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.

Turkey Wild Rice Casserole

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.

Serve with Ginger Carrots and Steamed Potatoes with Garlic Sauce for an awesome meal

This is a very aromatic meal and the sauce can really be used on any white fish, delicate or firm. I make a little extra sauce and really smother the fish for extra goodness.

Honey Tilapia

4 servings
230 calories per serving

Fish:
1 t oil
4 6 oz. tilapia filets
1/2 t salt
1/4 t pepper

Sauce:
2 1/2 T lemon juice
2 T green onions, chopped
1 T honey
1 T soy sauce
1 t bottled ground fresh ginger
1/4 t dark sesame oil

Prepare dressing by placing all ingredients in a bowl and mixing well.

Heat oil in a non stick skillet on medium high heat. Sprinkle fish with salt and pepper and cook 3 minutes each side or until fish is opaque. Top each fillet with 2 T of dressing.

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

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).

Verde is ‘green’ in Spanish and this dish is VERY green. The processed parsley and green onions put a great color on these shrimp. This is one of those restaurant worthy dishes – and it only takes minutes to prep ! Cut out the bread and you cut out tons of calories here – shrimp are very low cal !!

Shrimp with Verde Sauce

3 ½ T oil
6 garlic cloves
1 c chopped green onions
1 c chopped flat leaf parsley
½ t salt
½ t pepper
¼ t red pepper flakes
2 ¼ lb. large shrimp, cleaned and peeled
1/3 c dry white wine or chicken broth
6 oz. French bread in thin slices (more than ½ MB bread tub – 26 slices)

Preheat oven to 500 degrees. Place oil and garlic in food processor and process until garlic is fine then add onions and parsley and process again. Place in a bowl and add salt and peppers. Add shrimp and mix to coat. Place in a shallow roasting pan and add wine. Bake 7 – 10 minutes or until done. If the shrimp are not in a single layer, you may want to stir halfway through to ensure even cooking. Serve with bread for dipping in extra sauce.

A great side dish that tastes just as good cold as it does warm. This is one you will definitely make again

Pepper and Bean Salad

8 servings
60 calories per serving

2 shallots, cut into thin slices
1/2 c vinaigrette dressing
1 lb. green beans
1/4 c water
1 red pepper, cut into thin strips
Salt and pepper to taste

Heat skillet and add half the dressing. Add the onions and cook 8 minutes or until tender. Add the beans and the water and stir well then cover the pan and cook on medium for 5 minutes. Finally add peppers and recover and cook another 5 minutes. Remove from heat and add in the rest of the dressing, salt and pepper.

This is a great side dish – flavorful, healthy and easy to put together. Serve beside a lunch sandwich or next to BBQ’d meats at diner.

Greek Chickpea and Potato Salad

6 servings
165 calories per serving

2 T cold vegetable broth
2 T lemon juice
1 t grated lemon zest
1 T Dijon mustard
1 lb, red new potatoes, quartered
2 scallions, sliced
15 oz. chickpeas, drained and rinsed
6 oz. cherry tomatoes, halved
2 oz. black olives, chopped
3 t oregano flakes
Salt and pepper to taste

To make the dressing whisk the broth, lemon juice, lemon zest, salt, pepper and mustard. Set aside. Steam potatoes 15-20 minutes or until tender. Place in bowl and pour over half the dressing. Mix well and then cool for 15 minutes. Add the rest of the ingredients and the rest of the dressing and mix well. Serve at room temperature.

I’m forever on a quest to find new broccoli recipes. This is a nice simple one that makes a great dinner side dish.

Broccoli and Shallots

4 servings
48 calories per serving

12 oz. broccoli florets
1 t butter
1 t oil
Salt and pepper to taste
3 T minced shallots

Boil water and cook broccoli for 5-6 minutes then drain. Heat butter and oil and add shallots and sauté for 3 minutes. Add in broccoli, salt, pepper and if you like it spicy, some red pepper flakes.

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

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.

Add a little feta cheese to an already great side and you end up with an outstanding side dish that is sure to please.

Couscous Greek Style

6 servings
190 calories per serving

1 c whole wheat couscous, uncooked
1 ¼ c water
1 c halved cucumber slices
1 large tomato, chopped
4 oz. crumbled low fat feta cheese
1 t dill weed
1/2 cup light Italian Dressing

Cook couscous in boiling water without any butter or oil. When done, cool 15 minutes and then add in the rest of the ingredients.. Refrigerate to chill.

This is a great side, or you can eat is as your lunch. It is just as good chilled as it is fresh off the stove. This is a very versatile side – it goes with just about anything !

Savory Couscous

6 servings
190 calories per serving

1 c chicken broth
2/3 c couscous, uncooked
1 1/2 c peeled and chopped eggplant
1/3 c scallions, sliced
2 cloves garlic, minced
2 T peanut oil or vegetable oil
15 oz can petite diced tomatoes, well drained
2 T chopped basil
1/2 c chopped toasted walnuts or almonds

Bring broth to a boil them remove from heat and stir in couscous, cover and let stand 5 minutes. Heat oil in skillet and cook eggplant and scallions 6 minutes. Add garlic and cook another minute. Then add in the couscous, tomato and basil and cook a minute or so to heat through. Finally add walnuts and serve immediately.