Easy Spaghetti

This dish is sure to be a household favorite as it is super simple and delicious for all ages! I remember when I was younger I craved creamy sauces on my pasta. One of my favorite dishes was Chicken Alfredo. As I got older and tasted different sauces and then started experimenting in the kitchen, I realized a heavy sauce is not necessary for pasta to be delicious and satisfying. Kids and even some adults may not understand that just because it’s healthy doesn’t mean it lacks in flavor.

As I’ve found with a few dishes, lighter is better (and easier in most cases). I’m getting older and it’s harder to work off the calories, so stuffing my face with tons of pasta and fattening sauces isn’t something I do on a regular basis anymore. So I try to limit myself as much as possible. Don’t get me wrong; I still make pasta with alfredo sauce every now and then. That stuff is too good to remove completely from my life.

This light recipe came about when I didn’t want to deal with making a sauce one night and I decided just to add just a couple of ingredients I had on hand to give the spaghetti some flavor. The result was a light spaghetti with lots of flavor. This is my go-to recipe and I make a ton so I can have lunch and dinner the next day. It will feed a family of 4 easily.

You can really add anything you wish to this dish. If you dislike or don’t have capers on hand, switch out with ½ c or so of peas or any other favorite cooked vegetable. Broccoli florets would also be a great addition.

Ingredients

1 lb thin or regular spaghetti
1 c chicken or vegetable broth
1 tbsp butter
1 tbsp olive oil
2 tbsp capers
Salt and pepper to taste
Grated Parmesan for sprinkling

 

Instructions

1. Cook the spaghetti according to package.
2. While spaghetti is draining, add butter, oil, broth and capers to the hot spaghetti pan and stir.
3. Once butter is melted, toss in the spaghetti to the pan.
4. Add salt and pepper to taste. Sprinkle Parmesan cheese over top and serve.

Healthy Greek Thin-Crust Pizza

Pizza is on the list of foods that I would eat everyday and be totally content.  I've always said it includes the 4 food groups that they beat into our brains growing up.  (Crust=Bread, Cheese=Dairy, Pepperoni or Sausage=Meat,  Mushrooms or Tomatoes from the sauce=Vegetable)

I bought the Pillsbury thin-crust pizza dough to try.  I have tried the regular pizza dough and it's too thick and doughy in my opinion.   The thin-crust cooked perfectly.  It was crispy but not too thin or dry.   I had just a few ingredients on hand that I just threw on to see what it would taste like.  I didn't add a sauce because I didn't have any and really didn't think it needed much with all the flavor in the toppings.  Pizza is all about personalizing to make it your own and put whatever you like on it.   Here's my tasty creation.  I hope you enjoy!!

2 tbsp olive oil
1 pkg Pillsbury thin-crust pizza dough
1 tsp garlic, minced
1 tsp dried oregano or Italian seasoning
1/4 c sun-dried tomatoes, chopped
1 pkg frozen spinach, thawed and drained
1/4 c parmesan cheese, shredded
1/4 c mozzarella cheese, shredded
1/4 c feta cheese
pinch of salt

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray and roll dough out.   Drizzle dough with about 1 tablespoon olive oil, dried oregano or Italian seasoning, parmesan and mozzarellla cheese.  Bake for 5 minutes (I believe that is what is directed on package but double check.) 

Take the crust out of the oven and add the toppings.  Spinach, sun-dried tomatoes, minced garlic, feta cheese.  Sprinkle with a pinch of salt. Drizzle about a tablespoon of olive oil on top.  Bake for 8 minutes or whatever package says.  Slice sicilian-style (squares) and enjoy!

Healthy Hummus Wraps

It's too dang hot to cook or bake.   The less meals I have to slave over a hot stove for, the better.  I threw this light and healthy meal together because I was just plain exhausted and didn't want to be near more heat.  Texas, you're brutal this year.  I've never been a fan of you during the summer months but I'll manage to get along fine.

