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"PinterestFacebookDinner #1: Italian\nCrispy White Pizza appetizer, Fettuccine Hungry Girlfredo, Veggie Explosion and a side salad with low-fat vinaigrette\nTotal: 402 calories, 10.5 grams of fat (176 calories, 3 grams of fat for pizza; 151 calories, 4.5 grams of fat for fettuccine; 35 calories for salad; 40 calories, 3 grams of fat for low-fat vinaigrette)\nCrispy White Pizza\nIngredients:\n1 La Tortilla Factory Smart &amp;amp; Delicious Low-Carb, High-Fiber large tortilla\n1/3 cup fat-free ricotta cheese\n1/4 cup thinly sliced onions\n1 tbsp. shredded fat-free mozzarella cheese\n6 leaves basil\n4 thin slices of Roma tomato\n1/4 tsp. garlic powder\n1/8 tsp. plus 1 dash salt\ndash black pepper\nDirections:\nPreheat oven to 375 degrees F. Place tortilla in baking pan sprayed lightly with nonstick spray. Bake in the oven for five to six minutes on each side, until slightly crispy. Leave oven on. In a small bowl, mix ricotta cheese, mozzarella cheese, garlic powder, 1/8 teaspoon of salt, and black pepper. Set aside. Bring a pan sprayed with nonstick spray to medium heat. Add onion, and stirring occasionally, cook until softened and slightly browned, about three minutes. Remove onions and immediately stir into cheese mixture. Spread cheese mixture evenly on top of the tortilla. Place basil over cheese mixture. Top with tomato slices, and then sprinkle with a dash of salt. Return pizza to the oven and bake for about five minutes or until entire pizza is hot. Use a pizza cutter or a sharp knife to cut into slices. Eat the whole thing&amp;#8212;it&amp;#39;s pizza for one!\nFettuccine Hungry Girlfredo\nIngredients:\n1 packaged House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute\n1 wedge Laughing Cow Light Original Swiss cheese, room temperature\n1/2 cup small broccoli florets\n1/2 cup red pepper chunks\n1/2 cup zucchini chunks\n1 tbsp. fat-free sour cream\n2 tsp. reduced-fat Parmesan-style grated topping\nsalt and black pepper, to taste\noptional: garlic powder, chili powder\nDirections:\nPlace all veggies in a medium microwave-safe bowl with 2 tablespoons water. Cover and microwave for two to three minutes, until veggies are tender. Once cool enough to handle, drain water and set aside. Rinse and drain Shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Place noodles in a microwave-safe bowl, and top with sour cream and Parm-style topping. Break cheese wedge into pieces and add to the bowl. Microwave for one minute. Stir well and microwave again for one minute. Mix in veggies and season well with salt and pepper. If you like, add some garlic powder and/or chili powder. Enjoy!\nAnd for a side, a small mixed-green salad with low-fat balsamic vinaigrette.\nNEXT: BBQ Mango Tilapia With Brown Rice and Crunchy Sassy Chinese Slaw &amp;gt;&amp;gt;\nDinner #2: South-Asian flair\nBBQ Mango Tilapia With Brown Rice and Crunchy Sassy Chinese Slaw\n*Total: 417 calories, 7 grams of fat (197 calories, 2.5 grams of fat for one filet; 109 calories and 1 gram of fat for 1/2 cup brown rice; 111 calories and 3.5 grams of fat for 1 cup of slaw) *\nBBQ Mango Tilapia\nIngredients:\n2 4.5-oz. filets raw tilapia\n1/4 cup canned diced tomatoes, drained\n1/4 cup diced mango\n1/4 cup canned tomato sauce\n2 tbsp. mango nectar\n2 tbsp. ketchup\n2 tsp. brown sugar (not packed)\n2 tsp. cider vinegar\n1 tsp. molasses\n1/2 tsp. garlic powder\nDirections:\nIn a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses and garlic powder. Mix well. Stir in tomatoes and mango. Place fish and sauce in a container, and toss to coat. Cover and let marinate in the fridge for 30 minutes. Preheat oven to 375 degrees F. Spray a medium oven-safe pan with nonstick spray. Transfer sauce and fish to the pan. Cook for 10 to 15 minutes, until fish is cooked through. Plate tilapia and top with excess sauce. Serve with 1/2 cup of cooked brown rice.