spiced yogurt lime dressing; set aside
Yogurt Lime Dressing: In small bowl combine 1/2 cup plain low-fat yogurt, 2 Tbsp lime juice, 1 Tbsp soy sauce, 1 Tbsp chili powder, and 1 clove minced garlic. Whisk in 1/4 cup olive oil until well combined. Or stil 1 Tbsp chili powder into 1 cup bottled light ranch-style dressing.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place sweet potatoes in medium microwave safe bowl. Place beans in small microwave safe bowl. Evenly spoon half the soy sauce mixture on potatoes, and half on beans; toss tocoat. Cover bowls with vented plastic wrap. Microcook sweet potatoes on 100 percent power for 9 minutes or until tender, stirring occasionally; set aside. Microcook beans on 100 percent power for 1 to 2 minutes or until heated through, stirring once.

3. Divide potatoes, beans, tomatoes, and avocado among cabbage leaes. Sprinkle with green onions. Pass yogurt-lime dressing and lime wedges. Serve with toasted baguette slices.

Makes 4 Servings

Nutrition: calories 409, fat 21, cholesterol 2, sodium 896, carbohydrate 51, sugar 10, fiber 14, protein 13, vitamin c 53, calcium 17, iron 17

Creamy Corn and Vegetable Soup

4 Cups fresh corn kernels or 2 (10 ounce) packages frozen, thawed
2 cups nonfat milk
1 Tbsp olive oil
1 lrg onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 tsp salt
freshly ground pepper
1/2 cup fresh basil leaves, cut into ribbons

1. put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn ad the broth and bring to a boil. Add the pureed corn and tomates and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Makes 6 servings

Nutrition: Calories 180, fat 4, protein 8.5, carbohydrates 33, fiber 4, cholesterol 2, sodium 365

Spiced beef kabobs with mashed carrots

1/4 cup reduced sodium soy sauce
3 Tbsp vegetable oil
2 Tbsp lemon juice
2 Tbsp packed brown sugar
6 cloves garlic, smashed
1 tsp crushed red pepper
1 lb boneless beef chuck or sirloin, rimmed of fat and cut in 1 inch cubes
1 recipe mashed carrots, see below
1 recipe lemon gremolata, see below

1. in a self sealing plastic bag in shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.

2. Drain beef mixture, discard marinade. Thread beef on 8 inch wooden or metal skewers, leaving 1/4 inch between.

3. for charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness, (160 degrees F for medium) turning occasinally and moving to cooler areas of grill if browning too quickly. (for gas grill, preheat. reduce heat to medium. Add skewers to grill. cover; grill as above)

Mashed Carrots: In medium saucepan cook 1 lb peeled and sliced carrots, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; return to saucepan. Add 1 Tbsp lemon juice and 1 Tbsp olive oil. Mash until nearly smooth. Season to taste with black pepper.

Lemon Gremolata: In a small bowl combine 1/4 cup snipped fresh basil, 2 tsp shredded lemon peel and 1 clove minced garlic.

**If using wooden skewers, soak in water for 30 minutes before using.

Makes 4 servings

Nutrition: Calories 277, Fat 12, CHolesterol 50, Sodium 483, Carbohydrates 16, Sugar 9, FIber 3, Protein 27, vitamin c 20, calcium 7, iron 15

Roasted cranberry chicken

8 small chicken thighs (2 to 2-1/4 lb), skinned
3/4 cup low calorie cranberry juice
3/4 cup fresh cranberries
2 sprigs fresh thyme
4 tsp packed brown sugar
fresh thyme leaves

1. Preheat oven to 375. Coat extra large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well browned on both sides. Transfer skillet to oven. Roast uncovered, 20 minutes, until chicken is no longer pink (180 Degrees F)

2. Meanwhile, in saucepan combine juice, berries, thyne sprigs, brown sugar and 1/4 tsp salt. Bring to boiling. Simmer, uncovered 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves.

Makes 4 servings

Nutrition: calories 187, fat 5, cholesterol 107, sodium 383, carbohydrate 9, sugar 7, fiber 1, protein 26, vitamin c 28, calcium 2, iron 8

Barley Beef Soup

12 ounces beef or lamb stew meat, cut into 1 inch cubes
1 Tbsp cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/4 tsp black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14 1/2-ounce can diced tomatoes, undrained
1 cup 12 inch slices peeled parsnip, or 1/2 inch cubes peeled potato
2/3 cup quick cooking barley

1. In a dutch oven brown meat in hot oil. Stir in broth,m onion, celery, oregano, pepper, garlic and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 1 1/2 hours for beef (45 minutes for lamb).

