ITALIAN SAUSAGES AND ZUCCHINI

1 pkg Italian sausage (about 6 links)

1 large or 2 medium onions

1 green or red bell pepper

2-3 small or 1-2 medium zucchini

4 cloves garlic, minced

2-3 tablespoons olive oil

1 tablespoon butter

4-5 fresh basil leaves

3-4 fresh oregano leaves

salt, pepper and garlic powder, to taste

Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).

Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.

Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).

Serve as is or with a sprinkling of Parmesan cheese.

Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.

Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.

Source :  Cooks.com - Italian Sausage and Zucchini

Fajita-Ranch Chicken Wraps

Ingredients 

12   ounces skinless, boneless chicken breast strips for stir-frying

1/2  teaspoon chili powder

1/4  teaspoon garlic powder

Nonstick cooking spray

1   small red, yellow, or green sweet pepper, seeded and cut into thin strips

2  tablespoons bottled reduced-calorie ranch salad dressing 

2  10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*

1/2 cup Easy Fresh Salsa*

1/2  cup reduced-fat shredded cheddar cheese

Directions Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing. 


Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.


*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.


*Easy Fresh Salsa: 
In a medium bowl combine 2 seeded and chopped tomatoes, 
1/4 cup finely chopped red onion, 
1/4 cup chopped yellow or green sweet pepper,
2 to 3 teaspoons snipped fresh cilantro, 
1/2 teaspoon minced garlic, 
1/8 teaspoon salt, 
a dash of black pepper, and, 
if desired, a few drops bottled hot pepper sauce. 
Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

nutrition facts
Servings Per Recipe 4 servings
Calories224
Total Fat (g)7
Saturated Fat (g)2,
Cholesterol (mg)59,
Sodium (mg)316,
Carbohydrate (g)15,
Fiber (g)1,
Protein (g)25,
Starch (d.e.)1,
Very Lean Meat (d.e.)3,
Fat (d.e.)1,
Percent Daily Values are based on a 2,000 calorie diet

Skinny Tuna Noodle Casserole

6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free)

1 tbsp butter

1 medium onion, minced fine

3 tbsp flour (gluten free use rice flour)

1 3/4 cups fat free chicken broth

1 cup 1% milk

1 oz sherry (optional)

10 oz sliced baby bella mushrooms

1 cup frozen petite peas (thawed)

2 (5 oz) cans tuna in water, drained (I used albacore)

4 oz 50% reduced fat sharp cheddar (I used Cabot)

butter flavored cooking spray

2 tbsp parmesan cheese

2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Baked Chicken Parmesan | Ginas Skinny Recipes

Here's an Italian classic made lighter. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this with a big salad for a complete dinner.

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara
• cooking spray

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

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

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Pork With Orange Sauce

Ingredients

• 4 large carrots, cut into 1-inch chunks
• 1 whole(s) (1 1/4 pounds) pork tenderloin
• 1 large navel orange
• 1 teaspoon(s) extra virgin olive oil
• 1 small (4 to 6 ounces) red onion, sliced
• 1 tablespoon(s) Dijon mustard with seeds
• 1 package(s) (7.4 ounces) heat-and-serve precooked brown rice

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Directions

1. In 9-in. glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on High 6 to 7 minutes or until tender, stirring once.
2. Meanwhile, cut pork crosswise into 1 1/4-in.-thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice.
3. Heat 12-in. skillet on medium-high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
4. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
5. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.

Read more: Pork with Orange Sauce Recipe - Good Housekeeping

Chicken Pot Pie Filling

• 3 teaspoons canola oil, divided
• 1 cup frozen pearl onions, thawed
• 1 cup peeled baby carrots
• 10 ounces cremini mushrooms, halved
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken, or turkey
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.


Place filling in prepared pie shells
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

CHINESE COLESLAW

2 pkg. Ramen chicken noodles, crushed 1 lb. coleslaw 1 c. sunflower seeds 1 c. sliced almonds 1/4 c. chopped onion Mix and refrigerate. DRESSING: 1/2 c. oil 1/3 c. vinegar 2 pkg. chicken flavoring from noodles 1/2 c. sugar Mix well. Pour over the slaw mixture.