SparkPeople Advertisers Keep the Site Free

Dinner Recipes (Most Popular)

183387 results - showing 152401 to 152410
Sort Results by:       Only Editor's Choice
Sandra Lee's vegetable lo mein

We used whole wheat spaghetti noodles instead of lo mein noodles and that's what the calorie count is based off of. Submitted by RACHELRN4

Chicken & Veggie Stromboli

Very Good!!! Both my husband and my kids LOVE this recipe..it's a really good way to sneak in some extra veggies. I serve ours with a very simple salad to round out the meal.Submitted by KRISTANJH

Skinny Girl Mexican Chicken

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 267 calories, 4.25g fat, 717mg sodium, 17g carbs, 5g fiber, 1.5g sugars, 40g protein -- PointsPlusŪ value 6*

It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...

Ingredients:
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa

Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!

MAKES 4 SERVINGS Submitted by HEATHERDICKSON

Ham, Swiss, and Spinach Quiche

Great meal for dinner with leftovers for breakfast!Submitted by KARIBAUGHER


Page: 15241 of (18339)   < previous  15240  [ 15241 ]  15242  15243  next >  last »