Chicken Cacciatore Pront

1 Tbsp. Kraft Light Zesty Italien Dressing

8 pieces chicken

3 cloves minced garlic

1 can Italian style diced tomatoes

1/3 c. tomato paste

2 small red peppers, chopped

8 oz. whole wheat spaghetti

1/4 c. parmesan cheese grated

1/2 c. mozzarella cheese

Heath dressing in skillet. Add chicken, cook 10 minutes. Add garlic, tomatoes, and paste; mix well. Stir in peppers; cover. Reduce heat to medium-low. Simmer 20 minutes. Meanwhile cook pasta as directed. Remove skillet from heat. Add Parmesan cheese to chicken mixture. Stir. Sprinkle with mozzarella cheese. Let stand 5 minutes.

490 calories

55 g. carbs

9 g. fiber

11 g. fat

Moist Pot Roast

1 boneless roast (2 lbs.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle Catalina dressing, divided

2 large onions sliced

2 lb. yukon gold potatoes, peeled and cut into 2 inch pieces

1 lb. carrots, peeled and cut into 1 inch pieces

Water

2 Tbsp. parsley chopped

Season with salt and pepper. Place in dutch oven. Add onions, and brown meat with 1/4 cu. dressing. Add remaining dressing, carrots, and enough water to come 3/4 of the way up the meat. Cover and simmer 2 hours until meat and vegetables are tender.

400 cal

13 g. fat

4 g. fiber

37 g. carbs

Spinach Salad Wraps

5 Tbsp. red wine vinegar

1/4 c. sour cream

2 Tbsp. sugar

2 tsp. fresh parsley

1 tsp. salt

2 cloves minced garlic

1/2 tsp. dry mustard

1 tsp. olive oil

1 package baby spinach

6 tortillas

6 slices mozzarella cheese torn in half

8 oz fresh mushrooms

12 slices cooked bacon

1/2 c. thinly sliced red onion

3 hard boiled eggs sliced

In a small bowl whisk together vinegar, sour cram, sugar, parsley, salt, garlic, and dry mustard. Whisk in the olive oil and set dressing aside

Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

Roll up tortillas. Serves 6.