Creamy Penne with Chicken and Sun Dried Tomatoes

Pasta, garlic, basil, what's not to love here? Get your creamy pasta fix here while cutting back on the fat and adding some fiber. I just love it when you can trick your fat cells into singing with delight. This is a dish for a crowd so cut the recipe into half if you don't want a large amount. Or you may make a big batch and have leftovers. Guess what, it even tastes better the next day once the flavors have melded. Mangia! Mangia!

• ¾ cup *sun dried tomatoes packed in oil, cut into thin strips with kitchen scissors,
•  Set aside about 2 Tbsp oil from tomatoes for cooking chicken in
• 2 lbs. chicken breast tenders
• 2 boxes of Ronzoni Smart Taste penne pasta, but only using 1 full box and 1/2 of the second box, 16 oz. total
• 1 whole bulb of garlic, separate cloves, peel and press into garlic press
• fresh Basil, 3/4 cup cut thin with kitchen scissors
• 2 cups 2% milk
• 1 pkg., 8 oz. reduced fat Sargento 4 cheese Italian
  
• ¼ to ½ tsp. crushed red pepper
• Paprika
• Salt
• set aside 1 cup of pasta water before draining pasta
• Asiago cheese, grated

In a large pot bring salted water to boil for pasta. Meanwhile in a 12 inch nonstick skillet cook chicken tenderloins in oil from sun dried tomatoes on a medium heat lightly coating both sides of chicken with paprika and salt. You will need to cook this in two separate batches only cooking 1 lb at a time.

Now that chicken is cooking as soon as the water comes to a boil add the pasta and stir well. Once it comes to a boil again, cook it for 15 minutes. This is longer than the directions recommend but trust me it works well for this recipe. This is a perfect time to prepare the sun dried tomatoes, garlic and basil while you cook the pasta and chicken.

Remove cooked chicken from heat and place chicken on platter (make sure it is not pink inside and it's fully cooked), then set aside.

Drain pasta when cooked, but make sure you scoop out 1 cup of the water and set it aside before draining pasta.

Once chicken has been cooked you need to add the minced garlic to the skillet. Saute garlic in oil and pan juices for about 3 minutes, adding basil, crushed red pepper, and sun dried tomatoes for the last minute. Add the 1 cup of pasta water that you saved to the skillet and deglaze pan by using a soft spatula gently scraping bits from bottom of the skillet to release the flavors from the pan. Turn off heat and set aside.

In a large saucepan add the milk and cheese and heat over medium heat stirring until cheese is melted. Once sauce is heated and smooth add the deglazed skillet mixture to saucepan. Simmer sauce for 5 min stirring occasionally.

In a very large bowl add pasta and sauce then toss it together well, add chicken and mix well. Serve immediately with grated Asiago Cheese.

*Sun dried tomatoes are very expensive in the grocery store, but I buy them in bulk at the wholesale

food clubs for a big savings.

Prep tips;

I like to separate garlic cloves and press down on each one with a flat metal sandwich spreader until you hear a pop, then the skin will peel right off. Also I recommend that you treat yourself to a garlic press, don't buy a cheap one because they never last long.

Separate basil leaves and stack them on top of one another holding between your fingers, then cut into thin strips with kitchen scissors. I also cut the sun dried tomatoes into strips with scissors as well.

White Chili

How many recipes are there for Chili? There seems to be a never ending supply of variations on this

great hearty meal. So how about some White Chicken Chili for a change? I must say that it is different, but it's really yummy. So don't be a scaredy cat to try something different. It's not too spicy but it's seasoned well and the garnishes on this one really enhance the flavors. Get your chili fix on the White Chili way and warm up you chilly bones from the inside out. This is a lean soup too in case you are watching your waistline, but it's so good you'll want to try it even if you're not.