This is actually a very healthy, light and colorful meal.  Step away from that stove and enjoy this for lunch or dinner.

4 wheat or flour tortillas
4 tbsp hummus (any flavor you wish, I used roasted red pepper)
1/2 cucumber, sliced
1 c shredded lettuce
1 medium roma tomato, diced
4 tbsp feta cheese
2 tsp capers

Spread about 1 tbsp evenly on each tortilla.  Place about 3-4 slices of cucumber down the middle of each wrap.  Sprinkle remaining ingredients on each wrap evenly.  (lettuce, tomato, feta and capers) Fold and enjoy.   If you want more protein or more filling, add grilled chicken.  I used a leftover breast from the Tuscan Chicken recipe.  It added a lot of flavor!!

Adobo Chicken

This is another recipe that brings me back to my childhood.  I swear that grandma Millie made this on the regular for us.  The flavors were so familiar and it's so freakin' good!  I love sweet and tangy dishes and this is definitely in that category.  I need to make this for grandma and my family when I am home visiting next time. I can't imagine it's much different than her recipe.  Look at her in the cute hat she knitted.  Kisses to you grandma!

I found out at the last minute my husband had to work late so he missed out!  (Sorry babe!)  More for me. ;p  I guess I have leftovers for lunch today.  Yay!

8 chicken thighs, boneless and skinless
1 medium onion,diced
3 garlic cloves, minced
6 tbsp low-sodium soy sauce
3 tbsp water
3 tbsp rice wine vinegar
2 tbsp honey
1/2 tsp black pepper
1 bay leaf
3 c hot cooked long-grain rice

Heat oil in large nonstick skillet over medium-high heat.  Add chicken to pan; saute 4 minutes on each side or until browned.  Remove chicken from pan.  Add onion to pan; saute 3 minutes.  Add garlic; saute 1 minute, stirring frequently.

Return chicken to pan.  Add soy sauce and remaining ingredients except the rice; bring to a boil.  Reduce heat to medium-low; cover and cook 10-12 minutes.  Uncover and cook 15-20 minutes or until chicken is done and sauce thickens.  If sauce is too runny, add more honey.  If sauce is too thick, add water. Discard bay leaf.  Serve over rice.  Makes 4 servings. (2 thighs each and sauce)

Cheese Part 4 - Vegetable Dish

We had at least one vegetable dish thanks to Lesley.   She's getting really good at whipping up some tasty veggies.   It's simple and tasty!  And Lesley, like we told you... you didn't over cook because the cauliflower still had a crunch.   We look forward to more tasty dishes from you. (with or without being wrapped in your infamous pastry shells)  

1 cauliflower cut to medium roses
3-4 potatoes thinly sliced and halved (like chips)
1 1/2 - 2 c heavy cream
1 1/2 c milk

6 tbsp butter, chilled

1/4 tsp coriander

1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp garlic powder or to taste

Arrange potatoes and cauliflower in 9x9 baking dish (preferably ceramic or glass).  In a medium bowl, stir cream and milk together then add salt, pepper, coriander and garlic. Pour cream mix over veggies. (if using butter, put a pat over veggies throughout out dish) Cover with aluminum foil and cook in a preheated oven at 425. The time is tricky original dish says an hour but I checked mine at 30 minutes and it was done, almost too done, so I'd check it every 20 minutes until veggies are soft.  Sprinkle cheese over and bake for 5 more minutes or until cheese is melted. 

Roasted Red Bell Pepper and Goat Cheese Frittata

Another weeknight meal that is quick and easy. We came across this in one of our Weight Watchers magazines. It sounded so good we had to try it. And yes it does taste as delicious as the picture looks!

WW Points: 4 (1 wedge)

2 large eggs
4 large egg whites
2 tbsp chopped chives
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil
1 c chopped roasted red bell peppers
4 green onions, chopped
1 tsp minced garlic or 2 garlic cloves, minced
1/2 c (2 oz) crumbled goat cheese

Preheat broiler with rack in middle of oven.

