The Easiest Chicken Fettuccine

I came across the recipe from Spark Recipes and decided to give it a try. Scott and I already had a favorite fettuccine recipe from Weight Watchers but we decided to try this one because it seemed super quick and easy. Needless to say it is quick, easy and very tasty ;)

Ingredients:
1 & 1/2 pounds boneless skinless chicken breast
3 garlic cloves
1/2 cup onion
Chicken seasoning of choice
8oz. Block 1/3 less fat cream cheese
1 can chicken broth-14 oz. ( You may not need a whole can, add a little at a time)
1/2 cup Parmesan cheese
Fetuccine pasta

Directions:
Cook pasta according to package
For chicken: Dice onions and garlic place in pan and cook down
Place chicken in pan along with onions and garlic
Cook 5 min on each side, flipping only one time
For sauce:
Place cream cheese and chicken broth in pan
Heat until creamy
Add Parmesan, mix well
Add chicken mixture


Serve :)

#10 Italian Cabbage Casserole

Scott and I love cabbage now!!! We have never really cooked with it. So we decided to give it a try. The last few recipes we have made with it have been AMAZING! Both meals are definitely on the top of our favorites list. In this lasagna recipe the noodles have been replaced with shredded steamed cabbage. For only 230 calories per serving this recipe is cheap, healthy and sure to please ;)

Ingredients

• 1 medium head cabbage, coarsely shredded
• 1 pound lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 3 tablespoons tomato paste
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
• In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Place half of the cabbage in an 11-in. x 7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1-1/3 cups equals 223 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

• 6 Servings
• Prep: 35 min. Bake: 15 min.

Italian Cabbage Casserole published in Healthy Cooking October/November 2008, p55

Beef 'N" Turkey Meat Loaf with Fresh Basil Cherry Tomatoes and Roasted Potatoes with Thyme

Ingredients

• 2 egg whites
• 2/3 cup ketchup, divided
• 1 medium potato, peeled and finely shredded
• 1 medium green pepper, finely chopped
• 1 small onion, grated
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 3/4 pound lean ground beef (90% lean)
• 3/4 pound lean ground turkey

Directions

• In a large bowl, combine egg whites and 1/3 cup ketchup. Stir in the potato, green pepper, onion, garlic, salt, thyme and pepper. Crumble beef and turkey over mixture and mix well. Shape into a 10-in. x 4-in. loaf.
• Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil and coat the foil with cooking spray. Place loaf in pan. Bake, uncovered, at 375° for 45 minutes; drain. Brush with remaining ketchup. Bake 5-10 minutes longer or until no pink remains and a meat thermometer reads 165°. Let stand for 10 minutes before slicing. Yield: 6 servings

Fresh Basil Cherry Tomatoes

Ingredients

• 3 pints cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 1-1/2 teaspoons olive oil
• Salt and pepper to taste
• Lettuce leaves, optional

Directions

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 6 servings.

Roasted Potatoes with Thyme

Ingredients

• 1/2 pound small red potatoes, halved
• 1-1/2 teaspoons olive oil
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons crumbled Gorgonzola cheese

Directions

• In a large bowl, combine the first five ingredients. Arrange in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 425° for 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese. Yield: 2 servings.

Retrieved from: Taste of home comfort food diet cookbook

#8 Asian Turkey Lettuce Wraps

Scott and I went to Pei Wei and tried the lettuce wraps. They were so delicious we decided to try to make them at home. I recently got a new cook book and "viola" there was a lettuce wrap recipe. The wraps aren't quite as good as Pei Wei but this meal is super easy and sure to please :)

We added cashews and apples :)

Ingredients

• 1-1/4 pounds extra-lean ground turkey
• 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup hoisin sauce
• 3 tablespoons reduced-fat creamy peanut butter
• 2 tablespoons minced fresh ginger root
  
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 4 green onions, chopped
• 10 Boston lettuce leaves
• Additional hoisin sauce, optional

Directions

• In a large nonstick skillet coated with cooking spray, cook and stir turkey over medium-high heat until no longer pink.
• Coarsely chop mixed vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Cook and stir over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.
• Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired. Yield: 5 servings.

Picture derived from:http://www.tasteofhome.com/Recipes/Asian-Turkey-Lettuce-Wraps

#7 "Stinky Chicken" and Easy Dinner Rolls

Don't be fooled by the name ;) It is delicious!!! Both of these recipes came from the bible study I have mentioned before, "Apples of Gold."

Stinky Chicken

4 boneless, skinless chicken breasts

2 cans green beans

4-5 medium potatoes

1 package dry Italian dressing mix

1 stick of butter, melted (I use 3/4 of a stick to cut out some calories)

Preheat oven to 400 degrees. Wash chicken breasts and layer down the middle of a 9x13" casserole dish. Wash and slice potatoes and layer them down one side of the chicken. Open and drain both cans of green beans and layer them down the other side of the chicken. Sprinkle the packet of Italian dressing mix over everything, and then top with melted butter. Back at 400 degrees and bake for 1 hour. Serve with rolls or bread.

Easy Dinner Rolls

• 1 cup water (110 degrees F)
• 2 packages yeast (Do not use the quick rising in this recipe)
• 1/2 cup butter (melted)
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon salt
  
• 4 1/4 cups flour

Combine water and yeast in lg bowl; let stand for 5 minutes.
With wooden spoon, stir in butter, sugar, eggs and salt.
Add flour, 1 cup at a time and beat in as much as you can.
(you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days
Grease a 13x9 baking pan.
Turn dough out onto floured surface.
Divide into 24 equal pieces.
Roll each piece into a smooth round ball.
Place in rows in prepared pan.
Cover and let rise for 1 hour; until doubled.
Heat oven to 375*.
Bake until golden brown, about 17 minutes.

