Tex Mex lasagna

Tex Mex lasagna
Recipe adapted from Cooking Light
Makes 4 Servings

3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes, drained
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 can chicken, drained
2 oz. Cabot 75% reduced fat cheese
1/4 cup chopped green onions

Preheat oven to 450. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn, half of beans and half of chicken. Sprinkle with a bit of the cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining cheese. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Nutritional Information: 439 calories, 61 carbs, 8 fat grams and 32 protein grams.

Review: Super easy, really good! This one took no time at all to put together, especially since you can use canned chicken. We did have to add some hot sauce afterwards, so if you're a fan of spicy i'd say to add it in the beginning! Other than that, easy, good and filling - love Tex Mex!

Mongolian Beef

Mongolian Beef
Adapted from Taste & Tell
Makes 4 Servings

Marinade:
4 tbsp soy sauce
1 tbsp oyster sauce
2 tsp hoisin sauce
2 tsp rice wine vinegar
2 tsp cornstarch
1 tsp sesame oil
3 splenda packets
1/4 tsp salt
½ tsp pepper
Other:
20 oz. sirloin, diced
2 tsp olive oil
2 tbsp minced garlic, jarred
2 tbsp fresh ginger, finely diced
3 green onions, cut into 2-inch lengths
4 servings Jasmine rice, cooked per package instructions

Combine marinade ingredients in a bowl. Stir in beef. Marinate for 15 minutes. Heat 1 tsp of olive oil in a large skillet over high heat. Stir fry beef until the outside is brown, but the inside is still pink. Remove from pan and set aside. In the same skillet, add remaining oil. Add garlic and ginger; stir constantly for 30 seconds. Add beef back in and cook until cooked through, about 2 minutes. Add green onion and stir to combine. Serve immediately with rice.

Nutritional information: 400 calories, 44 carbs, 8 fat grams and 35 protein grams.

Review: AWESOME. Me and Austin agreed though, it didn't EXACTLY taste like Mongolian Beef, however, it was a great Asian beef dish that was easy to cook, reheated well, and will be made again. I could also see making this beef and serving it over lettuce with a homemade ginger dressing - the beef had a great flavor and was, again, so easy to make!

Loaded Scalloped Sweet Potatoes

Loaded Scalloped Potatoes
Recipe adapted from Skinnytaste.com
Makes 4 Servings

22 oz. peeled, raw sweet potato, sliced
3 tsp olive oil
2 tsp paprika
½ tsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
Sea salt to taste
4 slices turkey bacon
1 tsp minced garlic, jarred
6 oz. raw sirloin, diced into tiny pieces
2 oz. Cabot 75% reduced fat cheddar cheese
4 tbsp green onion
1 tbsp diced pickled jalapeno, jarred
2 tsp jalapeno juice (from jar)
4 tbsp reduced fat ranch, divided

Preheat oven to 400. Line two baking sheets with foil for easy clean-up. Lightly coat with cooking spray. Add all potatoes, olive oil, and spices (down to sea salt) to a gallon size bag. Toss to coat. Place potatoes in a single layer on baking sheets. Bake uncovered for 12 minutes; flip each potato over, then bake for another 12 minutes or until tender crisp. While potatoes bake, heat a large pan over medium heat. Spray with nonstick spray and add bacon. Cook about 2 minutes on each side. Remove to a plate and add garlic to pan. Stir for 30 seconds, then add steak and cook for 3 – 5 minutes until no longer pink. Add to plate with bacon. Dice now-cooled-off bacon into bite-size pieces. Remove potatoes from oven; place them into two piles in one large ovensafe dish. Top each of the two piles with 1 oz. cheddar cheese, ½ tbsp. jalapenos, 2 tbsp green onions, 2 strips diced bacon and 3 oz. steak. Spoon jalapeno juice carefully over the top of each pile and return to oven for 2 minutes, or until the cheese melts. Serve each serving with 1 tbsp ranch.

