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)