This made a great lunch!
Easy Honey Garlic Chicken
1 pound uncooked boneless, skinless chicken thighs
4 cup frozen mixed vegetables
1/2 cup Kraft Zesty Italian Fat Free
2 Tbsp honey
dash ground ginger
dash garlic powder
Cook sliced chicken in large skillet sprayed with cooking spray on med. high heat 5 min. stirring occasionally. Add vegetables, dressing, honey, garlic, and ginger. COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve over rice.
Yield: 4 servings. Per serving= 142 Calories; 3g Fat (20.3% calories from fat); 11g Protein; 18g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 473mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates.
I also made this over the weekend. It was very yummy! We ate it with tortilla chips but it would also be great on baked tortillas sprinkled with cinnamon and splenda.
Peach & Apple Salsa
15 oz canned peaches in Splenda & water
1 Granny Smith Apple, cored and chopped
1/2 c. fresh cilantro
3 TB honey
2 TB fresh lime juice
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp cayenne
Dice peaches, apples, and cilantro. combine with remaining ingredients in small bowl. Cover and chill.
yield: 4 servings. Per serving= 111 Calories; trace Fat (2.2% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1 Other Carbohydrates.
I made this over the weekend for friends. Everyone loved it!
Caesar Chicken Pasta Salad
6 oz Smart Taste pasta, uncooked
12 oz sliced Romaine lettuce
1 1/2 c. halved cherry tomatoes
1/2 c. thinly sliced basil
2 TB sliced green onions
2 TB grated Parmesan cheese
1 1/2 c. diced roasted chicken
1/3 c. fat free caesar dressing
cook pasta in boiling water; rinse and drain. combine all ingredients in large bowl; toss well to coat.
Yield: 4 servings. Per serving= 184 Calories; 6g Fat (26.5% calories from fat); 20g Protein; 15g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 300mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
I made these over the weekend. they were delicious!
Raspberry Fizz smoothie
3/4 c. diet V8 peach mango juice
1 1/2 c frozen unsweetened red raspberries
1 1/2 c. diet mountain dew
combine all ingredients in blender and process until smooth.
Yield: 3 servings. per serving= 140 Calories; trace Fat (1.5% calories from fat); 1g Protein; 36g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Vegetable; 2 Fruit.
I made these this morning too. Man, are they good!!!!
16 Slices jarred jalapenos
3 oz light cream cheese
2 tsp dried chives
½ tsp onion powder
4 slices cooked bacon
8 oz reduced-fat crescent roll dough
Heat oven to 375*. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Cut each bacon slice into 4 pieces. Combine cream cheese, chives and onion powder. Place a bacon piece on each triangle and then 1 slice of a jarred jalapeno on the middle of each piece of bacon. Top each with about 1 teaspoon of cream cheese mixture. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or til golden brown.
Yield: 16 pieces. Per piece= 71 Calories; 4g Fat (48.9% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
I made this for a work meeting/breakfast this morning. it was very good and made a ton!
32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 c shredded cheese, lowfat
10 oz Rotel
4 egg whites
1 tsp ground mustard
1 c skim milk
1 t salt
1 t black pepper
Spray 5 quart slow cooker with cooking spray. Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions, tomatoes, peppers and last cheese. Repeat until you have several layers. Beat eggs, milk, ground mustard, salt & pepper; pour over layers in the crock. Cover and turn on low. Cook for 10-12 hours overnight.
8 Servings. Per serving= 288 Calories; 10g Fat (30.8% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 177mg Cholesterol; 1457mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
I’m making this for lunch.
Antipasto Picnic Salad
4 ounces medium whole wheat pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
4 oz mozzarella cheese, cubed
4 oz hard salami, cubed
7 oz lean deli ham, cubed
3 oz sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 oz sliced ripe olives, drained
1 TB olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 8 servings = 263 Calories; 13g Fat (42.7% calories from fat); 17g Protein; 21g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2370mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.