Tarragon Chicken

I really liked this recipe from Cooking Light. The only change I made was to add the sauce on top of the chicken while it was still in the pan. It worked really well.
Ingredients:
4-ounces boneless, skinless chicken breast, cut into slices: 100 calories
Dash of salt
Dash of pepper
2 Tbs fat free sour cream: 20 calories
2 tsp honey mustard: 20 calories
1/4 teaspoon dried tarragon

Directions:
Spray skillet with cooking spray. Sprinkle salt and pepper on chicken. Add chicken to pan and cook approximately 4 minutes on each side or until chicken is no longer pink in the middle.

Stir remaining ingredients in a small bowl. Scoop sauce on top of chicken. Cover and cook until sauce is warmed through and melted. Serve immediately.

Total Calories: 140

Chicken and Mushrooms in Sauce

This yummy recipe was adapted from one that I found on Skinny Taste.
Ingredients:
16 oz uncooked boneless, skinless chicken breasts
2 tsp I can't believe it's not butter spread
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
16 oz sliced mushrooms
1 cup white grape juice
1 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:
Cut chicken into bite-sized pieces and put into bowl. Add flour and stir until chicken is well coated. Melt 1 tsp butter and 1 tsp oil in pan. Add chicken and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove chicken and set aside.

Add additional tsp of butter and tsp of oil to pan. Add garlic, then mushrooms, salt, and pepper. Stir and cook until mushrooms are fully cooked. If you cover the pan, they will cook down faster.

When mushrooms are done, return chicken to the pan. Add juice, broth, and parsley; cover pan and simmer for about 4 minutes.

Serve over brown rice (that's why I added extra liquid, to make it juicy!) Makes 4 servings, 270 calories each. Brown rice will add additional calories.

BLT Wrap

Oh, kill me now, this is so good. Bacon... mmm....
Ingredients:
One low-cal tortilla (Don Julio): 110 calories
4 slices Oscar Mayer fully cooked bacon: 70 calories
2 tbs mozzarella cheese: 40 calories
1 roma tomato: 18 calories
1 cup shredded/chopped lettuce: 10 calories
1 Tbs Kraft Free Mayo: 10 calories

Directions:
Make a quesadilla by putting the cheese on one half of the tortilla, folding in half and toasting in a pan on both sides. Remove from pan and peel open.

Dice tomatoes and add to lettuce in small bowl. Finish cooking bacon in a pan. When bacon is crispy, cut into small pieces with scissors, a knife, or pizza cutter. Add to tomato and lettuce mixture. Add mayo and mix well. Scoop contents of bowl into the tortilla and eat!

Total: 259 calories

Zucchini Pizza Sticks

I hate zucchini. Hate. Unless it's in some delicious bread, of course. I now can eat zucchini if it's the base of my pizza!! Wahoo! I liked it! Who would have imagined?

This is another recipe that I found over at Skinny Taste:Peel and slice zucchini into 1/4 inch strips (7 calories each)
Spray olive oil on both sides
1 tsp pizza/spaghetti sauce per strip (4 calories)
2 tsp part skim mozzarella per strip (13 calories per strip)
salt and pepper

Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Total Calories: 24 per strip!!

Southwest Meatballs with Cilantro Dipping Sauce

I have recently discovered Gina's blog over at Skinny Taste. What a treasure trove of delicious low-calorie dishes! I shall be cooking my way through her blog at my leisure. I made her southwest turkey meatballs (more or less--mine ended up bigger, so I made fewer and cooked them longer), but substituted my own cilantro dressing, lightened up. Ingredients for Meatballs:
1 pound 93% lean ground turkey
1 jalapeño, seeds removed (leave some in for spicier meatballs)
2 cloves garlic
1/4 cup chopped fresh cilantro
3 scallions
1/4 cup seasoned bread crumbs
1 egg
1/2 tsp cumin*
pinch oregano
salt and fresh pepper
cooking spray

Directions for Meatballs:
Lightly spray baking pan with oil. Preheat oven to 400°.

Place jalapeño, garlic, cilantro, and scallions into a small food processor or chopper and pulse a few times until finely minced.

In a large bowl combine turkey, chopped herbs, bread crumbs, egg, cumin, oregano, scallions, salt and pepper. Using your hands, mix well and measure a hefty 1/4 cup meat, then divide in two so you end up with each meatball 1/8 cup in size. Roll and place on a baking pan.

Bake meatballs at 400° 25 minutes. Makes 18 meatballs, 24 calories each.

*(I only had 1/2 tsp cumin in my cupboard, so I haven't tried it with the full amount. What I used was delicious).

--------------------------------------------

Ingredients for Dipping Sauce
1 pkg. Ranch dressing mix
2-3 tomatillos (remove papery skin), rough chop
1 cup Kraft Free Mayo
1 cup light cultured buttermilk
½ bunch cilantro
2 cloves garlic
juice from 1 lime
½ jalapeno pepper (remove seeds for less fire... I removed the seeds; 1/2 of a jalapeno pepper without the seeds was plenty for our uber-gringo weak-sauce palates)

Directions
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.

Makes 3 and half cups sauce, 10 calories per tablespoon.

Total Calories: 24 per meatball, 10 per tbs dipping sauce!