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Tag: main dish

  • Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes

    How to Make Shrimp Scampi Spaghetti with Zucchini Noodles and Fresh Tomatoes


    15 min prep time


    15 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Boil spaghetti according to package instructions. Drain and set aside in a large bowl. 

    2. Use a spiralizer or Julienne peeler to create zucchini noodles, set aside. 

    3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and red pepper flakes. When the onion is translucent, add shrimp and cook until pink. 

    4. Remove from heat, stir in the parsley, and toss to combine. Juice lemon over the shrimp and season with salt and pepper. Pour the shrimp and liquid over the spaghetti. 

    5. Add the zucchini noodles and tomatoes and toss until the zucchini wilts slightly. 

    6. Garnish with parmesan cheese.  

    Seafood
    Kid Friendly
    Italian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      460

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      57g

      21%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      1016mg
      22%

    Ingredients

    thin spaghetti
    8 oz

    zucchini
    2 med

    Extra Virgin Olive Oil
    3 tbsp

    yellow onion (minced)
    1/2 large

    garlic (minced)
    3 clove

    crushed red pepper flakes
    1/2 tsp

    large shrimp (peeled and deveined)
    1 lbs

    Italian parsley (chopped)
    2 tbsp

    lemon
    1 med

    Kosher Salt
    1/8 tsp

    black pepper
    1 tsp

    cherry tomatoes (halved)
    1 pints

    Parmesan cheese (grated)
    1 tbsp

  • Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    How to Make Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

    Pumpkin and Italian make a great combo in this delicious meal! Break out this dish when you want to impress friends and family with your culinary skills. We won’t tell them that this is actually a quick and easy meal that comes together in just 30 minutes!


    15 min prep time


    30 min cook time


    8servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F.

    2. Cook lasagna noodles according to package instructions without adding salt, drain, and set aside. 

    3. To make the filling: Preheat a large saucepan over medium heat. Add 1 tsp olive oil, onion, kale, and 3 cloves of minced garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, ¼ cup Parmesan, egg, and ¼ tsp pepper. Stir to combine and set aside. 

    4. To make the sauce: Return pan to medium heat. Add 1 tsp olive oil and 2 cloves of minced garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, spices, 1/8 tsp black pepper. Stir to combine and let simmer for a few minutes. Stir in ¼ cup Parmesan and remove from heat. 

    5. To assemble: Add half a cup of the sauce to the bottom of a large baking dish. Spread ¼ cup filling along the length of each lasagna noodle. Roll and place seam side down in the dish. Pour the rest of the sauce over the noodles and top each roll with mozzarella cheese. Bake for 30 minutes, until the cheese is melted and bubbly. Top with fresh parsley. 

    Seafood
    Italian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      295mg
      6%

    Ingredients

    olive oil (divided)
    2 tsp

    yellow onion (diced)
    1/2 whole

    kale (ribs removed and leaves roughly chopped)
    1 bunch

    garlic (divided, minced)
    5 clove

    ricotta cheese (low-fat)
    4 oz

    white crab meat (canned, drained)
    4 oz

    low fat grated Parmesan cheese (divided)
    1/2 cup

    eggs
    1 whole

    black pepper (for the filling)
    1/2 tsp

    tomato paste
    1 tbsp

    pumpkin puree (1/2 can)
    7 1/2 oz

    skim milk
    3/4 cup

    onion powder
    3/4 tsp

    dried basil
    3/4 tsp

    garlic powder
    1/2 tsp

    dried parsley (flakes)
    1/4 tsp

    lasagna noodles
    8 whole

    mozzarella cheese (shredded)
    1/2 cup

    Italian parsley (minced)
    1 small bunch

  • Mashed Sweet Potato Breakfast Bowl

    Mashed Sweet Potato Breakfast Bowl

    How to Make Mashed Sweet Potato Breakfast Bowl

    You’ve likely had mashed sweet potatoes, but have you ever thought about having them for breakfast? This uniquely delicious mashed sweet potato breakfast bowl is a nutritious way to start your morning! Sweet potatoes are packed with nutrients like vitamin A, vitamin C, B vitamins, and fiber. The toppings include blueberries, yogurt, and flaxseeds, which boost the nutrition even more! And to top it all off, this breakfast bowl is sweetened with zero-calorie Splenda® Original Sweetener Packets.


    15 min prep time


    1 hr, 15 min cook time


    4servings


    1 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35–45 minutes. Set aside to cool for 10 minutes.

    2. Reduce oven temperature to 375 degrees F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10–15 minutes. Set aside and let cool completely.

    3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.

    4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.

