There’s nothing simpler than Shake ‘n Bake – but this recipes adds a layer of flavor and makes the chops even more moist. This is a great crowd pleaser.
5 servings
260 calories per serving
1 box Shake n Bake for pork
5 4 oz. boneless pork loin chops
1/4 c BBQ sauce
Preheat oven to 400 degrees. Brush pork with BBQ sauce and then coat with crumbs. Bake 30 minutes.
Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.
6 servings
255 calories per serving
2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste
Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.
This is one of those ‘all in one dishes’ that I love to make. You can make it ahead of time, refrigerate, and then do the baking right at the very end. Very convenient, very easy, very good !
8 servings
371 calories per serving
You can make this casserole ahead and refrigerate until you are ready – just bake longer (about an hour) to make sure it heats all the way through.
2 c water
1/2 c wild rice
2 lb. boneless, skinless chicken, cooked (Perdue Shortcuts work great here !) and cut into bit sized pieces
2 T oil
3 scallions, chopped
1 1/2 lb. sliced mushrooms
1 c chicken broth
1/4 c flour
2 c skim milk
1/2 c grated Parmesan
1/2 c low fat sour cream
1/3 c chopped parsley
1 t salt
1/2 t pepper
2 c frozen French cut green beans
1/2 c sliced almonds
Mix water and rice and bring to a boil then lower to a simmer and cook 35-40 minutes. Drain and reserve. Heat oil in a large Dutch oven or soup pot and cook mushrooms 12 minutes or so to release all the liquid and allow it to dry up. Add broth and scallions and cook 5 minutes. Sprinkle in flour and stir then add milk and simmer 2 minutes. Add cheese, sour cream parsley, salt and pepper and remove from heat.
Preheat oven to 350 degrees. Spray a 9×13 pan with Pam and place the rice in as the bottom layer. Top with chicken and beans then pour over the mushroom sauce and sprinkle with nuts. Cook 30 minutes and let stand a bit to cool before serving.
This is a great recipe. It has my favorite pasta, orzo ! Plus is has lotsa healthy veggies and a simple parmesan sauce. I could eat this every day !!
8 servings
120 calories per serving
14.5 oz. can chicken broth
1/3 c water
1 c orzo
2 1/2 c fresh vegetables, diced very small (cauliflower, broccoli, carrots, celery, green onions, red peppers )
1/3 c grated parmesan cheese
Salt and pepper to taste
Bring broth and water to a boil then stir in orzo and cover and cook 7 minutes. Add in veggies and cook another 5 minutes. Turn off heat and stir in cheese, salt and pepper.
Sofrito is filled with just incredible spices – when you add that and bacon to beans, there is nothing better ! The creamy texture of the beans mixed with the spicy sofrito is just perfect.
8 servings
290 calories per serving
2 c canned black beans, rinsed and drained
6 slices bacon, chopped
1/2 c sofrito sauce (In the Mexican section at your grocer)
Cook bacon then add beans along with sofrito and cook 15 minutes.
Crispy, moist, flaky fish – this recipe is nothing but good. Use any white fish you like and make sure you serve with lemon wedges for that citrus kick.
4 servings
215 calories per serving
2 egg whites, beaten lightly and placed in a shallow dish
2 c panko breadcrumbs
½ t paprika
¾ t onion powder
1 t garlic powder
4 6 oz. white fish fillets (cod, tilapia, haddock)
1 t pepper
½ t salt
Pam
Spray a baking sheet with Pam. Preheat broiler. Mix panko and spices in a shallow dish. Dip fish in egg, then into breadcrumb mix and place on baking sheet. Broil 4 minutes per side or until done. Serve with lemon wedges and
cocktail sauce.
Sometimes quick sauces are just as good as long simmered ones. This is one of those sauces. It’s full of fresh herbs and makes a great tortellini topper.
4 servings
307 calories per serving
9 oz. package fresh tortellini
8 oz. beef broth
14 oz. can diced tomatoes (undrained)
3 oz. tomato paste
1/4 c chopped basil
¼ c chopped parsley
1/2 c shaved fresh Asiago or Parmesan cheese
Salt and Pepper to taste
Cook pasta according to directions and then drain. Mix broth, tomatoes, parsley and basil and cook 5 minutes. Add tortellini, salt and pepper and half the cheese. Plate and garnish with the remainder of the cheese.
This is a nice zesty baste for grilled chicken. You can use spicy mustard if you like it even zestier. And this recipe gives you enough of the sauce to really taste it 🙂
4 servings
226 calories per serving
1/3 c Dijon mustard
1/4 c honey
2 T mayonnaise
1 t A-1 steak sauce
4 boneless skinless chicken breasts
High heat Pam
Heat grill and spray with High Heat Pam. Mix mustard, honey, mayo and steak sauce. Grill chicken basting with sauce every 5 minutes or so. Cook 15-20 minutes or until done.
This creamy corn dish has a sweet, mild flavor – one the whole family will enjoy. Though the ingredients sounds very Thai inspired, the flavors are mild and you can pair this with anything.
4 servings
148 calories per serving
2 c frozen corn, thawed
1 c lite coconut milk
1/4 t salt
2 T chopped cilantro
1 T lime juice
½ t red pepper flakes
Mix corn, milk and salt in a saucepan and bring to a boil then reduce heat and simmer 15 minutes or until milk has mostly evaporated. Stir in cilantro, lime and red pepper.
Cooking the garlic in the dressing gives this dish a great flavor, so full of garlic, but the flavor is not biting, it is mellow and perfect.
4 servings
105 calories per serving
2 large zucchini
2 large carrots, peeled
1 c egg noodles
1/4 cup light Italian dressing
2 cloves garlic, minced
1/4 c shredded part skim mozzarella cheese
Salt and pepper to taste
Peel zucchini and carrots into long ribbons using a vegetable peeler. Cook noodles according to package instructions and add veggie ribbons to the boiling water the last minute. Drain and return to pot.
Saute garlic and dressing 2 minutes and then pour over the noodles and veggies and sauté 2 minutes to heat through. Add salt and pepper. Sprinkle with cheese and serve.
