This is one of the simplest things to do – but it tastes sooooo good ! You can use raw or cooked shrimp – just adjust your cooking time to not overdo. Serve with Spanish Rice for a perfect meal.
4 servings
150 calories per serving
1 lb. cleaned medium shrimp with tails on
½ c BBQ sauce
Pam
Preheat grill or broiler. Spray grill or baking sheet with Pam and add shrimp. Brush shrimp with sauce and cook 2 minutes each side or until shrimp are done.
Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – – until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.
6 servings
325 calories per serving
¾ lb. lean ground turkey
3 cloves garlic, minced
¼ c parsley
28 oz. can diced tomatoes with their juice
14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
8 oz. cam tomato sauce
6 oz. can tomato paste
2 t oregano flakes
1 t basil flakes
¼ t pepper
½ t salt
1 t onion powder
½ t garlic powder
2 c no fat cottage cheese
½ c grated parmesan
15 oz. no fat ricotta cheese
12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
2 c shredded mozzarella cheese
Fresh herbs – basil, parsley
Pam
Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.
Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs
Velvety. Smooth. Rich. Creamy Rice !
8 servings
170 calories per serving
1 small onion, chopped
1/4 c fat free Zesty Italian Dressing
8 oz. mushrooms, sliced
14.5 oz. vegetable broth
1 c frozen peas
2 c instant white rice, uncooked
4 oz. low fat cream cheese, at room temperature
1 t grated lemon zest
Salt and pepper to taste
1/4 c parmesan cheese
Heat a skillet and add dressing – heat 30 seconds. Then add onions and cook 5 minutes or until tender. Then add mushrooms and cook another 4 minutes or until tender. Add broth and peas and bring to a boil then stir in rice and cream cheese and cover. Remove from heat and let stand for 8 minutes then stir in zest, salt and pepper and parmesan.
Quick and easy yet tasty and healthy !
2 servings
207 calories per serving
2/3 c finely chopped onions
¼ c sliced mushrooms
1 ¼ c cubed cooked chicken breast (Perdue Shortcuts work great here)
½ 14.5 oz. can diced tomatoes
½ c cooked rice
½ c tomato juice
½ c chicken broth
1/3 c frozen peas
1/4 t tarragon flakes
1/4 t rosemary
Pinch of pepper
Pam
Preheat oven to 375 degrees. Saute onion and mushrooms in a pan sprayed with Pam. Cook 4-5 minutes then place in a 1 quart baking dish and mix in the rest of the ingredients. Cover and bake 15 minutes or until liquid is absorbed.
So rich, so creamy, so flavorful – this risotto is perfect next to anything.
6 servings
231 calories per serving
5 cups chicken stock
1 sprig of thyme
1 bay leaf
2 springs of parsley
2 T oil
1 onion, chopped
1/2 celery stalk, chopped
2 strips bacon, chopped
1 c raw arborio rice
2 c frozen peas
1 T butter
2 T chopped parsley
3/4 c grated parmesan
Salt and pepper to taste
Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.
When you spread a Laughing Cow cheese wedge on a tortilla and replace the need for lots of regular high fat cheese, you end up with a lunch or appetizer that is not only packed with flavor, but it’s virtually no guilt !
2 servings
137 calories per serving
1 wedge Laughing Cow Light Queso Fresco & Chipotle cheese
2 flour tortillas (80 calories each)
1/3 c low fat shredded cheddar cheese
Pam
Spread the Laughing Cow cheese on the tortilla. Top with cheddar and fold. Spray pan with Pam and heat well. Add tortillas. Spray the sides of the tortillas facing up. Cook 2 minutes then flip and cook the other side 2 minutes.
Not Cinnabon, but definitely a tasty and low cal substitute when you’re in the mood for something sweet and gooey. Have 2 rounds for only 120 calories – add a nice latte and it’s a decadent snack. This recipe is definitely kid friendly – very sweet, very cinnamony !
20 servings
60 calories per serving (1 roll=1serving)
8 oz low fat crescent rolls
2 t sugar
2 t cinnamon
2 T very finely chopped walnuts
Butter flavored Pam
2/3 c powdered sugar
1 T skim milk
Preheat oven to 375 degrees. Unroll dough and press together perforations. Cut lengthwise and sprinkle both halves with cinnamon, sugar and nuts. Roll pressing firmly to make nice even rolls without air bubbles. Pinch the seams to keep the rolls closed. Cut each roll into 10 rounds. Coat a baking sheet with Pam and place rolls on their sides on the sheets. Bake 10-12 minutes or until golden brown. Mix the sugar and milk and drizzle over the hot rounds and serve immediately.
Very cheesy, very veggie – this is a veggie dish that will really get the kids eating up !
6 servings
211 calories per serving
1 can 26 oz. Light Cream of Chicken Soup
2/3 c low fat sour cream
1/2 t pepper
1/2 t onion powder
10 oz. frozen veggie mix (carrots, cauliflower, broccoli), thawed
6 oz. frozen green beans, thawed
1 medium zucchini, chopped
1 c shredded Swiss cheese
1 c Stovetop stuffing mix
Preheat oven to 350 degrees. Mix soup, sour cream, onion powder and pepper then stir in veggies, 1/2 c cheese. Turn into a 2 quart baking dish. Cover and bake 40 minutes. Stir and then top with the rest of the cheese and the stuffing mix and bake 5 minutes uncovered.
This recipe transforms regular mac and cheese into a Mexican flavored side dish that is great next to a lean piece of chicken or fish.
4 servings
290 calories per serving
7.25 oz. boxed Mac and Cheese dinner
1 c canned kidney beans, rinsed and drained
1 c canned diced tomatoes, drained
1 t chili powder
1/2 t cumin
salt and pepper to taste
Make the mac and cheese according to the package instructions using margarine and skim milk. Add the rest of the ingredients and heat through.
I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.
These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.
These make a great side dish, stand alone lunch, appetizer – – very, very versatile !
6 servings
162 calories per serving (1 serving = 2 rolls)
12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder
Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.
Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.
Here’s the filling mix:
Here’s a great instructional site with pictures that shows you how to quickly roll an eggroll
And here’s a video I just made so you can see how it’s done – it’s so easy !!
Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.
