Category Archives: Dinner

Mexican Beans & Rice

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6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

Ingredients

1 c. long-grain white rice, uncooked ½ tsp olive oil
1 c. onions, chopped 1 c. celery, sliced
1 clove garlic, minced 15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce ½ c. water
1 tbsp ketchup 1 tsp chili powder
¼ tsp hot pepper sauce

Directions

  1. Cook rice according to package directions. 
  2. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. 
  3. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. 
  4. Serve over rice.

Chicken Souffle

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8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.

Ingredients

2 c. chicken breast strips, cooked & cubed 1½ c. long-grain white rice, cooked
3 whole hard-boiled eggs, chopped ½ c. onions, chopped
¼ tsp salt 10¾ oz. low-fat cream of mushroom soup
¾ c. fat-free mayonnaise 1 c. Rice Krispies cereal

Directions

  1. Preheat oven to 375°F.
  2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
  3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
  4. Fold in mushroom soup & mayonnaise. Mix well.
  5. Spoon & spread mixture evenly into prepared dish.
  6. Sprinkle Rice Krispies over top.
  7. Bake for 45 minutes.

Eggplant Casserole

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Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

Ingredients

4 c. eggplant, sliced thin 10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded 1lb. lean ground beef
½ c. chopped onion 3 cloves garlic, sliced
1 c. mushrooms, sliced ½ c. celery, chopped
1 tsp Italian seasoning 16 oz. Low Carb Spaghetti sauce

Directions

  1. Preheat oven to 350°F.
  2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. 
  3. Peel eggplant & slice it very thin.
  4. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. 
  5. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
  6. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Ground Turkey Pockets

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Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown

Ingredients

1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey

Directions

  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

Double Stuffed Potatoes

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Serves 4

Ingredients

4 large baking potatoes 2 tbsp butter or margarine
½ c. chopped onion ¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream 2 tsp dried chives
Salt & Pepper

Directions

  1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
  2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
  3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
  4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. 
  5. Bake potatoes until heated through, about 10 minutes.