Nutritional Information: 339 calories, 39 carbs, 12 fat grams and 18 protein grams.

Review: Tasted great! Loved the idea and it had a lot of flavor from the potatoes, jalapenos and spices. I will say that because I used the food processor to slice, it made it to where you almost had to eat it with a fork (even though the original intention was "fries" that would be eaten with your hands). Oh well - we made it work and loved the loaded scalloped potatoes (even if the original name was texas cheese fries. hehe).

Pork Sesame Noodles

Pork Sesame Noodles
Recipe inspired by Stacey Snacks
Makes 4 Servings

½ tbsp canola oil
1 tbsp minced garlic
8 oz. spaghetti
16 oz. raw pork medallions, sliced thinly
Sauce:
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tbsp honey
1 tbsp sesame oil
1/4 tsp siriacha sauce
1/2 red bell pepper, diced
2 carrots, grated
3 green onions (scallions), diced
handful of fresh cilantro (optional)

Cook pasta per package instructions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic and cook for 30 seconds stirring constantly. Remove from heat and put garlic in a bowl. Add sauce ingredients and stir together with a whisk. Set sauce aside. Put pan back on heat (will likely have garlic/oil remnants – that’s great!). Add pork to pan. Cook about 3 minutes on each side, until no longer pink. Pour sauce over pork, and add veggies. Cook for two minutes, stirring constantly. Then add pasta, stirring well with tongs, 1-2 minutes. Serve garnished with cilantro.

Nutritional Information: 463 calories, 55 carbs, 11 fat grams and 37 protein grams.

Review: Easy, spicy, simple and filling! Love them - will definitely use this easy sauce again, with any meat or with rice instead of pasta. I also loved the veggie blend, and thought it was plenty of sauce for the dish. The cilantro was a nice to have but definitely not a must have. I think this would be a fun one to make your own - thrown in other peppers or onions - cabbage would also be good! Great stir fry - we're adding to the rotation! And FYI - my new food processor was AMAZING for this dish - threw the pepper, carrots and cilantro in there together - easy peasy!

Mini Paleo Muffins

Mini Paleo Muffins
Makes 6 Servings

12 eggs
2 tbsp minced garlic
3 Jennie-O Sweet Italian Sausage links, cooked and crumbled
¼ cup Red bell pepper, diced
¼ cup Mushrooms, diced
2 tbsp Sundried tomato, diced
2 tbsp Scallion, diced
1/4 tsp salt
1/8 tsp pepper
1 tbsp water
Optional toppings: 2 avocados, divided into 4; salsa

Preheat oven to 350. Spray 6 ramekins with nonstick cooking spray. In a bowl, beat the eggs. Add garlic, sausage, vegetables, salt, pepper and water; stir to combine. Carefully pour into ramekins. Bake for 35-40 minutes until a toothpick inserted into the center comes out almost clean.

Nutritional information (per serving; without toppings): 250 calories, 5 carbs, 16 fat grams and 22 protein grams. (per serving; with toppings): 325 calories, 10 carbs, 23 fat grams and 23 protein grams.

Review: Fabulous! I served each of mine with 1/4 of an avocado and dipped it in salsa - yum! It was very filling and had a good kick from the spicy sausage. I liked how easy these were, too, and that you can easily make more (assuming you have the ramekins) or less. They reheated well, and were a great 'work' breakfast, too. I just brought one (wrapped in foil) to work (along with a bag of toppings!) and it was great. And note: It may be easier to put sausage and vegetables into the ramekins first, then pour egg over it.

