Cream Cheese Stuffed Chicken

2 boneless skinless chicken breast halves 

2 tablespoons softened 1/3 Fat cream cheese

4 tablespoons chopped fresh Oregano, Sage, or Basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Paprika

1/3 cup flour

1 egg, beaten with 1 teaspoon water

1/4 cup plain dried breadcrumbs

1/4 cup grated parmesan cheese

1/4 teaspoon garlic powder

Preheat oven to 350 degrees.

Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast.  Evenly distribute the Oregano, Basil, or Sage on top of that and season with salt and pepper.

"Fold" the chicken breasts back up and press tightly, tucking in cream cheese.

In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.

In another dish, pour the beaten egg mixture.

In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.

First dip chicken breasts in beaten egg mixture, then flour mixture, then bread crumb mixture.  Place chicken on a lightly greased baking sheet, bake, uncovered, for 30 minutes or until cooked through (no pink) and tender.  Serve with side of your choice.

Macaroni-Bean Skillet

Low Calorie/Low Fat/Low Cholesterol/High Fiber

1 cup of salsa

2/3 cup uncooked elbow macaroni (2 oz)

3/4 cup water

2 teaspoons chili powder

1 can (15 or 16 oz) kidney beans, rinsed and drained

1 can (8 oz) reduced-sodium tomato sauce

1/2 cup shredded 2% cheddar cheese (2 oz)

1 dollop of lite sour cream (optional)

Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.  Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender.  Sprinkle with cheese.

Green Bean Casserole.

4 cans of French Cut Green Beans

Velveeta cheese

1 can of French's fried onions

1 can of condensed Cream of Chicken (or cream of mushroom) soup- do not add the water or milk to soup.

Cut an 1-1 1/2 inch slice of Velveeta cheese into small cubes.  Place the cheese and soup into a saucepan.  Heat over low-medium to melt the cheese; stir frequently until cheese is melted.  

Drain green beans. Mix green beans into the soup and cheese mixture.  Mix in half of the French's fried onions.  After thoroughly mixing, pour mixture into Corningware baking dish.  Place uncovered in a preheated 350 degrees over for 30 minutes.  Remove and stir.  Sprinkle the top with the remaining fried onions.  Return back to oven uncovered for an additional 5 minutes.  Serve.

Turkey Sloppy Joes

Low Calorie/Low fat

1 pound ground turkey breast

1 medium onion, chopped (1/2 cup)

1 can (10 3/4 oz) heart healthy condensed tomato soup

2 teaspoons Worcestershire sauce 

3 drops of red pepper sauce (I used Cholula sauce)

6 2% Kraft American Cheese slices

6 hamburger buns, split

Cook turkey and onion in 2-quart saucepan over medium-high heat, stirring occasionally, until turkey is no longer pink; drain.

Stir in remaining ingredients expect buns.  Cook, stirring occasionally, until hot.  Fill buns with turkey mixture.

Easy & Quick Bean and Cheese Burritos

Low Calorie/Low Fat/Low Cholesterol/High Fiber

4 whole wheat tortillas (6 to 8 inches in diameter)

1/3 chopped onion

1 medium avocado

1 can (16 oz) no fat refried beans or pinto beans

1 cup shredded 2% cheese (4 oz)

Choice toppings: chopped lettuce, chopped tomatoes, lite sour cream, and/or salsa.

Heat fat free beans in medium saucepan over medium heat; stirring occasionally.  Once heated, mix in 1/2 cup of 2% cheese.

Place about 1/3 cup of bean and cheese on center of each tortilla. Sprinkle cheese.  Add other fixing that you wish (onions, lettuce, tomato, salsa/hot sauce, avocado, light sour cream.)

Easy enough but SUPER yummy!

Taco Pizza

High Fiber

1 round focaccia bread or Boboli pizza crust

3/4 lean ground beef or ground turkey

1/2 envelope (1 1/4- ounce size) taco seasoning mix (about 2 tablespoons)

1 can (10 oz) diced tomatoes and green chile, drained

1/2 cup shredded 2% cheese (2 oz)

Shredded lettuce, if desired

Reduced fat sour cream, if desired

Chopped tomatoes, if desired

Chopped onion, if desired

Heat oven to 425 degrees.  Place bread on a 12-inch pizza pan or cookie sheet.

Cook lean meat in 10-inch skillet over medium heat about 6 minutes until brown; drain.  Stir in taco seasoning mix; stir in half the amount of water as directed on seasoning package.  Simmer uncovered 5 minutes.  Add diced tomatoes and green chile to meat.  Continue to simmer for about 2 minutes.

Spoon meat mixture over bread.  Top with cheese.  Bake about 12 minutes or until cheese is melted.  Serve topped with lettuce, tomatoes, onion and sour cream.

Spicy Mexican Skillet Chicken

Low Calorie/High Fiber

4 skinless chicken breast halves (about 1 pound)

1 to 2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon vegetable oil

1 can (15 oz) black beans or pinto beans, rinsed and drained

1 cup frozen whole kernel corn

1/3 cup thick-and-chunky salsa 

Chopped fresh cilantro, if desired

Red chile slices, if desired

Remove fat from chicken.  Mix chili powder, salt, and pepper.  Sprinkle evenly over both sides of chicken halves.  Heat oil in 10-inch nonstick skillet over medium heat.  Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer and chicken isn't pink in the inside.

Stir in beans, corn, and salsa.  Heat to boiling; reduce heat.  Cover and simmer 3 to 5 minutes or until vegetables are hot.  Sprinkle with cilantro and chile slices.

*I also made brown organic rice and served together*

Southwestern Stir-Fried Shrimp

Low Calorie/Low Fat

2 tablespoons lime juice

2 teaspoons cornstarch

1/2 teaspoons ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds uncooked peeled deveined large shrimp (about 24), thawed if frozen

1 large red bell pepper, chopped (1 1/2 cups)

1 large yellow bell pepper, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/3 cup chicken broth

2 cloves garlic, finely chopped

1/8 teaspoon cayenne pepper

2 tablespoons fresh chopped cilantro

Mix lime juice, cornstarch, cumin, salt and pepper in medium bowl.  Stir in shrimp.  Cover and refrigerate for 1 hour.

Spray 12-inch non-stick skillet, heat over medium heat.  Add bell peppers, onion, broth, garlic, cayenne pepper and cilantro; stir-fry 2 minutes.  Add shrimp.  Stir-fry 3-4 minutes, until shrimp is pink and firm. 

*I also made rice and added it to the main dish*