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Lasagna Stuffed Chicken

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Lasagna Stuffed Chicken
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Nutrition Facts
Lasagna Stuffed Chicken
Amount Per Serving
Calories 387 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0.02g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 1192mg 50%
Potassium 473mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 48g 96%
Vitamin A 8%
Vitamin C 3%
Calcium 79%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine American
Category FP
Prep Time 10 Minutes
Cook Time 1 Hour
Total Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  4. Bake until chicken is just cooked through, about 25 minutes. Discard excess juices in pan.
  5. Change oven to broil and top the chicken with remaining ¾ cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.
  6. Garnish with basil before serving.
Course Main Dish
Cuisine American
Category FP
Prep Time 10 Minutes
Cook Time 1 Hour
Total Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  4. Bake until chicken is just cooked through, about 25 minutes. Discard excess juices in pan.
  5. Change oven to broil and top the chicken with remaining ¾ cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.
  6. Garnish with basil before serving.
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Nutrition Facts
Lasagna Stuffed Chicken
Amount Per Serving
Calories 387 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0.02g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 1192mg 50%
Potassium 473mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 48g 96%
Vitamin A 8%
Vitamin C 3%
Calcium 79%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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Carbquik Vegetable Bellini

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Carbquik Vegetable Bellini
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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Skinny Chicken Parmesan

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Skinny Chicken Parmesan
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Course Main Dish
Cuisine American
Category LP FC
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 450F. Lightly spray a large baking sheet with 0 calorie cooking oil.
  2. Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.
  3. In a shallow bowl, combine the FC bread crumbs and Private Selection Parmesan. In a small bowl, combine the Brummel and Brown (or Ghee) butter and MCT oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.
  4. Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
  5. Meanwhile, in a large, deep covered skillet, cook the Walden Farms Tomato and Basil sauce over medium heat until heated through, 2 to 3 minutes.
  6. Place the baked chicken in the skillet and top each piece with 1 to 2 tablespoons of the fat free mozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.
Course Main Dish
Cuisine American
Category LP FC
Prep Time 15 minutes
Cook Time 25 minutes
Total Servings
servings
Instructions
  1. Preheat the oven to 450F. Lightly spray a large baking sheet with 0 calorie cooking oil.
  2. Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.
  3. In a shallow bowl, combine the FC bread crumbs and Private Selection Parmesan. In a small bowl, combine the Brummel and Brown (or Ghee) butter and MCT oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.
  4. Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
  5. Meanwhile, in a large, deep covered skillet, cook the Walden Farms Tomato and Basil sauce over medium heat until heated through, 2 to 3 minutes.
  6. Place the baked chicken in the skillet and top each piece with 1 to 2 tablespoons of the fat free mozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.
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Zucchini/Squash Parmesan Crisps

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Zucchini/Squash Parmesan Crisps
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Course Side Dish
Category FC
Prep Time 15 minutes
Cook Time 27 minutes
Total Servings
servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil and spray lightly with zero-calorie cooking spray.
  3. Slice zucchini or squash into 1/4 inch-thick rounds.
  4. Spray both sides of rounds with Zero-calorie cooking spray.
  5. In a shallow baking dish, combine finely ground TVP, Reduced Fat Parmesan Cheese, salt and pepper.
  6. Add additional seasonings if desired.
  7. Place rounds in TVP mixture, coating both sides of each rounds, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
  8. Place rounds in a single layer on baking sheet.
  9. Sprinkle any remaining TVP mixture over the rounds.
  10. Bake for about 22 to 27 minutes, until golden brown.
  11. (There is no need to flip them during baking - - they crisp up on both sides as is.)
Course Side Dish
Category FC
Prep Time 15 minutes
Cook Time 27 minutes
Total Servings
servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil and spray lightly with zero-calorie cooking spray.
  3. Slice zucchini or squash into 1/4 inch-thick rounds.
  4. Spray both sides of rounds with Zero-calorie cooking spray.
  5. In a shallow baking dish, combine finely ground TVP, Reduced Fat Parmesan Cheese, salt and pepper.
  6. Add additional seasonings if desired.
  7. Place rounds in TVP mixture, coating both sides of each rounds, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
  8. Place rounds in a single layer on baking sheet.
  9. Sprinkle any remaining TVP mixture over the rounds.
  10. Bake for about 22 to 27 minutes, until golden brown.
  11. (There is no need to flip them during baking - - they crisp up on both sides as is.)
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Moroccan Chicken and Butternut Squash Soup

