You’d think this one would be bland with just the balsamic as the dressing – but that is definitely not the case. All the flavors from the peppers, cheese, olives, prosciutto and basil mix in with the vinegar to create a divinely simple and delicious to prepare lunch salad. And this filling salad is only 301 calories !
301 calories per serving
9 oz. package of fresh tortellini
1 quart boiling water
1/3 c jarred roasted red peppers cut into 1 inch strips
1 oz pepper jack cheese cut into 1/4 inch cubes (about 1/4 cup)
8 grape tomatoes
8 pitted kalamata olives
6 canned artichoke hearts
2 thin slices prosciutto cut into strips
1 T chopped fresh basil
3 T balsamic vinegar
Cook pasta 7 minutes in boiling water. Drain and rinse with cold water to cool down. Drain. Combine pepper and the rest of the ingredients other than the tortellini. Mix well. Then add tortellini and toss gently.
This is a sandwich that makes your mouth happy 🙂 The combination of the Cajun flavoring on the chicken along with the roasted red pepper and pepperoncini is just perfect. This one is a sure crowd pleaser and cut into strips, would make a great appetizer.
330 calories per serving
2 slices Italian bread
1 ½ t light mayonnaise
6 slices Cajun spiced deli chicken breast (if unavailable, sprinkle roasted deli chicken with some Cajun seasoning)
3 strips jarred roasted red peppers
1 small pepperoncini pepper sliced
1 no fat cheese slice (Kraft Singles are nice and creamy!)
2 t lite Italian dressing
Brush the outside of the sandwich with the dressing and cook in a skillet 3 minutes per side or until golden brown. Spread mayo on bread and then add all the ingredients.
The flavor from the sauce just explodes in your mouth – paired with sweet, low fat shrimp, it’s a combination made in heaven.
233 calories per serving
2 garlic cloves
1/2 c roasted red peppers, drained
1/4 c light mayonnaise
1/2 t salt, divided
1/8 t crushed red pepper
1 1/2 lb. shrimp
1/4 t fresh ground black pepper
Preheat oven to 400 degrees. Mince garlic in good processor. Add peppers, mayo, 1/4 t salt and red pepper. Process well. Rinse shrimp and pat dry. Sprinkle with the rest of the salt and black pepper. Spray a baking sheet with Pam and place shrimp in a single layer. Bake 7-8 minutes or until done. Spoon sauce onto a platter and plate shrimp and serve immediately.
This sandwich has so much flavor going on ! Artichokes, roasted peppers, ham, turkey – oh my !
249 calories per serving
1 Arnold Select Thin rolls (100 calories)
4 thin slices deli ham (Oscar Mayer pre-packaged meats are great)
4 thin slices deli turkey (Oscar Mayer pre-packaged meats are great)
1 slice Kraft fat free cheese
2 T chopped marinated artichokes
2 T chopped marinated Italian peppers
¼ c baby arugula leaves
1 T low fat mayo
Toast bread (if desired) then spread on the mayo. Top with meats and cheese, then the artichokes, peppers and arugula.
Tasty little meatballs in a aromatic steaming bowl of broth – this makes the whole house hungry as it cooks ! This is one of the best meatball soups I’ve made 🙂
384 calories per serving
2 t oil
8 oz. sliced mushrooms
3 c coleslaw mix shredded cabbage
1 ½ t oregano flakes
3 cloves garlic, minced
3 c beef stock
2 c chicken stock
4 c water
2 T tomato paste
6 oz. lean ground beef
1 large egg
¼ c grated Parmesan cheese
¼ c bread crumbs
2 T parsley, chopped
½ t garlic powder
¾ t pepper
½ t salt
½ c chopped roasted red peppers
1 c minute rice
Heat oil in a heavy soup pan and sauté mushrooms for 4 minutes. Add cabbage, 1 t oregano and half the garlic. Cook 1 minute more and then add stocks, water and tomato paste. Reduce to medium heat. Mix beef, egg, cheese, bread crumbs, 1 ½ T parsley, garlic powder. pepper, salt, the rest of the oregano and the rest of the garlic. Make meatballs using only 1 teaspoon of mix per meatball, and place them in the broth and simmer about 10 minutes or until mostly done. Add peppers, rice and rest of the parsley. Let sit 6-7 minutes.
This has sooooo much flavor in it that you just want to keep eating and eating ! It was just a perfect mix of ingredients and makes a great lunch serving.
270 calories per serving
6 T Sun Dried Tomato Vinaigrette dressing, divided
2 large Portobello mushroom caps
1 medium yellow squash, sliced
5 c mixed salad greens
½ c chopped roasted red peppers
½ c low fat crumbled feta cheese
2 T toasted pine nuts
Brush mushrooms and squash with oil and 2 T of the dressing, Grill or broil 3-4 minutes each side and then cut mushrooms into slices. Add mushrooms and squash to lettuce and peppers. Add the rest of the dressing and toss to coat. Sprinkle with cheese and nuts and serve immediately.
To toast nuts, heat a dry skillet and sauté nuts 5 minutes or so. You will know they are done because you will star to smell the nutty aroma 🙂
The color was so vibrant and the sauce so flavorful that this did not seem light and forgettable like many fish dishes are – – instead, this was mmm mmmm good and the red pepper sauce was just perfect.
197 calories per serving
1 lb. cod fillets
¼ c flour
¼ c low fat zesty Italian dressing
½ c onions
2 oz. low fat cream cheese
¼ c roasted red peppers
¼ c chicken broth
1 clove garlic, peeled
2 T chopped cilantro
Coat fish with flour. Heat dressing in skillet on medium high and add fish and cook 5-7 on each side or until done. Place cream cheese, onions, peppers, broth and garlic in a blender and blend until smooth then spoon into a pan and bring to a boil on medium high heat then lower and simmer 5 minutes. Place fish on platter and top with sauce and sprinkle with cilantro.