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Sunday, March 11, 2012

Pasta Recipe Under 500 Calories a Serving

Spinach-and-Ricotta-Stuffed Shells
Rated : 12345 by 7 people
Prep: 10 mins
Cook: 45 mins
Makes: 4 servings View Nutrition Facts
18 jumbo pasta shells (about 6 ounces)
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
4 ounces fresh chorizo, crumbled
1 15 ounce can crushed tomatoes
3/4 teaspoon sugar
1/4 teaspoon salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper plus additional for seasoning
Olive oil cooking spray
2 cups (about 2 ounces) baby spinach, finely chopped
1 cup low-fat ricotta
1/2 cup shredded part-skim mozzarella
1 egg white, lightly beaten
1. Cook shells according to package directions; rinse under cold water, drain and pat dry.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.
3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.
4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.

Thursday, March 8, 2012

Lazy Girl's Lunch or Dinner-Throw it Together Quick!

Check this one out...It looks so yummy and incredibly easy!!!
(also posted on Facebook)

Wednesday, March 7, 2012

Green Chili Cream Cheese Chicken (Amy Nunnelly)

6 boneless, skinless chicken breasts (about 2 lbs)
8 oz. package cream cheese (I use light or neufchatel cheese)
small can diced green chilis (I use Ortega fire roasted green chilis)
1 package dry ranch dressing mix (I use Hidden Valley spicy ranch)

Cut the chicken into large pieces, and place the chicken into the bottom of a crock pot.
Sprinkle the dry ranch dressing over the chicken, add the green chilis, and top with the cubed cream cheese.
Cook at least 4 hours on low. I usually cook it 6 hours.

Serve over brown rice.
*You can substitute goat cheese for the cream cheese...less calories and more protein!

Sunday, March 4, 2012

Mitzi's Spicy Beef Tacos

Spicy Beef Tacos

1 tablespoon of EVOO (or spray pan with cooking spray)
2 cloves garlic, minced
1/2 onion, chopped
3/4 pound of lean ground beef
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
3/4 teaspoon of salt (or to taste)
1 can of Rotel tomatoes, undrained
8 small corn tortillas, lightly toasted just before serving

Coat a large skillet with EVOO or cooking spray. Over medium heat, brown beef, breaking up meat and adding garlic as it cooks, about 5-6 mins. Add cumin. coriander, salt, tomatoes; cook, stirring occasionally, until most liquid is absorbed. To toast tortillas, place directly on the oven rack (350 degrees) for a couple of minutes; flip over and leave in oven for another couple minutes, or until desired crispness.

Serve with shredded lettuce, low-fat grated cheddar cheese, homade salsa (see below for recipe) and guacamole.

Easy Salsa

1 14 oz can diced tomatoes
1 10 oz can Rotel tomatoes
1/2 small onion, roughly chopped
1 clove garlic, minced or grated
1 jalapeno, seeded or not
1 teaspoon of honey
1/2 teaspoon of salt
1/2 teaspoon ground cumin
1-2 tablespoons of fresh chopped cilantro
juice of 1 lime

Put ingredients in food processor or blender; pulse a few times. Adjust seasonings to taste.