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Moroccan Chicken and Butternut Squash Soup
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Cuisine American
Category FP FC
Prep Time 20 minutes
Cook Time 48 minutes
Total Servings
servings
Instructions
  1. Heat a Dutch oven over medium heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion, and cook for 4 minutes, stirring occasionally.
  4. Add chicken; cook for 4 minutes, browning on all sides.
  5. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  6. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil.
  7. Reduce heat, and simmer 8 minutes.
  8. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender.
  9. Remove pan from heat. Stir in chopped basil and orange rind.
Cuisine American
Category FP FC
Prep Time 20 minutes
Cook Time 48 minutes
Total Servings
servings
Instructions
  1. Heat a Dutch oven over medium heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion, and cook for 4 minutes, stirring occasionally.
  4. Add chicken; cook for 4 minutes, browning on all sides.
  5. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  6. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil.
  7. Reduce heat, and simmer 8 minutes.
  8. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender.
  9. Remove pan from heat. Stir in chopped basil and orange rind.
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Grilled Leg of Lamb with Mint-Garlic Rub

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Grilled Leg of Lamb with Mint-Garlic Rub
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Course Main Dish
Category FP
Prep Time 220 minutes
Cook Time 200 minutes
Total Servings
servings
Instructions
  1. Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
  2. Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don't have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
  3. About 1 hour before you're ready to grill remove the lamb from the refrigerator.
  4. Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push he coals to one side.
  5. Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting to charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
  6. Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
Course Main Dish
Category FP
Prep Time 220 minutes
Cook Time 200 minutes
Total Servings
servings
Instructions
  1. Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
  2. Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don't have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
  3. About 1 hour before you're ready to grill remove the lamb from the refrigerator.
  4. Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push he coals to one side.
  5. Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting to charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
  6. Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
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Ginger Salad

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Ginger Salad
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Course Salads, Side Dish
Category FC
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Instructions
  1. In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth.
  2. Turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  3. Place shredded lettuce piled high in the center of a bowl with edges.
  4. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
Course Salads, Side Dish
Category FC
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Instructions
  1. In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth.
  2. Turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  3. Place shredded lettuce piled high in the center of a bowl with edges.
  4. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
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Chicken Caesar Salad

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Chicken Caesar Salad
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Nutrition Facts
Chicken Caesar Salad
Amount Per Serving
Calories 461 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 81mg 27%
Sodium 2528mg 105%
Potassium 958mg 27%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 4g
Protein 46g 92%
Vitamin A 2%
Vitamin C 35%
Calcium 48%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
Course Salads
Category FP + FC
Prep Time 5 minutes
Cook Time 15 minutes
Total Servings
servings
Instructions
  1. Puree avocado, water, garlic, lemon juice, Worcestershire sauce, mustard, Parmesan, kosher salt, and pepper.
  2. Toss in with 2 cups of torn romaine lettuce then top with chicken.
Course Salads
Category FP + FC
Prep Time 5 minutes
Cook Time 15 minutes
Total Servings
servings
Instructions
  1. Puree avocado, water, garlic, lemon juice, Worcestershire sauce, mustard, Parmesan, kosher salt, and pepper.
  2. Toss in with 2 cups of torn romaine lettuce then top with chicken.
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Nutrition Facts
Chicken Caesar Salad
Amount Per Serving
Calories 461 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 81mg 27%
Sodium 2528mg 105%
Potassium 958mg 27%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 4g
Protein 46g 92%
Vitamin A 2%
Vitamin C 35%
Calcium 48%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Chicken Salad

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Easy Chicken Salad
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Course Salads
Category LP
Prep Time 15 minutes
Cook Time 0 minutes
Total Servings
servings
Ingredients
Instructions
  1. Combine chicken, celery, and scallions.
  2. In another bowl, whisk together fat free mayonaise, lemon juice, mustard and salt and pepper, and tarragon then add the chicken mixture and gently stir until mixed, refrigerate until ready to serve..
  3. Serve on a salad or as a sandwich with Nature's Own Double Fiber Wheat Bread.
Course Salads
Category LP
Prep Time 15 minutes
Cook Time 0 minutes
Total Servings
servings
Ingredients
Instructions
  1. Combine chicken, celery, and scallions.
  2. In another bowl, whisk together fat free mayonaise, lemon juice, mustard and salt and pepper, and tarragon then add the chicken mixture and gently stir until mixed, refrigerate until ready to serve..
  3. Serve on a salad or as a sandwich with Nature's Own Double Fiber Wheat Bread.
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Ginger Salad

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Ginger Salad
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Course Side Dish
Category FC
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Instructions
  1. In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth.
  2. Turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  3. Place shredded lettuce piled high in the center of a bowl with edges.
  4. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
Course Side Dish
Category FC
Prep Time 10 minutes
Cook Time 0 minutes
Total Servings
servings
Instructions
  1. In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth.
  2. Turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  3. Place shredded lettuce piled high in the center of a bowl with edges.
  4. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
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