TACO CASSEROLE

1 lb ground chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, crushed
1 c low-fat cheddar cheese, shredded

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted.
8 servings; 287 Calories; 4g Fat

Meatloaf and Potato Casserole
8 servings

Meat Loaf:
2 lbs ground chicken breast
1/2 c onions, chopped
1/3 c low-fat multigrain cracker crumbs
1 whole egg, slightly beaten
3 tbsps water
1/8 tsp salt

Potato Topping:
3 c mashed potatoes
10 ozs frozen corn kernels, thawed
1/2 c onions, chopped
1 c low-fat cheddar cheese, shredded

Preheat oven to 375. Prepare a 8" square dish with cooking spray; set aside. In a mixing bowl, combine chicken, half cup onions, crumbs, egg, water, chili powder, and salt. Mix gently but thoroughly. Press into prepared dish. Bake for 30 minutes, or until chicken is no longer pink. Meanwhile, to prepare potato topping, combine mashed potatoes, corn kernels, and remaining onions in a mixing bowl. Mix well. Spread over chicken mixture in dish. Sprinkle with cheese. Bake five minutes more, or until heated through.
Calories 236 Total Fat 5 g
References :
http://www.anitasrecipes.com/

Make life style changes that you can stick with.
buy low fat cuts of meat and grill them,
steam veggies
roasted potatoes (coat cut up potatoes with a bit of oil and spices and roast in the oven or on the bbq; way less fat then french fries or a loaded baked potato)

SINGAPORE NOODLES WITH PORK AND PEPPER

1 lb. pork loin
¼ cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, yellow and green peppers
1 tbsp corn starch
2 large minced garlic cloves
1 tbsp cold water
1 ½ c chicken stock
¾ whole wheat spaghetti
dash hot pepper sauce

Cut pork into 2×1/2 inch pieces. fry pork in oil for 3-4 min or until well browned. Remove and set aside. Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet along with pork.
Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with meat mixture. Makes 6 servings.

this is low fat and very, very tasty
LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles1 tbsp veg oil1 ½ tsp crushed garlic
1 c chopped zucchini1 c onion1 c diced sweet red pepper
1 c sliced mushrooms2 c tomato sauce540 mL (19 oz) crushed tomatoes
1 tsp dried basil1 tsp dried oregano1 ½ c 2% cottage cheese
½ c 2% milk½ c grated Parmesan cheese8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
There are numerous cheese substitutes you can get for vegans.
References :