Chicken Cordon Bleu

This is from a Hungry Girl recipe. Love her! Check her out at www.hungry-girl.com
Original recipe is here.

Ingredients:
4 oz boneless skinless chicken breast
1 wedge Laughing Cow Light Original Swiss Cheese
1 oz 97-98% fat free ham slices (Hillshire Farms)
salt and pepper, to taste

Directions
Preheat oven to 350F.
Flatten chicken to 1/4" thickness using a meat tenderizer.  Season with salt and pepper. Spread the cheese on one side of the chicken breast. Place the ham on top of that.
Roll the chicken, starting from a long side. Bake on a cookie sheet or baking dish coated with tin foil or sprayed with non-stick cooking spray. Place chicken on cookware seam-side down. Secure with toothpicks if necessary.
Makes 1 serving

Nutritional Information:
Calories: 185
Fat: 7g
Saturated Fat: 2g
Carbs: 2g
Protein: 28g

Ratings:
Kristen: 5 (but I made mine with turkey)
Dave: 4

Seafood Stuffed Tilapia

Ingredients:
4 tilapia fillets, 4 oz each
2 oz Philadelphia fat free cream cheese
1/2 c imitation lobster meat (the recipe says imitation crab but I don't like crab!)
2 oz cooked baby shrimp
1/2 c sliced mushrooms
1 clove of garlic

Directions
Saute mushrooms and garlic. Meanwhile, soften cheese in the microwave.
Mix all ingredients except tilapia in a bowl.
Pat dry the tilapia fillets. Spread 1/2 of cheese mixture on one side of 2 fillets. Top with remaining fillet (split in two and arranged over mixture)
Bake at 400 degrees for 30 minutes.
Makes 2 servings.

Nutritional Information:
Calories: 400
Fat: 14g
Saturated Fat: 8g
Carbs: 12g
Protein: 56g

Ratings:
Kristen: 4.5
Dave: 4

Molten Chocolate Cakes

Chili's version of this dessert (including ice cream) has nearly 1300 calories. This recipe that I got from my friend Holly is a much better option!!! 

Ingredients:
4 squares unsweetened Baker's chocolate
1/2 c butter (imperial)
1 c  + 6 tsp powdered sugar
3/4 c Egg Beaters
6 T flour

Directions:
Preheat oven to 425F. Spray six 3-4 oz custard cups or souffle dishes with cooking spray. Place on baking sheet.
Microwave chocolate and butter in microwavable bowl on high 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 c sugar; mix well. Blend in egg beaters. Stir in flour. Pour into prepared custard cups.
Bake 13-14 min or until sides are firm but centers are still soft. Let stand 1 minute. Invert on dessert plate if desired. Sprinkle evenly with 1 tsp. sugar.
Makes 6 servings.
Serving suggestion: Serve warm with scoop of vanilla ice cream.

Note: Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up to 24 hours. When ready to serve, bring to room temperature, uncover and bake as directed.

Nutritional Information:
Calories: 318
Fat: 19g
Saturated Fat: 8g
Carbs: 34g
Protein: 7g

Ratings:
Kristen: 4.5
Dave: 4

Creamy Shrimp Pasta

Ingredients:
8 oz pasta
1/2 c Kraft fat free zesty italian dressing
8 oz precooked shrimp
1 c mushrooms
4 oz Philadelphia fat free cream cheese
2 T Kraft grated parmesan cheese

Directions:
Cook pasta according to package directions; drain.
Meanwhile, heat dressing in a large skillet on medium heat. Add mushrooms and stir fry until heated. Add cream cheese. Cook and stir until cream cheese is completely melted and mixture is well blended. Add shrimp and stir into mixture until heated through.
Mix pasta into sauce. Serve topped with the parmesan cheese.
Makes 4 servings.

Nutritional Information:
Calories: 323
Fat: 3g
Saturated Fat: 1g
Carbs: 47g
Protein: 24g

Ratings:
Kristen: 3
Dave: 3.5
This is really rich. We both had a hard time eating a whole serving.

Apricot Honey Glazed Chicken

This is from my friend Holly.