\nCrunchy Sassy Chinese Slaw\nIngredients:\n1 16-oz. package dry broccoli slaw mix\n1 cup canned water chestnuts, drained and sliced into thin strips\n1 cup canned mandarin orange segments packed in water or juice, drained and chopped (and rinsed, if packed in juice)\n1 cup chopped scallions\n2/3 cup Newman&amp;#39;s Own Lighten Up Low-Fat Sesame Ginger Dressing\n1/4 cup slivered almonds\nDirections:\nIn a large bowl, toss all ingredients together and mix well. Refrigerate for at least two hours and stir well before serving. Enjoy!\nNEXT: San Diego Baja-Style Fish Tacos With Spanish Rice &amp;gt;&amp;gt;\nDinner #3: Fiesta!\nSan Diego Baja-Style Fish Tacos With Spanish Rice\nTotal: 434 calories, 7.5 grams of fat (304 calories, 4 grams of fat for two tacos; 130 calories and 3.5 grams of fat for 1/2 cup Spanish rice)\nSan Diego Baja-Style Fish Tacos\nIngredients:\n4 small white corn tortillas\n8 oz. raw cod, cut into 4 even strips\n1 cup thinly sliced green cabbage\n1/2 cup Fiber One cereal (original)\n1/4 cup fat-free liquid egg substitute\n1 tbsp. seasoned rice vinegar\n1/4 tsp. garlic salt\n1/8 tsp. onion powder\n1/8 tsp. garlic powder\nsalt, black pepper, additional seasonings, to taste\noptional: cilantro, lime wedges, salsa\nIngredients for sauce:\n1/3 cup fat-free mayonnaise\n2 tbsp. fat-free sour cream\n2 tbsp. chopped sweet or yellow onion\n1/2 tsp. lime juice\ndash salt\ndash cayenne\nSpanish rice prepared from mix (like Rice-A-Roni)\nDirections:\nPreheat oven to 450 degrees F, then line the bottom of a broiler pan with aluminum foil and spray the pan&amp;#39;s rack with nonstick spray. In a small bowl, combine all ingredients for sauce and mix well. Place in the refrigerator. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate until ready to assemble tacos. In blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder and garlic powder. Add as much salt and pepper as you like. Feel free to season crumbs with extra spices as well. Place egg substitute in another medium bowl. Coat fish strips, first with egg substitute and then with crumb mixture. Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place fish strips on the rack of the broiler pan. Place it in oven. Cook for 12 minutes or until the fish is flaky and the tops are brown and crispy. To assemble tacos, warm tortillas in the microwave for five to 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with 1/4 of the cabbage followed by 1/4 of the sauce. Serve with 1/2 cup Spanish rice prepared from mix.\nNEXT: Philly Cheesesteak Lettuce Cups With Super Veggie-Stuffed Peppers  &amp;gt;&amp;gt;\nDinner #4: Hearty picks!\nPhilly Cheesesteak Lettuce Cups With Super Veggie-Stuffed Peppers\nTotal: 385 calories, 9.5 grams of fat (197 calories, 7.5 grams of fat for two lettuce cups; 188 calories, 2 grams of fat for two pepper halves)\nCheesesteak Lettuce Cups\nIngredients:\n2 leaves romaine, butter or green leaf lettuce\n3 oz. raw lean filet beefsteak\n1/3 cup sliced mushrooms\n1/4 cup thinly sliced onions\n1 slice fat-free American cheese\nDirections:\nSlice your filet into strips. Spray a medium pan with nonstick spray and bring to medium-high heat. Add mushrooms and onions. Stirring occasionally, cook for about five minutes, until onions are slightly browned. Transfer veggies to a bowl and set aside. Remove pan from heat and spritz again with nonstick spray. Cook filet strips over medium-high heat for one to two minutes, flipping them halfway through cooking. Break cheese slice into small strips. Place cheese on top of meat&amp;#8212;still in the pan&amp;#8212;and continue to cook until cheese has melted slightly. Remove from heat and mix the cheesy beef strips in with the veggies. Pile into lettuce &amp;quot;cups.