That sounds really tasty!!

I have a million recipes tested and husband approved... I'll put a few of them here to see what yall think. That way we have lots and lots of options to choose from!

Avocado Linguine – Serves 2

1 medium avocado, pitted
Zest of half lemon
Juice of one lemon (hand squeezed)
2-3 garlic cloves, minced
1 tsp Extra Virgin Olive Oil (EVOO)
4 oz. Dry Linguine (Quinoa linguine is a good type to use)
¼ cup fresh basil, very finely chopped (or put in a food processor)
Salt & pepper

Cook pasta according to package directions. Meanwhile, place garlic, lemon juice, lemon zest, and EVOO in either a food processor or in a bowl and mixed with a hand-mixer. Process until smooth. Now add avocado, basil, and salt and pepper to taste. Process until smooth and creamy. Toss with pasta until fully combined.

Nutrition per Serving
312 Calories, 36g carbs, 19g fat, 3g sat fat, 11mg sodium, 2g sugar



Roman-Style Chicken – Serves 8

8 chicken thighs
½ tsp salt
½ tsp pepper
¼ cup EVOO
3 oz. prosciutto, chopped
2 garlic cloves, minced
1 15 oz can diced tomatoes
½ cup white wine or vermouth
1 tbsp fresh thyme, chopped
1 tsp fresh oregano, chopped
½ cup chicken stock
¼ cup fresh parsley, chopped
1-1/2 cup mushrooms, chopped
Pasta (I chose about 1 oz dry of whole wheat linguine)

Season chicken with salt and pepper. In a large, heavy skillet, heat olive oil on medium. When oil is hot, cook chicken until browned on both sides. Remove from pan and set aside. Keeping pan on medium heat, cook prosciutto and mushrooms until meat is crisp. Add garlic and cook 1 minute. Add tomatoes, wine, herbs. Return chicken to pan. Add stock and bring mixture to a boil. Reduce heat and simmer about 20-30 minutes, or until chicken is cooked through. Serve over pasta.


Nutrition per Serving:
461 calories, 23g carbs, 27g fat, 7g sat fat, 297mg sodium, 2g sugar


Mediterranean White Fish – Serves 4

1 cup quartered cherry or grape tomatoes
1 cup thinly sliced red onions
12-15 green beans, trimmed and cut to 1-inch pieces
¼ cup black olives, pitted and coarsely chopped
2 tbsp lemon juice
1 tbsp oregano
1 tbsp EVOO
Salt & Pepper
4 tilapia fillets, or any other white fish, 4 oz. each

Preheat oven to 425. Place green beans in a microwave-safe bowl with 1 tbsp water. Cover and heat for about 30 seconds. Drain and add to other vegetables in a medium mixing bowl. Mix well, then combine with lemon juice, oregano, and salt and pepper (about ¼ tsp each). Lay two (~20 inch) sheets of foil on top of each other and spray with nonstick cooking spray. Place one tilapia on top, and make 3 more foil sets for the others. Season fish with salt and pepper, to taste. Then add ½ - 2/3 cup of veggie mix on top of each fish until all veggies are used up. Close packets, but leave at least a slit open for steam to escape. Bake for 20 minutes.



Nutrition per Serving
324 calories, 17g carbs, 12g fat, 1g sat fat, 279mg sodium, 4g sugar


Shrimp Cous-Cous

2 cups dry cous-cous (not instant
3 cups water
2 tbsp butter (divided)
¾ cup sun-dried, julienne cut tomatoes, rinsed and drained (usually come in a jar)
4 cloves garlic, finely chopped
1 cup white wine, or vermouth
1 lb shrimp, de-tailed, de-veined
1 large lemon, juiced and zested (as desired)
¼ - ½ cup parsley (as desired), finely chopped
½ cup black olives, finely chopped (OPTIONAL)


Boil water with a dash of salt in a large pan. Once bubbling, add cous-cous and cover. Simmer for about 15 minutes, or until all water is soaked up. Meanwhile in a medium skillet, melt 1 tbsp butter. Ad tomatoes and garlic, and sautee on medium-high for about 4-5 minutes, until soft and fragrant. Add the rest of the butter and the wine/vermouth and cook until wine is reduced by half. Add shrimp and sautee until fully cooked through (I usually do it about 10 minutes or so). Once cous-cous is done, add lemon juice and zest (as much as you choose) to the cous-cous, along with the parsley and olives. When the shrimp mix is done, add the entire contents of the pan to the cous-cous and toss well until completely coated. Serve hot!

Serving Size = about 1 cup. This recipe makes about 7 cups
Nutrition per Serving
297 calories, 23g carbs, 12g fat, 3g sat fat, 158mg sodium 4g sugar

Chocolate Crepes with Strawberries
• 1 cup all purpose flour
• 2 tbsp unsweetened dutch cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• butter flavored spray
• 24 medium strawberries, sliced (2 in each crepe)
• 1 1/2 cups fat free cool whip
• 3/4 cup chocolate syrup to serve

Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan,swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.

Batter can be refrigerated for up to 2 days.
Servings: 12 Calories: 139.3 • Fat: 1.5 g • Carbs: 24 g • Fiber: 0.9 g • Sugars: 13.5 g • Protein: 3.7 g

Starter: Stuffed Mushrooms

Delicious, low-fat, low-calorie, vegetarian dish


Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6



Ingredients

6 Large Stuffing Mushrooms (with stems)
1 Medium Stalk of Celery, minced
2 Tbsp. Onion, minced
1 clove garlic, minced
1/4c. PLAIN bread crumbs
1/4c. PANKO (Japanese bread crumbs)
1/4c. Vegetable Broth or stock

Directions

1. Preheat oven to 375 degrees
2. Remove stems from the mushrooms, clean the caps, and mince the stems.
3. Mince the celery, onion, and garlic
4. In a large skillet sprayed with a bit of non-stick spray, brown the mushroom caps on both sides.
5. Once caps are browned add the broth to the skillet and cook mushrooms until tender.
6. Move cooked mushrooms to a large enough baking dish to accommodate all of your caps.
7. In same skillet, add minced stems, onion, celery and garlic. Cook thoroughly.
8. Once all vegetables are tender, remove from heat and add both types of bread crumbs.
9. Top with 2T. parmesan cheese
10. Place mushrooms in oven to finish for 12-15 minutes until browned and warmed through.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 52.0
Total Fat: 1.1 g
Cholesterol: 1.3 mg
Sodium: 143.1 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.9 g
Protein: 2.7 g

Hey everyone so I posted some recipes that we can possibly use for the challenge.

Starter: Strawberry Soup
Main Course: Parmesan Chicken
Side Dish: Asian Cabbage Mango Slaw
Dessert: Chocolate Crepes with Strawberries

Total Calories 649

We can swap some things with other people recipes or not use any of mine if we can get some more.

Stuffed Mushrooms - 52
Roman-Style Chicken - 461
Spicy Baked Cauliflower & Sweet Potatoes - 191.5
Chocolate Crepes w/ Strawberries - 139.3

Total 843.8

Stuffed Mushrooms - 52
Chicken Parmesan - 251
WW Classic Roasted Vegetables - 107
Chocolate Crepes with Strawberries - 139

Total Calories - 549

***I'd like to clarify about my shrimp cous-cous.... I actually meant that as a main dish where each serving is 1 cup. It's totally cool that we put it in the side dish category! I just think that if we do, it would be best to make the serving size only 1/2 cup, making the calories 149 per serving.*****