4 Boneless Skinless Chicken Breasts
1 14 oz Jar of Pasta Sauce
1 cup Shredded 2% Mozzerella Cheese
1/2 a box of Barilla Plus Penne Pasta
Heat oven to 375. Pour ½ of the sauce on the bottom of a 9×12 baking dish. Top with chicken and pour the rest of the sauce over the chicken. Cover with foil and bake for 30 minutes. Uncover, sprinkle with 2% shredded mozzarella cheese and bake 5 minutes or until chicken is done. Serve over Barilla Plus pasta.
Makes 4 servings (One Large Serving)
10 grams of fat
57 grams of carbs
7 grams of fiber
44 grams of protein
3 cups reduced-fat low sodium chicken broth
3 cups water
1/2 tsp Italian seasoning
1 9oz package of refrigerated cheese tortellini
1 package of precooked, diced chicken chunks
3 carrots, peeled and thinly sliced
4 plum tomatoes, chopped
1 6oz bag of baby spinach
Bring broth, water, and seasoning to boil in a large pot. Pour in the tortellini and reduce heat to med-low, simmer for 3 minutes. Add carrots and simmer for 4 minutes, then stir in the baby spinach and tomatoes and simmer for 2 minutes or until carrots are tender.
Makes 4 servings (One Large Serving)
4 grams of fat
25 grams of carbs
3 grams of fiber
22 grams of protein
1/4 cup old fashioned oatmeal
1/2 apple, cut up
1 banana, sliced
1 Tbsp chopped walnuts
1/2 Tbsp ground flaxseed
1 container vanilla Fiber One yogurt
Mix together oats, apple, banana, and walnuts. Top with yogurt and flaxseed.
7 grams of fat
71 grams of carbs
8 grams of fiber
12 grams of protein
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