4, 5, 6 and 7 Ingredient Dinner Recipes

Crispy Pork Cutlets

 

4, 5, 6 and 7 ingredient dinner recipes have just a few ingredients and loads of flavor! Start saving time and money in your kitchen with these family-friendly recipes, packed with delicious options.

You can get in and out of the kitchen in a snap because each recipe has simple, easy to prepare ingredients...even inexperienced cooks can create a great meal!

 

 

4 to 7 Ingredient Chicken Recipes

4-7 Ingredient Chicken Recipes

Made with chicken and easy to find pantry ingredients, these no-fuss high flavor dinners make having a home cooked meal easier and less expensive than takeout.

4-7 Ingredient Chicken

4 to 7 Ingredient Beef Recipes

4-7 Ingredient Beef Recipes

With few ingredients and lots of flavor, these beef recipes don't require exotic or expensive items to put together a great homemade dinner. Simple is delicious.

4-7 Ingredient Beef

 

4 to 7 Ingredient Pork Recipes

4 to 7 Ingredient Dinner Ideas

From classic chili to cherry glazed ham, these meals feature sausage, bacon, ham and other cuts of pork with a few added ingredients for delicious everyday dinners.

4 - 7 Ingredient Pork

4 to 7 Ingredient Meatless Recipes

4-7 Ingredient Meatless and Seafood Recipes

These recipes give pasta robust flavor to make it much more than ordinary spaghetti. Pizza gets packed with taste, while shrimp and fish add even more variety.

4 - 7 Ingredient Meatless

 

More Easy Dinner Ideas

Chicken Dinners

Chicken Dinner Recipes

Weekly Meal Plans

Salisbury Steak

Crock Pot Recipes

Crock Pot Recipes

Healthy Dinner Recipes

Week Seven Menu

Side Dishes

Oven Roasted Potatoes

Dessert Recipes

Dessert Recipes

 

4, 5, 6, and 7 Ingredient Sausage Bacon Ham and Pork Meals

4 to 7 Ingredient Pork


4 to 7 ingredient pork meals feature sausage, bacon, ham and other cuts of pork with a few added ingredients for delicious home cooked dinners. From classic chili or herbed pork chops to cherry glazed ham you have a variety of easy ways to make dinner. Get everyone to the table tonight with pantry items and sausage, ham, bacon or pork for pulled pork and more.

 

 

 

 

Sausage and Orzo

Sausage and Orzo

Ingredients:

1 tablespoon vegetable oil
1 pound cooked sausage, halved lengthwise and cut into 2-inch pieces
1 cup dried orzo
1 (14 ounce) can reduced-sodium beef broth
1 teaspoon dried Italian seasoning
2 medium zucchini, halved lengthwise and coarsely chopped, about 2 ½ cups
⅓ cup (1 inch) pieces green onion

Directions:

1. In a large skillet heat oil over medium-high heat.

2. Cook sausage in hot oil about 2 minutes or until brown.

3. Stir in orzo; cook and stir about 1 minute.

4. Stir in beef broth plus ½ cup water and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, about 8 minutes or until orzo is tender, adding the zucchini during the last 4 minutes or cooking and stirring occasionally.

5. Uncover; stir in green onion. Season to taste with salt and black pepper.

Serves 4

Per serving
Calories 467
Total Fat 24g
Sat 8g
Protein 23g
Carb 40g
Fiber 3g
Cholesterol 79mg
Sodium 1630mg

Pork and Potatoes with Tomato Relish

Pork and Potatoes with Tomato Relish

Ingredients:

1 (24 ounce) package refrigerated mashed potatoes
4 boneless pork loin chops, ¾ inch thick
Salt and black pepper
2 tablespoons olive oil
1 large red onion, quartered and sliced
2 medium tomatoes, cut into thin wedges
¼ cup red wine vinaigrette salad dressing

Directions:

1. Prepare mashed potatoes according to microwave package directions.

2. Meanwhile, sprinkle chops lightly with salt and pepper. In a very large skillet heat oil over medium-high heat. Add chops; cook about 3 minutes. Turn chops; add onion to skillet. Cook about 10 minutes more or until chops are done (160°F), turning chops to brown evenly and stirring onion occasionally. Remove chops to 4 serving plates.

3. For tomato relish, add tomato and salad dressing to skillet; cook and stir about 1 minute more.

4. Serve chops with mashed potatoes and tomato relish. Season with additional pepper.

Serves 4

Per serving
Calories 433
Total Fat 20g
Sat 3g
Protein 31g
Carb 32g
Fiber 3g
Cholesterol 62mg
Sodium 624mg

4, 5, 6 and 7 Ingredient Chicken Dinner Recipes

4-7 Ingredient Chicken Crispy Onion Barbecue Chicken Fingers


4 to 7 ingredient chicken dinners are great tasting recipes for everyday dinners. Made with chicken and easy to find pantry ingredients, these no-fuss high flavor dinners make having a home cooked meal easier and less expensive than takeout. Family friendly meals include chicken prepared in imaginative ways to get everyone to the table and coming back for more.

 

 

 

 

Chicken and Creamy Lemon Broccoli

Chicken and Creamy Lemon Broccoli

Ingredients:

4 small skinless, boneless chicken breast halves (about 1 pound)
Salt and ground black pepper
1 tablespoon olive oil
8 ounces fresh mushrooms, halved
1 lemon
3 cups fresh broccoli florets
1 (10 ounce) container refrigerated light Alfredo sauce

Directions:

1. Sprinkle chicken lightly with salt and pepper.

2. In a large skillet heat oil over medium heat. Add chicken and mushrooms to skillet; cook for 4 minutes, turning chicken once.

3. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add lemon slices and broccoli to skillet; cook, covered, about 8 minutes, or until chicken is no longer pink (170°F).

4. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Sprinkle with lemon peel and pepper.

Serves 4

Per serving
Calories 295
Total Fat 12g
Sat 5g
Protein 35g
Carb 16g
Fiber 4g
Cholesterol 91mg
Sodium 705mg

Cornbread Topped Chili

Cornbread Topped Chili

Ingredients:

1 pound ground beef
1 (15 ounce) can chili beans in chili gravy, undrained
1 (16 ounce) jar salsa
1 cup frozen corn
1 ¼ cups packaged cornbread stuffing mix
3 tablespoons butter, melted
1 to 2 tablespoons snipped fresh parsley

Directions:

1. Preheat broiler.

2. In a large broiler-proof skillet cook beef until brown, stirring occasionally. Drain off fat.

3. Add to beef the undrained chili beans, salsa, and corn; heat through. Spread into an even layer.

4. Meanwhile, in a small bowl, combine stuffing mix, butter, and parsley. Sprinkle evenly over beef mixture. Broil 3 to 4 inches away from heat for about 2 minutes or until top is golden brown.

Serves 4

Per serving
Calories 588
Total Fat 28g
Sat 12g
Protein 33g
Carb 53g
Fiber 9g
Cholesterol 100mg
Sodium 1249smg

Ham, Brie, and Tomato Frittata

 Ham Frittata

Ingredients:

2 tablespoons butter or margarine
8 ounces cubed cooked ham
1 small yellow summer squash, chopped
6 eggs, lightly beaten
Salt and black pepper
½ of an 8-ounce round Brie cheese, chopped
1 large tomato, seeded and chopped

Directions:

1. Preheat broiler. In a large broiler-proof skillet melt butter over medium heat.

2. Add ham and squash to butter; cook for 2 minutes.

3. In a medium bowl combine eggs, ½ teaspoon salt, and ¼ teaspoon black pepper.

4. Add egg mixture to skillet; cook for 1 minute.

5. Sprinkle with cheese and half of the tomato.

6. As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue until egg mixture is almost set.

7. Broil 4 to 5 inches away from heat about 1 minute or until top appears set. Sprinkle with remaining tomato. Cut into wedges.

Serves 4

Per serving
Calories 357
Total Fat 26g
Sat 13g
Protein 25g
Carb 5g
Fiber 2g
Cholesterol 393mg
Sodium 1211mg

Triple Mango Chicken

 Triple Mango Chicken

Ingredients:

1 tablespoon olive oil
4 small skinless, boneless chicken breast halves
1 mango, seeded, peeled, and cubed
½ cup mango-blend fruit drink
¼ cup mango chutney
2 medium zucchini, thinly sliced lengthwise
¼ cup water

Directions:

1. In a very large skillet heat olive oil over medium-high heat; reduce heat to medium. Add chicken; cook for 6 minutes; turn.

2. Add mango cubes, mango drink, and mango chutney to chicken; cook for 4 to 6 minutes more or until chicken is no longer pink (170°F), stirring occasionally.

3. Meanwhile, in a microwave-safe 2-quart square dish place zucchini and the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 2 to 3 minutes; stir once; drain.

4. Divide zucchini among 4 plates. Place chicken and mango mixture on top of zucchini. Season to taste with salt and crushed red pepper.

Serves 4

Per serving
Calories 274
Total Fat 9g
Sat 1g
Protein 28g
Carb 22g
Fiber 2g
Cholesterol 66mg
Sodium 277mg

Green Noodles and Ham

 

Ingredients:

8 ounces dried spinach pasta
5 ounces lower-sodium, low-fat ham, all visible fat discarded, diced (about 1 cup)
1 cup fat-free milk
1 tablespoon all-purpose flour
2 tablespoons low-fat tub cream cheese
¾ cup frozen peas, partially thawed
¼ cup shredded or grated Parmesan cheese

Directions:

1. Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.

2. Meanwhile, spray a large skillet with cooking spray. Cook the ham over medium heat for 2 minutes, or until heated through.

3. In a small bowl, whisk together the milk and flour until smooth. Pour over the ham. Heat for 2 to 3 minutes, or until thickened, stirring frequently.

4. Stir in the cream cheese. Cook for 1 to 2 minutes, or until melted, stirring constantly.

5. Stir in the peas. Cook for 2 to 3 minutes, or until heated through. Stir in the pasta and Parmesan.

Serves 4

Per serving
Calories 320
Total Fat 6g
Sat 3g
Protein 20g
Carb 49g
Fiber 4g
Cholesterol 25mg
Sodium 489mg

Diabetic Exchanges: 3½ starch, 1½ lean meat

Creamy Chicken Spinach Soup

 Creamy Chicken Spinach Soup

Ingredients:

1 (9 ounce) package refrigerated cheese tortellini
1 (14½ ounce) can fat-free, reduced-sodium chicken broth
2 (10¾ ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (9 ounce) chicken breast, chopped and cooked
2 cups fat-free milk
½ teaspoon dried thyme

Directions:

1. Cook tortellini according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients stirring well.

2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Serves 4

Per serving
Calories 450
Total Fat 11g
Sat 5g
Protein 37g
Carb 53g
Fiber 4g
Cholesterol 102mg
Sodium 1,138mg

Diabetic Exchanges: 2 starch, 1 vegetable, 2 lean meat

Salmon Noodle Bowl

 Salmon Noodle Bowl

Ingredients:

1 (9 ounce) package refrigerated fettuccine
1 pound skinless, boneless 1-inch thick salmon fillet, cut into 8 pieces
2 tablespoons olive oil
6 cups packaged fresh baby spinach
½ cup bottled roasted red or yellow sweet peppers
½ cup garlic-stuffed green olives, coarsely chopped
½ cup reduced-calorie balsamic vinaigrette salad dressing

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, brush fish with 1 tablespoon of the olive oil. Sprinkle lightly with salt and black pepper.

3. Heat a very large skillet over medium heat. Add fish to hot skillet; cook for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through cooking. Remove fish from skillet; cover and keep warm.

4. Add spinach, roasted peppers, olives, and the remaining 1 tablespoon olive oil to skillet; cook and stir for 1 to 2 minutes or just until spinach is wilted.

5. Drain pasta; add to skillet.

6. Add dressing; toss to coat. Season to taste with salt and pepper.

7. Divide pasta mixture among 4 shallow bowls; top with fish.

Serves 4

Per serving
Calories 508
Total Fat 25g
Sat 5g
Protein 31g
Carb 39g
Fiber 3g
Cholesterol 108mg
Sodium 733mg

Cherry and Red Wine Glazed Ham

Cherry and Red Wine Glazed Ham

Ingredients:

1 Tablespoon cornstarch
3-1/2 cups chicken stock
2 Tablespoons butter
1/8 teaspoon ground allspice
1 cup sweet red wine
5 ounces dried cherries
1/3 cup packed brown sugar
7 pounds fully-cooked bone-in spiral-sliced ham
1 large size oven bag


Directions:

1. Stir the cornstarch and chicken stock in a small bowl until the mixture is smooth.

2. Heat the butter in a 12-inch skillet over medium heat.

3. Add the allspice and cook for 1 minute.

4. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil.

5. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.

6. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.

7. Place the oven bag into a 3-quart shallow baking pan. Place the ham into the oven bag.

8. Pour the cherry glaze over the ham. Close the bag with the bag tie.

9. Cut 6 (1/2-inch) slits in the top of the bag.

10. Bake at 250°F. for 1-1/2 to 2-1/2 hours or until the ham is heated through.

11. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham.

12. Serve the remaining cherry glaze with the ham. Serves 18.

Hawaiian Baked Chicken

 Hawaiian Baked Chicken

Ingredients:

12 skinless, boneless chicken thighs (3 pounds)
2 (8 ounce) cans unsweetened crushed pineapple, undrained
¼ cup sherry
¼ cup spicy brown mustard
¼ cup honey
2 tablespoons butter, melted
½ teaspoon paprika

Directions:

1. Arrange chicken in a shallow baking dish coated with non-stick cooking spray.

2. In a bowl, combine the pineapple, sherry, mustard, honey, and butter; mix well. Spoon over chicken; sprinkle with paprika.

3. Bake, uncovered, at 400°F for 35-45 minutes or until a meat thermometer reads 180°F.

Serves 6

Per serving
Calories 285
Total Fat 10g
Sat 4g
Protein 26g
Carb 22g
Fiber 1g
Cholesterol 118mg
Sodium 288mg

Diabetic Exchanges: 3 lean meat, 1½ fruit, 1 fat

 

Basil and Tomato Pizza

 Fresh Tomato Pizza

This is a fresh, delicious alternative to greasy takeout pizza. Prep to table is about 15 minutes (quick and tasty)! You may want to double the recipe because the pizza lovers in the house are going to want seconds. 

 

Ingredients: 

1(10 ounce) thin-crust Italian bread shell
Olive oil flavored cooking spray
4 plum tomatoes, thinly sliced
1 teaspoon minced garlic
½ medium-size purple onion, thinly sliced
½ cup (2 ounces) crumbled Gorgonzola cheese
¼ cup chopped fresh basil

 

 

Directions:

1. Place bread shell on an ungreased baking sheet or pizza pan; coat crust with cooking spray.

2. Top with tomato and remaining ingredients.

3. Bake at 425°F for 7 to 8 minutes or until cheese melts. Cut into 8 wedges and serve immediately.

Serves 4

 

Per serving (2 slices)
Calories 349
Total Fat 10g
Sat 3g
Protein 12g
Carb 36g
Fiber 2g
Cholesterol 11mg
Sodium 592mg

Diabetic Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

 

 

 

Raspberry Thyme Chicken

 Raspberry Thyme Chicken

Ingredients: 

½ cup chopped red onion
2 teaspoons canola oil
1½ teaspoons minced fresh thyme
½ teaspoon salt, divided
4 boneless, skinless chicken breast halves (about 1 pound)
⅓ cup seedless raspberry preserves
2 tablespoons balsamic vinegar

Directions:

1. In a nonstick skillet, sauté the onion in oil until tender.

2. Sprinkle thyme and ¼ teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm.

3. Add the preserves, vinegar, ⅛ teaspoon pepper, and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken.

Serves 4

Per serving
Calories 227
Total Fat 4g
Sat 1g
Protein 27g
Carb 21g
Fiber 0g
Cholesterol 66mg
Sodium 383mg

Diabetic Exchanges: 3 lean meat, 1 starch

Bavarian Pretzel Sandwiches

Bavarian Pretzel Sandwich

Ingredients:

4 frozen soft pretzels, thawed
1 Tablespoon spicy brown mustard
2 teaspoons mayonnaise
8 slices Black Forest ham
4 slices Gouda cheese
1 Tablespoon water
coarse pretzel salt


Directions:


1. Preheat oven to 350°F. Line baking sheet with parchment paper.

2. Carefully slice each pretzel in half crosswise.

3. Combine mustard and mayonnaise in small bowl. Spread mustard mixture onto bottom halves of pretzels.

4. Top with 2 slices ham, 1 slice cheese and top halves of pretzels.

5. Place sandwiches on prepared baking sheet.

6. Brush tops of sandwiches with water; sprinkle with salt.

7. Bake 6-8 minutes or until cheese is melted.

Blue Cheese-Artichoke Fettuccine

 Blue Cheese Artichoke Fettuccine

Ingredients: 

1 (9 ounce) package refrigerated fettuccine
Cooking spray
1 (14 ounce) can quartered artichoke hearts, drained
8 ounces sliced fresh mushrooms
1 (10 ounce) container refrigerated light alfredo sauce
2 tablespoons crumbled blue cheese

Directions:

1. Cook pasta according to package directions, omitting salt and fat.

2. Meanwhile, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender.

3. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.

4. Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.

Serves 4

Per serving
Calories 313
Total Fat 9g
Sat 4g
Protein 15g
Carb 46g
Fiber 3g
Cholesterol 25mg
Sodium 691mg

Diabetic Exchanges: 3 starch, 1 high-fat meat

Belly Busting Pork Chili

Belly Busting Pork Chili
Ingredients:

1 Tablespoon vegetable oil for cooking
1 1/2 pounds boneless pork, cut into bite-sized cubes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
15 ounces canned black beans, drained
14-1/2 ounces canned Italian style diced tomatoes, undrained
4 ounces diced green chiles, drained
1 1/4 teaspoons ground cumin
Tortillas chips and sour cream, optional

 

Directions:

1. Heat oil in large skillet over medium-high heat.

2. Add pork; cook until browned. Season with salt and pepper.

3. Add beans, tomatoes, chiles and cumin.

4. Simmer 20 minutes, stirring occasionally.

5. Serve with warmed tortillas and sour cream, if desired.

 

 

Leftover Thanksgiving Lunch

 Turkey and Biscuits

Ingredients:

4 refrigerated biscuits
1 (8 ounce) tub cream cheese spread with chive and onion
¾ cup milk
2½ cups coarsely shredded cooked turkey
1 (6 ounce) package fresh baby spinach (6 cups)
Salt and black pepper
½ cup whole cranberry sauce

Directions:

1. Prepare biscuits according to package directions.

2. Meanwhile, in a 4-quart Dutch oven heat cream cheese over medium-low heat to soften.

3. Whisk in milk until nearly smooth.

4. Add turkey; heat through.

5. Stir in spinach until coated and slightly wilted. Season to taste with salt and pepper.

6. Carefully split warm biscuits; place biscuit bottoms on plates. Spoon turkey mixture onto biscuit bottoms. Top with cranberry sauce; add biscuit tops. Serve immediately.

Serves 4

Per serving
Calories 530
Total Fat 28g
Sat 16g
Protein 32g
Carb 33g
Fiber 2g
Cholesterol 125mg
Sodium 808mg

Easy Mexican Lasagna

alt

Mexican lasagna is a great change from regular Italian lasanga. Between the robust spices and the tortillas instead of lasagna noodles, this is a very filling dish that takes much less effort than traditional lasagna. If you like a little heat, go for medium or spicy picante sauce. For younger children stick with the mild.

 

Ingredients:

1 pound ground beef
1 large green pepper, chopped
2 cups Tomato Basil & Garlic pasta Sauce
1-1/2 cups picante Sauce
1 Tablespoon chili powder
8 flour tortillas, (6-inch)
16 ounces shredded Cheddar cheese
4 1/2 ounces sliced pitted ripe olives, drained

 


Directions:

1. Preheat the oven to 350°F.

2. Cook the beef and pepper in a 10-inch skillet over medium-high heat until beef is well browned, stirring to separate the meat. Drain any fat.

3. Add the pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil.

4. Reduce the heat to low and cook for 10 minutes.

5. Spread the remaining picante sauce in 3-quart shallow baking dish. Arrange 4 tortillas in the dish.

6. Top with half of the beef mixture, half of the cheese and half of the olives. Repeat the layers.

7. Bake for 20 minutes or until it's hot and bubbling. Let stand for 5 minutes.

 

 

 

Sweet and Spicy Grilled Cheese

 Grilled Cheese

Ingredients:

2 teaspoons canola oil
1 large red onion, finely diced (about 2 cups)
8 slices whole-wheat bread
3 ounces sharp cheddar cheese, thinly sliced
3 ounces pepper jack cheese, thinly sliced
1 large or 2 medium rip beefsteak or hothouse tomatoes, sliced
Cooking spray

Directions:

1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden and the edges are browned, 10 to 12 minutes. Season with salt and pepper.

2. Divide the cheddar cheese between 4 slices of the bread.

3. Spread 1 tablespoon of the caramelized onions on top of the cheddar, then top with the pepper jack.

4. Place 1 or 2 slices of tomato on the cheese and the other slice of bread on top.

5. Clean and dry the skillet, then coat with cooking spray and heat over medium-high heat until hot. Place one of the sandwiches in the skillet and weigh down with a heavy skillet or plate. Lower the heat to medium-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5 to 6 minutes. Flip the sandwich and grill the other side until it’s nicely colored, another 4 to 5 minutes. Slice in half and serve hot. Repeat with other sandwiches.

Serves 4

Per serving
Calories 350
Total Fat 18g
Sat 8g
Protein 16g
Carb 33g
Fiber 5g
Cholesterol 45mg
Sodium 560mg

 

Broccoli and Pasta Casserole

Broccoli and Pasta Casserole

Ingredients:

1 Tablespoon plus 1 teaspoon olive oil for cooking
1 pound broccoli florets, cooked and drained, sprinkled with salt to taste
1 1/2 teaspoons garlic pepper seasoning
8 ounces fusilli pasta
3 Tablespoons plus 1½ teaspoons all-purpose flour
4 cups whole milk
¼ cup ricotta cheese
4 ounces finely grated Parmigiano-Reggiano
 

Directions:

1. Preheat oven to 425°F.

2. In a medium saucepot, cook pasta for 2 to 3 minutes less than package instructions. Drain and set aside.

3. Add olive oil to the saucepot and heat over medium heat.

4. Sauté onion, stirring, until translucent, about 7 minutes. Slowly add the flour.

5. Cook, stirring, 1 minute. Slowly Whisk in milk. Bring to a boil.

6. Cook, whisking, until thickened, about 5 minutes. Remove from heat.

7. Add cheeses and season with garlic pepper seasoning.

8. Stir cooked broccoli and pasta into sauce. Place mixture into a 9x12 baking dish.

9. Bake until bubbling and top is browned, 20 to 25 minutes. Let cool slightly before serving.

Think Greek Grouper

 Think Greek Grouper

Ingredients: 

4 (4 ounce) grouper fillets
2 teaspoons salt-free Greek seasoning
Cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 plum tomato, coarsely chopped
¼ cup (1 ounce) crumbled basil- and tomato-flavored feta cheese
Cooked orzo (optional)

Directions:

1. Sprinkle both sides of the fillets with seasoning. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add fish, and cook 3 minutes; remove skillet from heat.

2. Turn fish; top with spinach tomato, and cheese. Return to skillet to heat; cover and cook 3 to 4 minutes or until spinach is hot and fish flakes easily when tested with a fork. Serve immediately over cooked orzo.

Serves 4

Per serving (doesn’t include orzo)
Calories 147
Total Fat 3g
Sat 1g
Protein 25g
Carb 4g
Fiber 2g
Cholesterol 48mg
Sodium 191mg

Diabetic Exchanges: 3 very lean meat

Cheesy Stuffed Meatballs and Spaghetti

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Spaghetti and meatballs are a go-to meal on busy nights, but this recipe takes it up a notch with mozzarella stuffed meatballs. Using string cheese makes prep super easy and few ingredients make it super fast.

 

Ingredients:

1 pound ground beef
1/2 cup Italian seasoned dry bread crumbs
1 teaspoon garlic powder
1 egg
2 ounces mozzarella string cheese sticks, cut into 12 (1/2-inch) slices
26 ounces (1 jar) Italian style pasta sauce
8 ounces spaghetti, cooked and drained

 

Directions:

1. In medium bowl, combine ground beef, bread crumbs, garlic powder and egg; shape into 12 meatballs.

2. Press 1 cheese slice into each meatball, enclosing completely.

3. In 3-quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.

4. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.