Stuffed Mexican Shells

• 1 lb extra lean ground beef
• 1/2 packet taco seasoning
• 4 oz Neufchatal cheese
• jumbo pasta shells, about 14
• 1 large jar salsa
• 1 large handful reduced fat shredded Colby-Jack cheese

Brown the beef in a deep skillet and season with the taco seasoning. Add in the Neufchatal cheese, cover and let simmer, about five minutes. Mix well.

While the meat is cooking, bring a pot of salted water to a boil and cook the pasta according to the directions on the box, about 10 minutes.

Pour the entire jar of salsa into a baking pan. 

Preheat oven to 350.

When both the shells and meat are done cooking, fill each shell with the meat mixture, about one spoonful per shell. Place each shell into the pan with salsa, spread out evenly. Cover the pan with aluminum foil and bake for 25 minutes.

Take the pan out of the oven, sprinkle the cheese over all the shells, and bake uncovered for another 3-5 minutes.

adapted from thewaytohisheart.wordpress.com

Chicken casserole

• 2 skinless, boneless chicken breasts
• 1 can condensed, reduced fat cream of mushroom soup
• 2 large handfuls frozen broccoli
• 2 large handfuls frozen corn
• 1 large handful chopped onion
• salt
• onion powder
• garlic powder
• 2 small handfuls reduced fat shredded Colby-Jack cheese

Bring a pot of salted water to a boil. Boil the chicken breasts until cooked through, about 15-20 minutes. 

Preheat the oven to 350.

While the chicken is cooking, mix together the mushroom soup, one half of the soup can of water, and the veggies in a medium sized bowl. Add in the onion powder and garlic powder to taste, about one shake of each. 

After the chicken cooks, let it sit out to cool a few minutes. Shred the chicken into bite sized pieces. Stir into the soup mixture.

Pour the mixture into a casserole dish. Sprinkle the cheese on top and bake for about 20 minutes, or until the cheese is melted.

Baked Tilapia with Onions and Peppers

• 2 frozen tilapia fillets
• large handful of red bell peppers, chopped into large chunks
• large handful of yellow onion, chopped into large chunks
• EVOO
• salt
• lemon pepper seasoning

Preheat the oven to 375.

Spread EVOO in a metal baking dish, using a fork or brush to help evenly spread if necessary. Place both fillets in the pan, along with the onions and peppers. Make sure the veggies are evenly spread out, and not covering the fish. Season the fish and veggies with salt and lemon pepper. 

Bake for about 12-13 minutes, or until the tilapia turns white and flakes easily with a fork. The onions and peppers should soften a little, but still have some crunch to them. The onions will start to turn translucent.

Tartar sauce (optional)

Tartar sauce is so easy to make, and the ingredients should be things always kept in your fridge anyway. I don't see any reason to ever buy pre-made tartar sauce.

Unfortunately, it's a little harder to explain how to make it, if  you're looking for specific instructions. When my dad first taught me how to make it years ago, I got really aggravated when he wouldn't give me measurements. He just told me to slowly add everything together until it tastes right. So that's what I've done. Amounts vary to taste and if you're making enough for just one or for a family, but I'll give you the best I've got.

• reduced fat mayo
• dijon mustard
• pickle relish

Start off with mayo as the base. You'll use about three times as much mayo as the other two ingredients. When making it for just myself, I use about two generous squeezes of the bottle. Stir in about two squirts of the mustard and about a half a spoonful of the relish. Stir together, taste and add more mustard/relish until it "tastes right."

Grilled Southwestern Shrimp Salad

• 1/4 cup lime juice
• 1 tbsp EVOO
• 1 tbsp honey
• salt
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 3/4 lb peeled and deveined shrimp
• 1 cup frozen corn
• mixed greens
• large handful of cherry tomatoes

Prepare grill (again, I used a George Foreman. Cooking times will vary with regular grill).

Whisk together first six ingredients in a small bowl. Set aside.

Place all the shrimp in the grill, spread out evenly. Cook about six minutes.

Combine lettuce, corn, tomatoes and shrimp. Drizzle with dressing. 

Approx 3 servings

Blue Cheese Burgers

Sorry, dear readers, I forgot a picture for the burgers.

• 1 lb extra lean ground beef
• 1/4 cup chopped onions
• 1/4 cup blue cheese crumbles
• salt
• whole wheat buns (I use sandwich thins)
• lettuce leaves 

Combine first four ingredients in a medium bowl. Divide mixture into 4 or 5 portions, depending on how big you like your burgers, and shape into patties. 

I used my George Foreman grill, but you can cook the burgers in a nonstick skillet or on a regular grill if you would prefer. 

Heat the George Foreman. When it's ready, place all burgers inside, close the lid and cook about 5 minutes, flipping once. Be careful, because some of the cheese crumbles and onions fall out a little. 

Top the burger with the lettuce and any of your favorite condiments.

Adapted from Cooking Light.

Burrito Pie

• EVOO, one turn around a deep skillet
• 1 med onion, chopped
• 2 cloves garlic, minced
• 1 lb extra lean ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• salt
• 3/4 cup water
• 1 can reduced sodium black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 container plain Greek yogurt
• 4 flour tortillas (I use carb balance or whole wheat)
• 1 cup salsa
• 3 small handfuls shredded Colby Jack cheese

Heat EVOO in a deep skillet. Saute garlic and onion for five minutes. Add the beef, cumin and chili powder. Brown the meat. Add the salt, water, corn and beans. Bring to a boil and cook until liquid evaporates, about 20 minutes. Remove from heat and cool.

Preheat oven to 350 degrees.

While beef mixture is cooking, spray a casserole dish with cooking spray. Place tortilla in bottom. Evenly spread two spoonfuls of the yogurt onto the tortilla. Spread three spoonfuls of salsa over the yogurt. Spread beef mixture on top and sprinkle cheese over beef. Top with another tortilla and repeat until all ingredients are gone. 

Bake for 30 minutes.

Adapted from a family recipe.

Beer Buffalo Chicken Strips w/ Bleu Cheese Dip

• 3 large handfuls of pre-cooked chicken breast strips
• 1 cup light beer
• 1/2 cup wing sauce
• 1 tsp Worcestershire sauce
• 3/4 cup plain Greek yogurt
• 1/4 cup crumbled bleu cheese
• 1/4 cup reduced fat mayo
• 1 tsp vingegar
• salt
• Celery and carrot sticks (optional

Heat a nonstick skillet with cooking spray and cook the strips 3-5 minutes until warmed through.

Combine beer, wing sauce, and Worcestershire sauce in a small saucepan over high heat. Bring to a boil for about 15-17 minutes, or until sauce is reduced to about a 1/4 cup.

Transfer strips to a large bowl and toss with sauce. Serve with Bleu Cheese dip and vegetables, if desired.

Bleu Cheese Dip

• Combine yogurt, bleu cheee, mayo, vinegar and salt in a small bowl. Refrigerate until ready to use

Adapted from Cooking With Beer