More Yummy Meals

Has anyone tried the other meals yet? I'd sure love to hear feedback on your thoughts of the meals!

Here's another round!

Zucchini & Potato Scramble with Bacon
Serving 1| Serving size: 2 cups egg mixture, 2 slices bacon| Calories 370; Fat 19g; Chol 450 mg; Protein 21g; Carbs 32g; Sugars 5g; Fiber 5g; RS 1.4g; Sodium 600mg

1 small potato, grated (or 1 1/2 cups refrigerated shredded potato)
1/2 zucchini, diced
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp pepper
Cooking spray
2 large eggs, whisked
Salt and Pepper to taste
2 slices Turkey Bacon

Squeeze grated potato dry with a paper towel.

Combine potato, zucchini, oregano, salt and pepper.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add potato mixture and cook for 10 minutes, stirring once,  until tender and lightly golden.

Add eggs, and cook 3 to 4 minutes or until eggs are set. Season to taste and serve with 2 slices of turkey bacon.

Arugula Salad with Lemon-Dijon Dressing
Serving: 1| Serving size: 5 cups| Cal 400; Fat 10g; Chol 5mg; Protein 18g; Carbs 61g; Sugars 7g; Fiber 11g; RS 1.8g; Sodium 700mg

1 Tblsp Lemon juice
1 tsp. olive oil
1 tsp. Dijon mustard
3 cups arugula
1/2 cup grape tomatoes
1/2 cup canned white beans, rinsed and drained
2 slices rye bread, toasted and cut into 1 inch cubes
1 Tblsp grated Parmesan cheese
Combine first 3 ingredients in a small bowl, stirring with a whisk.

Combine arugula, tomatoes, and beans in a large bowl. Add dressing (Dijon mixture); toss gently. Top with rye bread croutons and cheese.

Baked Two-Cheese Penne with Roasted Pepper Sauce
 Serves 4| Serving size: 1/4 of penne and 2 tablespoons sauce| Cal 433; Fat 16g; Chol 29mg; Protein 17g; Carbs 56g; Sugars 8g; Fiber 5g; RS 2g; Sodium 528mg

Cooking Spray
8 oz uncooked whole-wheat penne
2 Tblsp olive oil
2 Tblsp all -purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups 1% low fat milk
1 oz smoked Gouda, shredded (about 1/4 cup)
2 oz fontina cheese, shredded (about 1/2 cup)
1/3 cup Panko (Japanese breadcrumbs)
1/2 cup roasted red bell pepper (I prefer to use fresh red bell pepper instead of roasted)
1 Tblsp plain low-fat Greek yogurt

Heat oven to 350 degrees. Coat and 8-inch square baking dish with cooking spray; Set aside.

Bring large pot of water to boil over high heat; add noodles and cook 7 minutes or until al dente. Drain and set aside.

Reduce heat to medium, and add olive oil to pan. Add flour, salt and pepper; Cook 1-2 minutes until flower begins to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.

Top pasta mixture with Panko; bake at 350 degrees for 20 minutes or until top begins to brown and cheese is bubbly.

While noodles bake, place roasted (or fresh) bell pepper and yogurt in blender/food processor; process until smooth. Drizzle over squares of baked noodles and serve.

Need a snack? Try Cheddar and Apple Melt
Serving 1| Serving size: 1 wrap| Cal 160; Fat 3.5g; Chol 5mg; Protein 4g; Carbs 31g; Sugars 16g; Fiber 5g; RS 0.8g; Sodium 55mg

1 Tblsp shredded Cheddar cheese 
1 small apple, thinly sliced
1 (6-inch) corn tortillas




Place cheese and apple slices on tortilla

Microwave on HIGH 30 seconds until cheese is bubbly. Roll up and eat.