Creamy Cajun Chicken Alfredo

Creamy Cajun Chicken Alfredo
Recipe adapted from Food Network
Makes 6 servings

1 pound raw chicken (3 boneless skinless chicken breasts)
1 tbsp blackened seasoning (Seasoning: 1 tbsp salt, garlic powder, onion powder, paprika, thyme; 1 tsp cayenne pepper, black pepper, basil and oregano; you will have extra – I jarred mine for later use!)
2 tbsp minced garlic, jarred
½ cup sundried tomatoes, minced
¼ cup chicken broth
1 jar light alfredo sauce
1 tbsp creole seasoning
8 tsp parmesan cheese
11 oz. linguine, cooked
½ cup green onions, diced

Place chicken and blackening seasoning in a bag and toss to coat. In a nonstick pan over medium high heat, cook chicken until blackened on the outside; 3 minutes on each side. Remove chicken and let it cool for 10 minutes before slicing into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step). In the meantime, reduce heat to low. Add garlic to pan and tomatoes; sauté 1 minute until garlic browns. De-glaze pan with chicken broth. Add alfredo sauce and creole seasoning, stirring 3-4 minutes until warm and bubbly. Add chicken back to pan. Turn heat to medium for 4 minutes while chicken continues to cook. Add parmesan cheese and stir for 2 minutes. Stir in linguine and green onions for 2 minutes until mixed well.

Nutritional Information: 392 calories, 46 carbs, 11 fat grams and 28 protein grams.

Review: Great dish! Very spicy, but not too spicy. It was definitely a cream sauce, that tasted very sinful and like something I wouldn’t order at Olive Garden for fear of it being calorific. The sundried tomatoes added a lot, and with the small chicken bites it blended well. The parmesan at the end really helped thicken it up. All in all, a new favorite around here. Very filling, sinful-tasting and something I would make for guests for sure! To make it easier to eat, use a smaller pasta shape. To reduce spiciness, use ½ tbsp blackened seasoning and ½ tbsp of creole seasoning. (and note: I froze a serving of this to test it - it reheated SO well - just as creamy!)

Egg and Cheese Breakfast Tacos with Homemade Salsa

Egg and Cheese Breakfast Tacos with Homemade Salsa
Makes 4 Servings
Recipe adapted from Cooking Light Recipe

½ cup tomato, diced
2 tbsp diced red onion, diced
1 tbsp fresh cilantro, finely diced
½ jalapeno pepper, ribbed and deseeded, finely diced
1/8 tsp kosher salt
3 tsp lime juice, divided
1 tsp minced garlic, divided
1 can fat-free refried beans
¼ tsp cumin
1 tbsp fat-free milk
6 large eggs, beaten lightly
¼ cup green onions, diced
8 small flour tortillas
2 oz. Cabot 75% reduced fat cheddar cheese
8 tsp fat-free sour cream, divided

Combine first 5 ingredients in a small bowl. Stir in 1 tsp lime juice and ½ tsp garlic. Combine beans, remaining 2 tsp juice, remaining ½ tsp garlic and cumin in another bowl. Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; sauté 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes until scrambled, stirring constantly. Remove from heat. Warm tortillas in microwave. Spread 2 tbsp bean mixture on each tortilla. Spoon 2 tbsp egg mixture down center, and top with ½ tbsp tomato mixture, ½ tbsp cheese and 1 tsp sour cream.

Nutritional Information per serving (2 tacos): 386 calories, 46 carbs, 10 fat grams and 25 protein grams.

Review: At first I was like really? Make my own salsa? But it added so much to these beans and eggs! I was also nervous about refried beans but they went so well with the green-onion eggs and everything had a lot of flavor. I wouldn't change a thing - it was a wonderful, filling breakfast that tasted excellent! I will say that it had about 10 minutes of prep work, and I think it would be best served on the weekends so that all servings are eaten when made - we had to box up half of the bean mixture, the egg mixture and the salsa for next time, which was kind of cumbersome. Although it did reheat well, it was just kind of a pain. All in all, i'd make these again and i'd make them for a crowd if you had visitors on the weekend! Great, meatless meal!

Oven Chili Dogs

Oven Chili Dogs
Makes 4 Servings (8 hotdogs total)
Adapted from Real Mom Kitchen and Blog Chef

8 hot dog buns (120 calories or less for each)
8 light hot dogs (100 calories or less for each)
4 tsp mustard
½ cup 98% fat free Hormel Turkey Chili with Beans, divided
2 tbsp white onion, diced
2 tbsp green onion, diced

Preheat oven to 350. Squirt ½ tsp mustard into each hot dog bum. Fill buns with hot dogs in a rectangular baking dish sprayed with nonstick cooking spray (6 across and 2 on side). Top each with 1 tbsp chili (save remaining chili in container for another recipe) and white onion. Bake for 40 minutes. Remove from oven and top with green onion. Serve.

Nutritional Information: 446 calories, 53 carbs, 16 fat grams and 22 protein grams.

Review: LOVED. I crave food like this, but don't give in. Now I can! If only I can figure out a way to get these into football games.... that's when I really crave them. LOL But really, great taste, not soggy at all, I loved how it cooked the hot dog in the bun - very tasty.

1 serving - 2 dogs!

Chicken Lo Mein

Chicken Lo Mein 
Makes 4 Servings
Recipe inspired by Blog Chef

1 pound chicken
5 tbsp soy sauce
5 teaspoons cornstarch
1 tsp fresh ginger
1 tbsp fresh garlic
4 tsp sesame oil, divided
1 cups carrots, shredded
1 cup cabbage, sliced thin
8 ounce fat-free chicken broth
3 green onions (sliced)
1 package (10 oz.) Somen noodles (Japanese noodles; cooked and drained)

In a large bowl combine chicken, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a skillet over high heat. Remove chicken with a slotted spoon reserving marinade. Add to the skillet and stir fry until chicken is no longer pink (7-8 minutes). Remove from the skillet and set aside. Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the skillet. Add remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked chicken and vegetables. Cook until the sauce has thickened (about 1 minute). Mix the chicken and sauce mixture with the cooked linguini and mix in green onions.

Nutritional Information: 467 calories, 63 carbs, 6 fat grams and 37 protein grams.

Review: First, Somen noodles are kind of awesome. Even without any sauce, they have a lot of flavor straight out of the pot plain. I found them at Publix and couldn’t wait to use them. Now, I didn’t have to use 10 oz. (i.e. 5 servings) – but I figured I’d try them all. You can easily take this dish down in calories & carbs by using 4 servings instead. On to the dish – it was a lot of food and very filling. The veggies added a lot of crunch and flavor, and the sauce made up of spices and cornstarch had a great taste and went well with the somen noodles. Great dish, Austin was a fan, we’ll be having it again!

Skinny General Tso’s Chicken

Skinny General Tso’s Chicken
Adapted from Coup De Pouce Magazine (as seen on Tracey’s Culinary Adventures, who saw it on La Table de Nana)
Makes 4 Servings

1/3 cup light brown sugar (5 tbsp + 1 tsp)
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp soy sauce
1/3 cup water
2 tsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp cornstarch
2 tsp sesame oil
6-8 green onions chopped, plus more for serving
3 tbsp fresh ginger, finely chopped or grated
1/4 tsp each hot pepper flakes and sesame seeds (optional)
1 cup basmati rice, dry

In a small bowl, mix together brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside. In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and set aside. Using a paper towel, wipe skillet clean. Add sesame oil, green onions and ginger. Cook for 30 seconds. Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit. Add chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through, about 4-5 minutes. Sprinkle with red pepper flakes if desired. Serve over rice and garnish with green onions and sesame seeds (if desired).

Nutritional Information: 441 calories, 65 carbs, 6 fat grams and 30 protein grams.

Review: Okay - yes, it's a bit high carb, but it made that thick, textured sauce you find in those little white square to-go boxes. Awesome. Plenty of sauce that went a long way - you could easily add your favorite Asain veggies - enough sauce to go around. I liked the extra breading, too - a little bit of cornstarch goes such a long way - good stuff! A new household favorite for sure - but next time i'll make sure to save some green onions for garnish - oopsie!

