Chicken breast is a get-slim staple for good reason: a 3-oz serving has 19 grams of protein for 100 calories. To avoid drying out chicken breasts during cooking, try quick methods like grilling or pan-searing, or simmer in tomato sauce to top whole-wheat pasta or grains.
2 cups chopped cauliflower (about 1/2 a medium head), steamed
In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.
235 calories per 1 cup, 9 g fat (5 g saturated), 27 g carbs, 4 g fiber, 14 g protein
Preheat oven to 450 degrees. Toss broccoli in olive oil. Spread on a baking sheet and roast until tender and browned in spots, 15 to 20 minutes. Transfer to a bowl and toss with lime zest, lime juice, 1 tablespoon soy sauce and pepper. Cook pasta according to package instructions, drain and keep warm. Whisk together orange juice, cider vinegar, canola oil, sugar, remaining 1 tablespoon soy sauce and sesame oil in a small bowl until the sugar is dissolved. Combine pasta and broccoli with greens, scallions and sesame seeds in a large bowl. Add dressing, toss and serve.
347 calories per serving, 13 g fat (1 g saturated), 49 g carbs, 9 g fiber, 12 g protein