Light Cajun Chicken Pasta
Ingredients:
8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Cooking spray
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Cooking spray
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Spinach and Ricotta Stuffed Shells
Ingredients:
1 box (16 ounces) jumbo pasta shells
3 cups part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1 box (9 ounces) frozen spinach, thawed and drained
1 teaspoon onion powder
2 teaspoons garlic powder
1 dash fresh ground black pepper
1 tablespoon Italian seasoning
1 egg yolk
1 jar (24 ounces) low-sodium pasta sauce
1/2 cup grated part-skim mozzarella cheese
Directions:
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Combine ricotta, Parmesan, spinach, onion powder, garlic powder, pepper, Italian seasoning, and egg yolk in a bowl, stirring until combined and mixed through. Spray a 13-by-9 inch oven-safe baking dish with cooking spray. Pour half the marinara sauce on the bottom of the dish. Take each pasta shell and carefully stuff with about 2 to 3 tablespoons cheese mixture and place onto baking dish. Repeat until all shells are filled. Evenly pour remaining marinara sauce on top. Cover with foil and bake 30 minutes. Uncover and sprinkle mozzarella evenly over top. Bake for an additional 10 minutes. Allow to cool for 5 to 10 minutes before serving.
1 box (16 ounces) jumbo pasta shells
3 cups part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1 box (9 ounces) frozen spinach, thawed and drained
1 teaspoon onion powder
2 teaspoons garlic powder
1 dash fresh ground black pepper
1 tablespoon Italian seasoning
1 egg yolk
1 jar (24 ounces) low-sodium pasta sauce
1/2 cup grated part-skim mozzarella cheese
Directions:
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Combine ricotta, Parmesan, spinach, onion powder, garlic powder, pepper, Italian seasoning, and egg yolk in a bowl, stirring until combined and mixed through. Spray a 13-by-9 inch oven-safe baking dish with cooking spray. Pour half the marinara sauce on the bottom of the dish. Take each pasta shell and carefully stuff with about 2 to 3 tablespoons cheese mixture and place onto baking dish. Repeat until all shells are filled. Evenly pour remaining marinara sauce on top. Cover with foil and bake 30 minutes. Uncover and sprinkle mozzarella evenly over top. Bake for an additional 10 minutes. Allow to cool for 5 to 10 minutes before serving.
Crock Pot Italian Chicken
Submitted by Meghan Sullivan
Ingredients:
4 chicken breasts
1 packet zesty italian dressing mix
8 ounces fat free cream cheese, softened
2 cans healthy request cream of chicken soup
Whole wheat pasta
Directions:
Place everything in the crockpot and cook on low for 4-5 hours. If sauce is too thick add a little milk. Serve over pasta.
Ingredients:
4 chicken breasts
1 packet zesty italian dressing mix
8 ounces fat free cream cheese, softened
2 cans healthy request cream of chicken soup
Whole wheat pasta
Directions:
Place everything in the crockpot and cook on low for 4-5 hours. If sauce is too thick add a little milk. Serve over pasta.
Vegetable Lasagna
Submitted by Jamie Smith
Ingredients:
2 green peppers
4 small zucchini
1 onion
1 pkg. mushrooms
1 egg
Oven ready whole wheat lasagna noodles
2 cloves garlic
5 c marinara (approximately 2 jars)
12 oz fat free ricotta cheese
2 c fat free mozzerella cheese
1/4 c grated parmesan cheese
1/2 tsp. salt
Directions:
Combine egg and cheeses. Slice veggies and garlic and place in a roasting pan. Drizzle extra virgin olive oil over veggies and roast at 450 degrees for 20 minutes. You will need to drain the juices at 10 minutes because the zucchini and mushrooms will sweat a lot. Remove from oven and sprinkle with salt. Spray cooking pan with non-stick spray. Pour a layer of sauce on the bottom then a layer of noodles. Then repeat layers in the following order: sauce, noodles, cheese, veggies, with the top layer ending in cheese. Bake at 350 degrees for 45 minutes covered. Uncover and bake for another 10 minutes.
Ingredients:
2 green peppers
4 small zucchini
1 onion
1 pkg. mushrooms
1 egg
Oven ready whole wheat lasagna noodles
2 cloves garlic
5 c marinara (approximately 2 jars)
12 oz fat free ricotta cheese
2 c fat free mozzerella cheese
1/4 c grated parmesan cheese
1/2 tsp. salt
Directions:
Combine egg and cheeses. Slice veggies and garlic and place in a roasting pan. Drizzle extra virgin olive oil over veggies and roast at 450 degrees for 20 minutes. You will need to drain the juices at 10 minutes because the zucchini and mushrooms will sweat a lot. Remove from oven and sprinkle with salt. Spray cooking pan with non-stick spray. Pour a layer of sauce on the bottom then a layer of noodles. Then repeat layers in the following order: sauce, noodles, cheese, veggies, with the top layer ending in cheese. Bake at 350 degrees for 45 minutes covered. Uncover and bake for another 10 minutes.
Skillet Lasagna
Submitted by Stephanie Knapek
Ingredients:
1 pound ground turkey
Fresh or minced garlic
1 small onion-diced
1-15oz.can diced tomatoes w/ chiles-DO NOT DRAIN
1 1/4 cup water
1-15oz. can tomato sauce
Italian seasonings of choice
Salt
8 whole grain lasagna noodles-broken into pieces (Ronzoni Healthy Harvest 100%Whole Grain pasta)
1 cup low fat cottage cheese
1/4 cup Parmesan cheese
1 egg
Directions:
In a large skillet brown and crumble ground turkey with garlic and onion. Drain. Add tomatoes w/ chiles, water, tomato sauce, seasonings, salt and broken noodles. Bring to a boil, stirring. Reduce heat, cover and simmer 20 minutes. In a mixing bowl combine cottage cheese, Parmesan cheese and egg. When meat and pasta mixture is done cooking, drop cheese mixture by spoonfuls, cover to melt 2-3 minutes.
Ingredients:
1 pound ground turkey
Fresh or minced garlic
1 small onion-diced
1-15oz.can diced tomatoes w/ chiles-DO NOT DRAIN
1 1/4 cup water
1-15oz. can tomato sauce
Italian seasonings of choice
Salt
8 whole grain lasagna noodles-broken into pieces (Ronzoni Healthy Harvest 100%Whole Grain pasta)
1 cup low fat cottage cheese
1/4 cup Parmesan cheese
1 egg
Directions:
In a large skillet brown and crumble ground turkey with garlic and onion. Drain. Add tomatoes w/ chiles, water, tomato sauce, seasonings, salt and broken noodles. Bring to a boil, stirring. Reduce heat, cover and simmer 20 minutes. In a mixing bowl combine cottage cheese, Parmesan cheese and egg. When meat and pasta mixture is done cooking, drop cheese mixture by spoonfuls, cover to melt 2-3 minutes.