    Main Dish
    Breakfast and Brunch
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      6mg

      2%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g
      • Added Sugars
        1g

        2%

    • Protein
      9g

    • Potassium
      440mg
      9%

    Ingredients

    sweet potatoes
    2 med

    old-fashioned rolled oats
    1/4 cup

    Splenda® Original Sweetener (divided)
    6 packet

    olive oil
    1/2 tsp

    ground cinnamon
    1/4 tsp

    almond butter (no salt or no-salt-added)
    1 tbsp

    pure vanilla extract
    1 tsp

    blueberries
    1/2 cup

    Plain Nonfat Greek yogurt
    1 cup

    unsweetened toasted coconut flakes
    2 tbsp

    whole flax seeds
    1 tbsp

  • Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    How to Make Tropical Smoothie Bowl

    Want the taste of an island vacation for breakfast? Get it with this tropical smoothie bowl! The base of this smoothie bowl is a Splenda® Strawberry Banana Diabetes Care Shake , which provides flavor, plus protein, healthy fats, fiber, vitamins, and minerals for a nutritious start to your day. The addition of fruit and flaxseed pumps up the nutrition even more!


    5 min prep time


    5 min cook time


    1serving


    1 Bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. For the smoothie: Combine Splenda® Strawberry Diabetes Care Shake, mango chunks, frozen strawberries, frozen banana, vanilla extract, and flaxseed in a blender. Blend until smooth, scraping down sides of blender as needed.

    2. Pour smoothie into a bowl. Top with unsweetened coconut flakes, mango chunks, and strawberry and banana slices. Enjoy immediately!

    3. Note: Add more ice if a thicker consistency is desired.

    Main Dish
    Breakfast and Brunch
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    Nutrition facts

    1 Serving



    • Serving Size

      1 Bowl


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      44g

      16%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      740mg
      16%

    Ingredients

    Splenda® Diabetes Care Shake (Strawberry Banana)
    8 oz

    frozen mango (chunks)
    1/4 cup

    frozen strawberries (sliced)
    1/4 cup

    banana(s) (frozen)
    1/4 small

    pure vanilla extract
    1/2 tsp

    ground flax seed
    1 tbsp

    unsweetened coconut flakes
    1 tsp

    mango (chunks)
    2

    Fresh Strawberries (sliced)
    1

    banana (fresh, sliced)
    1/4 small

  • Sweet & Savory Balsamic Chicken

    Sweet & Savory Balsamic Chicken

    How to Make Sweet & Savory Balsamic Chicken

    You won’t be bored with this sweet and savory balsamic chicken because it’s packed with all kinds of flavor! The “sweet” in sweet and savory comes from balsamic vinegar and Splenda Brown Sugar Blend, which contains half the calories and sugar of regular brown sugar. This chicken recipe is a sure way to boost your protein intake at lunch or dinner. Pair it with your favorite whole grain and vegetable to complete your meal!


    4 hr prep time


    4 hr and 30 min cook time


    8servings


    4 oz.

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. In a large bowl, whisk together all ingredients (except chicken, cornstarch and water) to create the marinade.

    3. Place the chicken breasts in the bowl and cover with the marinade.

    4. Pierce the chicken with a fork multiple times to allow marinade to soak in.

    5. Cover and refrigerate for 1–4 hours.

    6. Place marinated chicken on an oiled baking sheet and bake for 22–24 minutes or until the internal temperature of the chicken reaches at least 165 degrees F.

    7. You can use the remaining marinade to make a sauce to top the finished chicken! Just place the remaining marinade in a sauté pan and bring to a boil over medium heat. In a separate bowl whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. Slowly add mixture into boiling marinade, stirring constantly until it reaches your desired thickness.

    Main Dish
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      4 oz.


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        5g
      • Added Sugars
        5g

        10%

    • Protein
      24g

    • Potassium
      230mg
      5%

    Ingredients

    lemon juice
    1/4 cup

    garlic
    3 clove

    balsamic vinegar
    2 tbsp

    Worcestershire sauce
    1 tbsp

    low-calorie brown sugar substitute
    3 tbsp

    avocado oil
    3 tbsp

    salt
    1/8 tsp

    Pepper
    1/8 tsp

    Red Chili Flakes
    1/8 tsp

    boneless, skinless chicken breasts
    2 lbs

    Cornstarch
    1 tbsp

    water
    1 tbsp

  • Strawberry Poppyseed Chicken Salad

    Strawberry Poppyseed Chicken Salad

    How to Make Strawberry Poppyseed Chicken Salad

    Brighten up your day with this colorful strawberry poppyseed salad! With three types of fruit, crunchy greens, and pecans, it’s sure to boost your fiber intake for the day. The poppyseed dressing for this salad contains no added sugars because it’s made with zero-calorie Splenda Stevia Sweetener. And chicken is not the only source of protein in this salad because the base of the dressing is nonfat Greek yogurt!


    10 min prep time


    25 min cook time


    4servings


    3 Cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender, combine all dressing ingredients (except for poppy seeds) and blend until well combined.