Combine eggs, egg whites, chives, 1/4 tsp salt and 1/4 tsp pepper in a bowl, stirring with a whisk or fork until combined.

Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, 1/4 tsp salt and 1/4 tsp pepper; saute 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.

Sprinkle cheese over frittata. Broil for 2 minutes or until frittata is set and lightly browned. Cut into 4 wedges. 1 wedge = 1 serving. Pair it with your favorite fruit for a light meal.

Amaretto Apple Streusel Muffins

Fall is my favorite time of year. Not only because it's cooler and you can snuggle up under a blanket with hot cocoa.. but the intoxicating smells that fill the house when you cook or bake.

Apples definitely remind me of Fall. So I jump at any chance I get to use them in a recipe. This is actually out of the Cooking Light magazine for October. It's a very easy recipe and no one knew they were healthy until I told them. I split one with my husband to try them out before I took them to work to share. We really enjoyed them!

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c granulated sugar
1/4 c(2 oz) fat free cream cheese, softened
1/4 c butter, softened
2 tbsp amaretto (almond-flavored liqueur)
1 tsp vanilla extract
1 large egg
1/2 c light sour cream
1 medium Gala apple, finely chopped
1 tbsp all-purpose flour

Streusel:
2 tbsp all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter, chilled
2 tbsp sliced almonds, optional

Glaze:
1 c powdered sugar
4 tsp reduced fat milk

Preheat oven to 350 degrees. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Combing 1 1/2 c of flour, baking powder, salt and baking soda in a small bowl with a whisk.

Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. In a separate small bowl, combine sour cream and 1/4 c milk. Stir with a whisk until well blended. Add 1 tablespoon of flour with apple in a small bowl; toss well until coated.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in the apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture resembles coarse meal; stir in almonds if you choose. Sprinkle streusel evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from the pan.

To prepare glaze, combine powdered sugar and 4 teaspoons of milk in a small bowl or measuring cup stirring with a fork or whisk. Drizzle glaze over muffins. Makes 12 muffins.

Artichoke Au Gratin Salad

For those of you who cook or hell if you just love food, you should definitely subscribe to the Food Network Magazine. Your family, friends and taste buds will appreciate it! There are so many recipes and pretty pictures along with coupons and interesting tidbits about food. My first issue was for August/September and I found this simple recipe inside by Sandra Lee (Semi-Homemade) and it is an appetizer. I made it for a light dinner and it was perfect!

4 tbsp plain or seasoned breadcrumbs
1-12oz jar or can of artichoke bottoms, drained and patted dry
1 1/2 tsp grated parmesan cheese
1/4 lb soft sheep's milk cheese or brie, rind removed, sliced
1 c mixed salad greens
2 tbsp balsamic vinaigrette
Extra virgin olive oil
salt & pepper to taste

Preheat oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.

Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese or brie among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until cheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette, pinch of salt and pepper in a bowl. Serve the artichokes on top of the greens.

Summer Squash Soup

We wanted to make a meal using a few fresh vegetables. I found a delicious summer squash soup that turned out to be quite refreshing and tasty. It's very simple and actually a Cooking Light recipe so it's even healthy.

6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Bacon Tomato Penne

Chris had this ready for me one night when I got home from work. I really enjoyed it! It's even a Weight Watchers recipe. It sure doesn't take like it.

WW Points: 5/serving
Serving size 1 cup

2 cups uncooked penne
2 tbsp all-purpose flour
1 c fat-free or skim milk
4 center-cut bacon slices
2 garlic cloves, minced
1 cup (4 oz) shredded Gruyere cheese
1/2 tsp salt
1/4 tsp pepper
1/4 c fresh basil
1/2 pkg (6 oz) fresh baby spinach (about 3 cups packed)
1 pint grape tomatoes
3 tbsp shredded parmesan cheese

Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.

Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tsp drippings in pan; crumble bacon and set aside. Add garlic to pan; saute 30 seconds. Add milk mixture and cook over medium heat, stirring occasionally (about 4 minutes or until think). Remove pan from heat; add Gruyere cheese, salt and pepper stirring until cheese melts.

