Foodie

Ingredients:

1lb. extra lean beef (96/4) or ground filet of chicken breast

2 tsp. garlic salt

2 tsp. Italian seasoning

1 tsp. cayenne pepper

1 tsp. onion powder

8 oz. mostaccioli

¼ cup Egg Beaters

1 16 oz. container fat-free ricotta cheese

1 10 oz. package frozen chopped spinach, thawed and squeezed dry

1 cup shredded 2% reduced fat mozzarella

2/3 cup reduced fat grated parmesan cheese

1/3 cup chopped fresh parsley

1 jar reduced fat pasta sauce

1 15 oz. can petite diced tomatoes

4 gloves garlic

2 tsp. sea salt

Preparation Instructions:

1. Cook pasta according to package directions.
2. Brown beef or chicken and season with garlic sale, cayenne pepper, Italian seasoning and onion powder.
3. In a large bowl combine the egg beater, ricotta, spinach, 2/3 cup mozzarella cheese, ½ cup Parmesan cheese, and parsley. Set aside.
4. Drain pasta, stir in browned beef or chicken, tomatoes, sea salt, crushed garlic cloves and 2/3 pasta sauce.
5. Layer ½ pasta mixture in lasagna pan coated with non-stick cooking spray.
6. Top with spinach mixture followed by remaining pasta mixture.
7. Cover with remaining pasta sauce.
8. Cover with aluminum foil and bake for 35 to 40 minutes or until bubbly.
9. Uncover and top with remaining mozzarella and Parmesan cheeses.
10. Cook five minutes longer or until cheese is melted.

Alternative prep method:

1. Cook pasta according to package directions.
2. Brown beef or chicken and season with garlic sale, cayenne pepper, Italian seasoning and onion powder.
3. In a large bowl combine the egg beater, ricotta, spinach, mozzarella cheese, Parmesan cheese, and parsley. Set aside.
4. Drain pasta, stir in browned beef or chicken, tomatoes, sea sale, crushed garlic cloves and pasta sauce.
5. Loosely combine spinach and pasta mixtures and pour into lasagna pan coated with non-stick cooking spray and baked, covered, for 35 to 40 minutes or heat in crock pot, on low, until warm (about 2 ½ hours).

Servings: 8 Nutrition Information: Prepared with extra lean beef, 1/8 pan has 322 calories and 7 grams of fat. Prepared with ground filet of chicken, 1/8 pan has 292 calories and 5 grams of fat.

Ingredients:

26 ounces cooked, shredded chicken breast
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 15 ounce can black beans, drained
1 4.5 ounce can diced chile peppers, drained
1 14.5 ounce can petite diced tomatoes, drained
8 6 inch corn tortillas
1 10 ounce can red enchilada sauce
2 cups 2% shredded Mexican cheese blend

A new dish we just tried for the first time. Delicious doesn’t even begin to cover how good this dish was! A must try!

Preparation Instructions:

1. Preheat oven to 375 degrees.
2. Spray non-stick cooking spray on 11×7 inch baking dish, set aside.
3. In a medium bowl, mix chicken, cumin, cilantro, beans, chile peppers and tomatoes thoroughly.
4. Spread half the enchilada sauce over the bottom of the baking dish.
5. Layer four tortillas over enchilada sauce.
6. Cover tortillas with half of chicken mixture.
7. Sprinkle one cup of cheese over chicken mixture.
8. Spoon remaining enchilada sauce over cheese.
9. Layer remaining four tortillas over sauce.
10. Cover tortillas with remaining chicken mixture.
11. Sprinkle remaining cheese over chicken mixture.
12. Cover with aluminum foil and bake for 30 minutes.
13. Uncover and continue baking 10 minutes longer.
14. Let stand ten minutes before serving.
15. Garnish with reduced fat sour cream, if desired.

Servings: 8

Calories per Serving: 278 calories

Fat: 9 grams (81 calories or 29%)

Chicken Tortilla Soup

Update as of March 30, 2011: As promised, the photo has been updated to be an actual image of the soup from dinner tonight. Try this low-fat, healthy recipe … and trust us, don’t leave it out – the masa harina makes a big difference!

This isn’t your mom’s chicken soup, though it may clear your sinuses. A quick hearty and healthy chicken tortilla soup bathed in a sultry selection of spices. Warning: may melt your socks off.

DIRECTIONS:

1. Combine the chicken, broth, chilies, tomatoes, onion power, chili powder, cumin, cayenne pepper, black pepper, sea salt, cilantro and garlic in a large pot.
2. Bring to a rolling boil, stirring frequently.
3. Reduce heat and simmer for 20 minutes.
4. Remove about 1/3 cup of broth from the pot with a large spoon and pour into a mixing boil or cup.
5. Slowly whisk the 1/4 cup of masa harina into the broth about a tablespoon at a time. Whisk until smooth.
6. Stir the broth/masa harina mixture back into the soup (NOTE: Don’t put the masa harina directly into the soup pot or it will clump).
7. Add corn and continue to simmer 20 minutes, stirring occasionally.
8. Serve with shredded sharp cheddar cheese and tortilla chips.

Serving size: 2 cups
Calories per serving: 314
Fat: 3.4 grams (31 calories or 9.9%)