&amp;quot;\nSuper Veggie-Stuffed Peppers\nIngredients:\n1 large red bell pepper\n1 Roma tomato, deseeded and chopped\n1/2 cup frozen ground-beef-style soy crumbles, thawed\n1/2 cup chopped mushrooms\n1/4 cup chopped onion\n1/4 cup chopped green bell pepper\n1/4 cup canned tomato sauce\n2 tbsp. shredded fat-free cheddar cheese\n1/2 tsp. dry taco seasoning mix\n1/4 tsp. minced garlic\nDirections:\nBring a medium pan to medium-high heat. Add mushrooms, onion and green bell pepper. Stirring occasionally, cook for three to five minutes, until veggies are slightly softened. Add garlic to the pan and cook for an additional minute. Transfer mixture to a medium mixing bowl. To the bowl, add tomato, soy crumbles, tomato sauce, cheese and taco seasoning mix. Mix thoroughly. Set aside. Slice off the top of the red pepper and then slice it in half lengthwise. Remove seeds. Spray a medium baking dish lightly with nonstick spray. Place pepper halves in the dish, cut side up, and bake in the oven for 25 minutes. Remove pepper halves from the oven and reduce temperature to 350 degrees F. Once pepper halves are cool enough to handle, use paper towels to soak up any excess moisture. Evenly spoon mixture into pepper halves. Return to the oven and bake for 20 minutes. Let cool slightly and then dig in!\nNEXT: Buffalo Chicken Chop Salad Wrap With Miracle Mashies and Cheesy-Good Cornbread Muffins &amp;gt;&amp;gt;\nDinner #5: Comfort food!\nBuffalo Chicken Chop Salad Wrap With Miracle Mashies and Cheesy-Good Cornbread Muffins\nTotal: 451 calories, 9 grams of fat (199 calories, 5 grams of fat for wrap; 82 calories and 1 gram of fat for 2/3 cup of potatoes; 170 calories and 3 grams of fat for two small corn muffins)\nBuffalo Chicken Chop Salad Wrap\nIngredients:\n1 La Tortilla Factory Smart &amp;amp; Delicious Low-Carb, High-Fiber large tortilla\n2-1/2 oz. cooked skinless lean chicken breast, chopped\n1/2 cup shredded lettuce\n2-1/2 tsp. Frank&amp;#39;s RedHot Original Cayenne Pepper Sauce\n2 tsp. reduced-fat Parmesan-style grated topping\n1-1/2 tsp. fat-free sour cream\nDirections:\nPlace chicken in a small microwave-safe dish. Top with hot sauce and Parm-style topping. Stir until chicken is thoroughly coated. Microwave for 45 seconds or until hot. Microwave tortilla until slightly warm. Lay tortilla flat and spread sour cream down the center. Place lettuce in the center of the tortilla and top with chicken mixture. Wrap tortilla up by folding in the sides first and then rolling it up tightly from the bottom.\nMiracle Mashies\nIngredients:\n1 large potato (about 13 oz.)\n3 cups cauliflower florets\n3 tbsp. fat-free half and half\n1 tbsp. light whipped butter or light buttery spread\n1/4 tsp. salt\nadditional salt, black pepper, to taste\noptional: 1/2 tsp crushed garlic\nDirections:\nBring a large pot of water to a boil. While waiting for water to boil, peel and cube potato. Once water is boiling, add peeled potato cubes and cauliflower florets. Allow water to return to a boil and then reduce heat to medium. Cook for 15 to 20 minutes, until potatoes and cauliflower are very tender. Remove pot from heat and carefully drain water. Transfer contents to a large bowl. To the bowl, add half and half, butter and salt. If you like, add crushed garlic. Mash with a potato masher or large fork until completely blended. Season to taste with pepper and additional salt.\nCheesy-Good Cornbread Muffins\nIngredients:\n1 cup canned cream-style corn\n1/3 cup all-purpose flour\n1/2 cup yellow cornmeal\n1/2 cup fat-free liquid egg substitute\n1/2 cup fat-free sour cream\n1/2 cup shredded reduced-fat cheddar cheese\n1/4 cup chopped scallions\n2 tbsp. Splenda No Calorie Sweetener\n1-1/2 tsp. baking powder\n1/4 tsp. salt\noptional: 1/4 tsp. hot sauce\nDirections:\nPreheat oven to 375 degrees F. In a large bowl, combine flour, cornmeal, Splenda, backing powder and salt. Mix well. In a separate small bowl, mix together all other ingredients. If you like, add hot sauce. Add contents of the small bowl to the large one and stir until thoroughly mixed. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute muffin batter among the cups. Bake in the oven for 15 to 20 minutes, until muffins are firm and light golden brown. Allow to cool for a bit and then enjoy!"^^<http://www.w3.org/2001/XMLSchema#string>
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