TexMex Lasagna

Serves: 6

One Serving: 1/6 of lasagna

PointsPlus: 8

INGREDIENTS:

2 tsp olive oil

1 small onion, chopped

2 medium zucchini, thinly sliced

1 16oz jar salsa (I used Pace)

1 cup corn, fresh or frozen

1 tbsp chili powder

1 8oz can tomato sauce

6 oven-ready (no boil) lasagna noodles

1 can fat-free refried beans

8 oz shredded Monterey Jack or Cheddar cheese

½ cup fresh cilantro, chopped

      

DIRECTIONS:

1.   Preheat oven to 400°. Spray a shallow 2-quart baking dish with nonstick cooking spray.

2.   In 12-inch skillet, heat oil. Add onion. Cook until softened, stirring occasionally. Stir in zucchini, salsa, corn, and chili powder. Cook 2-3 minutes, or until zucchini is crisp-tender, stirring occasionally. Remove from heat.

3.   On bottom of prepared dish, spread half of tomato sauce. Arrange half of lasagna noodles in single layer. Top with half of beans and half of vegetables. Arrange the rest of lasagna noodles in single layer and top with half of cheese. Repeat with remaining sauce, noodles (if any are left), beans, and vegetables. Top with remaining cheese.

4.   Cover tightly with foil and bake 30 minutes. Remove foil and bake another 15-20 minutes or until bubbly and noodles are tender. Remove from oven; let stand 5 minutes. Top with cilantro.

 From: Adapted from Good Housekeeping magazine

Baked Chicken Parmesan

Serves: 8

One Serving: 1 piece

PointsPlus: 6

INGREDIENTS:

4 (8 oz) chicken breast halves, sliced in half to make 8

¾ cup seasoned breadcrumbs

¼ cup grated Parmesan cheese

2 tbsp butter, melted (or olive oil)

¾ cup reduced fat mozzarella cheese

1 cup marinara sauce

Cooking spray

     

  DIRECTIONS:

1.  Preheat oven to 450°. Spray a large baking sheet lightly with spray.

2.  Combine breadcrumbs and Parmesan cheese on a plate. Melt the butter in a small bowl. Lightly brush the butter onto the chicken, and then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

3.  Lightly spray a little more oil on top and bake in the oven for 15 minutes. Turn chicken over, and bake another 5 minutes.

4.  Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 ½ tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.

  

Adapted From: Gina’s Skinny Recipes – Skinnytaste.com

Jambalaya

 



Serves: 4 
One Serving: 1 ½ cups
PointsPlus: 6

INGREDIENTS:

6 oz. fully cooked chicken sausage, sliced into coins

1 14 oz. can fire-roasted diced tomatoes (not drained)

1 onion, chopped

1 green bell pepper, seeded, chopped

1 cup chopped celery

1 cup low-sodium fat-free chicken broth

½ cup uncooked brown rice

1 tbsp chopped garlic

1 tsp Cajun seasoning

½ tsp hot sauce, or more to taste

¼ tsp dried oregano

¼ tsp dried thyme

6 oz. raw shrimp, tails removed, deveined, chopped

Salt and pepper     

DIRECTIONS:

1.  Cook brown rice, according to package directions.

2.  Sautee onion until soft. Add in celery and bell pepper. When all cooked to your liking, add all other ingredients, except shrimp.

3.  Bring to a boil, and then reduce heat to medium low. Cover and simmer until veggies are tender. Add rice and shrimp (if using), and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.

4.  Season with salt and pepper, to taste.

 Adapted From: Hungry Girl – www.hungry-girl.com