Ingredients
1/3 c apricot preserves
1 T honey
1 T djon mustard
1/2 tsp cinnamon
1/2 tsp salt
1 lb chicken breasts

Instructions:
 Combine all ingredients except chicken; blend well.
Brush marinade on both sides of chicken and grill until chicken is cooked through.
3 servings

Nutritional Information:
Calories: 227
Fat: 5g
Saturated Fat: 1 g
Carbs: 16g
Protein: 28g

Ratings:
Kristen: 4
Dave: 4

Herbed Potato Wedges

Ingredients:
1-1/4 lb small red potatoes (I used 1 lb 3 oz)
2 tsp butter, melted
2 tsp lemon juice
1/4 c grated Parmesan cheese
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

Directions:
Cut potatoes into quarters; place in a large microwavable bowl. Drizzle with butter and lemon juice; toss to coat. Combine the parmesan cheese, thyme, salt and pepper; sprinkle over potatoes and toss to coat.
Loosely cover with waxed paper and microwave on high for 8-11 min or until tender.
Makes 4 servings. (I made it into 3.)

Nutritional Information:
Calories: 221
Fat: 8 g
Saturated Fat: 3g
Carbs: 32g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: 3.5 (he said they were too salty)

Spicy Oven Fried Tilapia

I got this recipe from my friend Holly!

Ingredients:
12 oz tilapia
1 T corn meal
1 T paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper

Directions:
Heat oven to 350 and spray a baking dish with cooking spray.
In a shallow bowl, stir together corn meal, paprika, thyme and cayenne pepper.
Dredge tilapia in corn meal mixture, turning to coat. Shake off any excess.
Arrange in dish and bake for 10-12 minutes.

Makes 3 servings.

Nutritional Information:
Calories: 124
Fat: 2g
Saturated Fat: 1g
Carbs: 4g
Protein: 23g

Ratings:
Kristen: 4
Dave: 3.5

Stir Fry Stuffed Baked Potato

The original recipe also called for parmesan cheese (2T per potato) and crushed garlic butter fat free croutons. I left it out!

Ingredients:
2 baking potatoes
1 c frozen stir fry veggies

Directions:
Bake potatoes in the microwave.
Meanwhile, cook veggies in a small sauce pan.
Cut potato in half length wise and put veggies on top.
Season as desired. (I used salt, pepper, butter, and garlic & wine seasoning.)

Nuritional Information:
Based on 120g potato and 1/2c veggies
Calories: 105
Fat: 0g
Carbs: 24g
Protein: 3g

Ratings:
Kristen: 4
Dave: 4

Buffalo Chicken Calzones

I got this from my friend Laura's food blog. The original recipe is here.

Here is how I made it:

Ingredients:
12 oz chicken, cooked and cut into bite sized pieces
8 oz Fat Free Philadelphia Cream Cheese
1/4 tsp onion powder
1 clove garlic
3/4 c Frank's Red Hot Buffalo Wing Sauce
1 Pillsbury refrigerated thin crust pizza dough
1/2 c Mexican cheese blend

Directions:
Preheat oven to 400F. Combine chicken, onion powder, garlic, cream cheese, and wing sauce in a medium saucepan and heat until cream cheese is melted.
Roll out the pizza dough onto a baking stone or baking sheet sprayed with cooking spray. Cut into two pieces. Put 1/4 c of Mexican blend cheese on each half, and spoon the chicken mixture on top. Fold the edges over and tightly pinch together. Cut a slit in each calzone.
Bake until pizza dough is golden brown. (Mine took 12 minutes.)
Makes 6 servings.

Nutritional Information:
Calories: 283
Fat: 7g
Saturated Fat: 2g
Carbs: 27g
Protein: 23g

Ratings:
Kristen: 4
Dave: 4

For a healthier version:
Reduce cream cheese to 4 oz and wing sauce to 1/2 c. Omit Mexican blend cheese.

Chili Parmesan Chicken

Ingredients:
2 T Kraft 100% Grated Parmesan Cheese
2 tsp chili powder
1 lb boneless skinless chicken breast (or whatever kind of chicken you like to use!)

Directions:
Mix cheese and chili powder. Add chicken and turn to evenly coat all sides.
Place chicken on an ungreased baking sheet.
Bake at 350F for 30 min or until chicken is cooked through.
Makes 4 servings.

Nutritional Information:
(Per 4 oz of chicken)
Calories: 139
Fat: 5g
Saturated Fat: 2g
Carbs: 1g
Protein: 23g

Ratings:
Kristen: 4
Dave: wasn't home so I just made enough for me!

Sweet Citrus Chicken

This is not bad if you eat the stuffing in the same bites as the chicken. The OJ/sugar mixture is good on the chicken, but it is beyond me why anyone would want to ruin perfectly good stuffing with OJ and sugar.  Dave really liked it though. I made only half of this recipe (3 servings).

