Sugar Free Chocolate Covered Strawberries

what are some dinner plans that are healthy for you? (i need help with my dinner/dessert plans!)?

i need to make a dinner that is good for you. anyone have any good ideas?

Healthy dinner is so easy. Opt for fish or chicken and use a lot of veggies. Skip the potatoes and go for spinach, broccoli, salad, etc. If you must serve rolls or bread, go for whole wheat. I don’t know what kind of recipes you want, but here are some of my favorites.

Pesto-Stuffed Chicken

INGREDIENTS:

6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 ounces reduced fat or fat free cream cheese, softened
1/4 cup pesto
1/2 cup minced red bell pepper
3/4 cup crushed corn flakes
1/2 teaspoon paprika
_____
fresh basil sprigs

Place each piece of chicken between two sheets of plastic wrap.
Flatten to a 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper. Set aside.
Combine cream cheese, pesto, and bell pepper, stirring with a
fork until smooth. Spread 2 tablespoons cheese mixture over each
chicken breast. Roll up lengthwise, securing with wooden picks.
Combine corn flakes and paprika. Dredge chicken rolls in crumb
mixture. Place chicken in an 11 by 7-inch baking dish coated with
nonstick cooking spray. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Bring chicken to room temperature
before baking. Bake uncovered 35 minutes. Let stand 10 minutes.
Remove wooden picks and slice into 1-inch rounds. Garnish with fresh
basil sprigs.

SERVES: 4 – 6

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(I use whole wheat pasta with this recipe)

Lower Fat Fettuccini Alfredo

1 12 oz box fettucini noodles
1 T low fat margarine
2 cloves garlic, minced or pressed (to taste)
1 T flour
1 1/3 c. skim milk
2 T light cream cheese or sour cream
1 1/4 c. grated parmesan cheese, divided
2 t. chopped parsley
ground pepper

Boil fettucini per package directions.

While boiling, melt margarine over medium heat.
Saute garlic approx. 1 minute. Stir in flour.
Gradually whisk in milk. Cook 8 minutes or until
thick and bubbly, stirring constantly. Stir in
cream cheese or sour cream, cook 2 minutes.
Add 1 c. parmesan, stirring constantly until
it melts.

Pour over fettucini, toss well to coat.
Top with remaining 1/4 c. Parmesan, parsley,
and pepper. Serve. Yield: 6 1-cup servings.

Approx 350 cal, 17 g protein, 10 g fat per serving.

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Kabobs and Rice

Ingredients
8 cherry tomatoes
8 button mushrooms
1 small zucchini, sliced into 8 pieces
1 red onion, cut into 4 wedges
1 green bell pepper, seeded and cut into 4 pieces
1 red bell pepper, seeded and cut into 4 pieces
1/2 cup fat-free Italian dressing
1/2 cup brown rice
1 cup water
4 wooden skewers, soaked in water for 30 minutes, or metal skewers

Directions
Place the tomatoes, mushrooms, zucchini, onion and peppers in a sealed plastic bag. Add the Italian dressing and shake to coat the vegetables evenly. Marinate the vegetables for at least 10 minutes.
In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 minutes. Transfer to a small bowl to keep warm.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Thread 2 tomatoes, 2 mushrooms, 2 zucchini slices, 1 onion wedge, and 1 green and red pepper slice onto each skewer. Place the kebabs on the grill rack or broiler pan. Baste with leftover marinade. Grill or broil the kebabs, turning as needed, until the vegetables are tender, about 5 to 8 minutes.
Divide the rice onto 2 plates. Top with 2 kebabs and serve immediately

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(I think this would go best with Hummus and Pita Bread!)
Mediterranean Portabella Mushrooms

1. 1 clove garlic, minced
2. 1/2 teaspoon kosher salt
3. 2 tablespoons extra-virgin olive oil, divided
4. 4 portobello mushroom caps, stems and gills removed
5. 4 thick slices country-style sourdough bread, cut in half
6. 1/2 cup sliced jarred roasted red peppers
7. 1/2 cup chopped tomato
8. 1/4 cup crumbled reduced-fat feta cheese
9. 2 tablespoons chopped pitted kalamata olives
10. 1 tablespoon red-wine vinegar
11. 1/2 teaspoon dried oregano
12. 2 cups loosely packed mixed baby salad greens

Nutrition Info
Per Serving
• Calories: 256 kcal
• Carbohydrates: 29 g
• Dietary Fiber: 3 g
• Fat: 12 g
• Protein: 10 g
• Sugars: 4 g

2. Cooking Directions
1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side

As for the Hummus, I pick it up for a few bucks from my local Greek or Mediterranean Restaurant. They always make the best hummus! Then I serve it with some whole wheat pita bread… mmm.

For the fruit, just do it like you normally would but instead of melting regular chocolate, melt some sugar free chocolate. See how easy it is to lighten up your food? A few quick changes and you’re on your way to a healthier you! =)

SUGARFREE CHOCOLATE COVERED STRAWBERRIES

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