Mexican Quinoa Skillet

Mexican Quinoa Skillet
Inspired by a $5 Dinners Recipe
Makes 4 Servings

2 tsp minced garlic, jarred
1 pound 96/4 ground beef
½ cup onion, diced
1 packet taco seasoning
1 can black beans, rinsed and drained
1 large tomato, diced
2 small summer squash, diced
hot sauce, to taste
1 cup quinoa, dry
1 1/2 cup water
Optional: 2 green onions and fresh cilantro leaves for garnish

Add large pan to medium heat. Spray with nonstick cooking spray. Add garlic and stir for 30 seconds. Add beef and onion and stir until beef is mostly browned, about 5 minutes. Add taco seasonings and stir for 1 minute. Add black beans, tomato and squash. Drop in a bit of hot sauce. Stir, and then add quinoa and water. Bring to a boil. Cover, reduce heat to simmer, and cook for 20 minutes. Remove lid, stir, then add lid and cook for another 5 minutes until quinoa is done and most of the liquid is gone. Remove from heat, divide into four servings, and top with green onions and cilantro.

Nutritional Information: 450 calories, 59 carbs, 8 fat grams and 36 protein grams.

Review: Awesome, healthy, filling, rainbow recipe! I was really happy with this one, especially since it's a one-pot (or skillet!) recipe - I love when you don't have to cook the carb in a separate pot! I especially enjoyed all of the colors and flavors from the tomatoes, squash, black beans and green onions. And of course - finding another quinoa recipe we love  makes me very happy. This one is a winner and will be made again, and again.

Spicy Beef Lo Mein

Spicy Beef Lo Mein
Makes 4 Servings
Recipe adapted from Cooking Light

8 ounces uncooked wide rice sticks
1 tbsp canola oil
1 cup thinly sliced green onions
12 oz. top sirloin steak, diced
4 oz. sliced mushrooms
2 tsp minced garlic
1-2 oz. spinach, diced
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp lower-sodium soy sauce
1 tsp fresh ginger, jarred
1 tbsp Sriracha
1 tbsp dark sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutritional Information: 437 calories, 50 carbs, 11 fat grams and 32 protein grams.

Review: Spicy is right! That word wasn't in the original title but I felt I had to add it -the sriracha went a long way! (easily reduce to take out some heat). This was my first time cooking with sirloin and I have to say, it was very easy and tasted great! The portion was just right and definitely tasted like something I'd order (well, I wouldn't order it because it would probably double the calories at a restaurant). Anyway, great recipe, a favorite for Austin and quick - put it together in less than 20 minutes from start to finish.

Breakfast Sausage & Gravy Pizza

Breakfast Sausage and Gravy Pizza
Recipe adapted from Real Mom Kitchen
Makes 4 Servings

1 package Trader Joe’s pizza dough
2.5 servings Jimmy Dean reduced fat crumbles
1 envelope country gravy mix, prepared (takes 4 minutes, 1 pot and 1 cup water)
4 eggs
1 tbsp fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 oz. 75% reduced fat cheddar cheese (Cabot)
2 green onions, diced

Preheat oven to 500. Remove pizza dough from refrigerator, open bag and let stand at room temperature for at least 30 minutes.Coat pizza pan lightly with cooking spray. Spread dough on pan. In a small bowl, whisk together eggs, milk, salt and pepper. In a large skillet sprayed with nonstick cooking spray over medium heat, add egg mixture; cook and stir until just solid, not set. Spread prepared gravy mixture over dough. Top with sausage, eggs and cheese. Bake for 6 minutes, until eggs are set and cheese is melted. If needed, bake in additional 1 minute increments but watch carefully. When complete, into sprinkle with green onion. Wait 5 minutes before serving (the heat from the pizza will 'cook' the onions).

Nutritional Information: 466 calories, 56 carbs, 15 fat grams and 19 protein grams.

Review: A-mazing. This is one of my higher calorie breakfasts but well worth it. It was SO filling with the eggs, gravy and sausage, and I loved how it all meshed together with cheese on top. The green onions added a nice crunch, but if you're not a big green onion fan I wouldn't worry - it would be great without them! This was my first time cooking with gravy and won't be my last - it added a nice country kick and made the breakfast recipe more traditional. If you wanted to lower the calories on this, I think you could take the cheese down by an ounce, and sub 1 of the eggs for egg substitute! This reheated well and will be made again for SURE.

Chinese Garlic Chicken

Chinese Garlic Chicken
Makes 4 Servings
Recipe adapted from Blog Chef

1 pound boneless skinless chicken breasts
1 tsp minced garlic
¼ cup soy sauce
¼ cup water
¼ cup honey
4 tsp canola oil, divided
1 tbsp cornstarch
¼ tsp black pepper
¼ tsp crushed red pepper flakes
3 tbsp green onions, diced
2 ½ cups white rice, divided
Optional: 1 cup broccoli florets, fresh or frozen/defrosted

In a bowl combine garlic, soy sauce, water, honey, 2 tsp vegetable oil, cornstarch, black pepper, and crushed red pepper flakes. Mix well. Stir chicken into marinade. Cover and refrigerate for at least 2 hours. Cook rice per microwave instructions. In a large skillet, heat remaining 2 tsp of oil over medium heat. With a slotted spoon remove chicken from marinade and add to the skillet (reserve marinade). Stirfry chicken for 3 minutes. Add green onions (and any other veggies) and stirfry for 2 minutes or until chicken is fully cooked. Add reserved marinade and cook until thickened.

Nutritional Information: 451 calories, 66 carbs, 6 fat grams and 28 protein grams.

Review: Seriously authentic! I'm SO excited. This is what I order at restaurants: "white rice, chicken and brown sauce." I never thought it was made with soy sauce, garlic and honey - go figure! And marinating the chicken overnight in this sauce made it extra tender - I may try this with other Asian-inspired recipes. Me and Austin were both really happy with this dish, didn't change a thing, and are excited about adding more veggies next time - I think broccoli and water chestnuts would be great. Even edamame - it would all taste great!

Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad
Recipe adapted from Cooking Light
Makes 4 servings

8 oz. pasta, short shape/dried
1 pound chicken, cooked with salt, pepper and lemon juice
2 oz. 75% reduced fat cheddar cheese
½ cup green onion
½ red or green bell pepper, diced
1 small tomato, diced
¼ cup orange juice
2 tbsp lime juice
1 tbsp olive oil
1 tbsp chopped canned chipotle chiles in adobo sauce
½ tsp salt

Cook pasta according to package instructions. Drain and place in large bowl. Add chicken and next 5 ingredients (through tomatoes). Toss to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Nutritional Information: 441 calories, 53 carbs, 7 fat grams and 39 protein grams.

Review: Really tasty recipe - definitely best cold! It had plenty of flavor, the onions added a lot of crunch and the OJ combined with the adobo gave it a spicy after taste. The serving is very large and filling - a big serving for this amount of calories and fat grams makes me happy! We'll definitely make this again, I think it would be good for an event too. Note: if you don't like chipotle chiles in adobo sauce do not try it - I think this definitely made the recipe/sauce so without it I don't know that this recipe would have much flavor. Just a head's up!

