HELP!!

I would say just keep it simple. Serve a nice side salad with low fat dressing, grilled or baked boneless/no skin chicken breast, broccoli, mashed potatoes, Promise Butter/Margarine, and for dessert - fruit. I know when I get into new recipes I get stressed which causes me to eat what I should not. Keep it simple and everyone would enjoy it I believe... Good luck and have fun!!!

This might work out as a good one for you, and it won't feel like your family is really doing the healthy thing, as it tastes so good. This is a link for Curried chicken with linguine, http://cookingfortherushed.com/curried_chicken.htm. It even breaks down all the calories and stuff for you, so it's easier to enter in our food diary. Hope you like!

I made this pork roast for my mom’s birthday and everyone (even a picky 3-year-old) LOVED it. And it is super easy to make – gotta love the crock pot! I paired it with steamed broccoli and boiled red potatoes. You can get away with a meal for under 400 calories easy.

http://allrecipes.com/Recipe/Amazing-Pork-Tenderloin-in-the-Slow-Cooker/Detail.aspx

If you want to make a dessert, try a diet soda cake. Use cola for chocolate or other dark cakes, cream soda for vanilla or yellow.

I made lemon-poppy seed with Sprite Zero and it was fantastic.

http://www.recipezaar.com/Diet-Soda-Cake-or-Cupcakes-With-Frosting-321725


Good luck!

Check out the healthified recipes on eatbetteramerica.com. Here are my two favorites:

"Healthified" Sausage-Stuffed Shells

Prep Time:30 min
Start to Finish:1 hr 20 min
makes:12 servings (2 shells each)

24 jumbo pasta shells (from 12-oz box)
1 lb lean Italian turkey sausage, casings removed
1 container (15 oz) light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend (8 oz)
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1/2 teaspoon dried basil leaves
3/4 cup finely shredded carrots (1 medium)
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
2. In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
3. In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
4. Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
5. Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Heat oven to 375°F.



Nutritional Information

1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 7g); Protein 19g Percent Daily Value*: Vitamin A 70%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.





"Healthified" Mediterranean-Style Chicken and Pasta

Prep Time:25 min
Start to Finish:25 min
makes:6 servings (1 1/2 cups each)

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen® organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)

1. In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.



Nutritional Information

1 Serving: Calories 270 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 540mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 7g); Protein 23g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet