This is like a cross between a stroganoff and a goulash – very, very good and quite satisfying. The cream sauce is just delicious 🙂
390 calories per serving
1 T oil, divided
1 lb. boneless beef sirloin steak, cut into strips
1/2 t pepper
3 c whole wheat egg noodles, uncooked
1/4 c Light Zesty Italian Dressing
2 onions, chopped
1/2 lb. Portobello mushrooms, sliced
3 T minced garlic
1 T paprika
3/4 c beef broth
1 c frozen peas
1/2 c light sour cream
1 small tomato, chopped
Heat 1 ½ t oil in a skillet and add beef. Sprinkle with pepper and brown meat 2 minutes. Work in batches with the rest of the meat and oil so as not to overcrowd the pan and make sure meat is patted dry – these 2 things will help make sure it browns nicely. Cook noodles according to package instructions. Heat dressing in skillet and add onions and cook 5 minutes. Add mushrooms, garlic and paprika and cook 12 minutes. Stir in broth and peas and simmer 2 minutes then add meat and cook 5 minutes to heat through. Stir in sour cream at the very end and serve over noodles with the tomato sprinkled over the top.
Pork with a great crunchy coating, plus a side salad with a surprisingly good dressing !
342 calories per serving
1/4 c green salsa (salsa verde)
1 T yellow mustard
1/3 c low fat mayo
2 garlic cloves, minced
1.5 lb. boneless pork chops (¼ inch thick)
35 Whole Wheat Ritz Crackers, finely crushed
2 T oil, divided
7 oz. Spring Mix (or your favorite mixed leafy greens)
Mix together salsa, mustard and 1 T may0 and set aside – this is the salad dressing. Mix garlic and mayo and coat pork (put it on like you are buttering bread) then coat with the crumbs. Heat skillet and add half the oil. Cook half the chops 5 minutes per side or until done. Add the other oil and repeat with the remaining chops. Mix greens and dressing.
Traditional Egg in a Hole is served in a hollowed out piece of toast – – this one uses nutritious veggies and places the whole thing on top of a slice of toast. The side salad is a great flavor boost.
189 calories per serving
2 t oil
1 green bell pepper cut into 4 rings ½ inch thick
4 large eggs
Salt and pepper
2 t parmesan cheese
4 slices whole wheat bread (45 calories each)
8 c mixed salad greens
In a large skillet heat 1 t oil and add peppers then crack eggs into each pepper hole and sprinkle with salt and pepper. Cook 2 minutes or until egg whites are mostly set. Flip gently and cook another minute then sprinkle with cheese and place each on a slice of toast. Mix greens with 1 t oil, salt and pepper and serve next to the eggs.
There is just something about goat cheese pizzas that are so good – I think goat cheese is just meant to be eaten warm 🙂 You can increase the serving size and make this a lunch instead of an appetizer !
135 calories per serving
10 inch boboli (whole wheat)
2 c sliced mushrooms (a mix of several varieties makes a nice presentation)
1 T oil
1 /4 t salt
¼ t pepper
2 T balsamic vinegar
½ c crumbled low fat goat cheese
1 T fresh herbs
Cook mushrooms in oil until tender then sprinkle with salt and pepper and drizzle with vinegar. Cook until vinegar is all evaporated.
Preheat broiler and cook pizza crust 3 minutes then remove and spread with mushrooms and sprinkle with cheese and continue cooking another 6 minutes or until all heated through. Sprinkle with herbs and serve.
This is one of those really filling quesadillas. Between the whole wheat wrap, the beans, chicken, AND cheese, it really makes for a great lunch. The salsa verde is a nice twist, but if you don’t like the taste, feel free to substitute regular salsa 🙂
358 calories per serving
1 c cooked shredded or diced chicken breast (Perdue Shortcuts are a great time saver!)
1/3 c salsa verde, divided
1/2 c black beans
1/2 c kidney beans
2 9 inch whole wheat tortillas (80 calorie version)
1/2 c shredded low fat Mexican blend or cheddar cheese
Extra salsa verde for dipping (at only 10 calories for 2 tablespoons, don’t be shy !)
Combine cooked chicken and half the salsa verde in a skillet and heat through . Combine beans and the other half of the salsa, lightly mashing some of the beans with a fork. Microwave for 30 seconds to heat. Spread the bean mix over each tortilla and then the chicken mix and then sprinkle with 1/4 c cheese. Fold in half. Spray skillet with Pam and heat to medium high. Add quesadillas and cook 2-3 minutes each side or until lightly browned. Serve with additional salsa.
Look at all that cheese, and bacon ! This is great as a breakfast or lunch. There’s lots of strong flavors here but they combine well together.
340 calories per serving
1 whole wheat English muffin
2 T black olive spread (tapenade) – or just chopped black olives
1 wedge Laughing Cow Light cheese, regular flavor
1/4 c sliced cucumber
3 sundried tomatoes diced up
3 large romaine leaves
2 slices cooked turkey bacon
Toast muffin. Spread cheese on both sides. Spread olive tapendade on one half. Pile up the rest of the stuff and dig in 🙂
The recipe below calls for a small piece of whole wheat bread. Often I double up the calories using a piece of thinly sliced Italian bread instead, especially if the rest of the meal is relatively low in calories.
80 calories per serving
6 slices 45 calorie wheat bread
6 T sofrito (available in most supermarkets with all the Goya products, it is a condiment of richly condensed tomatoes, peppers and spices).
Spread 1 T sofrito on each slice of bread and place the bread sofrito side up in a toaster oven. Heat until bread edges or toasty brown. Serve immediately.
This is so low cal and so satisfying. When serving next to pasta, I add a couple teaspoons of parmesan cheese. I serve this next to soups, salads, and alongside very light meals, because if I don’t have some carbs with my meal, I just don’t feel satisfied.
50 calories per serving
1 slice 45 calories whole wheat bread
10 sprays I Can’t Believe It’s Not Butter Spray
Sprinkle of oregano flakes
1/4 t garlic powder
Spread butter on bread. Sprinkle with oregano and garlic powder. Place in toaster oven until lightly browned.