Mexican Bake with Cilantro-Lime Cream

Mexican Bake with Cilantro-Lime Cream
Makes 6 Servings
Recipe adapted from Diabetic Living

10 oz. rotini
16 oz. 96/4 ground beef
1 tbsp minced garlic
1 15-oz. can black beans, drained
1 14.5-oz. can diced tomatoes, undrained
¾ cup bottled salsa
1 tsp dried oregano
½ tsp cumin
½ tsp chili powder
2 oz. 75% reduced fat cheddar cheese
6 tbsp fat-free sour cream
3 tbsp green onions, diced
1 tbsp fresh cilantro

1 tsp lime juice

Preheat oven to 350. Cook pasta according to package instructions, drain and return to pot. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain any fat. Add cooked meat into pot with pasta. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer to rectangular dish. Bake covered 30 minutes. Uncover and sprinkle with cheese, bake for 3 minutes until cheese melts. In a small bowl, stir together sour cream, 2 tbsp green onions, cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Nutritional Information: 393 calories, 59 carbs, 5 fat grams and 30 protein grams.

Review: We really liked this one! The 'dressing' added a lot to it and it was really just a fun, simple pasta dish that was filling and EASY. Was it our favorite? Probably not - but definitely one that we'll keep in the rotation! Suggestion: when reheating - leave the dressing out of the microwave. Keep in a separate bowl then spoon on when it's hot and ready to eat. Also, note that the original recipe suggested you switch the beans up - use pinto, navy, whatever - not necessarily black.

Spicy Potato and Bacon Breakfast Casserole

Spicy Potato and Bacon Breakfast Casserole
Recipe adapted from Our Best Bites
Makes 4 Servings

4 c. Southern/country-style hash browns (cubes), completely thawed
12 strips turkey bacon
4 oz. Cabot 50% reduced fat jalapeno cheese
3 stalks green onions, finely diced
3 eggs
1 cup fat-free milk
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp siracha sauce

Preheat oven to 350. Begin cooking bacon on stovetop (not microwave). While bacon cooks, place potatoes in a deep-dish 9″ pie plate. Sprinkle cheese over potatoes. When bacon is done cooking, remove from pan but leave any drippings. Add onions to pan in the drippings for 2-3 minutes. Spread onions over cheese, dice bacon and then sprinkle top with bacon. Whisk together eggs, milk, salt, pepper and siracha sauce, whisking constantly, pour egg mixture evenly over the potato mixture. Bake, uncovered, for 45 minutes or until cheese is bubbly but not brown.

Nutritional Information: 308 calories, 27 carbs, 12 fat grams and 22 protein grams.

Review: Pretty fabulous! I loved how the flavors went together and the siracha was awesome. I will say that I took the black pepper down (called for 1 tsp) - I got one too-much-pepper bite so I may even suggest saving that and sprinkling on so it doesn't concentrate in one area - just a thought. But really easy, pretty (in my humble opinion) and made very healthy sized servings. Especially for 300 calories - I felt more like it tasted like a 400-calorie meal! It's a keeper, and I think you could really make it your own with more veggies, too!

one slice - yum!

Spicy Orange Chicken

Spicy Orange Chicken
Recipe adapted from Cooking Light
Makes 4 Servings

1 pound chicken, diced
1 tbsp cornstarch
¼ cup orange juice
1 ½ tbsp soy sauce
1 ½ tbsp honey
1 tbsp rice wine vinegar
1 tbsp siracha
1 ½ tbsp canola oil
1 tbsp minced ginger
1 tbsp minced garlic
1/3 cup chopped green onions
4 servings basmati rice

Make rice per package instructions. Add chicken to medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar and siracha. Stir with a whisk and set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir fry for 30 seconds until fragrant. Add chicken and stir fry for 3 minutes. Add juice mixture and onions; cook 3 minutes, stirring frequently, until sauce thickens and chicken is no longer pink. Divide rice into 4 servings; divide chicken mixture into 4 servings and serve over rice.

Nutritional Information: 372 calories, 49 carbs, 7 fat grams and 30 protein grams.

Review: Yes - another Asian-inspired winner! The cornstarch made the chicken so thick and juicy - loved that addition, and the sauce got just thick enough to cover the rice and give each bite the sauce's unique flavor- which was citrusy and spicy. The siracha gave it the spice on the aftertaste rather than the front - it was great though, subtle but had a kick. If you're timid about spicy, just reduce the amount of siracha! I love this recipe and will absolutely make it again. I think it would taste great over an Asian salad too rather than rice!

