Barbecue rooster pizza
Makes 6 servings
Preparation time: quarter-hour
Cooking time: 10 to 12 minutes
INGREDIENTS:
1 (13.8-ounce) bundle refrigerated pizza dough
1 cup chopped rotisserie rooster
1/2 cup barbecue sauce, divided
2 cups shredded mozzarella cheese
1/3 cup sliced crimson onion
2 tablespoons chopped cilantro leaves
DIRECTIONS:
Warmth oven to 500 levels. Line a baking sheet with parchment paper. Roll out dough on floured floor to desired form. Switch to baking sheet. In a small bowl, mix rooster and 1/4 cup barbecue sauce. Put aside. Brush dough with remaining 1/4 cup sauce, leaving 1/2-inch border. Sprinkle mozzarella on pizza and high with barbecue rooster and onion. Bake 10 to 12 minutes or till crust is golden brown. Sprinkle with cilantro and serve.
Per serving: 337 energy, 20 grams protein, 9 grams fats (24% energy from fats), 4 grams saturated fats, 42 grams carbohydrate, 40 milligrams ldl cholesterol, 868 milligrams sodium, 1 gram fiber.
Carb rely: 3.
Spinach lasagna
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 2 1/2 hours on low; standing time: quarter-hour
INGREDIENTS:
1 (10-ounce) bundle frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container part-skim ricotta cheese
1/3 cup 1% milk
1/4 cup freshly grated Parmesan cheese
1 (8-ounce) can no-salt-added tomato sauce
1 (8- or 9-ounce) field no-boil lasagna noodles
1 (26-ounce) jar no-salt-added or common crimson pasta sauce
2 cups shredded part-skim mozzarella cheese
DIRECTIONS:
In a big bowl, combine collectively the spinach, ricotta, milk and Parmesan till well-blended; put aside. Flippantly coat the underside and sides of a 5- or 6-quart gradual cooker with cooking spray. Pour the tomato sauce into cooker; high with one-fourth of noodles. Cowl as a lot of the sauce as doable by breaking some noodles to suit and overlapping if crucial. Spoon 1/2 cup pasta sauce over noodles, then high with one-third of ricotta combination (about 1 cup) and 1/2 cup mozzarella cheese. Repeat two extra occasions. For the ultimate layer, cowl with remaining noodles, sauce and mozzarella. Cowl and cook dinner on low 2 1/2 hours or till the noodles take up the sauce and are tender. Flip off cooker; let stand quarter-hour to let noodles take up any remaining moisture earlier than serving.
Per serving: 325 energy, 20 grams protein, 12 grams fats (32% energy from fats), 6.7 grams saturated fats, 36 grams carbohydrate, 41 milligrams ldl cholesterol, 360 milligrams sodium, 4 grams fiber.
Carb rely: 2.5.
Moroccan lentil stew
Makes 6 servings
Preparation time: 10 minutes
Cooking time: about 25 minutes
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (28-ounce) can no-salt-added or common petite diced tomatoes
2 (19-ounce) cans lentil soup
1 (15-ounce) can reduced-sodium chickpeas, rinsed
1/2 cup raisins
2 teaspoons cinnamon
1 1/2 teaspoons cumin
1/4 teaspoon crushed crimson pepper
6 tablespoons plain nonfat Greek yogurt
DIRECTIONS:
Warmth oil in a Dutch oven on medium. Add onion; cook dinner 3 minutes or till softened. Add garlic; cook dinner 1 minute, stirring consistently. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin and crimson pepper. Carry stew to a simmer on medium-high, stirring sometimes. Cut back warmth to medium-low and simmer, uncovered, 20 minutes or till liquid is lowered and sauce has thickened, stirring usually to forestall sticking. Serve, garnishing every serving with yogurt.
Per serving: 277 energy, 13 grams protein, 4 grams fats (13% energy from fats), 0.5 gram saturated fats, 48 grams carbohydrate, no ldl cholesterol, 369 milligrams sodium, 9 grams fiber.
Carb rely: 3.
Turkey reuben wraps
Unfold every of 4 (8-inch) whole-grain tortillas with 1 tablespoon reduced-fat Thousand Island dressing. High every tortilla to inside 1 inch of edge with 1 1/2 cups (6 cups whole) recent child spinach, 2 ounces (8 ounces whole) turkey, 1 ounce sliced (4 ounces whole) reduced-fat Swiss cheese and 1 cup (4 cups whole) packaged coleslaw combine. Roll tightly. Wrap every in plastic wrap; refrigerate quarter-hour. Minimize diagonally in halves. Serve with oven fries (from frozen).
Dijon wine-steak kebabs
Marinate 1 1/4 kilos boneless beef spherical tip steak (lower into 1-inch cubes) in 2 tablespoons water, 2 tablespoons crimson wine vinegar, 2 tablespoons coarse-grain Dijon mustard, 2 cloves minced garlic, 2 teaspoons canola oil and 1/2 teaspoon coarsely floor black pepper. Refrigerate 6 hours to in a single day. Take away beef; discard marinade. Chop 1 medium crimson onion, 1 medium yellow squash and 1 crimson bell pepper into 1-inch items. On 8 metallic skewers, thread the meat alternately with onion, squash and bell pepper. Grill 8 to 10 minutes for medium-rare to medium doneness, turning sometimes.
