Mexican Pasta Skillet

72% less sat fat • 68% less fat • 26% fewer calories than the original recipe— This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:6 servings (about 1 1/3 cups each)

1	lb extra-lean (at least 93%) ground beef
1	jar (16 oz) Muir Glen® organic mild salsa
1	cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2	cups water
2	cups uncooked regular or multigrain elbow macaroni
1	cup Green Giant® Niblets® frozen corn
1/2	cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1.	In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2.	Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3.	Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Caramelized-Garlic Chicken

Garlic, brown sugar and olive oil caramelize during baking, creating extraordinarily tasty chicken breasts. From eatbetteramerica.

Prep Time:15 min

Start to Finish:30 min

makes:4 servings

4	cloves garlic, finely chopped
2	teaspoons olive, canola or soybean oil
4	teaspoons packed brown sugar
4	boneless skinless chicken breasts (about 1 1/4 lb)

1.	Heat oven to 500°F. Line shallow baking pan with foil; spray foil with cooking spray.
2.	In 8-inch nonstick skillet, cook garlic in oil over medium-low heat 3 to 4 minutes, stirring occasionally, until garlic begins to soften. Remove from heat. Stir in brown sugar until well mixed.
3.	Place chicken in pan. Spread garlic mixture evenly over chicken.
4.	Bake 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Bake 13 to 18 minutes.

Nutritional Information 1 Serving: Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 80mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 4g); Protein 31g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2

Easy Mexican Chicken and Beans

Boost your fiber with a bean and chicken breast skillet dish table-ready in 30 minutes. From eatbetteramerica.

 

Prep Time:30 min

Start to Finish:30 min

makes:4 servings

1	lb uncooked chicken breast strips for stir-fry
1	package (1 oz) Old El Paso® taco seasoning mix
1	can (15 oz) Progresso® black beans or pinto beans, rinsed, drained
1	can (11 oz) Green Giant® Niblets® whole kernel sweet corn, undrained
1/4	cup water
	Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), if desired

1.	Spray 10-inch skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
2.	Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Nutritional Information

1 Serving: Calories 310 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 1020mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 12g); Protein 33g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 15%; Iron 40% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Fruit and Pasta Salad with Yogurt

Sweetly dressed pasta and fruit make an out-of-the box extraordinary salad in just 30 minutes. 

prep Time:15 min

Start to Finish:30 min

makes:8 servings (3/4 cup each)

2	cups uncooked gemelli pasta (4 oz)
3	cups cut-up fresh fruit, such as strawberries, grapes, plums, peaches
1	container (6 oz) Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1/4	cup poppy seed dressing
1	teaspoon grated orange peel
1/4	teaspoon salt

1.	Cook and drain pasta as directed on package. Rinse with cold water; drain.
2.	In large bowl, stir together pasta and remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutritional Information

1 Serving: Calories 210 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 9g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 60%; Calcium 4%; Iron 8% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Raspberry-Glazed Chicken

Just two ingredients--sweet and tangy raspberry jam and Dijon mustard--provide loads of flavor to simple grilled chicken. 

Prep Time:25 min

Start to Finish:25 min

makes:6 servings

1/2	cup raspberry jam
1	tablespoon Dijon mustard
6	boneless skinless chicken breasts (about 1 3/4 lb)
1 1/2	cups fresh raspberries or Cascadian Farm® frozen organic raspberries (thawed and drained)

1.	Heat gas or charcoal grill. In small bowl, mix jam and mustard.
2.	Carefully brush grill rack with canola or vegetable oil. Place chicken on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining jam mixture.
3.	Serve chicken topped with raspberries.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 80mg; Sodium 140mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 14g); Protein 30g Percent Daily Value*: Vitamin A 0%; Vitamin C 8%; Calcium 2%; Iron 8% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

From eatbetteramerica.

Orange-Glazed Chicken with Rosemary

Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.

 

Prep Time:15 min

Start to Finish:30 min

makes:4 servings

2	teaspoons canola or olive oil
4	boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4	cup orange juice
3/4	cup reduced-sodium chicken broth
1	teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8	teaspoon coarse ground black pepper
2	teaspoons Dijon mustard
1	naval orange, peeled, thinly sliced

1.	In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
2.	Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
3.	Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
4.	Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 230mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 4g); Protein 26g Percent Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 4%; Iron 6% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

From eatbetteramerica.

