August 28th, 2014

Thursday

Creamy Chicken and Asparagus Pasta

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk (I used 1%)
• 1/4 cup cream or half and half
• 3 oz Neufchatel cheese (aka light cream cheese), diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 - 5 slices bacon, cooked and crumbled into small pieces (optional) 

Directions

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

 

August 26th, 2014

Tuesday

Buttery Baked Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 can evaporated milk
• 1/2 C. flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 C. butter
• 1 can Cream of Chicken soup
• 1/4 C. water

Instructions

1. Dip each chicken piece in a bowl filled with about 1/8 of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
2. Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
3. Mix together water, can of soup, and the rest of your evaporated milk.
4. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

Zucchini Bake

Ingredients:

• 2 medium-sized zucchini, cut in slices or half-moon slices
• 2 medium-sized yellow squash, cut in slices or half-moon slices
• 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
• 2 T thinly sliced green onion
• 1/2 tsp. dried thyme
• 3/4 tsp. garlic powder
• 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
• 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
• salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Healthy Peach Frozen Yogurt

Ingredients:

• 1 (16-oz.) bag Frozen Peaches or 4 cups fresh peaches, frozen solid
• 3 Tablespoons agave nectar or honey
• 1/2 cup Plain Yogurt 
•  1 Tablespoon Fresh Lemon Juice

Directions:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

 

 

August 24th, 2014

Sunday

 Chicken Florentine

• 4 chicken breasts - flattened to about 1/4 inch
• Flour
• 6 tbsp. butter
• Half small onion or 2 shallots - chopped
• 2 cloves garlic - chopped
• 1 1/2 cups white wine (Get the little bottles, it saves money!)
• 1 cup whipping cream
• 1 tbsp. chopped parsley
• Bunch of spinach (I like to get the bagged spinach)
• Balsamic Vinegar (optional)

Dredge flattened chicken breasts in flour and fry in 2 tbsp. of butter and a little oil in a large skillet for 5 minutes per side. Keep warm in oven at low heat.
Melt 2 more tbsp. butter in same skillet, saute garlic and shallots until translucent. Add wine, increase heat to medium-high and boil about 3 minutes. Add cream and boil until sauce reduces by half, about 5 minutes. Add parsley and chicken. Keep on low heat.
In another skillet, melt 2 tbsp. butter over medium heat. Add spinach and saute until wilted. Season with salt and pepper and a splash of balsamic vinegar.
Serve chicken on top of a spoonful of spinach with wine sauce drizzled over all.

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

• 8 oz fresh mushrooms
• 1lb fresh green beans
• 1 1/2 Tablespoon Olive Oil
• 1 Tablespoon balsamic vinegar
• salt
• pepper
• 2 Tablespoons finely grated Parmesan Cheese

First we preheat oven to 450 F. Then we wash mushrooms ,trim ends of beans and cut beans in half so they are bite size pieces.Put cut green beans and mushrooms a bowl. Misk together olive oil and balsamic vinegar and pour over, then stir until all beans and mushrooms are lightly coated with the mixture. Cook them for 30 minutes . Season beans to taste with salt and pepper and sprinkle with grated parmesan.Enjoy!

 

Wednesday - August 20th, 2014

Beef Tips in Mushroom Sauce (Crock Pot Recipe)

Ingredients:

• 2 pounds lean chuck – cut in 1 – 3/4 inch pieces
• 1 can 98% fat free cream of mushroom soup
• 1 pkg. onion soup mix
• 1 can Diet Sprite or 7up

Directions:
Put meat in crock pot. Pour soup & onion soup mix over meat. Add Diet Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.
Makes 8 servings.
Each serving = 6 Weight Watchers Points
   

Brown Sugar Glazed Carrots

Ingredients:

• 1 Bag of baby carrots
• 1/2 cup water
• 1 1/2 TB butter
• 1 1/2 TB brown sugar
• Salt & Pepper to taste

Instructions

1. Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
2. Turn to low and simmer for approximately 6 minutes.
3. Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.
4. Remove from heat. Salt and Pepper, and enjoy!