This was so easy to throw together! And it smelled and tasted great!
Angel Chicken Pasta
8 oz Smart Taste spaghetti
1.5 lb boneless, skinless chicken breasts or tenders
1/3 c. onion
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine or chicken broth
1 (10.75 ounce) can condensed reduced fat cream of celery soup
4 ounces light cream cheese
Bring medium saucepan of water to a boil and cook pasta to al dente’. In a large skillet, cook onion and chicken until chicken is lightly browned. Add water, chicken broth or wine as needed to stop from getting too brown. Add Italian dressing mix, soup and cream cheese and stir to combine. Heat through, but do not boil. Fold pasta in and serve.
Yield: 4 servings. Per serving= 492 Calories; 11g Fat (20.2% calories from fat); 50g Protein; 49g Carbohydrate; 6g Dietary Fiber; 123mg Cholesterol; 567mg Sodium
This was tasty!
Easy Mexican Casserole
2 c. broken tortilla chips
1 lb. ground beef, 90/10
1/3 c. diced onion
16 oz can chili beans, drained
2 oz light cream cheese
2 oz can sliced black olives, drained
½ c. chopped fresh tomato
1 c. shredded cheddar cheese, reduced fat
Preheat oven to 350*. Place tortilla chips in 11×7 pan and set aside. In large skillet, brown ground beef with onion. Add chili beans and cream cheese. Pour in prepared pan. Top with olives, tomato and cheese. Bake 30 minutes or until bubbly.
Yield: 6 servings. Per serving= 489 Calories; 29g Fat (52.9% calories from fat); 25g Protein; 32g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 795mg Sodium.
Hubby wasn’t a fan of this even though I added sausage to his.
Penne-Wise Pumpkin Pasta
6 oz penne pasta
14 oz can fat free chicken broth
15 oz pumpkin puree
1/3 c. diced onion
1 tsp garlic powder
1 tsp hot pepper sauce
1 dash cinnamon
1 dash nutmeg
7 leaves of fresh sage, thinly sliced
Grated Parmesan, for the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet sprayed with cooking spray, over medium heat, cook the onion with garlic. Stir in the chicken broth and pumpkin. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
Yield: 3 servings.
Greek Chicken Salad
3 c. diced cooked chicken breasts
1 1 /2 c. chopped tomatoes
14 oz can water-packed artichoke hearts, drained & quartered
½ c. crumbled feta cheese
½ c. pitted Greek olives, chopped
1/3 c. dried currants
¼ c. chopped red onion
¼ c. white balsamic vinegar or red wine vinegar
1 ½ tsp lemon juice
1 ½ tsp Dijon mustard
Salt and pepper, to taste
In large bowl, combine chicken, tomatoes, artichoke hearts, feta, olives, currants and onion. In small bowl, combine vinegar, lemon juice, mustard, salt and pepper; pour over salad mixture and toss to combine.
Yield: 6 servings.
This is how you take turkey sausage and make them a delicious breakfast meat.
Maple & Chipotle Doctored Sausage
1 pkg brown and serve turkey sausage links
¼ c. sugar free maple syrup
1 tsp chipotle in adobo, minced
½ tsp garlic powder
¼ tsp onion powder
In a large skillet, cook sausage links. Combine remaining ingredients in small bowl and add to skillet. Cook until sausages are glazed.
This is great for a quick lunch.
Chicken Club Pasta Salad
6 oz Rotini pasta
1/3 c. nonfat plain Greek yogurt
2 TB Ranch dressing powder
3 c. chopped cooked rotisserie chicken
4 slices bacon, cooked & crumbled
1 c. sliced celery
½ c. diced bell pepper
8 oz halved cherry tomatoes
1 avocado, peeled, pitted and chopped
Bring medium pot of water to boil; cook pasta until al dente’. Drain and rinse in cold water. Meanwhile whisk together yogurt and Ranch powder; set aside. In large bowl, add all remaining ingredients. Add dressing and pasta and gently fold in to combine.
Yield: 6 servings. Per serving= 312 Calories; 11g Fat (30.7% calories from fat); 28g Protein; 27g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 160mg Sodium
This was super easy and tasted pretty darn good. I served it with mashed cauliflower and spicy butternut. If I haven’t put that recipe up yet I’ll need to. It’s another good one.
Easy Salisbury Steak
1/3 c. finely diced onion
½ c. Panko
½ tsp black pepper
Smoked salt, to taste
Dash garlic powder
1 lb ground beef, 95% fat free
1 envelope onion soup mix
1 ½ c. water
In a large bowl, combine egg, onion, Panko, black pepper, salt, garlic powder and ground beef. Form into 5 patties. Cook patties in a large skillet until done. Remove from skillet and add onion mix and water; bring to a boil. Add patties and coat with onion mixture.
Yield: 5 servings.