Spicy Mexican Skillet Chicken

Chili powder and salsa kick up the flavor in this corn, black bean and chicken meal. Olé! 

Prep Time:25 min

Start to Finish:25 min

makes:4 servings

1	to 2 teaspoons chili powder
1/4	teaspoon salt
1/4	teaspoon pepper
4	boneless skinless chicken breasts (about 1 1/4 lb)
1	teaspoon canola or soybean oil
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/3	cup Muir Glen® organic salsa (any variety)
	Chopped fresh cilantro, if desired

1.	Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
2.	Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
3.	Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.

Nutritional Information

1 Serving: Calories 350 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 11g, Sugars 2g); Protein 40g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

From eatbetteramerica. (not edited)

Thai Chicken with Basil

Get authentic Thai flavor in only 20 minutes. Soy sauce, chiles, fresh basil, fresh mint and peanuts give this dish exotic flavor. 

Prep Time:20 min

Start to Finish:20 min

makes:4 servings

4	boneless skinless chicken breasts (about 1 1/4 lb)
1	tablespoon canola or soybean oil
3	cloves garlic, finely chopped
2	red or green jalapeño chiles, seeded, finely chopped
1	tablespoon soy sauce or reduced-sodium soy sauce
1	teaspoon sugar
1/4	cup chopped fresh basil leaves
1	tablespoon chopped fresh mint leaves
1	tablespoon chopped unsalted dry-roasted peanuts, if desired

1.	Cut each chicken breast into 4 pieces.
2.	Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

Nutritional Information

1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 430mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

From eatbetteramerica. (slightly edited by ME)

Red Beans and Rice

1 pound dry red kidney beans
1 package turkey kielbasa
4 cloves garlic
1 very large onion
4 ribs celery
1 large bell pepper (I will not eat it with bell peppers, but that's me!)
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/4-1 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
1/2-1 tablespoon Tabasco sauce
salt, to taste
cooked rice, to serve

Tip: Start off lightly with the red and black pepper and Tabasco sauce; you can always add more at the end.

Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse.

Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients.

Pan fry cut kielbasa until brown. 

You're going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, except the salt and the rice.

When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add the salt to taste, and check the seasonings. Add any additional spices you want, add kielbasa, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice.

Wet Burritos

 Ingredients:

1 lbs. 90% lean or better ground beef
1 can fat free refried beans
1.5 Tbl taco Seasoning
Large tortillas
1/2 medium onion
1 c taco sauce

12 oz brown gravy
1.5 cups shredded low fat cheddar/mozzarella cheese
Tomato - diced
Lettuce - shredded
Sour cream


Method

Preheat oven to 350 degrees

1. Brown ground beef with onion
2. Drain and rinse
3. Add taco mix and water per mix instructions
4. Mix taco sauce and brown gravy. Simmer for 15 minutes
5. Warm package of tortillas in microwave for 20 seconds
6. Spoon beans and then meat mixture onto tortillas. Fold.
7. Place in large baking dish
8. Pour sauce mixture over burrito's and sprinkle cheese on top
9. Bake at 350 until cheese is melted

Serve with lettuce, tomatoes, and sour cream

Thanks to Regina Villalobos and her MIL!

Crock Pot Corned Beef & Cabbage

 Ingredients

4 cups of water 

2 lb corned beef roast 

2 medium onions peeled and halved 

4 carrots, peeled and cut in half 

1 cabbage cut in 8 wedges

6 potatoes, peeled and cut in half 

3 beef flavored Bouillon cubes 

2 bay leaves 

2 cloves of garlic 

salt and pepper to taste.

Directions

1. Set slow cooker to low heat.

2. Add all to pot and cook 8-10 hours.

3. Serve with vegetables and juices.
 
This is even better reheated the next day.

