Category Archives: Kid Friendly

Garlic Bread Turkey Sandwich

Genius ! Lunch on garlic bread. Tastes pretty yummy !

Garlic Bread Turkey Sandwich
Garlic Bread Turkey Sandwich

1 serving
220 calories per serving

1 Arnold Select Multi-Grain 100 calorie roll
1 T buttery spread
½ t garlic powder
1 t oregano flakes
4 slices lean thin turkey breast
1 slice fat free American cheese

Heat oven to 350 degrees or heat toaster oven. Spread buttery spread on inside of top and bottom of roll. Sprinkle with garlic powder and oregano. Toast a couple of minutes until golden brown. Place turkey and cheese on roll and make a sandwich and continue heating a few moments longer.

Mexican Meatballs

A great appetizer – easy to make, smothered in heavenly salsa verde, easy to keep warm in a crock pot, and good to the last bite.

Mexican Meatballs
Mexican Meatballs

12 servings
159 calories per serving (4 meatballs)

1 1/4 c salsa verde
1 1/2 lb. lean ground beef
1 egg
3/4 c finely crushed tortilla chips
1/2 c minced green onions
Pam

Preheat oven to 350 degrees. Mix 3/4 c salsa verde, beef, tortilla chips and onions. Make into 48 meatballs and place on a cookie sheet sprayed with Pam. Bake 15 minutes or until done. Serve with the rest of the salsa verde. Once baked, I usually place in a crock pot and cover with the rest of the salsa verde and this becomes a great party dish that can be kept on low heat to keep warm.

Mexican Meatballs
Mexican Meatballs

Chicken Tortellini Stew (Crock Pot)

This is a soupy stew or a thick soup 🙂 Whatever it is, it’s absolutely delicious. The sweet fennel adds just the little something different that makes this meal one of a kind.

Chicken Tortellini Stew (Crock Pot)
Chicken Tortellini Stew (Crock Pot)

6 servings
380 calories per serving

2 carrots, sliced
2 cloves garlic, minced
1 lb. boneless skinless chicken breast cut into bite sized pieces
1 medium fennel bulb, chopped
19 oz. cannellini beans, drained and rinsed
Salt and pepper to taste
1/2 t garlic powder
1 3/4 c chicken broth
2 c water
9 oz. refrigerated tortellini
1 c baby spinach leaves
2 green onions, sliced
1 t basil flakes
2 T grated parmesan cheese
Pam

Spray crock pot with Pam. Layer carrots, garlic, chicken, fennel and beans then add broth, water, garlic powder, salt and pepper. Cover and cook on LOW 6-8 hours. Sit in pasta, spinach, onions and basil then cover and cook on HIGH 20 minutes. Spoon into bowls and garnish with cheese.

Ravioli Soup

This is a superb soup – the broth is so rich and full bodied it could almost be used as a tomato sauce if you thickened it up some. The ravioli are a great addition as the cheesiness mixes so well with the tomato based broth. Any cheese pasta would do well here, but the ravioli makes it just a little different and oh so yummy !

Ravioli Soup
Ravioli Soup

4 servings
274 calories per serving

1 T olive oil
2 c frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 t crushed red pepper
28 oz. can crushed tomatoes
32 oz. vegetable broth
1 c hot water
1 t basil flakes
1 t oregano flakes
9 oz. frozen cheese ravioli
2 c diced zucchini
Salt and pepper to taste

Heat oil in a large soup pot and add peppers, onions, garlic and red pepper. Saute for 4 minutes then add tomatoes, broth, water and spice. Bring to a boil and add ravioli and cook 3 minutes less than the package instructions. Add zucchini, return to boil and cook another 3 minutes. Garnish with some parmesan cheese if you would like (not included in calorie count).

Louisiana Gumbo Side

A quick, quick side that makes a meal special. Serve next to blackened fish or chicken for a great southern inspired meal.

Louisiana Gumbo Side
Louisiana Gumbo Side

3 servings
135 calories per serving

1 can Campbell’s Light Chicken Gumbo Soup
1 c water
1/8 t garlic powder
1/8 t onion powder
1 1/4 cups instant white rice
5 drops tabasco sauce

Mix soup, water and spices and bring to a boil. Add the rice and remove pan from heat and cover it. Let stand 5 minutes. Add tabasco and mix well. Serve immediately.

Steak with Mushroom Gravy

This is a very satisfying and enjoyable meal. The gravy is very tasty and there are just enough noodles to really make this dish not seem too ‘dietish’. Serve with Roasted Green Beans for a great complete meal.

