Chicken Fettuccini Alfredo - semi healthy

2-4 chicken tenders or 1-2 breasts cooked any way you like.
8oz fettuccini (regular, enhanced, or whole wheat)
1/3 of the brick of reduced fat cream cheese
1 C of Reduced fat Chicken broth
3T parmesan cheese
small garlic clove chopped
4tsp flour (can be whole wheat)

Optional: peas and bacon crumbles

Start your fettuccini boiling - about 12-15mins
While that's boiling, add cream cheese, and chicken broth to a small pot. Stir until the cheese is melted.
Add flour and whisk.
bring to a boil to activate the thickening agent in flour then reduce heat.
Add parmesan cheese and garlic.

Chop chicken into bit size pieces and add to the alfredo sauce.
Drain your pasta and add chicken and sauce to the pasta.

Top with a little parsley if you want.

You can also add peas and bacon crumbles for a more "carbonara" style meal.

http://picklemomskitchen.blogspot.com/2008/09/chicken-fettuccini-alfredo-semi-healthy.html

Lemon Infused Angel Hair Pasta

This recipe calls for walnuts, but my mom thinks pine nuts sound better in it. However, they are more expensive.

Lemon Infused Angel Hair Pasta

Servings: Serves 4–6

Ingredients

·        1 Tbsp. kosher salt , for pasta water,plus extra for seasoning to taste

·        8 ounces angel hair pasta

·        4 Tbsp. extra-virgin olive oil

·        4 Tbsp. fresh lemon juice

·        2 Tbsp. Italian parsley

·        2 cups Parmesan cheese , plus extrafor garnish

·        1/3 cups toasted chopped walnuts

·        1 lemon

·        Lemon zest

·        Cracked black pepper

·        2 Tbsp. walnut oil or extra-virginolive oil , to drizzle over cooked pasta (optional)

·        1 pinch red pepper flakes , for eachserving over pasta (optional)

Directions

Preheatthe oven to 200°. When the oven has reached 200°, turn off and place the 6pasta bowls you are going to use inside.

Fill a pasta pot with water with at least 2 1/2 quarts of water and add 1tablespoon of kosher salt. When the water has come to a boil, add the angelhair pasta. Angel hair cooks quickly— in about 3 to 5 minutes—so do notovercook!

Take the angel hair out of the water with tongs while it still has a tinycrunch when you bite into it (remember, the pasta continues to cook after youtake it out of the water and you don't want to end up with soft, soggy pasta).Place into a large, warm pasta bowl.

Do not throw out the pasta water.

In the bowl with the angel hair, add the olive oil, lemon and parsley, and mixgently with the tongs. Add a ladle full of the pasta water and mix again.

Take the pasta bowls out of the oven and line them up. Divide the angel hairbetween the bowls and sprinkle a generous amount of Parmesan cheese over thetop of each, about 2 to 3 tablespoons. Add some of chopped toasted walnuts,approximately 2 teaspoons, over the top of each serving and drizzle with oliveoil. Crack some fresh pepper and sprinkle a small amount of kosher salt and redpepper flakes on top as well. Finish with the lemon zest and serve with a lemonwedge.

http://community.thenest.com/cs/ks/forums/thread/52332694.aspx

Salsa Chicken

Salsa Chicken

Ingredients:

• Four boneless, skinless chicken breasts
• 1 can cream of mushroom soup -see note below
• 1 cup of salsa (I used hot!) -see note below
• taco seasoning
• one can of black beans - see note below

Directions:

• Add chicken to the slow cooker (they can be frozen! how awesome!)
• Shake taco seasoning all over chicken breasts (to flavor)
• Mix soup with salsa in a bowl (yes, this seems strange but trust me it's fantastic)
• Pour soup/salsa mixture on chicken breasts
• Cook for 6-8 hours on low

Once the chicken was fork tender, I took it out and gently shredded it. That night I decided to make some rice as a side dish. I served the chicken over the rice will just a dab of extra sauce. So good!

