Pizza Bake

• 1 lb extra lean ground beef
• whole wheat penne (about 1/4 box)
• 1/2 onion, chopped
• 3/4 bottle pizza sauce
• 1/2 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1 full egg
• 1 egg white
• 1 cup skim milk
• 1 large handful shredded Parmesan cheese
• 2 large handfuls shredded part skim Mozzarella cheese
• 1 handful turkey pepperoni

Bring a salted pot of water to boil. Cook the penne according to the box directions, about 10 minutes.

Brown the ground beef in a large skillet. Add the onions and cook through until soft. Add in both seasonings. Stir in the pizza sauce. Let simmer for a few minutes.

Preheat the oven to 350.

In a medium bowl, combine the eggs, milk and Parmesan cheese. Add the pasta and toss until coated. Spray a baking dish with cooking spray and add the pasta mixture. Add the beef mixture and combine. Sprinkle the Mozzarella on top in an even layer. Add the turkey pepperoni.

Bake covered for 20 minutes. Uncover and bake another 20 minutes.

Adapted from cookinupnorth.blogspot.com

Balsamic Roasted Veggies

• 2 medium zucchini, cut into thick rounds
• 1 large yellow squash, cut into thick rounds
• 1 yellow pepper, cut into large chunks
• 1/2 yellow onion, cut into large chunks
• 3/4 can artichoke hearts (packed in water), each cut in half (save the liquid)
• salt
• 1/4 cup balsamic vinegar
• 1/2 tbsp EVOO
• cooking spray

Preheat oven to 450. Spray a baking dish with cooking spray

In a large bowl, combine all vegetables. Sprinkle with salt and toss.

Pour in about half the liquid from the artichoke, balsamic vinegar and EVOO over the veggies. Toss again to coat.

Spread the veggies in an even layer in the baking dish.

Cook about 25 minutes, stirring occasionally.

adapted from cookincanuck.com

Chicken Taquitos

• 3 oz reduced fat cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 1/4 onion, chopped
• 3 handfuls precooked chicken strips, chopped
• wheat tortillas
• cooking spray

Preheat oven to 425.

In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili and onion powders and garlic. Once combined, add the onions. Stir together and add the chicken. Mix thoroughly.

Spoon 2-3 spoonfuls of the chicken mixture onto the lower third of each tortilla. Roll the tortilla as tightly as possible.

Spray a baking dish with cooking spray and place the taquitos seam-side down, making sure they don't touch.   Lightly spray more cooking spray onto the top of the tacquitos.

Bake about 15 minutes, or until crispy.

Adapted from penniesonaplatter.com

Chicken, Spinach & Pasta Bake

• whole wheat penne (about 1/4 box)
• EVOO
• 1/2 onion, chopped
• 2 large handfuls baby spinach leaves
• 3 handfuls pre-cooked chicken breast strips
• 1 can garlic and olive oil canned tomatoes, drained
• 4 oz (about 1/2 container) chive and onion cream cheese
• salt
• shredded part skim mozzarella cheese

Preheat oven to 375.

Bring a salted pot of water to a boil. Prepare the pasta, according to directions on box. Drain pasta and rinse with cold water to stop cooking process.

Spread EVOO in the bottom of a baking dish. Add the onions, spreading out evenly. Bake for about 15 minutes, or until onions tender.

While onions are cooking, mix tomatoes, pasta, salt and spinach in a medium bowl. 

Warm up chicken strips in a medium skillet, and add the cream cheese until melted. Stir together until the chicken strips are evenly covered in cheese. Add to the pasta and veggies mixture. Stir all ingredients, and add to baking dish with onions. Sprinkle mozzarella on top of mixture. 

Cover and bake 30 minutes. Remove the cover and bake for another 10 minutes, or until bubbly.

adapted from savingmoneylivinglife.com

Breakfast Bake

• 2 large handfuls asparagus, ends cut off, and chopped into 2 inch pieces
• 3 large handfuls chopped portabella mushrooms
• 2 large handful chopped button mushrooms
• 3 whole eggs
• 4 egg whites
• seasoning salt
• feta cheese
• EVOO

Preaheat oven to 375.

Heat a skillet on medium with EVOO, about one turn of the pan. Sautee the asparagus about three minutes. Spread out evenly in the bottom of a square baking dish.

Sautee the mushrooms in the same skillet, about 3-5 minutes and layer over the asparagus.

Sprinkle crumbled feta cheese over the veggies, evenly spreading out.

Whisk together the whole eggs with the egg whites and a few shakes of the seasoning salt together until evenly mixed together. Pour the egg mixture of the asparagus and mushrooms.

Bake at 375 for 40-44 minutes.

Adapted from kalynskitchen.com

Blue Cheese and Mushroom Burgers

•  1 lb extra lean ground beef
• 1 tbsp Worcestershire sauce
• 1 shallot, finely chopped
• salt
• 2 tbsp EVOO
• 1 tbsp Smart Balance spread
• 1/4 lb button mushrooms, stems removed and sliced
• 1/4 lb baby portabella mushrooms, stems removed and sliced
• 1/2 small onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 cup chicken stock
• Sandwich thins
• mixed greens
• 1 tomato, cut into 4 thick slices
• 3 oz crumbled blue cheese

In a mixing bowl, combine the ground beef, salt, Worcestershire sauce and shallot. Divide mixture into four even sections, forming each into a patty. Preheat a nonstick skillet with some EVOO, about one turn of the pan. Place the patties in the pan, cooking them about five minutes per side.

While the burgers are cooking, preheat another skillet with EVOO (one turn in the pan) and the Smart Balance. When the spread has melted into the EVOO, add the mushrooms and spread out evenly. Let stand without stirring about ten minutes to let the mushrooms start to brown. Add the onion and garlic. Continue to cook another 3-4 minutes, until the onions start to tender. Add the chicken stock, bring to a boil and let simmer another few minutes.

While the mushrooms and burgers are cooking, toast each side of the Sandwich Thins. Sprinkle the tomatoes with a little salt. Add one slice of tomatoes and a little of the mixed greens to each sandwich thin. Add a burger to each.

Stir the blue cheese into the mushroom mixture and combine. Spoon a little mixture on top of each burger.

Adapted from Express Lane Meals

Pasta and Veggies with Pesto

• salt
• 1/4 box whole wheat penne
• 3/4 small zucchini
• 5-6 asparagus
• 2 large handfuls green beans, ends trimmed
• 3 heaping spoonfuls pre-made pesto sauce
• 2 small handfuls shredded Parmesan cheese
• EVOO

Cut the green beans and asparagus at an angle, cutting each piece into two. Slice the the zucchini. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about five minutes. Add the veggies and continue to cook another 2-3 minutes. 

Spoon the pesto into a bowl and add one ladle of the starchy pasta water. Strain the pasta and the veggies and immediately add it to the pesto. Toss until all the pasta and veggies are covered evenly. Sprinkle with the Parmesan cheese.

Adapted from Express Lane Meals