Steak with Mushroom Gravy
Steak with Mushroom Gravy

4 servings
344 calories per serving

2 c raw egg noodles
Pam
1 lb. sirloin steak or filet mignon cut into bite sized pieces
1 T butter
2 T thinly sliced shallots
8 oz. sliced mushrooms
1 T minced garlic
1 T low sodium soy sauce
3 T flour
1 1/2 c fat free beef broth
1/2 t pepper
1/2 t salt

Cook noodles according to package directions and keep warm. Heat a large skillet on medium high and then spray with Pam. Add steak and cook 5-8 minutes to brown all sides. Remove from pan, cover, and keep warm. Melt butter in pan and cook shallots and mushrooms 5 minutes. Add garlic and cook a minute longer. Stir in soy and then sprinkle with flour. Cook, stirring constantly, about 1 minute. Add broth a bit at a time. Add salt and pepper and bring to a boil and cook 2 minutes. Return beef to pan and cook another 2-3 minutes.

No Fuss Ropa Vieja (Pressure Cooker)

Not quite authentic, but a great no fuss alternative to the awesomely delicious dish named Ropa Vieja. Serve next to rice or use as a filling in flour tortillas. This has WOW taste, great texture and is so, so satisfying.

No Fuss Ropa Vieja (Pressure Cooker)
No Fuss Ropa Vieja (Pressure Cooker)

10 servings
271 calories per serving

1 c beef broth
1/4 c sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
15 oz. can diced tomatoes, undrained
1 T ground cumin
Salt and pepper to taste
3 lb. flank steak, trimmed of fat, each steak cut into thirds
1/2 c cilantro, chopped
10 flour tortillas, heated in oven or microwave

Place beef in pot. Mix broth, vinegar, celery, onion, pepper, tomatoes and spices and pour over the beef. Cover and 1 1/2 hours on high pressure. Let naturally cool down. Place meat on a large platter and let cool 10 minutes then using 2 forks, shred it well. Place it back in the pot with the cilantro and let sit 10 minutes. Serve with tortillas.

Chocolate Bark

This chocolate bark is made with matzah crackers and it is just delicious – – and the prep time is only 5 minutes ! This is great to serve as a dessert when you have company. If you don’t like almonds, use any chopped nuts.

Chocolate Bark
Chocolate Bark


8 servings
109 calories per serving

2 1 oz. UNSALTED matzah crackers
1 4 oz. bittersweet chocolate bar chopped up into small pieces (or semisweet chocolate chip morsels)
2 T toasted chopped almonds

Place chocolate in microwave and cook on high 1 minute. Stir and cook another 30 seconds. Mix well assuring it is all melted and no chunks are left. Pour over crackers and spread with a spatula until well covered. Sprinkle with almonds and press them into the chocolate so they stick well. Let stand until hardened and then cut into 4 pieces each.

Make sure you don’t skip the ‘toasting the nuts’ portion of the recipe. It really makes a difference in their flavor and just takes a few minutes – chop your nuts and then place in a dry hot skillet. Stir and continue cooking a few minutes until toasted. You will know they are ready as they will be a little browned and you will start to smell the aroma 🙂

Rotini with Ham

Ham, alfredo sauce, pasta. They just go together so well. Add in some cheese and sun dried tomatos and you have a smash hit that the whole family will love.

Rotini with Ham
Rotini with Ham

6 servings
289 calories per serving

8 oz. rotini FiberGourmet pasta
16 oz. jar low fat Alfredo Sauce
19 oz. can asparagus spears cut into 1 inch pieces
1/2 c sun dried tomatoes (not in oil), rehydrated in warm water
1 c diced cooked ham
1 c shredded low fat cheddar cheese (or a mix of cheddar and Swiss)
Pam

Preheat oven to 350 degrees. Spray baking dish with Pam. Cook pasta according to package directions. Heat alfredo sauce then stir in pasta, asparagus,. sun dried tomatoes and ham. Stir in half the cheese and turn all into the baking dish. Cover and bake 40 minutes. Top with remaining cheese and bake another 5 minutes.

Mushroom Herb Chicken

What’s not to like in a dinner or chicken, mushrooms, shallots and herbs?! This is a great meal and if you have leftovers, cut up the chicken and place in broth with the mushrooms and shallots – you end up with a great soup !

Mushroom Herb Chicken
Mushroom Herb Chicken

4 servings
226 calories per serving

4 6 ounce boneless skinless chicken breasts (if not very thin cutlets, pound them down)
1/4 t salt
1/4 t pepper
Pam
3 large shallots, thinly sliced
8 oz. sliced mushrooms
1/3 c dry sherry or chicken broth
1 t marjoram flakes
Salt and pepper to taste
Pam

Sprinkle chicken with salt and pepper. Heat a skillet and spray with Pam. Cook chicken 6-7 minutes per side or until browned. Remove chicken and spray with Pam again. Add shallots and cook 3 minutes adding a tablespoon full of hot water if they start to dry out. Add mushrooms, sherry and marjoram, then add back chicken and cook until chicken is fully cooked.

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