Combine pasta, cheese sauce, bacon, basil, spinach and tomatoes in a large serving bowl. Sprinkle with parmesan cheese. Serve immediately.

Creamy Coconut Shrimp

Oh. My. God. This dish was an unexpected surprise of flavors! It's very colorful as well. I am a HUGE fan of curry! The coconut milk doesn't hurt either. ;p I'm not usually into seafood unless it's fried or swimming in some sort of garlic butter sauce. But this was fantastic! Another plus is that it's so easy and quick that you can whip it up when you get home from a long day at the office.



WW Points: 6

1 c uncooked long grain-rice
1 red bell pepper, chopped
1 c green onion, chopped
1 tbsp grated, peeled fresh ginger
1 1/2 tsp curry powder
1/4 tsp crushed red pepper
1 (13.5oz) can light coconut milk
1/2 tsp salt
1 lime, quartered
1 lb medium shrimp, peeled and deveined

Cook rice according to the package directions.

While rice is cooking, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, ginger, green onions and curry; saute 2 minutes. Add coconut milk, shrimp and salt. Cook stirring occasionally for about 7-8 minutes or until shrimp are done. (do not boil) Place 3/4 cup rice in bowls and spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving.

Lemon Caper Pork

This reminds me a lot of Lemon Chicken but with Pork. We both loved it!!

WW Points: 4

1 lb pork tenderloin or boneless chops, trimmed of fat
1/2 tsp ground black pepper
1/4 tsp salt
1 tbsp olive oil
3/4 c fat-free, less sodium chicken broth
3 tbsp capers
2 tsp fresh lemon juice
1 lemon, thinly sliced

If using tenderloin, cut into 8 slices, place pork slices between 2 sheets of plastic wrap and pound to a 1/4 inch thickness. Sprinkle pork with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes on each side or until browned.

Add broth and remaining ingredients to the pan; bring to a boil. Cook 2-3 minutes until liquid is reduced by half. Transfer pork to a serving platter. Spoon sauce and lemon slices, if desired over pork. Serve over a bed of whole wheat thin spaghetti or linguine for a complete meal.

Garlic Soy Pork Chops

This is one of our favorite quick dinners. The pork is so full of flavor and very simple to make. Marinate it overnight and it will be more tender and flavorful. The thinner the pork, the better. We like to use the breakfast chops.

1 lb boneless pork chops (4-6)
1 tbsp dijon mustard
2 tbsp soy sauce
1 tbsp minced garlic
1/4 tsp pepper

In a glass dish, mix the dijon, soy sauce, garlic and pepper. I use a 9-inch glass square baking dish. Place pork chops in a single layer in dish and coat both sides with mixture. Cover dish with saran wrap and refrigerate from 1 hour to overnight.

Place aluminum foil on baking sheet and put a wire rack over pan. Spray with cooking spray. Move oven rack to the top closest to broiler. Preheat broiler to high heat while you put pork chops on wire rack and baking sheet. Place in oven for 4-6 minutes. Turn pork over and broil another 4-6 minutes or until browned. Serve with your favorite vegetable or wild rice.

Spicy Pork Stir Fry

Quick, tasty and healthy meal for any day of the week. I've made this before and like it more and more each time.

WW Points: 5 per serving (4 servings total) *I served with white rice so that adds to the points but you can have plain for super healthy meal or serve over brown rice.

2 tsp chili oil (*if you don't want it to be spicy, use peanut oil)
1 lb lean pork tenderloins, cut into thin strips (*I use the Pork Top Loin, boneless)
4 medium garlic cloves, minced
1 tsp red pepper flakes, crushed
2 tsp cornstarch
1 lb frozen mixed vegetables (Asian stir-fry mix)
3 tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp orange marmalade

In a large nonstick skillet, heat 1 teaspoon of the chili oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.

