Every once in a while you come across something "life-changing". This website: has CHANGED our world!! No-- we aren't moms yet-- but these recipes are fantastic. I wanted to do a little re-cap of the recipes we have had this week. Yummy!



Monday's Meal: Skinny 3-Cheese Baked Ziti



  • 1/2 cup diced onion
  • 1 clove garlic, minced (or 1/2 tsp from the jar)
  • 1 -23.25 oz jar no-sugar-added pasta sauce
  • 1 -12 oz package penne pasta
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup part-skim ricotta cheese
  • 2 cups low-fat, shredded mozzarella cheese
  • 1 tsp pepper
  • 1 Tbsp fresh oregano, diced (or 1 tsp dried)
  • 1 Tbsp fresh flat leaf parsley, diced (or 1 tsp dried)


  1. Preheat oven to 375 degrees. Cook penne according to the package instructions for al dente, about 10 minutes.
  2. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes.
  3. Turn down heat to medium-low. Add the entire jar of pasta sauce to the onion and garlic, stir.
  4. Drain pasta and add to pasta sauce.
  5. In a medium size bowl combine cottage cheese, ricotta, 1.5 cups of mozzarella and herbs.
  6. In a 9x13 pan, add 1/2 pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella.
  7. Bake in the oven for 30 minutes.


Tuesday's Meal: Skinny Chicken Fried Rice


  • • 3 Tbsp sesame oil
  • • 1 cup onion, chopped
  • • 1 cup frozen peas and carrots
  • • 2 cloves garlic, minced
  • • 2 eggs
  • • ½ lb boneless, skinless chicken breasts, cooked and chopped into bite sized pieces
  • • 4 cups brown rice, prepared (or 2 bags brown minute rice, prepared)
  • • ¼ cup reduced-sodium soy sauce


  1. Heat sesame oil in a large skillet on medium heat.
  2. Add onion, garlic, peas, and carrots and "fry" until the veggies are tender (onions will be close to clear).
  3. Crack eggs into skillet and scramble, mixing throughout vegetables.
  4. Add rice, chicken and soy sauce to skillet. Mix really well.

Wednesday's Meal: Skinny Avocado Veggie Enchiladas 



  • 2 avocados
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 - 4 oz can diced green chilies
  • 2 - 10 oz cans green enchilada sauce
  • 1/2 red onion, diced
  • 1/2 cup reduced-fat Mexican cheese blend
  • 1 tsp chili powder
  • 1 Tbsp lime juice
  • 1 Tbsp fresh cilantro, chopped
  • 8 - 8" La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas


  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, combine corn, black beans, red onion, chili powder, cilantro and lime juice.
  3. Stir to mix ingredients and set aside.
  4. In a small bowl, mash avocado with a fork.
  5. In a small sauce pan over low heat, add diced green chilies and both cans of enchilada sauce. Stir over low heat and heat to a boil.
  6. Using a casserole dish or large glass baking dish, transfer 3/4 cup of sauce to the bottom of the dish (just enough to cover the bottom of the dish).
  7. Taking 1 tortilla at a time, spread a small amount of avocado in the center of the tortilla.
  8. Next, spoon 1 1/2 Tbsp of black bean and corn mixture onto avocado.
  9. Roll tortilla and place in casserole dish seam side down.
  10. Repeat with the remaining 7 tortillas.
  11. Generously cover the tortillas with sauce.
  12. Sprinkle reduced-fat Mexican cheese blend on top.
  13. Bake enchiladas for 15-20 minutes until cheese has melted and is bubbly.


Thursday's Meal: Skinny BBQ Flat-Bread Pizza



  • • 4 Flatout® Soft Whole WHeat Flatbreads
  • • 16 oz boneless, skinless chicken breasts
  • • 1 ¼ cup reduced fat, shredded cheddar cheese
  • • 1 ¼ cup reduced-sugar BBQ sauce
  • • 2 ½ cups black bean + corn salsa (to make, see ingredients below)
  • Black Bean + Corn Salsa:
  • 1 can sweet corn, rinsed + drained
  • 1 can black beans, rinsed + drained
  • ¼ onion, diced


  1. Lay flatbreads on a cookie sheet.
  2. Bake at 350 degrees F for 5-10 minutes until edges are slightly brown.
  3. Remove flatbread from oven and top with cheese then salsa then chicken.
  4. Drizzle BBQ sauce over the top.
  5. Return topped flatbread to the oven for 10 minutes.
  6. For the black bean corn salsa, combine corn, beans and onion.
  7. Divide into 1 cup portions and freeze in baggies for future use.


Friday's Meal- Date Night! HEY!! Every girl deserves a "Date Night"- if you are single- heck "GIRL'S NIGHT!" 


That's all we have for now. We sure do love you all! 


Sideline Sass Boutique