The First Post!

So what do you guys think? Will this template work? I kind of like it.

Today has been a good day for dieting. I've stuck to good eating habits so far today and we're about halfway through the day. Anyway, here are the recipes that I'll be making with you guys this Sunday:

Southwestern Soup

• No-Stick Cooking Spray
• 3/4 pound lean ground turkey
• 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
• 2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
• 2 cups reduced-sodium chicken broth
• 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
• 1/2 teaspoon taco seasoning mix (from 1.25 oz pkg)

Serving Size	4 servings (about 1-1/2 cups each)
Calories	237

Spray large saucepan with cooking spray; heat over medium heat. Add turkey; cook 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add vegetables; cook and stir 3 to 5 minutes or until tender.Add remaining ingredients; simmer 10 minutes.

Zucchini, Black bean, and Rice Skillet

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Serving Size	4 servings (1-1/4 cups each)
Calories	276

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Pesto Chicken (4 servings, 198 calories per serving)

4 boneless skinless chicken breast halves

1/2 cup refrigerated basil pesto
2 -3 plum tomatoes, sliced (optional)
1/2 cup mozzarella cheese, shredded

Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3-5 minutes or until cheese is melted.

Creamy Garlic Pasta with Shrimp & Vegetables

385 calories, 4 servings, 2 c. each

6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts (see Tip; optional)


Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).