Roasted Farro Medley

Nutritional Facts

Calories: 278

Fat: 7.5g

Carbs: 43g

Protein: 9.8g

Servings: 4

This one of my favorite side dishes. Ever. Farro is a grain used in many different cuisines throughout the world. This is a delicious and unique grain that can be prepared in a number of ways. The variety of textures and flavors in this dish will make you come back for more. Although this can be eaten with anything (or by itself which I often do!), pair this with pork or steak for a sure, crowd pleasing meal!

Ingredients:

-8 oz of Farro
-1 ½ cups Portabello Mushroom sliced thin
-1/2 cup diced white onion
-2 cups vegetable stock
-1/4 cup lite soy sauce
-1/4 cup roasted tomatoes, diced
-2 Tablespoon Extra Virgin Olive Oil

Preparation:

Preheat oven to 400

On medium-high, heat olive oil in oven safe pan. Once oil is hot, add onion and let cook for 3 minutes, stirring often

Add Farro, sliced mushrooms, vegetable stock, and soy sauce. Cover and transfer into oven for 20 minutes; stir and place in oven for another 20 minutes. Let cool for 5 minutes before adding roasted tomatoes

Sun-Dried Arugula Pizza

Servings: 1

Nutritional Facts

Calories: 385/Serving

Fat: 18g

Protein: 17.5g

Carbs: 44g

If you're craving pizza but want to stay within your daily calories, try this! This lightened version is loaded with veggies and very tasty. This is perfect as a low-calorie lunch or dinner. I find that arugula and tomato compliment each other very well, but you can use any fresh topping. As a slight variation, try this with Basil Pesto. Enjoy!

Ingredients:

-1 Whole Wheat Tortilla

-2 Tablespoons of Sun-Dried Tomato Spread

-1 Cup Arugula

-1 Roma Tomato, diced

-1/4 cup shredded, low-moisture mozzarella cheese

-Optional: Grated Cheese

Preparation:

Preheat oven to 400 degrees.

Spread Sun-dried tomatoes onto tortilla and place on non-stick pan. Cook in oven for 5 minutes.

Take out pan and top tortilla with Arugula, diced tomatoes, and diced mushrooms. Sprinkle with mozzarella cheese. Place back into oven for 5-7 minutes. Leave in longer if you prefer a crispier crust.

Skinny Girl Cookies and Cream Pie

Servings: 8

Nutrition Facts:

Calories: 235 cal/serving

Fat: 7g (Saturated: 2.8g)

Carbs: 37g

Protein: 3.3g

If you're addicted to chocolate, try this!! This by far is one of my favorite skinny desserts I have ever made! The pie is incredibly easy to make and it turns out so rich and creamy. Bring this to any party and I guarantee that no one will be able to tell this is diet friendly.

Ingredients:

-Ready Chocolate Pie Crust

-1.4 oz Jell-O sugar and fat free chocolate pudding mix

-2 cups Fat Free milk

-4 oz Fat Free Cream Cheese

-4 oz Light Cool Whip (Half a container)

-1/4 cup sugar (or favorite zero calorie sweetener)

-2 packs of crushed, 100 Calorie Chips Ahoy crisps

Preparation:

-In bowl, stir together Jell-O pudding mix and Fat Free milk according to direction. While that sits, use a hand mixer to whip Cream Cheese, Sugar, and Cool Whip in separate bowl.

-Pour Chocolate pudding into pick crust evenly. Next, take Cream Cheese and Cool whip and spread on top of pudding. Place in refrigerator and let it set for 3-4 hours. Wait until pie is set before dusting pie with crushed chips ahoy.

Enjoy!

Skinny Girl Cuban Sandwich

Servings: 4

Nutritional Facts

Calories: 445/serving

Fat: 11.5g

Carbs: 45g

Protein: 38g

Ever since returning home from Key West, I have been craving a nice, hearty Cuban. The portions for this sandwich are incredible, while the flavor is simply explosive! Try this with a bowl of soup for a lunch or dinner well under 600 calories!

Ingredients:

-2 teaspoons of Olive Oil
-3/4 lb pork loin trimmed of fat
-1 loaf of Ciabbata Bread (or loaf of your choosing)
-1/2 lb 97% fat free ham
-6 slices of light Swiss cheese (sliced medium)
-1/4 tablespoon garlic powder
-1/4 tablespoon onion powder
-1/4 tablespoon salt and pepper
-6 slices of Dill sandwich pickles
-yellow mustard

Preparation:

Preheat oven to 425 degrees

Coat pork loin with olive oil, garlic powder, onion powder, salt & pepper. Spray baking pan with non-stick spray and place pork loin in oven for 45 minutes—until internal temperature is 155 degrees. Let sit for 5 minutes before slicing.

Cut bread open long ways. Gut inside by removing approximately 2 oz of bread. Slather both sides with yellow mustard to your liking. Layer with cheese, ham, and sliced pork. Top with pickles. Put both sides together and cut in 4.

Optional: Place in oven for approximately 5 minutes to create a crispier exterior and melt cheese.

Skinny Vegetable Lasagna

Servings: 6 (large)

Nutritional Facts

Calories: 395/serving

Fat: 11g

Carbs: 55g

Protein: 22g

If you're looking for a delicious, easy lasagna recipe without the added calories and fat, try this! The serving sizes are huge and will leave you feeling full and satisfied! This is a sure crowd pleaser and perfect for any Meatless Monday or Friday!

Ingredients:

-1 tablespoon olive oil
-1 cup sliced mushrooms
-1/2 cup matchstick carrots
-3/4 cup chopped zucchini
-1/4 cup diced onions
-1/2 cup diced red bell pepper
-1 bottle (24 oz) of tomato sauce of your choice (preferably a light basil)
-2 tablespoons of traditional basil pesto
-1 15oz container fat-free ricotta cheese
-1/4 tablespoon onion powder
-1/4 tablespoon garlic powder
-9 cooked lasagna noodles (white or wheat)
-1cup (approx 4 oz) shredded part-skim mozzarella cheese
-2 tablespoons grated Parmesan cheese

Preparation:

Preheat oven to 375 degrees

Heat oil in pan on medium-high heat. Add in vegetables and cook for 5-8 minutes, stirring often. Add in tomato sauce and reduce heat to simmer.

In small mixing bowl, combine ricotta, pesto, garlic powder, and onion powder. Stir for a minute to ensure that ingredients are evenly distributed.

In 13x9 baking pan, coat with non-stick spray and thin layer of vegetable tomato sauce

Layer pan with 3 cooked Lasagna noodles, 1/3 ricotta mixture, 1/3 vegetable tomato sauce, 1/3 shredded cheese—in that order. Add next two layers. Cover and bake in oven for 30 minutes. Uncover and bake an additional 20 minutes. Sprinkle with Parmesan and let sit for 10 minutes before serving.

Enjoy!

Whole Wheat Bow-tie Pasta

Servings: 4

Nutritional Facts

Calories: 355/Serving

Fat: 11.5g (Saturated: 1.8 g)

Protein: 16g

Carbs: 44.5g

This is a colorful pasta dish that can be eaten as a side or main course. I like to pair this with my GreekYogurt Parmesan Chicken to create a balanced, low-calorie meal. The combination of ingredients creates a bold, fresh flavor that will satisfy any taste bud. Tastes better the next day!

Ingredients:

-4 cups of Whole Wheat Farfalle pasta (approximately ½ box)

-2/3 cup cooked peas

-1/3 cup of traditional basil pesto

-1 pint grape tomatoes--halved

-2 tablespoons pine nuts

-1/4 teaspoon of lemon zest

-2 tablespoons Parmesan cheese

Preparation:

Prepare Farfalle according to directions. Once cooked and drain, set pasta aside.

On medium heat, coat large skillet with pesto. Add in peas, pine nuts, lemon zest, and tomatoes; stirring frequently for 5 minutes. Add in pasta and toss continuously for 5 more minutes to ensure ingredients are evenly distributed. Sprinkle with Parmesan cheese and serve.

Greek Yogurt Parmesan Chicken

Servings: 4

Nutritional Facts

Calories: 290/Serving

Fat: 7.5g (Saturated: 1.8 g)

Protein: 50.2g

Carbs: 5.7g

This chicken dish is surprisngly delicious for something so easy to prepare. The chicken comes out moist and juicy, and the flavor of the greek yogurt really comes through. I paired it with my Whole Wheat Bow-tie Pesto Pasta to create a meal under 650 calories.

Ingredients:

-4 Skinless chicken breasts—approximately 6 oz each

-1 cup plain Greek Yogurt

-1/2 cup Parmesan cheese

-1 teaspoon salt

-1/2 teaspoon black pepper

-1/2 teaspoon garlic powder

-1/2 teaspoon onion powder

-1/2 teaspoon lemon zest

Preparation:

Preheat oven to 375 degrees.

Set aside chicken; in small bowl mix together remaining ingredients

Generously coat chicken with yogurt mixture and place on lightly sprayed cooking pan. Don't be afraid to slab it on there!

Place chicken in oven and bake for 45-50 minutes.

Optional: Place pan in broiler for 20 seconds to create a slightly crispier exterior.