TUNA TWIST CASSEROLE

1/2 cup refuced-fat Alfredo pasta sauce
2 eggs
1 clove garlic, finely chopped
4 cups cooked spiral pasta
2 cups frozen broccoli,carrots and cauliflower
(from 1-lb bag) thawed and drained
1 can (12 ounces) tuna in water, drained
1 cup seasoned croutons

Heat oven to 350. Mix Alfredo Sauce,eggs, and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, vegetables and tuna. Cover and bake about 20 minutes or until set. Sprinkle with croutons.
Makes 6 servings. Each serving is 255 calories with 5 grams of fat


CHICKEN WITH ORANGE PECAN RICE

1 package (6.2 ounces) fast-cooking long-grain
and wild rice mix
2 cups orange juice
1/4 cup chopped pecans
4 boneless, skinless chicken breast halves (1-1/4 lbs)
1/2 teaspoon paprika

Heat oven to 350. Spray square pan, 8x8x2 inches with cooking spray. Mix rice, seasoning packet from rice mix, orange juice and pecans in pan. Place chiken on rice mixture, sprinkle with paprika. Cover and bake 35-45 minutes or until liquid is absorbed and juice of chicken is no longer pink.
Makes 4 servings. Each serving is 300 calories with 9 grams of fat.


LEMON CHICKEN WITH BROCCOLI

2 cups uncooked bow-tie pasta (4 ounces)
1/4 cup crushed butter-flavored crackers
1 teaspoon grated lemon peel
1 lb boneless, skinless chicken breasts, cut into
1/4-inch strips
2 cloves of garlic, finely chopped
2 cups frozen broccoli flowerets thawed and
drained
1 cup chicken broth
1/2 cup skim milk
2 tablespoons lemon juice
1/8 teaspoon pepper
1 can (10 3/4 ounces) condensed reduced fat cream
of chicken soup

Heat oven to 350. Spray 13x9x2 baking dish with cooking spray. Cook and drain pasta as directed on package. While pasta is cooking mix crushed crackers and lemon peel in small bowl, set aside. Spray 10 inch skillet with cooking spray, heat over medium heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat. Stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture. Cover and bake 25 minutes. Uncover and bake 15 minutes longer.
Makes 6 serving. Each serving is 275 calories with 8 grams of fat.

WILD RICE AND TURKEY CASSEROLE

2 cups cut up turkey or chicken
2 1/4 cups boiling water
1/3 cup skim milk
4 medium green onions, sliced
1 can (10-3/4 ounces) condensed 98 fat free cream
of mushroom soup
1 package (6 ounces) original flavor long grain
and wild rice mix

Heat oven to 350. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2 quart casserole dish. Cover and bake 45-50 minutes or until rice is tender. Uncover and bake 10-15 minutes longer or until liquid is absorbed.
Makes 6 servings. Each serving is 155 calories with 5 grams of fat.


PEPPER STEAK
(this takes all day to cook in slow cooker/crockpot)

1 1/4 lb beef boneless round steak
2 medium onions, sliced
1 clove garlic, finely chopped
1/4 teaspoon ground ginger
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons corn starch
1/4 cup cold water
2 medium green peppers, sliced
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

Remove fat from beef. Cut beef into 6 pieces. Spray skillet with cooking spray. Heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown. Layer beef, onions and garlic in slow cooker. Mix broth, soy sauce and ginger, pour over beef. Cover and cook on low heat for 7-9 hours, until beef is tender. Mix cornstarch and water, gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high setting 10-15 minutes or until mixture is slightly thickened. Add tomatoes. Cover and cook 3 minutes longer or until tomatoes are heated through. Serve over rice.
Makes 6 serving. Each serving is 365 calories with 4 grams of fat.