Chicken & Broccoli Alfredo, lightened up

Photo courtesy of celebrations.com

 

 

Easy weeknight meal!  Also, my first-ever attempt at alfredo.

Ingredients

• 2 cups of boneless, skinless chicken breast
• 2 cups broccoli florets
• 8 oz pasta (we used farfalle (aka bowties))
• Olive oil
• 2 tsp minced garlic (about 4 cloves)
• 4 tbs flour
• 1 cup fat-free, lower sodium chicken broth (we used homemade)
•  3/4 cup fat-free, plain Greek yogurt
• 1/4 cup skim or 1% milk
• 1/2 tsp fresh ground nutmeg
• 3/4 cup freshly grated parmesan cheese
• Salt and pepper to taste
   

Directions

 

1. Prepare pasta according to package directions and set aside.
2. Salt and pepper the chicken breasts, then grill or pan fry.  Cut into chunks.
3. Spread broccoli florets onto a baking sheet.  Drizzle with olive oil and salt and pepper, then bake for 20-30 minutes at 375 degrees.
4. In a skillet or saucier, heat 2 olive oil over medium heat. Add garlic and cook, stirring frequently, 1 to 2 minutes.
5. Whisk in the flour until smooth.
6. Gradually whisk in the chicken broth, yogurt, milk, and nutmeg.
7. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
8. Stir in 3/4 cup Parmesan and mix until well combined.
9. Taste sauce and add salt/pepper/nutmeg to your taste.
10. Add cooked chicken, pasta, and broccoli to sauce mixture. Toss to combine.

Healthier Carrot Cake (but still delicious!)

I took my first shot at homemade carrot cake yesterday, and it was a big hit at home and at bookclub.  I found this recipe on AllRecipes.com as a "healthier" alternative to regular carrot cake, which has tons of sugar and butter in it.  I made only minor alterations to the recipe, opting for regular AP flour instead of whole wheat, and sprinkling the pecans on the frosting instead of mixing them in.

PS, I highly recommend using a stand mixer to make both the batter and the frosting if you have one available!

Cake Ingredients

• 4 eggs
• 3/4 cup vegetable oil (I used canola)
• 1 1/2 cups white granulated sugar
• 2 tsp vanilla extract
• 2 cups flour (I used regular, recipe called for whole wheat)
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 cups grated carrots (use the food processor, and don't bother peeling them!)
• 1 cup chopped pecans

Frosting Ingredients

• 1/4 cup butter, softened
• 8oz Nuefchatel (aka 1/3 less fat cream cheese), softened
• 2 cups confectioners' or powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Grease (and flour, if you wish) a 9x13-inch baking dish.
3. Mix together eggs, sugar, oil, and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon.
5. Stir in carrots.
6. Fold in pecans.
7. Pour into prepared pan, and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let cool completely.  (Very important for ease applying frosting.)
9. For frosting:  combine butter, Neufchatel, confectioners' sugar, and vanilla and beat until smooth and creamy.  Spread frosting over cake then sprinkle with pecans - original recipe called for mixing them in, but I chose the sprinkle option.

Avocado and Corn Salsa

My friend Christine brought this DELICIOUS salsa to bookclub last night, and I couldn't get enough of it!

1 cup corn kernels
1 ½ avocados, diced
½ red onion, diced
½ red bell pepper, diced
2 Tbs olive oil
1 Tbs red wine vinegar
1 garlic clove, minced
2 drops of Tabasco, or to taste
1 tsp ground cumin
½ tsp chili powder
1 Tbs fresh oregano, chopped
Juice from 2 limes
Salt and pepper

Mix, cover and refrigerate. Should last 2-3 days. Makes 2-2 ½ cups.

Notes: She used dried oregano and some kind of hot sauce instead of Tabasco.

Adapted from Salsas, Sambals & Chutneys by Chris Schlesinger and John
Willoughby

Mexican Corn Lasagna

This is a family dish of Tom's, and I'm so happy to have it.  We make this a couple of times a year, and each time I think, why don't we make this every week?  It is so damn good!

Ingredients

• 1 lb lean ground beef or turkey
• 1 can whole kernel corn (can use frozen instead)
• 8oz tomato sauce
• 1 cup picante sauce (your choice on heat, we use medium)
• 1 Tbs chili powder
• 1 1/2 tsp ground cumin
• 16oz low fat cottage cheese
• 2 eggs, lightly beaten
• 1/4 cup fresh grated parmesan cheese
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1 cup shredded cheese (we use extra sharp white cheddar)
• Tortillas (corn or flour)

Directions

1. In a large skillet or Dutch oven, brown the meat over medium-high heat.  Drain off any fat.
2. Return meat to pan at medium heat.  Add chili powder and cumin and stir, cooking 2-3 minutes.
3. Add corn, tomato sauce, and picante sauce. Increase heat and simmer, stirring frequently, for about 5 minutes.
4. In a large bowl, combine cottage cheese, eggs (beaten), Parmesan cheese, oregano and garlic salt. Mix well.
5. In a 13x9x2 lightly greased baking dish, arrange tortillas on bottom and up sides of the pan, overlapping as necessary.
6. Top with half the cheese mixture.
7. Top with half the meat mixture.
8. Top with remaining cheese mixture.
9. Arrange another layer of tortillas over cheese, again overlapping as necessary.
10. Top with remaining meat mixture.
11. Finish by topping with shredded cheese.
12. Bake uncovered in at 375 degrees for 30 minutes or until top is melted and browned.