A while back I did a book review of Secrets of a Skinny Chef and showed a few yummy recipes. This past week I made three yummy recipes that I just had to share! Yes two chicken and even a dessert you won't feel guilty eating! Well the dessert one can be bad when you eat the whole thing in a few sittings ... what I got up and left for a few minutes each time ... lol ;).
Mac and Cheese with Shredded Chicken and Cauliflower
Mac and Cheese with Shredded Chicken and Cauliflower
Serves 6
Mac and cheese is a staple in many American households, but the box kind has almost no nutritional value. Serve this hearty dish instead. If you want to shorten the recipe preparation time, you can use pre grilled frozen chicken or rotisserie chicken without the skin. You can also buy frozen cauliflower florets, let them defrost on the counter top, and then just stir them in.
8 ounces whole wheat or whole brown rice elbow macaroni or penne
Nonstick cooking spray
2 cups fresh cauliflower florets
2 boneless, skinless chicken breasts (about 10 ounces)
1/2 teaspoon salt
1 teaspoon mild chili powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons trans-fat?free margarine
2 garlic cloves, minced
3 tablespoons whole wheat flour
1/4 teaspoon freshly ground nutmeg
11/2 cups fat-free milk
3 cups shredded part-skim mozzarella cheese
Preheat the oven to 400°F. In a saucepan, cook the pasta 5 minutes less than the package instructions indicate. Drain and set aside.
Coat a large piece of aluminum foil with cooking spray. Wrap the cauliflower in the foil and place the packet directly on the rack inside the oven. Cover a baking sheet
with aluminum foil and coat it with cooking spray. Sprinkle the chicken with the salt, chili powder, garlic powder, and pepper. Set the chicken on the baking sheet and lightly coat the top with cooking spray. Bake the chicken and cauliflower 15 to 20 minutes, until the chicken begins to brown and is no longer pink inside. Remove the chicken and cauliflower from the oven; set the cauliflower aside. Shred the chicken thinly and set aside.
In the pot where the pasta was cooked, melt the margarine over medium-low heat, then add the minced garlic, flour, and nutmeg. Mash the flour into the margarine with the back of a wooden spoon and stir until a thick paste begins to form. Continue to cook 2 to 3 minutes, until the paste starts to leave a light coating inside the pan. Gradually add the milk, whisking constantly, until a thick sauce starts to form. Add the mozzarella and stir until it melts. Turn off the heat and add the pasta, chicken, and cauliflower. Serve immediately.
Per serving (2 cups): 400 calories, 33 g protein, 38 g carbohydrates, 13 g fat (7 g saturated), 65 mg cholesterol, 4 g fiber, 642 mg sodium
ALEXIS NOTES: We only have 2% milk here so I used that and it calls for 3 cups of mozzarella, I think next time I'd use 2 cups it was a little thick. When it says you should eat right away I agree, if not it gums ups not the best left over dish!
Chicken "No Pot Belly" Pie
Chicken "No Pot Belly" Pie
1 tbs olive oil
1/4 head cauliflower, cut into florets
2 carrots, peeled and chopped
1/2 red or yellow onion, chopped
2 boneless skinless chicken breasts, cut into cubes
2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp mild chili powder
1/4 tsp black pepper
1/4 tsp paprika
1 1/2 cups fat-free milk
1 cup frozen peas
2 tbs reduced-fat mayonnaise
1 tsp Dijon mustard
4 large sheets of phyllo
Preheat oven 350. Heat the oil in a large skillet over medium-heat heat. Add the cauliflower, carrots, celery, and onions. Cook 8 to 10 minutes, until the vegetables soften. Sprinkle the chicken with the flour, salt, chili powder, pepper, and paprika. Add the chicken to the skillet. Cook 2 to 3 minutes, stirring once or twice, until the chicken just starts to brown and is cooked through.
Add the milk to the skillet and bring it to a boil, stirring often, until a thick sauce forms. Add the peas, mayonnaise, and mustard. Simmer 5 to 10 minutes, until the cauliflower is tender. Transfer the chicken mixture to four oven-proof bowls. Coast each sheet of phyllo with cooking spray and stack the sheets on top of each other. Cut the stack into four pieces and press each piece on top of each bowl. Bake the potpies 10 minutes, until the phyllo is crisp. Serve immediately.
ALEXIS NOTES: Instead of wasting the cauliflower I just made a double back and used half in each. I also used a pie pan instead of doing 4 separate ones. I'm sure it would have been great to have 4 ones for each but you know my motto we just go with what we got!!
And last but not least because it was my favorite!!! DESSERT!!!
Blueberry Cobbler with Yogurt Topping
Blueberry Cobbler with Yogurt Topping
1 cup fat-free Greek Yogurt
2 tbs confectioners' sugar
2 pints fresh blueberries
2 tsp orange zest
2 tbs light brown sugar
2 tbs ground flaxseed
1 tbs whole wheat pastry flour
Topping
1/2 c old-fashioned oats
1/2 c whole wheat pastry flour
1/2 c packed light brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1/3 c trans-fat free margarine, chilled
2 tsp ice water
Preheat oven to 375F. In a medium bowl, mix the yogurt with the confectioners' sugar. Refrigerate until ready to use. Place the blueberries, orange zest, brown sugar, flaxseed, and flour in a a large bowl. Mix well to combine. Transfer to an 8 x 8 inch ungreased baking dish.
Place the oats in a food processor and pulse until a chunky flour forms. Add the flour, brown sugar, baking powder, cinnamon, cardamom, and salt to the food processor bowl and pulse 2 or 3 times to combine. Add the margarine and ice water, then pulse 7 or 8 times, until pea-size crumbs start to form. Do not over-mix.
Sprinkle the topping over the fruit and bake 35 to 40 minutes, until the berries are hot and the topping is cooked through. Cool 5 minutes. Spoon the yogurt mixture over top and serve.
ALEXIS NOTES: I used Yoplait Greek plain flavor, I of course didn't have a orange zest so I used a little orange extract, I bought the flaxseed in the bulk section so I didn't have to have too much and ran out of whole wheat pastry flour so I used my whole wheat white flour by King Aurthur.
Enjoy!!! I hope you find one or all you like :)
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