Tasty Tuesday!

Ok So I will Still do my Meal plans, But just the recipes, not the shopping lists...Sorry!

Monday
Cucumber Salad and Grilled Balsamic Chicken

Grilled Balsamic Chicken
Marinate Chicken in balsamic vinagrette dressing and grill

Cucumber Salad
Makes 8 Servings

INGREDIENTS:

• Cucumbers, thinly sliced

• 1 small white onion, thinly sliced

• 1/2 cup white vinegar

• 1/2 cup water

• 2 tbsp Stevia (truvia)

• 1 tablespoon dried dill, or to taste

DIRECTIONS:

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a bowl and mix and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Tuesday
Low-Fat Baked Chicken Casserole and Strawberries

1 1/2 pounds of skinned chicken tenders

1 package of long grain wild rice, cooked (just used brown rice)

1 can of condensed, low-fat cream of celery or mushroom soup

1 small package of frozen mixed vegetables

1/2 cup water

Preheat oven to 350 degrees. Fry chicken in a large skilled with water and a dash of

pepper. When fully cooked, cut into small pieces. Prepare rice according to package

direction. Blend rice, chicken, frozen vegetables, soup and water in baking dish. Cover

and bake for about 15 minutes, or until vegetables are done and dish is bubbling. Serves:4

WEdnesday

Stuffed Bell Peppers

What you need:

Bell peppers
Instant Rice (i used leftovers from the night before)
Tomatoes, fresh or canned
Spaghetti sauce
Cheese

First you need to cut your peppers in half (doesn't matter which way) and clean them out. Then steam them in water for about 5 minutes. I made about 1 1/2 cups instant rice in a large bowl.  I added a very large fresh tomato, chopped. Some spaghetti sauce for more flavor and then stuff the peppers. Top with a slice of your favorite cheese - I used Pepper Jack. Then bake for 15-20 mins at 375. Just long enough to warm them through and melt the cheese.

Thursday
Baked ChimiChangas with Green Beans

1 dozen whole wheat tortillas
1 pounds chicken, shredded (If I'm in a hurry, I buy a rotisserie chicken and debone it)
1 cans cream of Chicken Soup (reduced fat)

3 chopped green onions

1 can green chilies
1 cups sour cream (I use the fat free kind)
1/2 small bag frozen corn
1 can black beans, drained and rinsed
1 cup salsa
1 cups of reduced fat cheese

Mix everything except the tortillas into a large bowl and spoon about 3/4 cup onto the middle of a tortilla. Roll the tortilla and line them up in a 9x13" pan. Smother with more cheese on top. Cover with foil. Bake at 350 for 45 minutes. Serve with salsa, chopped tomatoes and lettuce.

Friday

Zuppa Toscana Soup (Olive Garden Knock-off)

1 lb. Italian sausage (I use ground turkey)

4 russet potatoes, cut into bitesize pieces or thin, thin slices
1 large onion, chopped
1/2 cup cooked bacon, chopped or bacon bites
2 cloves garlic, minced
2 cups kale
2 cans chicken broth
1 quart water
1 cup fat free half and half

Cook sausage and drain. Slice into little bits. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. (Don't add the kale until you are ready to serve and it will give it that crunch!)