    2. Add poppy seeds and pulse a few times until they’re incorporated throughout the dressing.

    3. In a large bowl, gently toss salad mix and dressing. Divide among 4 plates or salad bowls.

    4. Top each salad evenly with remaining ingredients. Enjoy!

    Veggie Rich
    Salads
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3 Cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      530mg
      11%

    Ingredients

    Plain Nonfat Greek yogurt
    1 cup

    Splenda® Stevia Sweetener Jar
    2 tbsp

    Apple Cider Vinegar
    3 tbsp

    Ground Mustard
    1/2 tsp

    Kosher Salt
    1/8 tsp

    Poppy Seeds
    2 tsp

    Spring Salad Mix
    8 cup

    boneless, skinless chicken breasts (grilled)
    8 oz

    Fresh Strawberries (sliced)
    1/2 cup

    Fresh Blueberries
    1/2 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    1/2 cup

    Toasted Pecans
    1/4 cup

  • Grilled Hawaiian Chicken Kabobs

    Grilled Hawaiian Chicken Kabobs

    How to Make Grilled Hawaiian Chicken Kabobs

    These grilled Hawaiian chicken kabobs are a must-have at your next cookout with family and friends. With all those colors, they are sure to brighten up the picnic table. They’re not only eye-catching—they’re great for boosting your protein, fruit, and vegetable intake for the day! The key ingredient in the sweet and tangy marinade for these kabobs is zero- calorie Splenda® Granulated Sweetener.
     


    1 hr and 15 min prep time


    1 hr and 30 min cook time


    10servings


    1 Kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak 10 wooden skewers in water for at least 30 minutes.

    2. Meanwhile, place chicken in a large zip-close bag. Add oil, soy sauce, vinegar, Splenda Granulated Sweetener, lemon juice, garlic, ginger, and jalapeño. Massage mixture into chicken to cover completely. Marinate at room temperature for at least 1 hour or refrigerate overnight.

    3. Remove chicken from marinade. Bring marinade to a boil and set marinade aside for brushing kabobs while grilling.

    4. Thread skewers with chicken, pineapple, red onion, and bell peppers, alternating ingredients evenly.

    5. Heat grill to medium heat. Grill kabobs, flipping occasionally and brushing with reserved marinade until fully cooked, about 10–15 minutes. Serve and enjoy.

    Caribbean
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 Kabob


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      15g

    • Potassium
      300mg
      6%

    Ingredients

    boneless, skinless chicken breasts (cut into 1-inch pieces)
    1 1/2 lbs

    olive oil
    1 tbsp

    soy sauce (lowest sodium available)
    1 tbsp

    rice wine vinegar
    1 tbsp

    Splenda® Granulated Sweetener
    1 tbsp

    lemon (juiced)
    1/2 whole

    garlic (cloves minced)
    2 clove

    Knob Ginger (peeled, minced)
    1 whole

    jalapeño pepper (seeded, minced)
    1 whole

    Fresh Pineapple (chunks)
    10 oz

    red onion (medium size, cut into 1-inch pieces)
    1 med

    bell peppers (red and green, cut into 1 inch pieces)
    2 whole

  • Nuts for Pine Nuts Pizza

    Nuts for Pine Nuts Pizza

    How to Make Nuts for Pine Nuts Pizza

    Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!


    10 min prep time


    20 min cook time


    4servings


    1 slice (1/4 pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. Remove your cauliflower pizza crust from the box and the plastic wrapping and place on a clean surface.

    3. Spread hummus evenly on the crust.

    4. Top with pine nuts, mushrooms, red pepper, and spinach.

    5. Place pizza in the oven and bake for 13–16 minutes.

    6. Remove from oven, allow to cool, and serve.

    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (1/4 pizza)


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      350mg
      7%

    Ingredients

    cauliflower pizza crust
    1 whole

    hummus
    3/4 cup

    pine nuts (Toasted)
    1/4 cup

    Mushrooms (of your choice) (Sliced)
    1 cup

    red pepper (Sliced Lengthwise)
    1 cup

    spinach
    1 cup

  • Vegan Zuppa Toscana

    Vegan Zuppa Toscana

    How to Make Vegan Zuppa Toscana


    6servings


    About 2 Cups Soup Per Serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove soup from heat, add cashew cream to the pot and stir to combine.
    2. While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
    3. Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
    4. Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
    5. Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
    6. Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
    Comfort Food
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      About 2 Cups Soup Per Serving


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      1590mg
      34%

    Ingredients

    cashews ((raw))
    1/2 cup

    kale ((about 1lb destemmed and chopped))
    1 bunch

    red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
    3 whole

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    Italian seasoning
    1 tsp

    low sodium vegetable broth
    8 cup

    cannellini beans ((15oz, drained and rinsed))
    1 can

    yellow onion ((medium, minced))
    1 whole

    garlic ((minced))
    4 clove

    olive oil
    2 tsp

    Vegan Ground Meat Substitute
    12 oz

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole