Quick Italian Tortellini Salad
To see this recipe in Spanish click here.
Ingredients
- 1 (9 ounce) package cheese filled tortellini
- 1 1/2 cups fresh mushroom slices
- 1 1/2 cups broccoli florets
- 1 1/2 cup canned artichoke hearts
- 1/2 small red bell pepper sliced
- 4 ounces low fat Italian dressing
- 1/2 tsp ground oregano
- 1/3 cup shredded Parmesan cheese
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Instructions
- Cook the tortellini al dente, according to package directions.
- Add broccoli florets and mushrooms before pasta is done (about 1 minute).
- Cook for remaining time until broccoli turns bright green and is crisp tender and the pasta is al dente (chewy to the bite).
- Drain and rinse pasta mixture under cool running water.
- Toss the pasta mixture with the artichoke hearts, red bell peppers, dressing, and oregano.
- Add the Parmesan cheese and toss again lightly.
Recipe Notes
Skillet Pizzas
Skillet Pizzas are the perfect easy lunch, dinner, or even snack for the pickiest people in your life! Whip these up any night of the week for a table full of smiles!
Ingredients
- 6 corn tortillas
- 1 cup unsalted or low sodium tomato/pasta sauce
- 1 cup reduced fat, shredded cheddar cheese
- 1 1/2 cups seasoned, cooked skinless chicken breast or lean ground beef
- 1 1/2 cups chopped romaine lettuce
- 1 1/2 cups diced tomato
- Non stick cooking spray
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Instructions
- Coat skillet with non-stick cooking spray and bring to medium-high heat.
- Start by toasting one tortilla in the skillet for 30 seconds and then flip to allow both sides of the tortilla to be lightly toasted.
- Add a thin layer of pasta sauce, cheese, and beef or chicken on top of tortilla.
- Allow to heat throughout.
- Remove from skillet and top with lettuce and tomatoes.
- Slice into 4 wedges and serve immediately.
- Repeat steps above to prepare the remaining 5 pizzas.
Recipe Notes
Spicy Taco Soup
Stuffed Baked Potatoes
Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today! 
Ingredients
- 4 medium russet potatoes
- 8 ounces extra lean ground turkey
- 1 cup broccoli florets chopped
- 1 cup water
- 3/4 cup reduced fat, shredded cheddar cheese
- 1/2 cup non- fat sour cream
- 1/2 tsp salt
- 1/2 tsp ground pepper
Servings:
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Instructions
- Pierce potatoes all over with a fork.
- Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
- Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
- Drain and transfer to a large bowl.
- Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
- Drain the broccoli and add to the meat.
- Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
- Place potato shells into a small baking dish.
- Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
- Add the potato mixture to the broccoli and meat; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
- Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes
