Sick of having the same old meals every night? Then check out these yummy low fat dinner recipes.

Lime Sauced Chicken

4 (4-6 oz.) fresh boneless, skinless chicken breasts
1 lime, juiced
3/4 cup Apple Flavor LIBBY’S JUICY JUICE Premium 100% Juice
2 teaspoons cornstarch
1 MAGGI Chicken Bouillon Cubes

Spray a large skillet with low fat cooking spray. Heat over medium heat before adding chicken breasts. Cook for 8 to 10 minutes, or until tender, turning to brown evenly. Remove
from the skillet and keep warm.

In a mixing bowl combine lime juice, apple juice, cornstarch and bouillon cube. Add to skillet and cook, stirring, until thick. Spoon sauce over chicken to serve. Serves 4

Source: Meals.com

Turkey Scaloppine

1 pound turkey breast cutlets, or slices
3 tablespoons all-purpose flour
salt and ground black pepper to taste
1 tablespoon olive oil, divided
1/4 cup water
1/4 cup chicken broth, or dry white wine
1 tablespoon butter
2 cloves garlic, finely chopped
1/2 teaspoon dried sage, crushed
1/2 teaspoon MAGGI Instant Chicken Bouillon

COAT cutlets with flour; sprinkle with salt and pepper.

HEAT 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.

ADD water, wine, butter, garlic, sage, and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.

Source: Meals.com

Vegetarian Chili

1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 MAGGI Vegetarian Vegetable Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 oz. each) kidney or pinto beans, rinsed and drained
1 container (8 oz.) fat free sour cream, (optional)

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. ADD tomatoes with juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

Source: Meals.com

Sherried Steak Strips

1/2 pound beef round tip steaks, cut 1/8- to 1/4-inch thick
2 tablespoons dry sherry
2 tablespoons lite soy sauce
1 clove garlic, crushed
1 teaspoon vegetable oil
1 green onion, sliced

Cut beef strips into 1-inch wide strips and place in a glass dish. Combine sherry, soy sauce and garlic. Pour over beef and let stand 15 minutes. Drain steak strips, reserving the marinade. Pat dry with paper towels. Heat oil in a nonstick skillet over medium-high heat. Stir-fry steak strips for 1 to 2 minutes. Spoon onto pasta, rice or steamed vegetables. Add reserved marinade to the skillet; cook until bubbly and heated through. Pour over steak strips; garnish with green onion to serve.

Source: Meals.com

Parchment-Baked Halibut With Apples

1 cup coarsely chopped onions
2 tablespoons olive oil (Note from Mandy: or you can use low fat cooking spray )
2 cups thickly sliced Golden Delicious apples, (about 2 medium)
1/2 teaspoon crushed thyme
1/2 teaspoon crushed oregano
1/4 teaspoon crushed rosemary
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
4 (4-6-oz ea) North Pacific halibut steaks, thawed if necessary
2 teaspoons lemon juice
2 teaspoons minced parsley

Sauté onions in olive oil over medium-high heat about 5 minutes or until onions are browned; remove from heat and stir in apples, thyme, oregano, rosemary, salt and pepper. Set aside.

Cut four pieces of parchment paper and spray with non-stick spray. Place halibut steak next to the fold on sprayed side of parchment paper; sprinkle 1/2 teaspoon each lemon juice and minced parsley over halibut and season to taste with salt and pepper.

Place generous 1/2 cup apple mixture on parchment paper slightly overlapping halibut. Fold other half of parchment paper over halibut. Seal edges with tightly creased overlapping folds. Place on baking sheet.

Bake at 400°F 10 minutes or until packets are puffed and lightly browned. Remove from oven; cut paper around halibut. Serve immediately. Makes 4 servings.

Recipe courtesy of Halibut Association of North America and Washington Apple Commission.

Source: Meals.com

Garlic-Stuffed Sirloin

1/4 cup peeled garlic cloves, finely chopped
1 tablespoon olive oil
1/2 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds boneless beef top sirloin steak, cut 2-inches thick

Cook garlic in oil in a small nonstick frying pan over low heat until tender, about 5 minutes.

Add onions, increase heat to medium-low and continue cooking until onions are crisp-tender, about 5 minutes. Stir in salt and pepper. Remove from heat; let cool.

Preheat grill.

Meanwhile, trim excess fat from steak. Make a horizontal cut through the center of the steak parallel to the surface of the meat, about 1 inch from each side, to form a pocket. Cut up to but not through the opposite side. Spoon cooled garlic mixture into pocket, spreading evenly. Secure opening with toothpicks.

Place steaks on grill over medium-low heat. Cover and grill for 26 to 32 minutes or to desired doneness, turning once. Remove picks and carve steaks into ½-inch slices.

Source: Meals.com

America’s Cut in Ginger Marinade

4 boneless center cut pork chop, 1 1/2-inch-thick
2 cups dry white wine or distilled vinegar
1/2 cup sliced green onions
4 tablespoons minced fresh ginger, or 1 tablespoon dry ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced

Combine all ingredients in a ziplock bag; seal bag and refrigerate 2 to 24 hours. Remove pork from marinade; discarding marinade. Grill chops, over indirect heat in covered grill, for 12 to 15 minutes, turning once.

Source: Meals.com

Capsicum Tuna Baskets

4 large capsicums (bell peppers)
Large tin of Tuna in springwater (drained)
Some very low fat grated cheese
Paprika – to taste
Chilli powder – to taste
Ground black pepper – to taste
Garlic – to taste
1 large sweet potato (or two small)
1 Onion
Skim Milk – small amount, enough to create mash mixture
Can green peas (drained)

Chop the top off the capsicums so it looks like a basket.

Microwave the sweet potatoes so they are very soft, using a little water and some low fat cooking spray.

While the potatoes are cooking grab a non-stick pan and quickly saute the onion and garlic with some low fat cooking spray.

Combine the cooked potato, onions and garlic, paprika, chilli powder, ground black pepper, peas and tuna into a bowl using the skim milk to create a mashed potato type mixture.

Now scoop the potatoes into the capsicum baskets until they are full to the top. Sprinkle on a small amount of grated cheese and place the capsicum baskets on a baking tray lined with baking paper in a moderate oven for around 20 minutes.