Lemon Butter Pasta with Broccoli

Vegetarian option

A roughly 500-calorie recipe:

Ingredients2 oz. uncooked penne pasta
1 tsp. olive oil
2 cups chopped broccoli
2 cloves garlic, minced
1/4 cup white beans, rinsed and drained
1 lemon, juice and zest
1 1/2 Tbsp. light butter-flavor margarine spread (trans-fat free)

Directions1 Tbsp. pine nuts
1. Boil pasta according to directions.
2. Sauté broccoli and garlic in olive oil until tender, about 6 minutes.
3. Stir in lemon juice, zest and butter spread.
4. Toss pasta in pan until coated in sauce.
5. Top with pine nuts.

Black Bean Soup

Vegetarian option

1 Tbsp. canola oil
1 small onion, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 tsp. salt
1 Tbsp. lime juice
4 Tbsp. reduced-fat sour cream (optional)
2 Tbsp. chopped fresh cilantro (optional)

Directions1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
3. Add chili powder and cumin and cook, stirring, 1 minute more.
4. Add beans, water, salsa and salt.
5. Bring to a boil; reduce heat and simmer 10 minutes.
6. Remove from the heat and stir in lime juice.
7. Transfer half the soup to a blender and puree (use caution with when pureeing hot liquids).
8. Stir the puree back into the saucepan.
9. Serve soup garnished with sour cream and cilantro, if desired.

Servings: 4 servings, about 1 1/4 cups each.

Per serving:191 calories;
4 grams of fat;
9 grams of protein;
31 grams of carbohydrates;
9 grams of fiber;
408 milligrams of sodium

Frozen Hot Chocolate

A 150-calorie snack

Chill out with this frozen concoction, and add your own variations.

Ingredients1/2 cup chocolate syrup
1 cup fat-free evaporated milk
1/2 teaspoon vanilla extract
3 cups ice cubes
Reduced-fat whipped topping or dark chocolate shavings, for garnish (optional)


Directions1. Combine the chocolate syrup, evaporated milk, vanilla and ice in a blender and blend until completely smooth.
2. Pour into glasses and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings, if desired.


Variations:

• For Mexican hot chocolate, add 1/4 tsp. ground cinnamon.
• For peppermint hot chocolate, substitute 1/4 tsp. mint extract for the vanilla extract.
  
  Serving size: One generous cup.
  
  Servings: Four.

Pepperoni Tortilla Pizza

Calories from pizza: 255.

1 (8-inch) whole-wheat or flour tortilla
2 Tbs. pizza sauce
2 Tbs. shredded part-skim mozzarella cheese
1 Tb. freshly grated Parmesan cheese or Parmesan blend
6 pepperoni slices



Directions1. Pierce tortilla in several places with a fork.
2. Place between two sheets of paper towels.
3. Microwave on high for 1 to 1½ minutes or until barely crisp.
4. Remove from paper towels and place on a microwave-safe plate.
5. Spread with sauce and sprinkle with both cheeses.
6. Top with pepperoni.
7. Microwave on high for 45 seconds or until cheese melts.

Garlic Chicken

Ingredients:

• 1-1/2 teaspoons crushed garlic
• 3 tablespoons olive oil
• 3 tablespoons dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 3 skinless, boneless chicken breast halves

Directions:

1.Preheat oven to 425 degrees F (220 degrees C).
2.Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3.Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Nutrition Information
Servings Per Recipe: 3
Calories: 278
Amount Per Serving
· Total Fat: 15.3g
· Cholesterol: 68mg
· Sodium: 127mg
Amount Per Serving
· Total Carbs: 5.3g
· Dietary Fiber: 0.3g
· Protein: 28.2g

Stuffed Mushrooms

This is my mom's recipe for Stuffed Mushrooms. I really like it.  I find myself taking 'samples' of the stuffing before I cook it. One should always make sure what they are cooking tastes good. :)

Ingredients

• 8oz Cream Cheese
• 1/4 cup Romano or Parmesan Cheese
• Dash Cayenne Pepper
• 1 tsp Lemon Juice
• 2 tsp Milk
• Mushroom Caps, de-stemmed and washed

Directions

1. Pre-heat oven to 350
2. Combine first 5 ingredients
3. Mix well
4. Overstuff mushroom caps
5. Bake for 15 minutes

Olive Garden Fettucine Alfredo

Wow. It's been a long time since I've added any recipes. Sorry about that. Life has been crazy busy. Here is a new recipe I found and tried tonight:


Ingredients

• 1/4 cup butter
• 1 tablespoons cream cheese
• 1 cups heavy cream
• 1/2 teaspoon garlic powder
• salt
• black pepper
• 1/3 cup grated parmesan cheese (preferably fresh)
• 8 ounces fettuccine, prepared as directed

Directions1. Bring a pot of water to boil
2. While water is heating, Melt butter in a medium saucepan.
3. When butter is melted, add cream cheese.
4. When the cream cheese is softened, add heavy cream.
5. Season with garlic powder, salt, and pepper.
6. Simmer for 15-20 minutes over low heat, stirring constantly.
7. While simmering, add noodles to boiling water for time indicated on box
8. Remove pan from heat and stir in parmesan.
9. Serve over hot fettucine noodles.



Nutrition Facts
Serving Size 1 (190g)
Recipe makes 3 servings

Calories 767
Calories from Fat 476 (62%)
Amount Per Serving %DV
Total Fat 52.9g 81%
Saturated Fat 31.9g 159%
Monounsaturated Fat 14.8g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 228mg 76%
Sodium 339mg 14%
Potassium 274mg 7%
Total Carbohydrate 57.3g 19%
Dietary Fiber 2.6g 10%
Sugars 1.8g
Protein 17.3g 34%