This was so satisfying and full of nutrients. Kinda nice not having to eat chicken for a change! Lord knows that won't last very long. My recipe makes 8 servings; under 200 calories per serving.  

What you'll need:

• 1 & 1/2 cup of brown lentils
  
• 1/2 cup long grain brown rice
  
• 5 cups of water
  
• 1/2 large onion, sliced
  
• 1/2 tbsp cumin
  
• salt and pepper to taste
  
• 1/4 cup nonfat yogurt for each portion
  

What to do: 
Put all the ingredients together with the water and bring to boil. Lower the heat and cover the pot. Let cook until the rice is done, and the lentils are soft. Then top of with a generous spoon of nonfat yogurt and sprinkle on some dried parsley. 

Every time I cook chicken at home I use 4 whole chicken breasts which is enough to feed a family, or in my case, half a day's worth of meals for my husband. 

What you'll need:

• 4 whole chicken breasts, chopped into 1 inch cubes
  
• 2 cups packed spinach
  
• 1 cup purple cabbage, chopped
  
• 1/4 cup chopped scallions
  
• 1 tsp paprkia
  
• 1 tsp cumin
  
• salt and pepper to taste
  

What to do:
Cook the chicken in a sprayed pan to it's half-way point. Add the rest of the ingredients and continue to sauté until the chicken is done. Use the outer part of a head of cabbage and place it into a bowl, fill it up to the top and sprinkle on some feta for a nice finishing touch. 

My husband is completely obsessed with anything and everything chicken... leaves me no choice but to try and get creative. Today we stuffed the chicken. Tomorrow we'll probably stuff a pepper with chicken, who knows? Anyways, this turned out really yummy, and it's a great dish to make for a dinner party. 

What you'll need:
4 whole chicken breasts (makes 8 servings) 
5 oz. whole leaf spinach
1 large tomato, seeded and diced
2 cloves garlic, minced
1/4 cup reduced-fat feta
2 tsp paprika
2 tsp oregano
salt & pepper to taste

What to do:
Spray a pan with non-stick cooking spray and sauté the spinach, tomato, and garlic for a few minutes until the spinach leaves melt. Set aside in a bowl and remove as much liquid as possible. 

Slice each whole chicken breast (should resemble a heart) in half. Then take each half and slice through the center keeping one edge of it still intact (basically, make a pocket). Spray a large pan with non-stick cooking spray and place the chicken, pocket side down, into the pan. This is going to require you to kind of flip them inside out so that you can sear the inside of the breast before you stuff it. Sprinkle the paprika, oregano, salt and pepper, evenly onto the chicken and spray the top with cooking spray. Cook for a few minutes until you start to see white around the edges. Turn off the heat and using tongs flip them back to their original sides and stuff them with the spinach, tomato, and garlic mixture, and continue to cook for about 10-15 minutes, flipping each breast every few minutes or so. The bottom of the pan will start to dry out and look like it's about to burn (if you used cooking spray and not oil), so what I like to do is at that point, before it burns, add about 1/4 cup of water which ends up giving the chicken a nice color. Then lay them on a bed of fresh spinach and top with crumbled feta. 

Tonight's dinner isn't your average taco salad- it's better. Still has the meat, veggies, & cheese,  minus the other garbage that comes in a typical taco. And by garbage I mean... garbage.

What you'll need:
1 lb. extra lean ground beef
1 zucchini, chopped
1 yellow squash, chopped
1 tsp chili powder 
1/2 lemon, juiced
6 long-stem kale leaves
1/4 cup of reduced-fat feta 
salt & pepper to taste

What to do: 
Sauté the meat on med-high without any added oil and drain off the excess fat from the pan. Once drained, add chili powder, salt, and pepper to the meat. Once the meat is no longer pink, add the veggies & lemon juice and cook until zucchini and squash are soft (3-4 minutes). Spoon desired amount of meat and veggies inside kale leaves (instead of taco shells), and sprinkle feta on top. Serve with brown rice and sliced avocado for a well-balanced meal.