Spinach Fettuccine Alfredo

We love Braised Chicken over Fettuccini on page 168 in Tastes & Treasures cookbook. Here's a low calorie version of using spinach.

Super-Sized Spinach Fettuccine Alfredo


 
Ingredients Pasta
:
4 oz. uncooked spinach fettuccine

2 medium zucchini, ends removed


Ingredients Sauce:

3 tbsp. light sour cream
1 tbsp. reduced-fat Parmesan-style grated topping

3 wedges The Laughing Cow Light Creamy Swiss cheese

1/4 tsp. garlic powder

1/8 tsp. salt

Dash black pepper

Directions:

In a medium-large pot, cook pasta per package instructions, about 8 minutes.

 Drain pasta, transfer to a large microwave-safe bowl, and cover to keep warm.

 Use a veggie peeler to peel zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in another large microwave-safe bowl. Cover and microwave for 2 - 3 minutes, until soft. Drain and blot away excess moisture.

 Thoroughly mix zucchini into fettuccine. Cover to keep warm. In a medium microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces.

 Stir in 2 tbsp. water. Microwave at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds, or until melted.

 Spoon sauce over pasta, and toss to coat. Microwave for 1 minute, or until hot.


MAKES 2 SERVINGS


1/2 of recipe (about 1 3/4 cups): 338 calories, 6g fat, 582mg sodium, 53.5g carbs, 4.5g fiber, 9g sugars, 14.5g protein -- PointsPlus® value 8*
Thanks to Hungry Girl for this recipe.

Kaisa's White Chicken Enchiladas

White Chicken Enchiladas from Kaisa Holcombe. "I have been looking for this recipe for the past 20 years!!!! Finally found it!!!!"
Several other good chicken dishes in Tastes & Treasures cookbook too.
(Yes - Kaisa and Kay Holcombe are family!)

White Chicken Enchiladas

Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)



Directions:
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Cheesy BBQ Chicken Rollups

Cheesy BBQ Chicken Rollups

Filled with delicious crunchy stuffing, this dish is easy and yummy.

 Also try Braised Chicken over Fettuccini from page 168 in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups


Ingredients: 

3/4 cup bagged broccoli cole slaw, roughly chopped

2 wedges The Laughing Cow Light Creamy Swiss cheese 

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness 

2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Spices: onion powder, salt, black pepper

Directions: 


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 



Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened. 



Add cheese wedges to the broccoli slaw, and mix thoroughly.




Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets. 

 


1/2 of recipe (1 rollup): 223 calories, 3.5g fat, 631mg sodium, 8g carbs, 1g fiber, 5.5g sugars, 35.5g protein -- PointsPlus® value 5*  Thanks to Hungry Girl for recipe.

Garlic and Lemon Chicken with Red Potatoes

Tastes & Treasures cookbook has lots of chicken recipes with Braised Chicken over Fettucini on page 168 a family favorite. Here's a new one that is delicious.

GARLIC & LEMON CHICKEN with GREEN BEANS & RED POTATOES
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Thanks to SkinnyTown USA

Twice baked spaghetti squash

Great way to go Italian. Also try Braised Chicken over Fettuccini on page 168 of Tastes & Treasures cookbook.

Twice Baked Spaghetti Squash

Ingredients:
1 spaghetti squash (about 4.5 lbs.)
One 14.5-oz. can creamy tomato soup
1/2 tbsp. chopped garlic
1/2 tbsp. dried minced onion
1 tsp. Italian seasoning
1/2 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
1/4 cup chopped fresh basil
1 cup shredded part-skim mozzarella cheese

Directions:
Preheat oven to 375 degrees.

Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.

Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds.

To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.

Bake in the oven until the insides of squash halves are tender, about 40 minutes.

Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.

Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.

In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.

Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.

Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.

Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20 minutes.

Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy!

MAKES 4 SERVINGS

Thanks to HungryGirl for recipe and statistics.

PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g fat, 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein