This is a great dressing – it’s a cross between a ranch and a really garlicky Caesar – very nice !
2 servings
94 calories per serving
2 T sour cream
1 T mayo
1 T skim milk
1/8 t garlic powder
Salt and pepper to taste
2 c shredded lettuce
Mix dressing and pour over lettuce.
Sometimes nothing will do but pasta ! And orzo is one of my favorites ! This recipe is great served next to a lighter fish or chicken dish and you get in lots of veggies along with the pasta. Sometimes I leave out the parmesan if it will not match well with the flavors of the other dinner components – and it tastes just as great without it.
8 servings
160 calories per serving
2 t margarine
2 cloves garlic, minced
½ c coarsely shredded carrot
4 c fat free chicken broth
2 c orzo
3 c thinly sliced fresh spinach
3 T grated parmesan cheese
1 T chopped basil
Salt and pepper to taste
Melt margarine and cook garlic and carrot 2 minutes then stir in broth, pasta and spinach. Heat to boiling and then reduce heat, cover and simmer 20 minutes or until broth is absorbed. Stir in the rest of the ingredients just before serving.
The seasoning here is JUST PERFECT. Not overpowering, but definitely not bland. It was one of those meals that was JUST RIGHT.
4 servings
220 calories per serving
2 c cooked instant rice
1 lb. shelled, cleaned, raw, medium sized shrimp
2 T buttery spread
1 t paprika
½ t salt
1/2 t cayenne pepper
2 T lemon juice
Pam
Cook rice according to package directions. Heat skillet over medium high heat and spray with Pam. Add shrimp and cook 5-6 minutes or until shrimp turn pink. Reduce heat to medium low and add spread, paprika, salt and cayenne and stir well to coat shrimp. Add lemon juice and mix well. Place rice on dishes and spoon shrimp over to serve.
Though the dish packs some calories, it is all good MUFA calories – olive oil, seeds, nuts. So I go ahead and eat it as a lunch instead of a side. The dressing is just superb – the soy added to the Italian dressing gives it such an Asian flair. And the added crunch from the ramen noodles make this a great salad !
12 servings
260 calories per serving
1 envelope Good Seasons Italian Salad dressing mix
1/3 c sugar
2 T soy sauce
2 3 oz. Packages of ramen noodles
2 16 oz. bags of coleslaw blend
4 green onions, sliced
½ c roasted sunflowers
½ c sliced almonds
Prepare salad dressing mix according to package instructions. Stir in sugar and soy. Break noodles and discard seasoning packet. Add coleslaw, onions, seeds and nuts, Mix and add dressing and toss to coat well.
Once again, FiberGourmet Pasta makes it possible to have a serving of this PLUS a side and that makes me a happy camper 🙂 This carbonara is very tasty and without any oil, it comes in at just 300 calories per serving. Enjoy !
4 servings
300 calories per serving
8 oz. FiberGourmet fettuccine noodles (without FiberGourmet pasta, you have to add another 80 calories per serving to this)
2/3 c fat free chicken broth
1 medium onion, chopped
3 oz. Canadian bacon, in thin strips
3 c sliced mushrooms
1 c frozen peas
¼ c grated parmesan cheese
2 T fat free sour cream
Salt and pepper to taste
Bring the broth to a boil then add onion and cook 3 minutes. Then add the bacon and mushrooms and cook another 5 minutes or until mushrooms are very soft. Add the peas, salt and pepper and heat through and then stir in the cheese and sour cream. Cook pasta according to directions and serve with sauce.
I always find tostados a bit hard to eat – do you crack the tortilla and scoop? Do you pick it all up and eat it like a pizza? For this one, I folded the shell over like a taco 🙂 The flavors in this dish mix incredibly well and this is a GREAT lunch.
6 servings
280 calories per serving
6 6 inch flour tortillas
1 package (1.4 oz) taco seasoning
1 lb. boneless skinless chicken breasts in bite sized pieces
½ c water
2 large tomatoes, chopped
7 oz. shredded non fat cheddar cheese
6 T low fat sour cream
¼ c chopped cilantro
Pam
Preheat oven to 400 degrees and place tortillas on a cookie sheet and spray with Pam. Sprinkle with 1 t taco seasoning and bake 8 minutes or until tortillas are crisp and golden. Mix chicken with the rest of the seasoning mix and water and bring to a boil in a skillet then simmer 5 minutes or until chicken is done. Add 1 ½ c tomatoes and cook another 2-3 minutes them remove from heat and stir in 1 ¼ c cheese. Place the mix over the heated tortillas and then top with the rest of the tomatoes and cheese.
This is an excellent homemade version of vegetable moo shu that you can get at most Chinese restaurants. Hoisin sauce is available in the Asian section of most markets – be sure not to leave that out, it’s what makes this dish really authentic tasting.
8 wraps
150 calories per wrap
¼ c stir fry sauce
2 t cornstarch
3 c shredded Chinese cabbage / Napa cabbage
2 c fresh bean sprouts
1 c coarsely chopped fresh mushrooms
1/3 sliced green onions
2 medium carrots coarsely shredded
2 medium red bell pepper, in thin strips
16 t hoisin sauce
8 6 inch flour tortillas, heated
Pam
Combine stir fry sauce and cornstarch. Spray a skillet with Pam and heat to medium high then add cabbage, sprouts, mushrooms, onions, carrots and peppers and cook 5 minutes. Then add stir fry sauce and cook another 3 minutes. Spread 2 t hoisin sauce on each tortilla and then top each with veggie mix using a slotted spoon so liquid is left in the pan. Roll up each tortilla and serve with extra sauce and green onions.
Did somebody say BACON???? Hehehe The bacon in this dressing gives the dish a nice rich flavor. But mostly what you taste here is the ground mustard. If you’re a mustard fan, then you will love the taste of this potato salad.
6 servings
153 calories per serving
2 lb. red potatoes cut into large chunks
2 strips bacon chopped
1 shallot chopped
1 clove garlic, minced
3 T cider vinegar
3 T apple juice
1 T stone ground mustard
¼ c parsley chopped
1/8 t salt
2 scallion, thinly sliced
Steam potatoes 20 minutes or until tender then cool for 10 minutes. Cook bacon 3 minutes and then add onion and garlic and cook until crisp then reduce heat to low and add vinegar, juice, mustard, parsley and salt and cook 2 minutes. Pour over the potatoes and toss well. Garnish with scallions and serve immediately.
My husband, who is a real hash and corned beef lover, gave this one the seal of approval by eating three servings – hehehe. I like it because the corned beef was very lean, and when it is sliced so thin and then fried up, it dries out a bit and the little pieces were almost like bacon bits or bacon jerky. And the real egg yolk flowing over the potatoes is a real taste treat to someone who eats Egg Beaters most of the time !
4 servings
301 calories per serving
1 onion, chopped
2 T canola oil
6 medium red potatoes (1 ½ pounds) cut into cubes
½ c water
6 oz. thinly sliced deli corned beef, coarsely chopped
½ t pepper
4 eggs
½ t salt
Pam
Saute onion in oil until tender then add water and potatoes and bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes or until potatoes are tender the stir in corned beef and pepper and cook 5 minutes uncovered. Spray another skillet with Pam and fry eggs (I like mine over easy). Salt and pepper eggs and serve over the hash.
Sometimes simple is the best. And pork chops are just great simply sprinkled with garlic and grilled. Here I added a dollop of My Salsa Verde for only a few extra calories. It gives the meat some extra moisture and a whole lotta extra flavor.
4 servings
135 calories per serving
4 4 oz. boneless pork chops
2 garlic cloves, minced
Salt and pepper to taste
½ t garlic powder
Preheat grill. Place chops in a dish and sprinkle both sides with salt, pepper and garlic powder. Sprinkle with minced garlic and a bit of water to help keep them moist. Cool 5 minutes per side or until done.