Pasta e Fagioli

Ingredients

• 4 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 3 ounces pancetta, chopped (or bacon)
  
• 2 teaspoons minced garlic
• 5 3/4 cups low-sodium chicken broth (or it will be too salty)
  
• 2 (14.5-ounce) cans red kidney beans (1 light 1 dark), drained and rinsed OR cannellini beans
• 1/2 can tomato paste
  
• 1 cup ditalini (short cut tubes) pasta
  
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated Parmesan
• 1 tablespoon extra-virgin olive oil

Directions

1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. 
2. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. 
3. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. 
4. Add the broth, beans, and sachet of herbs. 
5. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. 
6. Discard the sachet. 
7. Puree 1 cup of the bean mixture in a blender until smooth*. 
8. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite. 
9. Return the puree to the remaining soup in the saucepan and stir well. 
10. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan. 

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Turkey (or chicken) Soup

Ingredients

• 2 teaspoons olive oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 3 to 4 cups leftover cooked turkey, shredded or cubed (or chicken)
  
• 2 to 3 bay leaves
• 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 10 cups reduced-sodium chicken broth
• 1 bag of uncooked egg noodles
• 1 cup frozen corn
  
• (add gravy if it is left over)
  

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat. 
2. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. 
3. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. 
4. Add chicken broth and bring mixture to a boil. 
5. Reduce heat to medium-low, partially cover and simmer 10 minutes.
6. Return mixture to a boil and add egg noodles. 
7. Cook 10 minutes, until egg noodles are just tender. 
8. Stir in corn and cook until corn is heated through.

The soup is best after it has been simmering for a couple hours and even better the next day!

Black Bean Soup

Ingredients:

• 12 oz. dried black beans
• 8 cups chicken or vegetable stock
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice
• Fresh cilantro (optional)
• Fat free sour cream for garnish
• chives or scallions for garnish
  

 Method

1. Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. 
2. Cover beans with water and refrigerate to soak overnight. 
3. Drain beans and return to stockpot. 
4. Add stock and heat to boiling. 
5. Meanwhile, heat olive oil over medium−high heat in a large skillet. 
6. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. 
7. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. 
8. Cover stockpot and reduce heat to simmer for 3 to 4 hours. 
9. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. 
10. Add salt and pepper to taste, garnish with dollop of sour cream and chives, and serve.

Chicken & Rice

Ingredients:

• Skinless chicken breast
• olive oil
• meat tenderizer or chicken seasoning
• brown rice
• chicken bullion
  
• corn

Directions:

Rice:

1. Cook rice in rice cooker as directed, but substitute water with chicken broth.
   

Chicken:

1.  heat skillet to medium high with 2 tbs olive oil
   
2. cut chicken in small pieces (easiest when slightly frozen).
3. place chicken in heated skillet and add spices.
4. stir until all chicken is lightly coated.
5. saute chicken until just cooked through, but still juicy

Corn:

1.  Corn can also be cooked to bring out it's sweet flavor by sauteing in a tsp of olive oil, on med-hi heat until golden and a little sticky.

Combine all ingredients and serve.

Sweet Noodles & Ham

Ingredients:

• 4 portions whole grain pasta
• olive oil
• 4 tsp honey
• 1/2 cup low sodium soy sauce
• 1 c lean cubed ham
• 1 c peas
  

Directions:

 

1. Cook pasta as directed. 
2. Return to pan and add 3 teaspoon of olive oil, 4 teaspoon honey and 1/2 cup of low sodium soy sauce and mix over low/medium heat. 
3. Add ham and peas. 
4. Stir till heated through. 

Cheeseburger & Fries Casserole

Ingredients:

• 1 lb extra lean ground beef
• 1/4 onion
• Worcestershire sauce
  
• 15 oz can tomato sauce
• 4 c frozen hash browns
  
• FF cheddar cheese and mozzarella
  

Directions:

1.  Preheat oven to 350 F
   
2. Brown 1 lb extra lean ground beef, season with salt, pepper, and worcestershire, drain fat. 
3. Pour 1/2 of 15 oz can of tomato sauce into 9 x 13 baking dish.
4. Add 4 cups of frozen hashbrowns.
5. Add browned beef and rest of tomato sauce, stir a little.
6. Add 1 package of fat free shredded cheddar cheese on the top.
7. Cover with foil and Bake at 350 for 45 to 50 minutes.

