Healthy Dinner Recipes

This recipe is a low-fat twist on a classic ravioli dish. Using wontons instead of regular dough helps to save the calories and the mess in the kitchen. Enjoy!

Prep Time: 30-40 minutes

Cook Time: 3-5 minutes

Ingredients

Ravioli:

1 tbsp reduced fat butter (I can’t believe its not butter)

1 tbsp extra virgin olive oil

1 tbsp finely chopped shallots

1 tsp garlic (2 cloves)

1 cup finely chopped portabello mushrooms

1/2 cup finely chopped button mushrooms

1 cup skim or reduced calorie ricotta cheese

1/4 cup reduced calorie parmesan cheese

 30 wonton wrappers (about half the regular package)

Sauce:

6 cups traditional tomato sauce

1/2 tsp garlic (1 clove)

1 tbsp extra virgin olive oil

1 tsp italian seasoning

1/2 tsp basil

salt and pepper to taste

Preparation Instructions

- Add 1 tbsp each butter and olive oil to skillet. Heat over a medium-high heat (about 2 minutes) until melted.

- Add 1 tbsp finely chopped shallots and 1 tsp garlic to the skillet and saute.

- While shallots and garlic saute, in a food processor, finely chop 1 cup portabella mushrooms and 1/2 cup white button mushroom and then add to skillet. Cook around 5 mins to allow the moisture from the mushrooms to escape.

- In a separate bowl, combine ricotta and parmesan cheese and blend thoroughly until smooth.

- Once mushrooms are cooked, add to the ricotta and parmesan cheese mixture. Once mixed, you are ready to begin stuffing your wonton wrappers.

- Before you begin creating the raviolis, you will want to start your sauce. In a medium saucepan, heat 1 tbsp olive oil and 1/2 tsp garlic. Saute for 2 minutes. Next add in 2 cups tomato suace, 1 tsp italian seasoning, 1/2 tsp basil, and salt and pepper as desired. Cook over a low-medium heat.

- Once you sauce is going, you are ready to stuff the wonton wrappers. First add about 2 tbsp flour to a large baking sheet (any large plate will do as well) that will be used to stuff and wrap the wontons. Make sure that there is a thin layer of flour covering the sheet in order to keep wrappers from sticking. (Note: do not pile wontons on top of each other after wrapping. They will stick together, causing them to tear)

- Once your sheet is covered with a thin layer of flour, you can begin filling your wrappers. Filling a wrapper at a time,  wet each edge of the wrapper. This will allow you to seal the edges once full. Now take a tsp of the mushroom filling and place in center of wrapper. With the edges of the wrapper wet, fold one corner of the wrapper to the adjacent corner, forming a triangle. Press edges to seal. Now fold in the remaining corners towards the center of the wonton, creating an envelope. See the example to the right. Place the wrapper on your sheet and repeat this process for remaining wrappers. (Note: to keep other wrappers moist while wrapping, lay a damp paper towel over unused wonton wrappers.)

- Once your wontons are ready, you are ready to cook your raviolis. In a large pan, bring 6 cups water to a low boil. Add salt for extra flavor. Once water is boiling add ravioli to pan, being careful to not stack them on top of each other (if needed you can cook two batches since they cook quickly). Stacking on top of each other could cause them to stick to each other and then tear. Boil 3-5 minutes, until wrappers are soft.

- Once your raviolis are cooked, cover with sauce and you are ready to enjoy!

*Note: There may be extra sauce dependent upon your desired amount. If so, just save it and use it for ravioli the next night!

This is tasty and low fat alternative to everyone’s favorite Italian beef recipe!  For those of you who still love your red meat, just substitute your favorite beef roast for the chicken.

Cooking Method: Crockpot

Prep Time: 10 minutes

Cooking Time: 6-8 hours

Ingredients

1 pound frozen boneless skinless chicken breasts

1 jar whole or sliced peppercinis (approx. 12 oz.)

1 packet of Italian dressing mix

1 cup peppercini juice or low fat/sodium chicken broth

Preparation Instructions

Put frozen chicken in the bottom of the crockpot.  Sprinkle Italian dressing mix over chicken, and add the desired amount of whole or sliced peppercinis (The more you add, the spicier it will be!).  Next, pour in 1 cup peppercini juice or low fat/sodium chicken broth, dependent on how much spice you want.  Cover and cook on low for approximately 8 hours (less time is required if using thawed chicken).  Cook until tender and shred with a fork.  Serve on your favorite hoagie or bun…enjoy!!!

This is a classic with a few healthy changes.

Cooking Method: Crockpot
Prep Time: 10 minutes
Cooking Time: 7 hrs

Ingredients

1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. container fat free sour cream
1 envelope dry onion soup mix
salt and pepper to taste

Preparation Instructions

Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix in a separate bowl and then pour over chicken. Cook on low for 7 hours.

Makes 6 servings. (serve it over rice or noodles, but be sure
to add those points)

4 points 6 Servings

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This is a classic with a few healthy changes.

Cooking Method: Stove-top
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

16     oz. dry egg noodles
1/2    lb. 90% fat free hamburger
1       medium onion, chopped
2       cans 98% fat free cream of mushroom soup
1       tsp. worcestershire sauce
1       cup fat free sour cream
salt and pepper to taste

Preparation Instructions

Cook the egg noodles according to the package directions.  Drain and return to pan.  Cook hamburger meat in a skillet about 5 to 10 minutes, until browned. Drain out all fat and return to skillet.  Reduce the heat to low, and add the onion to the skillet; sauté until soft. Stir in the mushroom soup, Worcestershire sauce, salt, and pepper; simmer until cooked all the way through. Add sour cream. Remove from heat and serve over cooked noodles. Enjoy!

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There are several chicken parmesan recipes out there, but this one is our favorite. It has all of the rich flavors of restaurant recipes, but with half the fat. One taste and your hooked. Enjoy!

Cooking Method: Oven
Prep Time: 5 minutes
Cooking Time: 30 minutes

Ingredients

4       Boneless Skinless Chicken Breasts
1/2    cup shredded skim mozzarella cheese
1/4    cup reduced fat parmesan cheese
2       tbsp. Italian-style dried breadcrumbs
1/2    tsp. Italian seasoning
1       cup spaghetti sauce

Preparation Instructions

Preheat oven to 400F.

In a plastic bag, combine parmesan cheese, italian seasoning and bread crumbs. Shake chicken in mixuture until each piece is well coated on all sides. (If you have trouble getting the mixture to stick, you can dip the chicken in egg whites first).  Place chicken into a greased (we prefer pam) shallow baking dish.

Bake chicken uncovered for 10 minutes. Turn chicken and bake an additional 10 minutes.
Pour sauce over chicken and sprinkle mozzarella cheese on top. Reduce heat to 350F and cook an additional 10 minutes.

Cheese should be melted. Juice from chicken should run clear. Enjoy!

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This is essentially the same recipe as our portabella fajitas, but with a meaty twist. Enjoy!

Cooking Method: Skillet
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

2    large green peppers sliced
1    large red pepper sliced
1    large yellow pepper sliced
1    large onion sliced
1    tsp. olive oil
2    cooked boneless skinless chicken breasts
1    packet fajita seasoning
fat free tortillas
lite sour cream (optional)

Preparation Instructions

Place olive oil, sliced peppers, and onion in skillet. Sautee over medium heat until onion is carmelized and peppers are softened. If the skillet becomes dry, add a few tsp. of water.

Shred the cooked chicken and add it to the skillet. Cook on medium until heated, about 5 minutes.

Add fajita mix to the skillet. Add water as directed. Do not make mixture soupy, just enough to mix with the fajita powder. Turn down heat and let simmer for 5 minutes.  Place fajita mixture on tortilla. Add sour cream for added flavor. Enjoy!

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Not your classic chicken recipe. Give it a try for something different.

Cooking Method: Skillet
Prep Time: 5 minutes
Cooking Time: 30 minutes

Ingredients

Preparation Instructions

In a a skillet, sautee mushrooms and onion in olive oil.  Add chicken and cook 10-12 minutes, turning frequently to keep from burning. Stir mixture occasionally.  In a small bowl, combine mustard and yogurt.  Pour mixture into chicken and cook until heated throughout. Enjoy!

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This is a great way to cook lamb. It leaves the meat very tender.

Cooking Method: Skillet
Prep Time: 25 minutes
Cooking Time: 10 minutes

Ingredients

1      leg of lamb, boned
2      medium onions, sliced
1      tbsp. salt
2      tbsp. dried oregano
1/4   cup olive oil
1/4   cup red wine

Preparation Instructions

Remove fat from the meat. Cut meat into one inch cubes. Use only the solid meat.

Place meat and onions in a large bowl. Blend together remaining ingredients and pour over meat. Mix to coat meat with marinade. Refrigerate overnight or 4-5 hours.

Separate onion and meat. Place meat in skillet and cook for 5-10 minutes, sautee onions separately. Meat should be slightly pink inside.

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The turkey sausage in this recipes gives just the right flavor your looking for in lasagna.

Cooking Method: Oven
Cooking Time: 55 minutes

Ingredients

Preparation Instructions

Heat oven to 350°F. In 3-qt. saucepan over medium-high heat, brown mean; drain. Add spaghetti sauce, spinach and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozarella cheese, Parmasan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.

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This is a great, quick way to cook chuck roast.

Cooking Method: Skillet
Prep Time: 15 minutes
Cooking Time: 10 minute

Ingredients

Preparation Instructions

Cut and trim meat of fat. Cut into 1 inch cubes

Combine onion slices, soy sauce, garlic, and olive oil in a large boil. Combine meat cubes and coat meat with marinade. Marinade overnight.

Separate onion and meat. Place meat in skillet and cook for 5-10 minutes, sautee onions separately. Meat should be slightly pink inside. Can be served with brown rice.

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