*NOTE*
Alternate option, omit the can of mushroom soup, use Walmart's Great Value brand black bean & white corn salsa, (if you can't find use regular salsa and add a can of black beans) follow directions as stated above. A half an hour before serving, use 4 or 8oz of cream cheese, palce on top and let melt, stir in and serve!

FROM: The Rookie Chef

Swiss Slow Cooker Chicken

Swiss Slow Cooked Chicken
(from Busy Woman's Slow Cooker Cookbook)

4 whole skinless chicken breasts, split in half
8 slices Swiss cheese
2 (10-3/4oz) can cream of mushroom soup
1/4 cup chicken broth
1 cup herb seasoned stuffing mix
In slow cooker, place chicken. Top with cheese slices. In medium bowl, combine soup and broth. Mix well. Pour mixture over chicken. Sprinkle stuffing on top. Cover. Cook on low 8-10 hours.

*NOTE*
 -You can also sub Pepper Jack Cheese for the Swiss cheese, for a little punch
 -Corn stuffing is another good alternative

FROM: LadyBug Kitchen

SouthWest Tuna Casserole

Nonstick cooking spray
1 tbsp. canola oil (olive oil)
1 medium onion, chopped
1/2 cup chopped celery (optional)
1 can black beans
1-1/2 cups corn kernels (the Mexican style corn is good for this too!)
1 (10.5 oz) can reduced-fat cream of mushroom soup
1 cup bottled tomato salsa
1 tsp. chili powder
1 (6 oz.) can of tuna packed in water (I used a 7oz can from Costco)
2-1/2 cups rotini prepared according to the package (I ended up using the WHOLE box of noodles, so more tuna would be good!)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside.

Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes. Stir in corn and beans, cook 2 mintues longer to incorporate. Stir in the soup, salsa and chili powder until well blended.

Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared casserole dish. Sprinkle the top evenly with cheese.

Bake for about 25 minutes or until bubbling. Serve immediately.

Recipe from Chef's to the Rescue.

FROM: LadyBug Kitchen

Bourbon Chicken

4 skinless, boneless chicken breast cubed 1 teaspoon ground ginger 4 ounces soy sauce

2 tablespoons fresh minced onion 3/4 cup packed brown sugar 3/8 cup bourbon 1 clove minced garlic

1.	Place chicken breasts in a large zip top bag. To the bag add ginger, soy sauce, onion, sugar, bourbon and garlic. Squish together and place in refrigerator. Marinate overnight or at least 6 hours.
2.	Preheat oven to 325 degrees.
3.	Remove chix from refrigerator and place in a 9 x 13 pan. Make sure it's in a single layer or they won't get done. Bake in the preheated oven, basting frequently, for 30 minutes or until chicken is well browned and juices run clear. Serve over rice. FROM: Pickel Mom's Kitchen

Mexican Lasagna

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html

Chicken Philly Sandwiches

• Chicken breasts
• Mozzerella cheese
• green pepper
• onion
• hoagie buns
• salsa

Instructions

• cut up chicken and saute with oilve oil, then add green pepper and onion and salsa. put oven on broil. put the chicken mixture in hoagie with cheese on top. put in oven for a couple minutes.

Back-to-School Raspberry Granola Bars

1 cup(s) pecans, coarsely chopped

  

1 1/2 cup(s) all-purpose flour

  

1 1/4 cup(s) old-fashioned rolled oats

  

1/3 cup(s) granulated sugar

  

1/3 cup(s) packed dark brown sugar

  

1 teaspoon(s) kosher salt

  

1/2 teaspoon(s) baking soda

  

1 1/2 stick(s) unsalted butter, melted plus more for greasing the pan

  

1 cup(s) raspberry preserves

Directions

1. Preheat the oven to 350°. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool.

2. In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.

3. Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.

4. Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.

