Creamy Noodles

These are amazing!!

Ingredients:

*8oz uncooked thin spaghetti
*3 garlic cloves, minced
*3 Tbsp butter, divided
*6oz fat-free cream cheese, cubed
*3 Tbsp reduced-fat sour cream
*3 Tbsp fat-free milk
*3/4 teas salt
*1/2 teas onion powder
*1/4 teas Cajun seasoning
*1/4 teas white pepper
*4-1/2 teas minced fresh parsley

Directions:

1. Cook the spaghetti according to package directions.

2. Meanwhile, in a saucepan, saute garlic in 1 Tbsp butter until tender.  Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter.

3. Cook and stir over low heat just until smooth (DO NOT BOIL).  Remove from heat.

4. Drain spaghetti; toss with cream sauce, sprinkle with parsley and serve immediately.

Weight Watchers: 5 POINTS
Serving Size: 1 Cup

Tasty Italian Chicken

Recipe from: Taste of Home: Everyday Light Meals

Ingredients:

*1/2 cup chopped onion
*1-1/8 teas paprika, divided
*3 teas olive oil, divided
*1-1/4 cups water
*1/4 cup tomato paste
*1 bay leaf
*1/2 teas reduced-sodium chicken bouillon granules
*1/2 teas Italian Seasoning
*1/4 cup all-purpose flour
                                 *1-1/2 teas grated Parmesan cheese
                                 *1/2 teas salt
                                 *1/4 teas garlic powder
                                 *1/4 teas dried oregano
                                 *1-1/2 pounds chicken tenderloins (I used boneless, skinless chicken breasts)


Directions:

1. In a small saucepan, saute onion and 1/8 teas paprika in 1 teas oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian Seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

2. Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika.  Add chicken; seal bag and shake to coat.

3. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 teas oil 2-3 minutes on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil.  Discard bay leaf from sauce.  Serve over chicken.

Weight Watchers: 3 POINTS
Serving Size: 4oz chicken breast or 4oz worth of tenderloins which is really about 2.

WEDNESDAY FREEBIE!

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Ultimate Chicken Sandwiches

Recipe from:  Taste of Home; Everyday Light Meals

First thing, this cookbook is amazing, and has a ton of healthy and delicious recipes!  I've been using it a lot since I got it from my MIL's house.  This is a great recipe, tastes like a fried chicken sandwich and is only 7 Weight Watcher points including the onion sandwich roll!!!

Ingredients:

*6 boneless skinless chicken breast halves
*1 cup buttermilk
*1/2 cup reduced-fat biscuit/baking mix
*1/2 cup cornmeal
*1-1/2 teas paprika
*3/4 teas salt
*3/4 teas poultry seasoning
*1/2 teas garlic powder
                                  *1/2 teas pepper
                                  *1/4 teas cayenne pepper
                                  *6 onion or kaiser rolls, split

I'm a plain chicken sandwich kind of girl, but lettuce and tomato is recommended as a topping!

                                 
Directions:

1. Pound chicken to 1/2-in. thickness.  Pour buttermilk into a large resealable plastic; add chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

2. In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne.  Remove chicken one piece at a time, allowing excess buttermilk to drain off.  Discard buttermilk.  Coast chicken with cornmeal mixture; place in a 13in x 9in baking dish coated with nonstick cooking spray.

3. Bake, uncovered, at 400 degrees for 12 minutes.  Turn chicken.  Bake 8-12 minutes longer or until juices run clear and coating is lightly browned.  Serve on rolls with lettuce and tomato if you choose.

30 Days of Truth-Day 9

Day 09 → Someone you didn’t want to let go, but just drifted.


This one is going to be someone that I didn't want to let go, but just drifted and then we've re-drifted back to each other! :)

We met our freshman year in High School, I invited her to lunch with me and my friends and we immediately hit it off.  We had a strong friendship throughout High School and then I moved to Georgia and she moved to Kentucky.  We would randomly chat via email, and soon the emails began to become more and more scarce.  When we did talk, I realized that she wasn't the same person I used to know...the road and people she was befriending made me uneasy and her life was going in a different direction then the one I was headed in.  I began to pull back because I realized that I was moving away from the partying lifestyle, and our commonalities were no longer there.  So we drifted...and drifted...so far that we went months without talking.  It hurt to think that my once BFF was gone.

A few months back we started talking again, I'm happy to say that she has made big changes in the last year,  and I'm extremely proud of her accomplishments and the changes she has made to better her life. 

My BFF is back with her usual self and I'm so glad she's back in my life! I love you Tray!!

MONDAY FREEBIE!

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Cheesy Pasta Lasagna

Using a different pasta then the usual lasagna noodles gives traditional lasagna a tantalizing twist and the kids love the shaped pasta!

Recipe from: Taste of Home-Everyday Light Meals

Ingredients:

*1 pound lean ground beef
*2 medium onions, chopped
*1 garlic clove, minced
*1 can (14oz) diced tomatoes
*1 jar (14oz) meatless spaghetti sauce
*1 can (4oz) mushrooms, undrained --I used 1/2 carton of fresh mushrooms
*8oz uncooked pasta (any type)
*2 cups reduced-fat sour cream
*11 slices reduced-fat provolone cheese
*1 cup shredded part-skim mozzarella cheese

Directions:

1. In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, spaghetti sauce and mushrooms.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.  Meanwhile, cook pasta according to package directions; drain.

2. Place half of the pasta in an ungreased 13in x 9 in baking dish.  Top with half of the meat sauce, sour cream and provolone cheese.  Repeat layers.  Sprinkle with mozzarella cheese.

3. Cover and bake at 350 degrees for 35-40 minutes longer or until the cheese begins to brown.  Let stand for 10 minutes before cutting.