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.

BBQ Shrimp

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’.

Authentic Lasagna

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 !

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.

4 oz. of turkey breast without any skin is only 153 calories – so if you’re looking for some larger portions or a pairing with a rich side dish, this is the way to go.

Pan Fried Turkey Cutlets Smothered in Onions

4 servings
163 calories per serving

1 lb. turkey cutlets
1 medium onion, in thin slices
Salt and pepper to taste
Onion powder to taste
Pam

Spray skillet with Pam and cook onions 5-7 minutes. Move onions to the side and place turkey cutlets in pan. Season and cook 3-4 minutes. Flip and re-season and place onion slices on top. Cook another 3-4 minutes or until cooked throughout. Total time will depend on the thickness of the cutlets. I often use the scallopine cutlets that are nice and thin and cook quickly.

The saltiness of the kalamata olives makes this salad very tasty !

Tomato Salad with Olives

6 servings
60 calories per serving

2 lb. grape tomatoes, halved
1/4 c mixed olives (I use a mixture of black and kalamata)
Zest of one lemon
2 T olive oil
Kosher salt
Pepper

Mix all the ingredients and let sit ½ hour for the flavors to mingle.

Either as a breakfast or a lunch, this egg sandwich is fabulous. It matches savory egg yolk with crisp spinach and creamy cheese and satisfies the soul

Egg and Spinach Muffin

1 serving
245 calories per serving

1 t butter
1 egg
Salt and pepper to taste
1 English muffin, split and toasted
1/4 c baby spinach leaves
1 wedge light Laughing Cow cheese (original Swiss or Garlic Herb flavored)

Melt butter and cook egg 2 minutes each side or until desired doneness. Sprinkle with salt and pepper. Spread cheese on toasted muffins, add egg and spinach and make a sandwich.

This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.

Spinach with Ginger Dressing

3 servings
173 calories per serving

2 T minced onion
3 T peanut oil
2 T distilled white vinegar
1 1/2 T finely grated fresh ginger
1T ketchup
1 T soy sauce
1/4 t minced garlic
Salt and pepper to taste
5 oz spinach
1 small carrot, grated
1/2 medium red bell pepper, very thinly sliced

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

Chicken and Pesto Soup

5 servings
235 calories per serving

2 teaspoons oil
1/2 cup carrot , julienned or shredded
8 oz. leftover cooked chicken
1 large clove garlic, minced
5 cups chicken broth
1 1/2 t oregano flakes
4 oz. baby spinach, coarsely chopped
15 oz. can chick peas, rinsed and drained
Salt and pepper to taste
2 T prepared pesto (available in the refrigerator section of your market)

Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

Rustic and homey – these pumpkin bars with pepitas are a great dessert for those who like desserts a little less sweet.

Pumpkin Dessert Bars

8 servings
264 calories per serving

½ c whole wheat flour
1 c rolled oats
½ t baking soda
½ t cinnamon
½ t allspice
¼ t salt
½ c canned pure pumpkin
1 egg
¼ c canola oil
1 t vanilla
¼ c sugar
¼ c raw,. shelled pumpkin seeds (Pepitas)
Pam

Preheat oven to 350 degrees. Spray an 8×8 square baking pan with Pam. Combine flour, oats, baking soda, cinnamon, allspice and salt. Whisk together pumpkin. egg, oil, vanilla and sugar then stir pumpkin mix into the flour mix and stir in pumpkin seeds. Spread evenly into prepared pan and bake 20 minutes or until toothpick inserted in center comes out clean. Cool and then cut into 8 bars. Wrap bars individually and store in the refrigerator.

This makes a great brunch or lunch. The flavors mingle very nicely and the sharp flavor from the swiss cheese adds a nice flair to this sandwich.

Open Faced Bacon Melts

1 serving
330 calories per serving

1 light English Muffin (100 calories)
Mustard
2 thin slices Canadian Bacon
1 slice tomato
2 basil leaves
2 slices light Swiss cheese (80 cals per slice)
8 spritzes ICBINB Spray

Spray muffin with ICBINB Spray and then spread with a little mustard. Add bacon, basil and tomato and then place on a pan in your toaster oven and heat through. Finally top with cheese and heat until it is melted.