Chicken and Broccoli Laughing Cow Alfredo
3 wedge The Laughing Cow Light Creamy Garlic and Herb
1/2 cup 1 % low-fat milk
1 Tbsp. reduced fat parmesan cheese
1/2 Tbsp. Molly McButter Natural Butter
1/2 tsp garlic powder
2 skinless, boneless chicken breast, cubed
1/2 cup cooked broccoli
4 oz. whole wheat fettuccine
Cut chicken into cubes. Spray skillet with canola oil cooking spray. Add cubed chicken to skillet and cook until done. Set aside.
Cook fettuccine according to package direction.
In a medium-sized saucepan, combine sauce ingredients over low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over the hot cooked fettuccine.
Serves 2; 8 WW points per serving
Filed under healthy, pasta
You MUST click over and see the pictures of this yummy dinner! They look good enough to eat! 🙂
(from Recipe Girl)
2½ tsp salt
12 ounces spaghetti
6 Tbs unsalted butter
6 Tbs all-purpose flour
3½ cups turkey stock or low-sodium chicken broth
¾ cup heavy cream
2 tsp minced fresh rosemary
1 Tbs freshly chopped thyme
¼ tsp freshly grated nutmeg
freshly ground black pepper, to taste
3½ cups ½-inch diced roast turkey
10 ounces frozen peas
½ cup dried breadcrumbs or panko
½ cup (2 ounces) freshly grated Parmesan cheese
Fill a large stockpot ¾-full of water, cover, and bring to a boil. Add 2 tsp. of the salt and the spaghetti and cook until al dente (cooked through but still slightly chewy), 8 to 10 minutes. Drain, rinse under cold water, and set aside.
Preheat oven to 375°F. Butter a 9×13-inch baking pan. In a medium sauté pan or skillet, melt the butter over a medium heat. Add the flour and cook, stirring, until faintly colored, about 2 minutes. Gradually whisk in the stock or broth until the sauce is smooth and thickened, 3 to 5 minutes. Whisk in the cream, then add the remaining ½ tsp. salt, the rosemary, thyme, nutmeg, and pepper. Stir in the turkey and peas and heat through. Taste and adjust the seasonings, then remove from the heat.
Put pasta in the prepared dish and spoon the turkey mixture over it. In a small bowl, combine the bread crumbs and the Parmesan. Sprinkle evenly over the sauce. Bake, uncovered, until heated through and bubbly, about 20 minutes. Turn on the broiler and quickly brown the top of the casserole.
Easy Baked Ziti
1 box Ziti or Rigatoni noodles
1 Can Del Monte Traditional Sauce (or your own recipe)
1 Ricotta Cheese (16 oz)
2 tablespoons. Lawry’s Seasoned Salt (or more for your taste)
1 cup Mozzarella Cheese
Cook ziti according to directions. Put in 9″ X 13″ pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve.
This is a good recipe that even my kids like. I use ww pasta and usually add a little more soy sauce. One of these days I will make my own egg rolls, but for now I buy them. I got this recipe from Hillbilly Housewife.
Vegetable Lo Mein
8 oz dry spaghetti (I use ww)
3 to 4 tlb canola oil
1 onion, sliced
2 gloves of garlic, minced
1 lb package frozen or 3 1/2 cups fresh stir-fry veggies
3 tlb soy sauce
1 tlb sesame oil
Cook spaghetti according to package directions. When it is tender, drain well and return to pan. Add 1 tlb. of oil, and toss the spag. around until it is evenly coated. Next heat 2 or 3 tlb. oil in a very large skillet or wok. Add onion and garlic. Saute` until the onion is tender. Add veggies. Cook them very quickly over high heat until they are mostly thawed, about 3 min. Add cooked spag. Stir everything all up and let fry for about 5 min. more. If you think you need it, you may add more oil. Allow pasta to brown some if possible. Sprinkle over soy sauce and sesame oil as you cook the mixture during the last 5 min. Serve with egg rolls!