Heat remaining oil in the same skillet over high heat; add garlic and red pepper flakes. Cook stirring constantly until golden and fragrant; about 1-2 minutes.

Mix cornstarch with 1/4 cup water. Add vegetables to pan; cook, stirring frequently, until just tender; 4-6 minutes. Stir in soy sauce, vinegar and marmalade. Add the cornstarch mixture and bring to a boil. Stir in pork and heat through. Serve immediately.

Potato and Sun-Dried Tomato Gratin

This is another healthy one we've been meaning to try out. Back when we were hard core into Weight Watchers I saw it on the website and printed it out. I never got around to making it until now and I regret waiting this long. It's really light and simple. It just takes about an hour overall to prep and bake. But it's worth it. I can't wait to eat my leftovers for lunch tomorrow.

WW Points: 3 per serving

3-4 large potatoes (Idaho or Russett), peeled and cut into 1/4 inch thick rounds
1 cup sun-dried tomatoes, thinly sliced
2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 oz low-fat mozzarella or swiss cheese (I used mozzarella since I had it on hand)
2 tbsp grated parmesan cheese
2 tbsp Italian bread crumbs
3/4 cup fat-free sour cream

Preheat oven to 350 degrees. Coat a small casserole dish with cooking spray, set aside.

Place potatoes in a large saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 6-8 minutes. Drain and transfer potatoes to a large bowl.

Add sun-dried tomatoes, sour cream, basil, salt and pepper and gently toss or stir to combine.

Transfer potato mixture to the prepared baking dish and top with mozzarella or swiss cheese. Combine bread crumbs and parmesan; sprinkle over casserole. Bake until top is golden brown, about 35-40 minutes. 6 servings.

Tuscan Chicken

Another healthy menu from Weight Watchers. The whole meal is 8 points per serving. It's simple and quick.. perfect for a weeknight meal when you don't have much time to get dinner on the table after a long day at work. This was so much better than I thought it would be. It was so full of flavor! Chris and I both agreed that this will go on our top list of things we've made. I added fresh garlic to this to give it added flavor and because garlic is delicious.





WW Points: 5

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp ground pepper
1 tbsp olive oil
1 pint grape tomatoes
2 tbsp balsamic vinegar
1 tbsp water
2 cloves minced garlic

Place chicken breast halves between 2 sheets of plastic wrap or parchment paper. Pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with seasonings.

Heat oil in a large nonstick skillet over medium-high heat and add garlic and chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates. 4 servings (serving size: 1 chicken breast half and about a 1/3 cup of tomato mixture.)

I served this on a bed of Spinach-Parmesan Fettuccine. Recipe below.

WW Points: 3

1 (9oz) pkg spinach fettuccine or linguine - I used the ones from the refrigerator section not dry
1/3 cup grated Parmesan cheese
2 tbsp butter

Cook pasta according to package directions, omitting salt. Drain. Combine cooked pasta, cheese and butter, toss well. 7 servings (serving size: about 1/2 cup)

Hamburger Steak with Carmelized Onions

Another healthy meal from the Weight Watchers book. It was good but too vinegary for my taste. Chris enjoyed it. So if you like balsamic vinegar you'll love this recipe. It's really simple and healthy.

**WW Points - 4 pts per serving (serving 1 patty and about 1/3 cup of onion mixture)

1 lb ground sirloin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried Italian seasoning
1 medium onion, thinly sliced
1/2 cup beef consomme
1/4 cup balsamic vinegar

Combine sirloin, salt, pepper and Italian seasoning in a small bowl. Shape into 4 (1/2 inch thick) patties. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add patties; cook 3-4 min on each side or until browned. Transfer patties to a plate.

Add onion to pan and saute for about 4 minutes. Return patties to pan. Combine consomme and balsamic vinegar; pour over onions and patties. Bring mixture to a boil; cover, reduce heat and simmer for 5-6 minutes or until meat is done. Serve with vegetables of your choice.

