Lose 10 Pounds Diet: 500-Calorie Dinner Recipes

Pasta with Ricotta-Stuffed Mustard Greens

Cook 4 medium mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf. Mix together 1/2 cup nonfat ricotta with 1/4 cup corn and 1/4 cup diced red bell pepper; season to taste with black pepper. Divide ricotta filling among the 3 mustard green leaves and roll each one, tucking the sides in so that the filling won't seep out. Place stuffed leaves in a small baking dish and top with 3/4 cup marinara sauce; bake at 350 degrees for 20 minutes. Serve over 1 cup cooked whole wheat pasta.