Cuisine: American

Sheet Pan Garlic Butter Shrimp

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 Sheet Pan Garlic Butter Shrimp
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Cuisine American
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Course Main Dish
Cuisine American
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Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; season with salt and pepper, to taste.
  3. Stir shrimp in butter mixture and gently toss to coat.
  4. Arrange shrimp in a single layer onto the prepared baking sheet.
  5. Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes.
  6. Serve immediately, garnished with parsley, if desired.
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Nutrition Facts
Sheet Pan Garlic Butter Shrimp
Amount Per Serving (8g)
Calories 658 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 318mg 106%
Sodium 670mg 28%
Potassium 3694mg 106%
Total Carbohydrates 49g 16%
Dietary Fiber 24g 96%
Sugars 6g
Protein 56g 112%
Vitamin A 1265%
Vitamin C 992%
Calcium 105%
Iron 266%
* Percent Daily Values are based on a 2000 calorie diet.

Sour Cream Noodle Bake

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 Sour Cream Noodle Bake
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Cuisine American
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Course Main Dish
Cuisine American
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe Notes

http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0-2145182

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Nutrition Facts
Sour Cream Noodle Bake
Amount Per Serving
Calories 987 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 30g 150%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 6g
Cholesterol 204mg 68%
Sodium 1068mg 45%
Potassium 488mg 14%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 11g
Protein 58g 116%
Vitamin A 28%
Vitamin C 23%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

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 Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
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Course Side Dish
Cuisine American
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Instructions
  1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  2. Preheat oven to 375°.
  3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
  4. I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!
Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts
Three-Cheese Macaroni and Cheese
Amount Per Serving
Calories 1436 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 33g 165%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 165mg 55%
Sodium 3049mg 127%
Potassium 172mg 5%
Total Carbohydrates 151g 50%
Dietary Fiber 9g 36%
Sugars 21g
Protein 91g 182%
Vitamin A 28%
Vitamin C 14%
Calcium 193%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

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 Skinny Meatloaf Cupcakes with Mashed Potato Frosting
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
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Instructions
  1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
  2. Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
  3. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
  4. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
  5. Pipe the “frosting” onto the meatloaf cupcakes and serve.
Recipe Notes

Gina’s Weight Watcher Recipes Servings: 6 • Serving Size: 2 cupcakes • Points +: 6 pts • Smart Points: 7 Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 g Sodium: 560.1 mg (without salt) Makes 12. Read more at http://www.skinnytaste.com/skinny-meatloaf-cupcakes-with-mashed/#uHDZ5Em4loRSELrY.99

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Nutrition Facts
Skinny Meatloaf Cupcakes with Mashed Potato Frosting
Amount Per Serving
Calories 482 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 159mg 53%
Sodium 1108mg 46%
Potassium 657mg 19%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 8g
Protein 37g 74%
Vitamin A 10%
Vitamin C 54%
Calcium 14%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Sauteed Julienned Summer Vegetables

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 Sauteed Julienned Summer Vegetables
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Course Side Dish
Cuisine American
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Course Side Dish
Cuisine American
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Instructions
  1. Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  2. Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Recipe Notes

Skinnytaste.com Servings: 4 • Size: 1 cup • Points +: 2 pts • Smart Points: 1 Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg Makes 4 cups. Read more at http://www.skinnytaste.com/sauteed-julienned-summer-vegetables/#g8JpsPTv4gsju5f5.99

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Individual Chicken Potpies

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 Individual Chicken Potpies
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
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Instructions
  1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
  2. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
  3. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
  4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
  5. You can also just make one pie, cook for ~1 hour.
Recipe Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/individual-chicken-potpies

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Nutrition Facts
Individual Chicken Potpies
Amount Per Serving
Calories 415 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 96mg 32%
Sodium 743mg 31%
Potassium 316mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 4g
Protein 34g 68%
Vitamin A 18%
Vitamin C 4%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Tots

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 Zucchini Tots
Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner! Nutrition Information
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Course Side Dish
Cuisine American
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Ingredients
Course Side Dish
Cuisine American
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Instructions
  1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.
Recipe Notes

Yield: 3 servings, Serving Size: 5 tots Amount Per Serving: Smart Points: 3 Points +: 3 Calories: 108 Total Fat: 4.3g Saturated Fat: g Cholesterol: mg Sodium: 262mg Carbohydrates: 11.5g Fiber: 2g Sugar: 2g Protein: 7g Read more at http://www.skinnytaste.com/zucchini-tots/#Vm6u8amezySqKC5h.99

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Baked Zucchini Sticks

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 Baked Zucchini Sticks
A great way to get even the pickiest of eaters to enjoy zucchini! Perfect as a snack, appetizer or side dish. Read more at http://www.skinnytaste.com/baked-zucchini-sticks-13-pts/#ly9K3AX4EJzpcLKG.99
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
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Ingredients
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Instructions
  1. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.
Recipe Notes

Nutrition Information Yield: 4 Servings, Serving Size: 1 zucchini Amount Per Serving: Smart Points: 4 Points +: 4 Calories: 154 Total Fat: 2g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 327mg Carbohydrates: 26g Fiber: 3g Sugar: 7g Protein: 9g

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Grilled Chicken and Zucchini Yakitori

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 Grilled Chicken and Zucchini Yakitori
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
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Instructions
  1. Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
  2. Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
  3. Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
  4. Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
  5. Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
  6. Makes 14 chicken skewers, 4 zucchini skewers.
Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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Crunchy Chicken

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 Crunchy Chicken
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F
  2. Chicken can be raw or cooked, if raw, adjust cooking time upward to ensure chicken is done.
  3. Mix sour cream, cheese, Worcestershire sauce, garlic powder, and lemon juice together until blended. Add chicken and mix well until coated. Spread evenly in baking dish.
  4. Spread stuffing mix evenly on top of chicken mixture. Drizzle melted butter on top.
  5. Bake at 350F for 30 minutes or until hot, melted, and bubbling.
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Nutrition Facts
Crunchy Chicken
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 68mg 23%
Sodium 636mg 27%
Potassium 146mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 21g 42%
Vitamin A 4%
Vitamin C 2%
Calcium 13%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.