1 pound penne rigate (I used whole wheat)
1 cup chicken broth
8 oz cream cheese (I used 1/3 less fat garden vegetable)
1 pound frozen chopped spinach, thawed
16 oz jar of roasted red peppers, drained and cut into strips*
1 can or jar marinated artichoke hearts, drained and chopped*
1 Tbsp minced garlic
1/2 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
*I don’t drain things too well so some of the juices get in the sauce!
Cook pasta according to directions, drain and set aside. In same pot bring chicken broth to boil and add dollops of cream cheese stirring to melt into a nice creamy sauce. Add spinach, red pepper strips and artichokes and stir. Return pasta to the pot and stir it all up. Serve with cheeses on top and ENJOY!
I SERVED THIS WITH BBQ CHICKEN ON THE GRILL, CORN ON THE COB AND A BIG FRESH SALAD.
THIS IS BY NO MEANS A LOW FAT DISH BUT THERE ARE A FEW THINGS YOU CAN DO TO CUT FAT WHICH I HAVE NOTED. ALSO JUST HAVE A SMALL PORTION AND LOAD UP ON A NICE VEGETABLE (I CHOSE STEAMED BROCCOLI) AND A BIG SALAD. WE ALSO HAD STRAWBERRIES WITH LITE WHIPPED TOPPING FOR DESSERT!
3 c cubed cooked chicken*
1 1/2 c chopped celery
2 Tbsp chopped onion
1 (10 3/4 oz) can Cream of Chicken soup (I used the lower fat variety)
8 oz sour cream (I used low fat)
1 cup shredded mozzarella cheese
1/2 tsp basil
2 hard cooked eggs, chopped
1/2 c crushed potato chips
1/3 c finely chopped almonds
*1 lb chicken will yield about 3 c cubed chicken
Preheat oven at 400 F. Coat a 2 qt. baking dish with non-stick cooking spray. Add the first 8 ingredients and mix well. Top with potato chips and almonds. Bake 30- 35 minutes until topping becomes golden brown.
For the salad: radicchio, red leaf lettuce, roasted beets, cherries, blueberries, raspberries, strawberries, nectarines, red plums, and peppercorns ground over the top.
For the Vinaigrette: I would use a prepared balsamic , raspberry or red wine vinaigrette but if you are more daring try below!
½ cup fresh cherries, pitted and chopped
½ teaspoon chipotle pepper puree (Gourmet Gardens makes a good one)
2 tablespoons red wine vinegar
2 teaspoons mustard (Dijon or whole grain will work!)
2 sprigs fresh thyme OR ¼ teaspoon dried thyme
Pinch salt & pepper
3 Tbsp olive oil
To make the salad: Assemble all ingredients on the plate, as you like!
For the vinaigrette: Place all ingredients with the exception of the olive oil in a food processor or blender. Pulse until nearly smooth, and begin streaming the olive oil slowly through the feed. Continue to pulse until thoroughly combined. Drizzle the vinaigrette over your salad ingredients (Or under the ingredients if you prefer to prepare it first!). Enjoy!
4 leftover chicken breast halves, shredded or cubed
1 large apple, diced with peel on
2 celery stalks, thinly sliced
20-30 grapes (raisins could be used instead)
2 Tbsp. Honey Mustard
1/2 c. Mayo (Substitute 1/4 c. with plain non-fat yogurt to cut fat)
2 Tbsp. Raspberry Vinaigrette dressing
2 Tbsp. dill pickle relish
In large bowl combine chicken, apple, celery and grapes. In a small bowl combine mustard, mayo, raspberry vinaigrette and relish. Add to chicken mixture and combine well. Serve over a bed of spinach, mesclun mix or your favorite lettuce.
13.5 oz box of whole wheat linguini
1 lb bag of frozen baby broccoli florettes
15 oz part skim ricotta cheese
1 c skim milk
2/3 c Parmesan cheese
1/2 tsp garlic salt
1 Tbsp Italian herb seasoning (I used Good Seasons Salad Dressing mix)
12 oz flaked crab meat
Cook noodles as directed. Add broccoli during the last 3 minutes of cooking. Drain. Meanwhile, in a microwave-safe bowl (I used the dish I would store my leftovers in!) combine next 7 ingredients until smooth. heat until smooth, bubbly and slightly thickened. Combine with noodle and add crab meat.
SO FAST AND EASY! THESE TACOSWILL SATISFY YOUR TASTE BUDS AND KEEP YOUR CHOLESTEROL AT BAY!
1 lb 96% lean ground beef
1 (15 oz) can lentils, drained slightly
1 pkt taco seasoning
1 jar of your favorite salsa lettuce, chopped
grape tomatoes, chopped
red onion, chopped
baby peppers, chopped
1 cup shredded cheddar or taco cheese
8 large Azteca soft tortilla shells (I would use whole wheat if on hand)
8 oz low fat sour cream, optional tortilla chips, optional
In a large skillet over medium high heat brown ground beef and add lentils, taco seasoning, 1/4 c water and 1/4 cup salsa.
Chop up your lettuce, tomato, onion and peppers.
Create your taco! I like mine open like a taco salad but my husband likes to wrap his.
THESE ARE DELICIOUS AND NO ONE KNOWS THERE ARE LENTILS IN THERE. THE LENTILS HELP DECREASE TOTAL FAT AND ADD FIBER. USING 96% LEAN GROUND BEEF AND LOW FAT SOUR CREAM ALSO KEEP THE MEAL HEALTHY – THEN I DON’T FEEL GUILTY ABOUT HAVING A FEW TORTILLA CHIPS WITH IT!
12 oz bowties cooked according to directions
15 oz can Great Northern Beans, drained and rinsed well
6 oz baby spinach (I didn’t have fresh so I used 16 oz bag of of frozen, thawed)
1/2 c sundried tomatoes, snipped
1/2 c onion, chopped
2 tbsp minced garlic
4 oz crumbled feta cheese Italian or Greek with Feta salad dressing to taste
Cook the noodles and add beans, spinach, tomatoes, onion and garlic. Toss well. Serve topped with Feta Crumbles and salad dressing. Can be served warm or cold. I served with corn on the cob and a big fresh salad.
I ALSO ADDED KALAMATA OLIVES TO MINE BUT HUBBY DOES NOT CARE FOR THEM!