Chocolate Cheesecake

Serves 4

Ingredients: P/C/F

28g(4 square crackers) crushed graham cracker for crust 2/21/3

5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0

3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter

1/2 tsp vanilla extract

1 egg 2 whites 16/0/5

1/4 cup whole milk 2/3/2

4 tbsp(20g) Cocoa Powder 4/12/0

-Be sure to get some light whipped topping for this dessert.

P/C/F

26/19/2.5

~203 kcals per serving

Directions:

Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust

Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.

Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)

Mahi-Mahi with a Citrus Vodka Sauce

Serves 2

Ingredients: P/C/F

16 oz Mahi-Mahi 85/0/6
1.5 cups Bertolli Vodka sauce 4.5/18/12
1 tbsp light butter spread 0/0/5
½ tsp orange zest
sea salt + pepper for seasoning
whatever green veggies you wish.

P/C/F

44/9/12

~320 kcals per serving

Directions:

Season the fish with salt and pepper thoroughly. Melt the light spread in a large pan/skillet on medium heat. Cook for about 12 minutes, flipping the filets once. When done the fish should flake pretty easily. While this is cooking, pour the vodka sauce into a sauce pan, mix in the tiny bit of orange zest, cover and stir occasionally over low heat for about 10 minutes. When the fish is done, and sauce is thoroughly heated, just pour the sauce over the fish, and add your side of greens.

note: if you like a spicy sauce add crushed red pepper to the vodka sauce.

Chicken Parmigiana Quesadilla’s with Cheesy Marinara Rice

serves 2

Quesadilla Ingredients: P/C/F

makes 1 quesadilla:

2 Mission brand Carb Count Tortillas 10/36/5 (22g Fiber)

1/3 – 1/2 cup Classico Fire-Roasted Tomato & Garlic pasta sauce 2/10/.5

2 oz fat free cream cheese 8/4/0

1 oz 2% Italian blend shredded cheese 8/0/4.5

1 oz Fat free Cheddar cheese 9/2/0

200g lean chicken tenders 38/0/1

1 handful of diced bell peppers per quesadilla

Directions:

Season the chicken with lots of black/red pepper and a pinch or 2 of salt. Dice the chicken up into small cubes and cook on high in a skillet fajita style. Turn heat to low once finished cooking. Heat another pan on medium heat. Add a shot or 2 of non-stick cooking spray. This is where you will cook your quesadilla’s. Spread an oz of cream cheese evenly onto each tortilla. Place one tortilla dry side down in the skillet. Evenly add your chicken, peppers, cheese and pour the classico sauce atop of the ingredients. Grab the other tortilla and place it cream-cheese-side down onto the ingredients. Carefully flip with a spatula when tortilla is brown and toasted.

Cheesy Marinara Rice Ingredients: P/C/F

makes 2 servings of rice:

1 cup (44g) instant white rice 8/72/0

1/2 cup Classico Fire-Roasted Tomato & Garlic pasta sauce 2/10/.5

2 oz Fat free Cheddar cheese 18/4/0

1 fresh garlic clove – crushed

1 tsp chopped parsely

Directions:

cook rice as per directions on the package. add cheese, crushed garlic, parsley sauce to rice and stir immediately as the rice is done cooking. set on low heat for a few minutes and then serve with the quesadillas.

Suggested Items For Dipping:

low-fat sour cream – a very good addition to this dish.

Salsa – we used On The Border brand.

P/C/F

89/97/12

~850 kcals per serving