Read more: http://www.kitchendaily.com/recipe/back-to-school-raspberry-granola-bars-148751/#ixzz1JWDWIU1b

Spices

Ground cinnamon:

·          Add one teaspoon to prepared oatmeal or French toast batter.

·          Add one teaspoon to a cup of Greek yogurt mixed with two teaspoons molasses or honey or artificial sweetener.

·          Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.

·          Top a fat-free latte or hot cocoa with ground cinnamon.

Turmeric: 

·          Sprinkle on egg salad.

·          Mix half a teaspoon turmeric with one cup Greek yogurt and use as a dip or sandwich spread.

·          Add to chicken or seafood casseroles and to water when cooking rice.

Garlic: Add fresh chopped or minced garlic to pasta dishes, stir-fry dishes, pizza, fresh tomato sauce and meat and poultry recipes. 

Chili peppers: Add chopped peppers to chili, burgers, soups, stews, salsa, and egg dishes.

Oregano:

·          Add 1/8 teaspoon dried to scrambled eggs, salad dressings, and store-bought or homemade marinara sauce.

·          Sprinkle some on top of pizza and stir into black bean soup.

Basil: Make a sandwich with low-fat mozzarella cheese, sliced tomatoes and fresh basil leaves; add fresh leaves to green salads.

Thyme:

·          Sprinkle dried thyme onto cooked vegetables in place of butter or margarine.

·          Add 1/8 teaspoon dried thyme to two scrambled eggs, and to salad dressings.

·          Use it in a rub when cooking salmon.

·          Add fresh thyme to chicken salad and chicken soup.

Rosemary: Add dried crushed rosemary to mashed potatoes and vegetable omelets.

Parsley: Add chopped flat leaf parsley to meatballs and meat loaf and to bulgur salad.

Ginger:

·          Grate fresh ginger into quick bread batters and vinaigrette.

·          Add chopped ginger to stir-fries. Sprinkle ground ginger on cooked carrots.

Cloves: Sprinkle ground cloves on applesauce, add to quick bread batters, and add a pinch to hot tea.

http://www.principal.com/ article

Buffalo Chicken Salad

Salad
Red Onion
Diced Tomato
Diced/chopped Grilled Chicken
Drizzle with buffalo sauce
Top with Blue Cheese

Crockpot Lasagna

1 1/2 lbs ground turkey

1 onion (chopped)
1 garlic clove (minced)
12 oz Mozzarella cheese
1 (12oz) carton cottage cheese
3-15 oz cans tomato sauce
1 T Oil
1/2 cup water
1 tsp basil
1-1/2 tsp salt
1/2 tsp pepper
1-1/2 T dried parsley flakes
1 (10oz) pkg Mafalda noodles (partially cooked)
1/2 C parmesan chesse



Brown ground beef and sausage. Drain. Place in lightly greased crock-pot. Add all remaining ingredients except noodles and oil. Stir to mix thoroughly. Cook noodles just until tender, drain and toss in oil. Place in crock-pot and fold into meat and cheese mixture. Cover and cook on low 6-8 hours. (High for 3-4 hours)

Maid Rites

2 lbs ground turkey(browned and drained)
3/4 C ketchup
3 T mustard
1 medium onion
2 tsp garlic powder (or put real garlic in)
1/4 C brown sugar
3 tsp A1 Steak Sauce
Salt & pepper
Lawrys Season Salt

Chicken Chasseur

Ingredients:

• 3 boneless skinless chicken breasts
• 2 garlic cloves, smashed
• Salt and pepper to taste
• 2 TBSP olive oil
• 1 cup onion, sliced
• 2 cups mushrooms, sliced
• 1 tsp herbes de Provence
• 1 can crushed tomatoes (I used Italian style)

Directions:

