Category Archives: Dinner

Baked Italian Chicken with Pesto

March 4, 2014 admin Leave a comment

This is one of those WOW good meals ! And since you are using shake and bake and prepared pesto, preparation is a snap. This makes shake and bake super special and meal you’ll serve to guests.

4 servings
250 calories per serving

4 boneless skinless chicken breasts (5 oz. each)
1 pack Shake and Bake Mix
2 T prepared pesto (available in the refrigerator section of your market)
1/4 c shredded mozzarella cheese

Preheat oven to 400 degrees. Wet chicken with water and then coat with Shake and Bake and place in a baking pan or on a cookie sheet. Bake 20 minutes or until done throughout. Mix pesto and cheese and spoon on top of chicken and bake another 5 minutes.

Chicken, Dinner, FiberGourmet, Italian, Pasta

Chicken Florentine Casserole

March 3, 2014 admin Leave a comment

Some meals are just extra special and this is definitely one of them ! The perfect portion of pasta, chicken and veggies all covered in a scrumptious sauce and layers of cheese. You just can’t go wrong !

4 servings
270 calories per serving

1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 T flour
8 oz. FiberGourmet penne pasta (without FiberGourmet, you have to add 80 calories per serving)
2 T low fat balsamic vinaigrette dressing
1 c chicken broth
2 oz. light cream cheese, cubed
10 oz. frozen chopped spinach, thawed, and drained well (press it down in a sieve to get a lot of water out)
1 c shredded part skim mozzarella cheese
3 T grated parmesan
Salt and pepper to taste
½ t garlic powder

Preheat oven to 375 degrees. Cook pasta according to package directions. Heat dressing in a skillet. Mix chicken with flour and add to skillet and cook 3-4 minutes or until browned. Add broth and cream cheese and cook until cheese is melted. Add the spinach, garlic powder, salt and pepper and heat 1 minute. Remove from heat. Mix drained pasta with skillet mixture and spoon half of it into a 2 quart casserole dish. Top with ½ the mozzarella then add the rest of the chicken mix. Finally top with the remaining mozzarella and the parmesan. Bake 20 minutes to heat through and melt the cheese.

Dinner, Kid Friendly, Sides, Vegetables

Mashed Things

March 2, 2014 admin Leave a comment

This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower 😉

2 servings
200 calories per serving

1 red potato, peeled and cubed
1 c small cauliflower florets
1/2 c baby carrots
1 c chicken broth
1 oz. cream cheese, softened
1 t garlic powder
Salt and pepper to taste
1 slice Kraft fat free singles American cheese
2 T skim milk
5 squirts ICBINB Spray

Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

Crock pot, Dinner, Kid Friendly, Mexican, Pork

Easy Pork Carnitas

March 1, 2014 admin Leave a comment

This is another great authentic recipe that cooks all day in the crock pot – it turns out a fantastically tender and juicy meat that is easily shredded and tastes great with a bit of lime and avocado.

4 servings
208 calories per serving

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 ½ lb. boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
1 lime cut into wedges

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Rub spice mix into the pork.. Place the bay leaves in the bottom of a slow cooker and add the broth then put the pork on top. Cover and cook on low about 10 hours, turning half way through. Remove and let cool then use 2 forks to shred the meat. Use the left over liquid to moisten the meat. Plate and squirt each portion with a bit of lime just before serving. I like to serve this on a flour tortilla with some avocado slices (not included in calorie count above – add 210 calories for a flour tortilla and 2 -3 slices avocado)

Dinner, Italian, Turkey

Inside Out Stuffed Peppers

February 14, 2014 admin 2 Comments

These are more delicious than regular stuffed peppers – the cream sauce mixes in with the meat and rice so beautifully – every ounce is coated and it makes for a super creamy taste sensation.

6 servings
311 calories per person

1 lb. lean ground turkey
2 green peppers, coarsely chopped
3 cloves garlic, minced
Salt and pepper to taste
2 c cooked brown rice or even use a chicken or beef flavored rice mix for extra flavor
16 oz. jarred marinara sauce
1 c shredded low fat mozzarella cheese
1/4 c cream cheese cooking creme (I used Philadelphia tomato and basil flavor)
1/4 c chopped basil

Preheat oven to 350 degrees. Brown meat, peppers, salt and pepper in a large skillet. Add in garlic during the last minute of cooking. Drain and add rice, sauce, 1/2 c mozzarella and cream cheese. Mix well and spoon into a 2 quart casserole dish. Sprinkle with 1/2 c mozzarella and bake 25 minutes.

Dinner, Kid Friendly, Turkey

Turkey Wild Rice Casserole

November 27, 2013 admin Leave a comment

This is so creamy and full of nutty flavor from the wild rice. It’s a great dish and a perfect way to use up left over turkey.

5 servings
370 calories per serving

4 slices bacon, cut into small pieces
1 lb. cooked turkey breast cut into bite sized pieces
1 c carrots, julienned
1/2 c onion, chopped finely
1/2 c celery, sliced
1 c raw wild rice
1 can low fat cream of chicken soup
2 1/2 c water
2 T soy sauce
1/2 t marjoram flakes
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Spray a skillet with Pam and cook bacon until almost crisp then add turkey, carrots, onion and celery and cook 3 minutes or until turkey is heated. Cook rice according to package instructions. Mix rice and turkey then add soup, water, soy and spices and place in a baking dish sprayed with Pam. Cover and bake half hour.

Dinner, Kid Friendly, Turkey

Turkey and Stuffing

November 25, 2013 admin Leave a comment

This was sooooo good – it’s like Thanksgiving dinner without all the work. I use the scallopini cut of turkey cutlets so they are nice and thin and you can cook them up quickly so they don’t get dried out. Add a small green salad on the side and you have a great balanced meal that makes the day feel like a holiday 🙂

4 servings
390 calories per serving

4 slices fresh turkey breast (3/4 lb.)
½ c chopped green pepper
2 T water
2 c fat free chicken broth
12 oz. fat free turkey gravy
3 c dry cubed seasoned stuffing
Salt and pepper to taste
Pam

Spray a skillet with Pam and on medium high heat cook turkey breasts sprinkled with salt and pepper; cook 4 minutes each side or until turkey is golden then remove from skillet and keep warm. Combine pepper and water in pan. Cover and cook 2 minutes. Add gravy, reserving ¼ cup for later use, Add broth to skillet and bring to a boil and then remove skillet from heat. Stir in stuffing and mix well then return turkey to the pan. Cover and let stand 5 minutes and then our extra gravy over the top and serve.

Crock pot, Dinner

Black Bean Chili (Crock Pot)

November 22, 2013 admin Leave a comment

This is one of the most awesome chili recipes I have ever made ! The depth of flavor was amazing. This is a truly authentic, rich, aromatic and spicy chili that is just plain PERFECT. Don’t forget the squirt of lime just before serving – it actually makes a big difference in the total package.

10 servings
280 calories per serving

1 lb. dried black beans, rinsed
1 T oil
1 T mustard seeds
2 T chili powder
1 1/2 t cumin seeds
1/2 t cardamom seeds (or ground cardamom)
2 medium onions, chopped
1 lb. sliced mushrooms
8 oz. jarred salsa verde (medium heat)
1/4 c water
4 c vegetable broth
6 oz. can tomato paste
½ t salt
2 T minced canned chipotle peppers in adobo sauce
1 1/4 c shredded low fat cheddar cheese
1/2 c low fat sour cream
1/2 c chopped cilantro
2 limes, cut into wedges

Place beans in a bowl with 2 quarts of water and soak overnight. Mix oil, mustard seeds, chili powder, cumin and cardamom and place in a hot Dutch oven for 30 seconds to release more flavor then add in onions, mushrooms, tomatillos and water. Cover and cook 7 minutes then uncover and cook 15 minutes to lightly brown the veggies. Then add broth, tomato paste, salt and chipotles and mix. Place beans in a slow cooker and pour over the vegetable mix. Cover and cook on high 6-8 hours. Place into bowls and garnish with sour cream and cilantro and squirt with lime.

Chicken, Dinner, Kid Friendly

Chicken and Stuffing Bake

November 17, 2013 admin 4 Comments

So easy to prep – and a great meal to do ahead of time and just throw into the oven later. All the creamy soup goodness and stuffing on top makes this one taste anything other than diet.

6 servings
399 calories per serving

6 oz. Stove Top stuffing mix
1 1/2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 can low fat cream of chicken soup
1/4 c low fat Daisy sour cream (any will do, but I find Daisy the best low fat one on the market)
16 oz. frozen mixed vegetables, thawed
Salt and pepper to taste
1/2 t garlic powder
1/2 t onion powder

Heat oven to 400 degrees. Prepare stuffing according to package directions. Mix chicken, soup, sour cream and vegetables. Place in a 13×9 baking pan and sprinkle with salt, pepper, onion powder and garlic powder.

You can refrigerate at this stage and then finish later – if you do it this way, increase baking time by 10 minutes.

Or continue with the prep and cover the casserole with the stuffing. Bake 30 – 40 minutes or until chicken is done. This dish reheats well in the oven or the microwave.

Asian, Crock pot, Dinner, Kid Friendly, Pork

Chinese Pulled Pork (Crock Pot)

November 14, 2013 admin Leave a comment

This recipe was really interesting. Usually when you think of pulled pork, you expect a spicy Southwest flavor. But this one has an awesome Chinese sauce that is mellow and mild and is perfect with pulled pork.

8 servings
227 calories per serving

1/4 c soy sauce
1/4 c hoisin sauce
3 T ketchup
3 T honey
2 t minced garlic
2 t grated fresh ginger
1 t dark sesame oil
1/2 t five-spice powder
2 lb. boneless pork roast, trimmed
1/2 c chicken broth

Mix soy, Hoisin, ketchup, honey, garlic, ginger, oil and five spice and place in a zip loc bag. Add roast and mush it around so the spice adheres to the roast. Place in refrigerator for 3 – 24 hours. When ready to cook, place in crock and cook on low 8 hours. Remove roast and cover to keep warm. Place broth in croc, re-cover and cook another 1./2 hour or until sauce thickens. Shred pork and serve with extra sauce.

If you do not have Chinese 5 spice, here’s a quick recipe so you can make it yourself:

Mix all of this in a spice grinder and then use the appropriate amount in your recipe:

1 T peppercorns
1 T cloves
1 t anise seed or 1 T star anise
1 T fennel seeds
1 T cinnamon