Makes 24 rolls

#6 Homemade Pizza Crust

I joined a ladies bible study called "Apples of Gold" and learned how to make many great recipes. I really enjoyed this one. It's quick and easy. Scott and I made a BBQ Chicken Pizza using this dough recipe and it was delicious!!! This time we wanted a more traditional pizza. The good thing about having an easy and tasty dough recipe is that you can make it and top it with YOUR favorite toppings ;)


Ingredients:
1 Package or 1 tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil
2 1/2 cups flour

Directions:
Mix yeast and water and let stand until yeast dissolves. Add sugar, salt, and oil and stir well. Gradually add flour and stir until ball forms. Cover bowl with towel and put in warm place to let rise for approximately 30 minutes. Spread dough on one large pizza pan and let rise uncovered until desired thickness. (15 more min.) Top with your favorite toppings and cook at 400 degrees for 15-20 minutes.

# 5 Maw Maw Rosemary's Roast Beef Po'Boys

Maw Maw made this meal for Scott and I when we went to visit last time we were in. It was sooo delicious I told her she must tell me her secret. To my surprise there wasn't much to it! Scott and I are keeping this recipe as a family favorite. Maw Maw also said if you get too tired of gravy and roast beef, drain the gravy and add BBQ sauce. It's delicious too :)

Ingredients
2.5 Pound Rump Roast
1 can Low Sodium Cream of Celery Soup
1 can Cambell's Low Sodium Brown Gravy
1 can Cambell's Low Sodium French Onion soup
Salt
Pepper
French Bread
Lettuce
Tomatoes
Mayo
Crockpot

Directions:

1. Season Rump Roast with salt and Pepper
2. Pour cans of soup into crock pot and stir
3. Place Rump Roast into crockpot
4. Cook 12 hours
5. Use fork to pull apart or shred roast
5. Bake french bread at 350 until crunchy

#4 Weight Watchers Chicken Fettuccini Alfredo

This is one of my favorite meals!!! I decided to post this one today because I am making this tonight. It is a slightly healthier version ;)

Ingredients

6 clove(s) (medium) garlic clove(s), peeled and smashed with a knife

1 pound(s) uncooked boneless, skinless chicken breast, washed, patted dry (four 4 oz pieces)

1 tsp table salt

1 tsp black pepper, freshly ground

1 spray(s) cooking spray

1/2 cup(s) canned chicken broth

1/4 cup(s) heavy whipping cream

1/4 cup(s) whole milk plain yogurt, Greek-variety

1/8 tsp table salt, for cooking pasta

8 oz uncooked whole-wheat pasta, fettuccini

1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested

1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided

Instructions

• Heat a large, heavy skillet over medium heat.
  
  
• Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
  
  
• Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
  
  
• Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
  
  
• While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
  
  
• Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.Picture retrieved from: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=140861
  

#3 Tenderloin with Herb sauce (Taste Of Home-Comfort Food Diet)

When I made this meal for Scott. He said, "I love this! I would order this at a restaurant."

Ingredients

• 2 pork tenderloins (1 pound each)
• 1/2 teaspoon salt
• 4 teaspoons butter
• 2/3 cup half-and-half cream
• 2 tablespoons minced fresh parsley
• 2 teaspoons herbes de Provence ( If you can't find this at the store you can always make it)
  
• Herbes de Provence- 2 tablespoons dried savory,2 tablespoons dried rosemary,2 tablespoons dried thyme,2 tablespoons dried oregano ,2 tablespoons dried basil, 2 tablespoons dried majorum, 2 tablespoons dried fennel seed, 2 teaspoons reduced-sodium soy sauce,1 teaspoon beef bouillon granules,1/2 to 3/4 teaspoon crushed red pepper flakes. In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
  

Directions

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large
• nonstick skillet coated with cooking spray, brown pork in butter in
• batches over medium heat for 3-4 minutes on each side or until no
• longer pink. Return all pork to the skillet.
• Combine the remaining ingredients; pour over pork. Cook and stir over
• low heat for 2-3 minutes or until sauce is thickened. Yield: 6
• servings

Nutrition Facts: 4 ounces cooked pork with 2 tablespoons sauce equals 238 calories, 10 g fat (5 g saturated fat), 104 mg cholesterol, 495 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.Picture retrieved from: http://www.tasteofhome.com/Recipes/Tenderloin-with-Herb-Sauce

#2

New Orleans Style Red Beans and Rice (Emeril Lagasse)

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound boiled ham cut, into 1/2-inch cubes
• 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
• 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
• 3 tablespoons chopped garlic
• 8 to 10 cups water
• Steamed rice

Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

#1 On the List

1. Chicken Marsala (Taste of Home:Comfort Food Diet Cookbook)

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 cup fat-free Italian salad dressing
• 1 tablespoon all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
• 1 pound sliced fresh mushrooms
• 1/2 cup minced fresh parsley

Directions

• Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

The Dreaded Question

I don't know if you are like us, but for Scott and I, we hate that dreaded question. The one involving "what's for dinner?"The refrigerator, pantry, and freezer are empty, and you both know it. When all of the sudden you both look at each other and say, "What's for Dinner?" We usually look at each other and repeatedly say back and forth, "It's up to you, I don't "feel" like anything." What we would end up doing is getting take out or fast food. Scott and I have decided to make a few "changes" to our lives so we can have more change in our pockets. We are creating this list of "Go To" meals. After being married for almost 5 years, we have come up with a list of our favorite meals. When we can't decide what's for dinner we simply go to the list. Hope this list will help you as it has helped us.