• Season chicken breasts with salt and pepper
• In a large skillet, heat 1 TBSP olive oil over medium-high heat. Add the chicken and cook for 1 minute on each side. Remove to a plate.
• Add the remaining TBSP oil to the skillet and add onions, mushrooms, smashed garlic cloves, salt and pepper, and herbes de Provence.
• Cook, stirring occasionally, until veggies are softened.
• Add the tomatoes and stir to combine. Reduce heat to medium-low and return the chicken to the skillet
• Bring the sauce to a boil and cover
• Reduce the heat and simmer for 10 minutes until the chicken is cooked through.
• Remove smashed garlic cloves
• Plate chicken and make sure and scoop a lot of the veggie mixture on top!

http://www.therookiechef.com/2009/05/chicken-chasseur.html

chicken tortilla soup

4 uncooked boneless, skinless chicken breast halves

2 - 15 ounce cans black beans

2 - 15 ounce cans rotel tomatoes/mexican stewed tomatoes

1 cup salsa

4 ounce can chopped green chilies

14.5 ounce can tomato sauce

tortilla chips

grated cheese

 

1. combine all ingredients except chips and cheese in slow cooker.

2. cover. cook on low for 8 hours.

3. just before serving, remove chicken breasts and slice into bite-size pieces. stir back into soup.

4. to serve, put a handful of chips in each individual bowl. ladle soup over chips. top with cheese.

 

*recipe came from tiffany tice

Banana Ice Cream

• Peel your over ripe bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!

http://www.thekitchn.com/thekitchn/tips-techniques/stepbystep-instructions-for-oneingredient-ice-cream-097170

KNORR SPINACH DIP

Baked Barley with Shiitake Mushrooms and Caramelized Onions

Ingredients

• 2 tablespoons butter
• 4 1/2 cups chopped onion (about 3 medium)
• 1 teaspoon sugar
• 3 cups sliced button mushrooms (about 9 ounces)
• 3 cups sliced shiitake mushroom caps (about 8 ounces)
• 1 1/2 cups uncooked pearl barley
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme
• 4 cups vegetable broth
• Fresh thyme sprigs (optional)

Preparation

Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently. Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
Preheat oven to 350°.
Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender. Let stand 10 minutes. Garnish with thyme sprigs, if desired.

http://www.myrecipes.com/recipe/baked-barley-with-shiitake-mushrooms-caramelized-onions-10000000431061/print/

Pepper Jack Chicken

4 Chicken breasts

4 tbsp bisquick baking mix

4 tsp parmesan cheese

1/2 tsp basil

1/2 tsp oregano

1/2 tsp paprika

salt & pepper to taste

4 tsp tabasco

4 slices pepper jack cheese

Directions:  

1

Preheat oven to 425°F.

2

Spray baking pan with non-stick cooking spray.

3

Combine baking mix, oregano, basil, paprika, black pepper and Parmesan cheese in a shallow bowl. Mix well.

4

Coat chicken with mixture and arrange skin sides down in pan.

5

Bake uncovered for 45 minutes.

6

Turn chicken, skin side up. Spoon 1 tablespoon Tabasco sauce on each breast. Top each with cheese slice.

7

Bake about 5 more minutes or until cheese is melted.

Southwestern Turkey Meatloaf

by Jill

Preheat oven 350 degrees F

In a large mixing bowl, combine the following until well mixed:

2 lbs ground turkey (I mix 1lb of 93% lean with 1lb 99% lean)
1 cup chopped white onions
2/3 cup chunky salsa
1/2 cup oat bran
1 egg
2 tbsp Bone Suckin’ sauce (or similar low sodium, low sugar marinade)

Use your hands or a wooden spoon to combine all of the above ingredients
Place mixture into a PAM-sprayed loaf pan, spread until even
Place in oven and bake for 70-80 minutes or until middle is cooked
Makes 6 servings

Crock Pot 3 Bean Turkey Chili

Servings: 12 • Serving Size: 10.8 oz • Old Points: 3 pts • Points+: 5 pts
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g  

• 1.3 lb (20 oz) fat free ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained
• 2 tbsp chili powder

Topping:

• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro for topping
• shredded cheddar to top (extra pts)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.

Drain any fat remaining and transfer to crock pot

Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.

Cook on high 6-8 hours.

Garnish with onions, cilantro and cheese and enjoy!

http://www.skinnytaste.com/2009/01/crock-pot-3-bean-turkey-chili-3125-pts.html

Chicken with Sugar Snap Peas & Spring Herbs

http://www.eatingwell.com/recipes/chicken_with_sugar_snap_peas_spring_herbs.html

From EatingWell:  April/May 2006, EatingWell for a Healthy Heart Cookbook (2008)

Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them—if you have extras, try them on a salad.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons plus 1 tablespoon flour, divided
• 1 pound thin-sliced chicken breast cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (2 cups)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 1/4 cup sprouted beans, (see Note), optional
• 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
• 2 teaspoons champagne vinegar, or white-wine vinegar

Preparation

1.       Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

2.       Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

3.       Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.

4.       Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Nutrition

Per serving : 248 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 19 g Carbohydrates; 29 g Protein; 7 g Fiber; 605 mg Sodium; 603 mg Potassium
1 Carbohydrate Serving
Exchanges: 4 very lean meat, 2 vegetable, 1 fat

Tuna Melt Bites

PER SERVING (1/3rd of recipe, 5 pieces): 143 calories, 5g fat, 452mg sodium, 11g carbs, 0g fiber, 1g sugars, 14g protein -- PointsPlus™ value 4*

We could eat an entire batch of these by ourselves in one sitting -- good thing they're so low in calories!

Ingredients:
One 15-piece box frozen Athens Mini Fillo Shells
3 wedges The Laughing Cow Light Creamy Swiss cheese
One 5-oz. can albacore tuna in water, drained and flaked
Spices: salt, black pepper

Directions:
Preheat oven to 350 degrees.

Place shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven until shells are golden brown, about 5 minutes. Set aside to cool.

Place cheese wedges in a microwave-safe bowl and microwave for 30 seconds, or until softened. Stir until smooth. Add tuna and a dash each salt and pepper. Mix well.

Evenly distribute the cheesy-tuna mixture among the baked shells, about half a tablespoon per shell.

http://www.hungry-girl.com/weighin/show/1950

Chicken Enchilada Casserole

Serves 6

Ingredients:

2 cups + 2 Tablespoons water

1/2 chicken bullion cube

1 cup yellow cornmeal

1-16oz can refried beans

1 teaspoon olive oil

1/4 small red onion, minced

1 garlic clove, minced

salt & pepper

3 chicken tenders, cooked & shredded

1/2 small can diced green chilies

1-10oz can red enchilada sauce, divided

1 1/4 cup shredded cheddar cheese, divided

Directions:

1. Preheat oven to 400 degrees. Bring water and bullion cube to a boil in a small saucepan.

Remove from heat and stir in yellow cornmeal. Spray an 8×8 oven-safe dish with non-stick

spray, then press cornmeal evenly into the bottom. Set aside.

2. Heat olive oil in a skillet over medium-low heat. Saute onions and garlic, seasoning with salt

and pepper to taste, until onions begin to soften, ~5 minutes. Stir often to prevent garlic from

burning. Remove skillet from heat and add in cooked chicken, green chilies, 1/2 of the

enchilada sauce and 3/4 cups cheddar cheese. Stir to mix.

3. Spread refried beans on top of cornmeal in an even layer (may need to heat beans in the

microwave for 30 seconds to soften.) Top with chicken mixture, remaining enchilada sauce,

and remaining cheese.

4. Cover the dish with foil and bake for 20 minutes. Remove foil and cook for an additional 20

minutes, or until cheese is melted. Finish with a blast from the broiler if needed. Serve with

salsa and avocado!

http://iowagirleats.com