2. Stir in frozen vegetables, undrained tomatoes, parsnip or potato, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Slow cooker directions: Substitute regular barley for quick cooking barley, IN a large skillet brown cubed beef in hot oil. Drain off fat. In a 5 or 6 quart slow cooker combine beef and remaining ingredients. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

Makes 8 servings

Nutrition: calories 171, fat 4, cholesterol 25, sodium 865, carbohydrate 20, sugar 3, fiber 4, protein 13, vitamin c 20, calciunm 5, iron 11

Bon Appetit!!

~Ciao

Five Meal Friday

Enjoy.......

Rosemary Chicken with Vegatables

4 ounces refrigerated spinach or plain linguine

4 medium skinless, boneless chicken breast halves (1 to 1/4 pounds total)

1/2 tsp lemon-pepper seasoning

2 Tbsp olive oil

2 Garlic cloves, minced

2 medium zucchini and/or yellow summer squash, cut into 1/4 in thick slices

1/2 cup apple juice

2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed

1/4 tsp salt

2 Tbsp dry white wine or chicken broth

2 tsp cornstarch

1 cup halved cherry or grape tomatoes

Fresh rosemary sprigs (optional)



1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink; turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to directions; drain and keep warm.



2. Add garlic to skillet; cook and stir for 15 seconds. Add zucchini, apple juice, rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.



3. In a small bowl stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary springs.



Makes 4 Servings



Nutrition: Calories 326, Fat 10, Saturated Fat 2, Cholesterol 95, Carbohydrates 25, Fiber 2, Protein 33

Grilled Salmon with Garden Mayonnaise

4 6to 8 oz. skinless salmon fillets, cut 1 inch thick

12 oz. asparagus spears

1 Tbsp. olive oil

Sea salt or salt and freshly ground black pepper



1. Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.



2. For a charcoal grill, place salmon on greased rack of an uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and turning asparagus occasionally. (For gas grill, preheat grill. Reduce heat to medium. place fish and asparagus on grill rack. Cover and grill as above.)



3. To serve, arrange asparagus on plates. Top each with salmon. Spoon garden mayonnaise mix on top of salmon



Garden Mayonnaise: in a small bowl combine 1/2 cup finely chopped celery (1 stalk), 1/4 cup thinly sliced green onions, 1/3 cup mayonnaise, 1 Tbsp lemon juice and 2 tsp snipped fresh tarragon or 1/2 tsp dried tarragon, crushed. Makes 3/4 cup.



Makes 4 servings



Nutrition:

calories 501, fat 37, saturated fat 7, monounsaturated fat 9, polyunsaturated fat 16, cholesterol 107, sodium 313, carbohydrate 6, sugar 3, fiber3, protein 37, vitamin c 28, calcium 6, iron 18

Ravioli with Spinach Pesto

1 9 oz pkg refrigerated four-cheese ravioli or tortellini

12 oz baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick

3 1/2 cups fresh baby spinach

1/2 cup torn fresh basil

1/4 cup bottled caesar parmesan vinaigrette salad dressing

Shredded parmesan cheese (optional)



1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.



2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 Tbsp water. Cover and process until smooth, stopping to scrape down blender as needed.



3. Toss ravioli mixture with pesto. Sprinkle with cheese.



Nutrition:

calories 218, fat 6, saturated fat 2, cholesterol 27, sodium 525, carbohydrate 31, sugar 4, fiber3, protein 11, vitamin c 38, calcium 13, iron 12

Curried Vegetable Soup

3 cups cauliflower florets

1 14 oz can unsweetened coconut milk

1 14 oz can vegetable or chicken broth

1 Tbsp curry powder

1/4 cup shopped fresh cilantro

2 cups frozen baby peas - vegetable blend

2 pita bread rounds, cut into wedges (optional)

1 Tbsp olive oil (optional)

Fresh cilantro sprigs and crushed red pepper (optional)



1. Heat broiler, In dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. ring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.



2. Meanwhile, place pita wedges on baking sheet. Brush both sidess with oil. Sprinkle wiht 1/4 tsp curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper.



Makes 4 servings



Nutrition:

calories 138, fat 6, saturated fat 4, sodium 620, carbohydrate 19, sugar 6, fiber 4, protein 3, vitamin c 71, calcium 3, iron 12,


Almond Chicken Salad

4 green onions, thinly sliced

1 large carrot, shredded

1 red bell pepper, cut into 1/2 inch pieces

1/2 pound sugar snap peas, halved

2 cups chopped, cooked chicken breast meat

1/2 cup fresh cilantro leaves

1/2 cup blanched slivered almonds, toasted

2 Tbsp white sugar

2 Tbsp distilled white vinegar

1 1/2 Tbsp sesame oil

1 Tbsp teriyaki sauce

1 Tbsp ground dry mustard



1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.



2. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Sreve in pita pockets or on a bed of lettuce.


Makes 4 servings



Nutrition:

Calories: 344, fat 16.8, cholesterol 54, sodium 237, carbohydrate 20.3, dietary fiber 4.7, protein 27





~Ciao

Five Meal Friday

Welcome to Five Meal Friday...... I hope you enjoy the selections..... and don't forget to add a comment if you try one of the meals!

Turkey Chili Burgers with Spiced Ketchup

2 cup(s) marinara sauce
1 package(s) (1 1/4-ounce) chili seasoning, such as McCormick
3 chipotle peppers in adobo sauce, seeded and finely chopped
1 1/2 pound(s) ground white-meat turkey
4 ounce(s) cream cheese, softened
1/2 cup(s) bread crumbs, packaged
2 tablespoon(s) olive oil
8 hamburger-style rolls

1.Make the ketchup: Combine 1 1/2 cups marinara sauce, 3 tablespoons chili seasoning, and chipotles in a small saucepan over medium-low heat. Simmer for 10 minutes and keep warm.

2.Make the burgers: Heat oven to 400 degrees F. Combine the turkey, 2 ounces cream cheese, bread crumbs, and remaining chili seasoning and marinara sauce in a large bowl. Shape into 8 patties.

3.Heat olive oil in a large skillet over medium heat. Brown the burgers, 4 at a time, for 3 minutes on a side. Transfer to a baking pan. Place in the oven and cook for 8 more minutes. Serve each burger on a roll with 1 tablespoon cream cheese and ketchup.

Serves: 8

Nutrition Facts: Calories 362, Total Fat 20g, Saturated Fat--, Cholesterol 85mg, Sodium 594mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars --, Protein 21g, Calcium --

Peanut Butter and Chocolate Chip Pancakes

1 cup(s) multigrain pancake mix, such as Up Country Organics
1 large egg
1/2 cup(s) all-natural peanut butter
1 cup(s) milk
1/2 teaspoon(s) vanilla extract
1 cup(s) semisweet chocolate chips
1 tablespoon(s) unsalted butter

1. Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.

Serves: 4

Nutrition: Calories 164, Total Fat 11g, Saturated Fat --, Cholesterol 23mg, Sodium 48mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars --, Protein 4g, Calcium --

Marilyn's Mac and Cheese

2 cup(s) shell macaroni
1/4 cup(s)grated sharp Cheddar cheese
1/4 cup(s) grated Monterey Jack cheese
1/4 cup(s) grated provolone cheese
1/2 cup(s) sour cream
1 can(s) (15-ounce) diced stewed tomatoes, drained
1 tablespoon(s) unsalted butter
2 teaspoon(s) fresh oregano

1.Preheat oven to 350°F. Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes.

Serves: 6

Nutrition: Calories 255, Total Fat 12g, Saturated Fat --, Cholesterol 28mg, Sodium 283mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars --, Protein 10g, Calcium --

Avocado and Ham Sandwiches

2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s)butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced

1.Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.

2.Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.

3. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

Serves 6

Nutrition: Calories 400, Total Fat 24g, Saturated Fat --, Cholesterol 45mg, Sodium 820mg, Total Carbohydrate 31g, Dietary Fiber 7g, Sugars --, Protein 15g, Calcium --

Cashew Chicken

1 10.75-oz. can condensed golden mushroom soup
3 Tbsp. soy sauce
1 tsp. ground ginger
1-1/2 pounds chicken tenders
1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
1 4-oz. can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
*For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.

Servings: 6

Nutrition: Calories 256, Total Fat (g) 8, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1026, Carbohydrate (g) 13,
Total Sugar (g) 4, Fiber (g) 3, Protein (g) 31, Vitamin C (DV%) 29, Calcium (DV%) 2,
Iron (DV%) 9



~Ciao

Five Meal Friday

Welcome to our first ever Five Meal Friday. The goal is to help you find yummy meals that are easy to prepare and low in calories. If you are trying to lose weight, it is important that you count your calories each and every day. A PAIN I know!!! However, to lose weight it is very important that you consume less calories than you are burning in a day.

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

2 Cups purchased pasta sauce
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 8.8-ounce package cooked brown or white 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 1/2 to 3 pound pork sirloin roast
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

4 Cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped spinach, thawed and
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!!!!!