Ham, alfredo sauce, pasta. They just go together so well. Add in some cheese and sun dried tomatos and you have a smash hit that the whole family will love.
289 calories per serving
8 oz. rotini FiberGourmet pasta
16 oz. jar low fat Alfredo Sauce
19 oz. can asparagus spears cut into 1 inch pieces
1/2 c sun dried tomatoes (not in oil), rehydrated in warm water
1 c diced cooked ham
1 c shredded low fat cheddar cheese (or a mix of cheddar and Swiss)
Preheat oven to 350 degrees. Spray baking dish with Pam. Cook pasta according to package directions. Heat alfredo sauce then stir in pasta, asparagus,. sun dried tomatoes and ham. Stir in half the cheese and turn all into the baking dish. Cover and bake 40 minutes. Top with remaining cheese and bake another 5 minutes.
These are just AMAZING ! Serve as an appetizer, a lunch, even a dinner with a salad next to them. The sundried tomato flavor mixed with the flavor of the cheese and the mushrooms is just outstanding. The prep is quick and easy and these are just amazing !
170 calories per serving
4 Arnold Sandwich Thins roll (only 100 calories each !)
4 chopped sundried tomatoes (give them ounces or tablespoons worth)
1 T oil from the sundried tomatoes
1 c fat free ricotta cheese
8 oz. mushrooms, coarsely chopped
1 c baby spinach leaves
Salt and pepper to taste
½ t garlic power
Red pepper flakes to taste
Preheat oven to 350 degrees. Toast rolls in toaster. Heat oil in a skillet and cook mushrooms until soft, about 7 minutes. Add salt, pepper, red pepper and garlic powder. Pulse tomatoes in a food processor or chop very finely and stir into ricotta. Add salt and pepper to taste. Spread the cheese mix on the rolls and add spinach leaves. Finally add mushroom mix to the top and bake 5-7 minutes.
Just one more, just one more ! That’s what you’ll be saying after you have a few bites of this warm potato salad. The flavors were outstanding and it’s a nice dish next to fish or chicken.
173 calories per serving
2 lb. small new potatoes, quartered (about 20)
2 T oil
1 bulb garlic
1 t oil
½ c sliced green onions
2 T white balsamic vinegar
¼ t salt
¼ t pepper
2 T oil
¼ c sliced olives
¼ c sun dried tomatoes, drained and cut into thin strips
Preheat oven to 450 degrees. Put potatoes in a baking dish and drizzle with 2 T oil and toss then roast 10 minutes and stir. Cut the top off the bulb of garlic (DO VIDEO) and remove any loose paper skin and then cut side up in a baking cup and drizzle with 1 t oil. Cover with foil and place in oven and continue roasting 10 minutes. Stir potatoes and add onions and continue baking another 15 minutes or until potatoes and garlic are tender. Let stand until garlic is cool enough to handle. Squeeze out garlic cloves and mash with vinegar, salt and pepper then whisk in 1 T oil. Mix in the olives and tomatoes with the potatoes and then add the dressing and toss to coat.