Savory skillet meals, under 350 calories!

Scallop Stir-Fry

Yields 4 servings

Ingredients:

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1

package (3 ounces) Oriental-flavor ramen noodle soup mix

1

tablespoon olive or vegetable oil

3/4

pound asparagus, cut into 1-inch pieces (2 1/2 cups)

1

large red bell pepper, cut into thin strips

1

small onion, chopped (1/4 cup)

2

garlic cloves, finely chopped

3/4

pound sea scallops, cut in half

1

tablespoon soy sauce

2

tablespoons lemon juice

1

teaspoon sesame oil

1/4

teaspoon red pepper sauce

Preparation:

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• 1Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
• 2While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
• 3Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.

Calories: 125

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Meat and Potato Skillet

Yields 4 servings

Ingredients:

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1

pound beef boneless sirloin

1

tablespoon vegetable oil

1

teaspoon garlic pepper

1

bag (1 pound) frozen potatoes, carrots, celery and onions

1

jar (12 ounces) beef gravy

Preparation:

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• 1Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
• 2Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.

Calories: 240

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Healthified Skillet Lasagna

Yields 6 servings

Ingredients:

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1

lb extra-lean (at least 93%) ground beef

1

small onion, chopped (1/3 cup)

2

cloves garlic, finely chopped

1

jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce

1 1/2

cups water

1

tablespoon ketchup

3

cups (6 oz) uncooked mini-lasagna noodles (mafalda)

1/2

cup chopped green bell pepper

1

teaspoon dried basil leaves

1

cup shredded reduced-fat Italian cheese blend (4 oz)

Preparation:

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• 1In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• 2Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.

Calories: 330

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Cheesy Mexican Mushroom Skillet

Yields 4 servings

Ingredients:

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INGREDIENTS

1 1/2

teaspoons olive or vegetable oil

4

oz uncooked vermicelli, broken into 1-inch pieces

1

medium onion, sliced (about 1 cup)

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

1

can (14.5 oz) diced tomatoes, undrained

2

medium jalapeño chiles, seeded, finely chopped

1/2

cup water

2

teaspoons ground cumin

1/2

teaspoon salt

1

cup shredded Monterey Jack cheese (4 oz)

Preparation:

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• 1In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
• 2Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
• 3Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
• 4Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Calories: 300

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