Mexican Chili

This is the first recipe I've tried out of our new Weight Watchers cookbook. We really enjoyed it. It was very easy and fast. Perfect for a weeknight meal when you don't have much time.




Mexican Chili

Prep time: 3 minutes Cook Time: 12 minutes

1 lb ground round
1 small onion, chopped
1 (14.5-oz) can diced tomatoes with garlic, undrained
1 (15-oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semi sweet chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan or skillet over medium-high heat for 5 minutes or until beef is browned. Drain, if necessary. Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat to low-medium and simmer for 5 minutes. Makes 6-one cup servings.

Tuna Noodle Casserole

This is one of our favorite dishes. I make it a lot and we never get tired of it. Sometimes it's our lunch and dinner the following day. Other times it doesn't make it that long. This is the healthy version too so if you're looking for something low-fat it's perfect.

Tuna Noodle Casserole

12 oz uncooked egg noodles
12 oz water-packed tuna, drained
1 cup frozen green peas, thawed
1 cup frozen corn, thawed
16 oz. fat-free sour cream
1/2 cup fat-free mayo
2 tsp dijon mustard
2 tsp parsley, fresh chopped (dried is fine)
1/2 tsp salt (or more to taste)
1/4 tsp pepper (or more to taste)
1/2 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 350 degrees. Cook noodles according to the package directions. Drain and transfer to a large bowl. Fold in tuna, corn and peas.

Whisk sour cream, mayo, mustard, parsley, salt and pepper together in a separate bowl. Taste if you wish to see if you need more salt and pepper. Fold into noodle mixture. Transfer to a 4-quart casserole dish and top with cheese. Bake for about 30 minutes or until golden and bubbly.

Mexican Chicken Lasagna

It's the same story each January. The new year tends to make people think twice about what they eat. They start dieting. (again) They start a workout routine. (again) They try to shed those extra pounds put on over the holidays. I admit that I fall into that group of people. I bought a new Weight Watchers cookbook with some yummy looking recipes. This recipe isn't one out of the book but it's off the website and we love it. It's very filling and tasty. I'm sure you'll see some of the recipes from the book as well.

Losing weight or being healthy isn't just about dieting. It's about changing your lifestyle. Dieting makes it sound so cliche. But if you pay attention to what you put in your mouth, you'll start to realize there are quite a few things you can do without. The way I see it, if I don't get some sort of pleasure from it or it doesn't make me go "mmmm", I definitely make an effort to not eat it or at least try to cut back. Notice that I said I make an effort. Not that it works every time but it does help me think about it more than I use to. Then when October rolls around and I have an excuse to eat all the leftover candy that didn't get passed out to the cute little kids all dressed up, I won't feel so guilty. It seems to work for me. If I strive to follow my routine from January through September, then I feel I'm okay to let loose from October to December. It may not be a healthy or smart way to do things but it works for me. And I'm happy with it. So back off!














Mexican Chicken Lasagna

1 1/2 - 2 pounds uncooked boneless, skinless chicken breast (or you can buy the already roasted whole chicken at your grocery store deli and pull all the meat off)
30 oz. canned black beans, rinsed and drained
2 cups corn
3 cups light sour cream
2 cups shredded reduced-fat Mexican-style cheese
8 oz (or two 4 oz cans) chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp garlic powder
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa (optional for side)

Preheat oven to 350 degrees. Coat a 13x9 pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10-15 minutes. Drain. When chicken is cool enough to handle, cut or shred into small bite size pieces.

Transfer chicken to a large bowl and add beans, corn, sour cream, 1 cup of the shredded cheese, chilies, cumin, garlic powder and pepper; Mix well and set aside.

Arrange half of the tortilla strips on the bottom of the pan, overlapping pieces to cover surface. Carefully spoon half of the chicken mixture over the tortilla strips, layer with remaining tortilla strips and then top with remaining chicken mixture. Sprinkle with the remaining 1 cup of cheese.

Bake until bubbly and cheese is melted, about 30 minutes. Serve with salsa on the side or on top.