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.
159 calories per serving (4 meatballs)
1 1/4 c salsa verde
1 1/2 lb. lean ground beef
3/4 c finely crushed tortilla chips
1/2 c minced green onions
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.
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.
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
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.
We all know how hard it can be to find prepared foods and snacks that are good for us. Well, Lifestyle Foods has some awesome products that solve that problem – all are healthy options, and all are prepared and ready to grab out of the fridge making them just as convenient as grabbing those cookies or that full of fat hot pocket from the freezer – – healthy eating just got a lot easier !
The food is available online (http://www.lifestylefoods.com) where you can mix and match and create your own personalized pack of snacks. Or if you are in the New York, New Jersey, Pennsylvania area, you can find the products in 7-11, Sheetz, and Royal Farms locations throughout New Jersey, in a few Hudson News locations including JFK Airport, and most Giant locations across Pennsylvania. There are soups, salads, snack packs, breakfasts, stand along snacks – more than enough choices to keep the pickiest of eaters happy.
Look at these low calorie counts !
Apple Wedges – 30 calories
Shred Snack – Chicken strips and cheddar cheese cubes – 175 calories
Essential Snack – Mini bagel with cream cheese, hard boiled egg, apple wedges – 200 calories
Manhattan Snack – Hummus, pita bread, carrots, cheddar cheese – 240 calories
Hollywood Snack – Honey wheat pretzels, apple wedges, grapes, cheddar cheese – 200 calories
Glam Snack – Apple wedges, grapes, almonds – 150 calories
Mac Snack – Mac and cheese cubes, grapes – 110 calories
Obsessed Snack – Greek yogurt and honey graham sticks – 150 calories
This is a great appetizer – breaded eggplant, ricotta and tomato bruschetta. It’s like an inside out eggplant rollatini with a topping of bruschetta and herbs.
177 calories per serving
1 medium eggplant, peeled and sliced
½ c Egg Beaters
Salt and pepper to taste
½ t garlic powder
¾ c breadcrumbs
¼ c parmesan cheese
2 T olive oil (save ½ t for tomatoes)
14.5 oz. can petite diced tomatoes, drained well
2 t white vinegar
1 c fat free ricotta cheese
Slice the eggplant thinly and lay rounds on paper towels. Sprinkle with salt and let sit ½ so pull out some of the bitterness. Rinse and pat dry. Mix eggs, salt and pepper. Mix breadcrumbs, garlic and cheese. Heat 1 T oil in skillet. Dip eggplant in egg and then crumbs to coat. Work in batches and cook until browned on both sides, about 3 minutes per side. Add extra oil in between batches. Drain on paper towels. Place on a platter and top each round with some ricotta cheese. Mix tomatoes and vinegar and ½ t oil and divide among eggplant rounds. Garnish with chopped basil.
This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.
373 calories per serving
1 ½ lb. pork tenderloin
1 t coarsely ground pepper
2 T oil
½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
3 qt. water
1 ¼ c orzo
¼ t salt
6 oz. baby spinach
1 c grape tomatoes, halved
¾ c reduced fat feta cheese, crumbled
Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.
This is one of my daughter’s favorite dishes and she made it up for me the other night. My goodness, this has to be one of the best things I have EVER eaten. You can taste each individual spice and it’s like heaven on earth.
403 calories per serving
1 c plain non fat yogurt
1 T lemon juice
2 t ground cumin
1 t cinnamon
2 t cayenne pepper
2 t black pepper
1 T ginger, minced
2 t salt
1 lb. boneless skinless chicken cut into bite size pieces
1 T butter
1 clove garlic, minced
1 jalapeno pepper, sliced and then cut the rounds in half
2 t ground cumin
1 ½ t coriander
¼ t cardamom
¼ t turmeric
2 t paprika
¼ t cayenne
2 t salt
4 oz. tomato paste mixed with 4 oz. water
1 c heavy cream
¼ c cilantro, chopped
Mix all the marinade ingredients except the chicken. Place chicken in a zip loc bag and add the yogurt mix. Mush it around to coat all the chicken and then refrigerate 1 hour to overnight. Preheat grill. Grill chicken in a grill basket 5-6 minutes or until done. (You can also broil 4 minute a side)
Melt butter and sauté garlic and jalapeno 1 minute then add all the spices, tomato paste mix and cream. Simmer 15 minutes to thicken. Add chicken and simmer 5 minutes to heat through. Garnish with cilantro.