Ingredients:
1-2/3 c hot water
1 pkg Stove Top Stuffing Mix for Chicken, 6 oz (Meijer)
1-1/2 lb boneless skinless chicken breast
2/3 c orange juice (Minute Maid)
1/3 c firmly packed brown sugar
3 T butter or margarine, melted (Imperial, 1/3 less fat)

Directions:
Preheat oven to 400F. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in a 13x9" baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

Bake 30 min or until chicken is cooked through (170F).

Makes 6 servings.

Nutritional Information:

Calories: 313
Fat: 9g
Saturated Fat: 2g
Carbs: 35g
Protein: 24g

Ratings:
Kristen: 3
Dave: 4.5

Jell-O Chocolate Peanut Butter Parfaits

Ingredients:
3 T milk (1/2%)
3 T peanut butter (Jif Reduced Fat)
1 c thawed Cool Whip (yes I would have used Cool Whip Free but it wasn't thawed and the regular was)
1 pkg Jell-O Chocolate Flavor Instant Pudding & Pie Filling, 4 svg size (Meijer Sugar Free & Fat Free)

Directions:
Add milk gradually to peanut butter in medium bowl, stirring with wire whisk until well blended. Add whipped topping; stir until well blended. Set aside.

Prepare pudding as directed on package. Spoon half of the pudding evenly into 6 parfait glasses; top with peanut butter mixture. Cover with remaining pudding.

Refrigerate at least 30 min or until ready to serve. Store any leftover desserts in refrigerator.

Makes 6 servings, 1 parfait each.

Nutritional Information:
Calories: 144
Fat: 5.4g
Saturated Fat: 3g
Carbs: 17g
Protein: 5g

Ratings:
Kristen: 4
Dave: 4

Soft Serve Banana "Ice Cream"

From Spark Recipes

Ingredients:

Frozen Bananas, one per serving

Directions:

Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you'd like, or serve immediately. (Makes one 1/2 cup serving per banana.)

Nutritional Information: (per 100g of banana)
Calories: 92
Fat: 0.5g
Carbs: 24g
Protein: 1g

Ratings:
Kristen: 4.5
Dave: 3.5

Two-Cheese Rotini

This is from a Precious Cheese recipe and WOAH does it need a low-cal makeover!!

Ingredients:
1 lb Sweet Italian sausage, sliced 1/2" thick
1 green pepper, chopped
1 T EVOO
1 jar of Ragu Traditional sauce (26 oz)
15 oz Part Skim Ricotta Cheese
12 oz Rotini, cooked and drained
1-1/2 c Low-Moisure, Part-Skim Mozzarella Cheese, shredded and divided

Directions:
In a skillet, cook sausage and green pepper in hot oil over medium high heat unti browned; drain well. Add spaghetti sauce. Stir to combine.

Combine ricotta cheese, rotini, and 1/2 c mozzarella. Stir gently to blend. Spoon half of pasta mixture into a lightly greased baking dish. Top with half of sauce. Repeat layers. Cover. Bake at 350F for 25 minutes; uncover. Sprinkle with remaining mozzarella. Continue baking for 5-10 min or until cheese is melted.

Makes 8 servings.

Nutritional Information:
Calories: 513
Fat: 25g
Saturated Fat: 10g
Carbs: 45g
Protein: 27g

Ratings:
Kristen: 4.5
Dave: 3.5

Roasted Pork

Recipe from Kraft


Ingredients:
1 lb pork tenderloin (1 lb, 1.6 oz)
1/4 tsp garlic salt
2 T Kraft Balsamic Vinaigrette Dressing (Wishbone)
1 T honey

Directions:
Preheat oven to 425F. Sprinkle meat with garlic salt. Bake for 20 min. Meanwhile, combine dressing and honey.
Brush meat with dressing mixture. Continue baking 10-15 min or until meat is cooked through (160F), brushing meat occasionally with any remaining dressing mixture.
Makes 4 servings.

Nutritional Information:
Calories: 243
Fat: 6g
Saturated Fat: 2g
Carbs: 23g
Protein: 27g

Ratings:
Kristen: 4
Dave: 4

Parmesan Fries

Recipe from Kraft. They were good, but I like the regular oven fries I usually make, per Rachael Ray. Just olive oil and italian seasoning (or whatever seasoning).


Ingredients:
1 egg white, lightly beaten (3/4)
1/4c Kraft 100% Grated Parmesan Cheese (1/8c)
 3/4 tsp Garlic salt
1-1/4 lb Yukon gold or russet potatoes, about 3 medium, cut into wedges (2 idaho potatoes, 14.4 oz total)

Directions:
Preheat oven to 425F. Combine egg white, cheese and garlic salt. Add to potatoes; toss to coat. Spread onto greased large baking sheet.
Bake 45-50 min or until potatoes are tender. (I must have cut mine a lot thinner than they did because ours were done early.)

Nutritional Information:
Based on 3 svgs:
Calories: 125
Fat: 1.5g
Saturated Fat: 1g
Carbs: 24g
Protein: 6g

Ratings:
Kristen: 4
Dave: 4

Magical Peanut Butter Cookies

I got this recipe from Paula Deen! http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html

Ingredients:
1 c peanut butter (Meijer natural creamy peanut butter)
1-1/3 c Splenda (1/2 c sugar and 1/2 c powdered sugar)
1 egg
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup splenda, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in splenda to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining splenda. (I didn't do this). Cool slightly before removing from pan.

(I made 21 cookies.)

Nutritional Information: (one cookie)

Calories: 110

Fat: 6g

Saturated Fat: 1g

Carbs: 10g

Protein: 4g

Ratings:

Kristen: 4

Dave: 5

Ragu Upside Down Deep Dish Pizza

This recipe obviously came from Ragu!!

Ingredients:
2 lbs Ragu Rich & Meaty Mama's Meat Sauce (Ragu flavored with Meat)
10 oz frozen chopped spinach or broccoli, thawed and squeezed dry, optional (broccoli)
2 c shredded mozzarella cheese (Meijer low-moisture, part-skim)
10 oz refrigerated pizza dough (Meijer)

Directions:
Preheat oven to 375F. In 2-qt baking dish, pour meat sauce. Evenly top with spinach or broccoli, then cheese. Place pizza crust over dish, sealing edges tightly. Bake 20 min or until lightly browned. Let stand 10 min.

Nutritional Information: (6 svgs)
Calories: 333
Fat: 13.6g
Saturated Fat: 5g
Carbs: 36.4g
Protein: 17.5g

Ratings:
Kristen: 3.5
Dave: 4

Notes:
Ragu says this makes 4 servings. I made it into 6, and they were still good-sized. The sauce was runny which is my only complaint! (Keeping it from a 4.)
Next time I'll use a heartier sauce and/or add meat.

Stuffed Pork Loin with Dried Fruits & Spices

I found this recipe on prevention.com.

Ingredients:
For the pork loin:
3/4 c wild rice (Uncle Ben's Original Converted White Rice)
1-1/2 tsp olive oil (EVOO, I used 2 tsp total b/c my skillet is not non-stick)
1 c chopped onion (onion powder)
1/2 c chopped fennel or celery (celery)
1 clove garlic, minced (2 cloves)
1 tsp dried thyme
1/4 c madeira or defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/4 c chopped dried apricots
1/4 c chopped prunes
salt
ground black pepper
1 pork tenderloin, 1-1/2 lbs (1 lb, 10 oz)

For the sauce:
1 c defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/3 c apricot nectar or orange juice (Minute Maid OJ)
2 tsp dijon mustard (Meijer)
2 tsp cornstarch
2 T water

Directions:

To make the pork loin:
Cook the wild rice according to package directions.

Warm the oil in a large no-stick skillet over medium heat. Add the onions, fennel or celery, garlic, and thyme. Cook, stirring often, for 6-8 min, or until the onions are soft. Add the Madeira or broth and increase the heat to high. Cook for 1-2 min, or until the liquid is evaporated. Remove from heat and stir in the apricots, prunes and rice. Season with salt and pepper.

With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact. Using your fingers, push the meat back from the slit to create a "tunnel". From both ends, stuff the cavity with the rice mixure. Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.

Preheat the oven to 350F. Coat a large ovenproof skillet with no-stick pray (I used 1/2 tsp EVOO) and place over medium-high heat. Add the pork and cook for 3-5 minutes, or until browned on all sides. Transfer the skillet to the oven and cook for 25 min, or until the meat is only slightly pink on the inside (I cooked it for probably 40-50 min because I don't like pink!). Let stand for 5 min before slicing.

To make the sauce:
In a small saucepan, whisk together the broth, apricot nectar or orange juice and mustard. Bring to a boil over medium-high heat and cook for 2 min.

Place the cornstarch in a cup. Add the water and stir until smooth. Add to the saucepan and cook, whisking constantly, for 2 min or until thickened. Serve over the pork.

Nutritional Information: (based on 4 servings)
Calories: 416
Fat: 7g
Saturated Fat: 2g
Carbs: 49g
Protein: 40g

Rating:
Kristen: 4.5
Dave: 4.5