Crispy Chicken Strips

Ingredients:

• 1 c Special K cereal
• egg beaters
  
• crushed red pepper
• season salt
• chicken breast strips
• Low fat dipping sauce 
  

 Method:

1. Crush 1 cup Special K cereal in large baggie. 
2. Add dash of crushed red pepper and seasoning salt for flavor. 
3. Dip chicken breast in egg beaters or egg whites 
4. shake in breading mixture
5. bake on broiler pan for about 30 minutes or until chicken is done. (May also do chicken strips). 

Beef Stroganoff

Ingredients:

• lean ground beef or turkey
• one onion
• package of stroganoff mix
• fat free sour cream
• can of 98% fat free cream of mushroom soup
• brown rice or whole wheat noodles

Directions:

1. brown meat with onion (chopped up). 
2. add the stroganoff mix with water (about one cup). 
3. mix in the soup and mushrooms. 
4. cover and let simmer while you prepare the rice or the noodles (whichever you prefer!) 
5. stir in about one cup of the sour cream to the meat mixture and serve over your carb. 

Serve with green beans

Baked Chicken

 Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 1 Chicken Boulion Cube
• 1/2 cup boiling water
• 1/2 t. basil
• 1/2 t. oregano
• 1/2 t. italian seasoning
• 1/2 t. dry mustard
• 1/2 t. garlic powder

Directions:

1.  Preheat oven to 350 degrees
   
2. Place chicken pieces in baking dish. 
3. Dissolve bouillon cube in boiling water. 
4. After dissolved, pour over chicken. 
5. Sprinkle all seasonings over chicken and bake until done - approximately 30 minutes.
   

Make 4 portion sizes of Brown rice and vegetable of your choice.

3 Can Chicken & Rice

Ingredients

• 4 boneless, skinless chicken breasts

• 1 can 99% Fat-Free Cream of Chicken Soup

• 1 can 99% Fat-Free Cream of Mushroom Soup

• 1 can 99% Fat-Free Cream of Celery Soup

• 1/4 cup of Skim/Fat-Free Milk

• 1 1/2 cup Brown Rice

Directions

1. Pre-heat oven to 350 degrees. 
2. Mix together all soups, rice and milk in a casserole dish lightly sprayed with Pam or "I Can’t Believe It’s Not Butter" Spray. 
3. Lay chicken pieces on top. 
4. Dot chicken with spray butter and sprinkle with salt, pepper and paprika. 
5. Bake 1 1/2 hours.

Edit: We tried this recipe and had trouble with the rice not being cook through.  I would recommend adding 1/2 c water, and cooking for 2 hours for the brown rice.  Also, we added corn (I love corn) and plan on cutting the chicken in to bite sized pieces and stirring in before baking.

Spicy Chicken Pita Pizza

  
Ingredients

• 10" wheat pitas
• pizza sauce
• low fat mozzarella
• chicken breast
• Franks red hot sauce
• hot pepper flakes
  
• pineapple chunks
• favorite veggies

Method


Chicken:

1. cut raw chicken breast in to small pieces.  This is easiest when slightly frozen.
2. Saute in skillet at medium high with 1 tbl olive oil and red pepper flakes.
3. cook until chicken is done golden brown, remove from heat, and add hot sauce to taste.

Pizza:

1. Preheat oven to 425
2. cover pita to edge with pizza sauce
3. cover lightly with mozzarella 
4. add chicken and pineapple, and any veggies you desire
5. bake for 10-15 min, or until cheese is melted.
   

Turkey Meatloaf

Ingredients

• 1 lb extra lean ground turkey
• 1/2 onion
  
• 1/3 c FF Italian dressing
• 1/4 c ketchup
• 1 c egg beaters
• 1/2 c oats
• 1 cup plain dry bread crumbs
  
• 1 tsp Worcestershire sauce
• 1 tbsp. gravy brown (for color)
  

Method

1. preheat oven to 350 f
2. spray Pam on loaf pan
3. combine all ingredients in a bowl
4. press in to loaf pan
5. bake for 1 hour until brown and cooked through center