Spinach & Mushroom Frittata

Spinach & Mushroom Frittata
Makes 6 Servings
Recipe adapted from Finecooking.com

2 tbsp light canola butter
8 oz. mushrooms
3 oz. baby spinach leaves, thinly sliced
½ cup thinly sliced fresh chives
Kosher salt
10 large eggs
2 tbsp heavy cream
6 slices turkey bacon
6 English Muffins

In a large skillet, melt1 tbsp butter over medium heat. Add mushrooms and sauté for 6 minutes. While mushrooms cook, heat bacon in microwave and dice. Set bacon aside. In a large bowl, toss hot mushrooms with sliced spinach. Stir in bacon, chives and ¼ tsp salt. Heat broiler on high. In a large bowl, whisk eggs, cream, 2 tbsp water, ½ tsp salt and ¼ tsp pepper. Stir in mushroom mixture. In the same skillet, heat remaining tbsp butter over medium-high heat, swirling pan so butter coats the sides. Add eggs to pan and sprinkle with ¼ tsp pepper. Cook until eggs begin to set and the bottom turns brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer to oven-save rectangular dish sprayed with nonstick cooking spray, and put in broiler.Broil until eggs are almost fully set and the top puffs and browns, 1 to 5 minutes. Check frittata every minute to avoid overbrowning. Divide into 6 servings and serve in toasted English muffin.

Nutritional Information: 317 calories, 27 carbs, 14 fat grams and 20 protein grams.

Review: I loved this! I thought the little bit of whipping cream added a lot, and it tasted fluffy and flavorful. I think my favorite part were the big mushrooms! Sometimes I would eat this in the muffin, or sometimes on the side of a muffin cut in half with a bit of fat-free cream cheese. It reheated well and tasted great. I also liked that it didn't require a cast iron/oven-ready skillet, since I still don't have one yet. I will say that it took a bit of prep, but not too much, especially considering that it feeds 2 people breakfast for 3 days! I'd make it again for sure.

Chipotle Bean Burritos

Chipotle Bean Burritos
Adapted from Pearce’s Kitchen, Cooking Light and Pink Parsley Catering
Makes 4 Servings

1 tsp canola oil
2 tsp minced garlic
1 1/4 tsp chili powder
1 tbsp chipotle chilies in adobo sauce, minced
1 tsp cumin
1/4 tsp kosher salt
1/3 cup chicken broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
½ cup salsa (like Pace medium)
4 burrito-size (large) tortillas, warmed in microwave for 10-15 seconds
2 oz. Cabot 75% reduced fat cheddar cheese, divided
4 tbsp fat-free sour cream, divided

Optional: 2 tbsp fresh cilantro, divided; 4 tbsp green onion, diced and divided

Heat oil in a large nonstick skillet over medium heat. Add garlic, chil powder, chipotle chile, cumin, and salt, and cook for 1 minute. Add beans and broth, and bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Remove from heat, stir in salsa, and mash with potato masher. Lay out tortillas. Top each with 1 tbsp sour cream, spreading on with the back of a spoon. Divide bean mixture into four equal servings, and spoon onto tortilla. Then top each tortilla with ½ oz. shredded cheese, 1 tbsp green onion and ½ tbsp cilantro. Roll tightly and serve immediately, or crisp outside in panini maker or pan.

Nutritional Information: 429 calories, 74 carbs, 6 fat grams and 23 protein grams.

Review: I made these for dinner on Sunday and loved them! It originally called for cherry tomatoes inside but I omitted these - I preferred to have them on the side or not at all! I thought the bean mixture had a nice spicy, without being too spicy, taste. I'm loving those chipotle chiles in adobo sauce - they are perfect. The sour cream was a nice add too, and helped cool it down. Total winner and i'll be making these again!