• 2 cups leftover chicken cut into bite sized pieces, I prefer white meat or a mix
• 2 cups finely chopped sweet onion
• 2 garlic cloves peeled and finely chopped
• 2 tsp. ground cumin
• ½ tsp. dried oregano
• 2 4.5 oz cans chopped green chiles
• 2 15.5 oz cans cannellini beans (white kidney beans), drained & rinsed
• 2 cups chicken broth or 2 cups hot water with 2 tsp chicken base mixed well
• ½ tsp hot sauce, you pick your favorite
• 1 bag Utz Baked Tortillas
• Garnishes; low fat shredded cheese, fresh chopped cilantro, & chopped spring onions.

I like to crush some low fat baked tortillas in there first and add the garnishes. It gives it a nice corn taste without the added fat of regular chips.

Add first 9 ingredients and bring to a boil, then simmer covered over a low heat for 45 minutes. Ta da!!! Now it does not get any easier than that. Now prep your garnishes just before serving, no sooner no later (just kidding). Ladle chili into bowl and place some crushed chips on top, then add the garnishes. Now it's chow time!

This is not a large batch of chili so it's perfect if you don't want a lot made. Double it up if you want more.

Banana Oatmeal Bread

I'll tell you a secret, I do not like bananas. But if you put them in a bread, pie, cake or muffin you will have my fat cells perky and my full attention. My Dad always likes to spread his with cream cheese or butter but I prefer mine naked. I can't tell you how many times I've made this bread and it's a favorite in my house. My grandson James loves his Nonna's nanner bread. Our little guy is so handsome and he's a genius too. Nonna knows.

This is a great tasting recipe that is healthier than most, less sugar, flour and it also has oatmeal in it. I just love it when that happens. Get rid of those rotten bananas with dignity!

• 1 ½ cups all-purpose flour
• 2/3 cup sugar
• 1 ½ tsp. baking powder
• ¼ tsp. salt
• ¾ cups oatmeal
• 3 overly ripe bananas, peeled & mashed
• 1/3 cup fat free buttermilk
• ¼ cup canola oil
• 1 tsp. vanilla extract
• 2 large eggs, beaten

Preheat oven to 350 degrees. In a very large bowl mix together all of the dry ingredients until well blended.

Combine mashed banana with the next 4 remaining ingredients, stir into the flour mixture until just mixed.

Spray a 8x4 inch loaf pan with cooking spray. Add batter to pan and cook for 55 minutes or until cake tester comes out clean. Cool on wire rack for 15 minutes then invert on rack to cool. Wrap well and refrigerate until ready to eat.

This recipe is from the 2005 Cooking Light cookbook.

Burrito Casserole

We just love Mexican style food and this is a perfect way to get your fix right at home. Whether it's the nasty weather, tight budget, or trying to eat healthier this one is sure to please.  

Excuse the pic of it already cut into but in someone's excitement it was eaten before I could take a pic. I plead the 5th! My Stud Muffin and I both hit the jackpot on this spicy lower fat dish. 

This is not for spice wimps,  so only put in 1/2 tsp. of the chipotle if you are a cry baby about spice. My heart goes out to you if can not tolerate spices so I'll take care of you in another post. Don't you know spice makes the world go round. Enjoy!

• 1 lb 99% lean ground turkey or lean ground beef
• 1 small sweet onion, diced
• 1 tsp. paprika
• 1 tsp. garlic powder
• ½ -1 tsp ground chipolte powder
• ½ tsp. cumin
• ½ tsp. salt
• ¼ cup ketchup
• ¾ cup water
• 1 can fat free refried beans, 16 oz.
• 6 large flour tortilla's, I like the high fiber ones
• 2 cups Sargento reduced fat grated cheddar cheese, 8 oz pkg.
• 1 can Campbell's Healthy Request cream of mushroom soup
• 1/2 cup fat free sour cream

Preheat oven to 350 degrees. Meanwhile brown the ground meat and onion in a large nonstick skillet stirring and breaking up pieces until meat is no longer pink. Then add the paprika, garlic, chipolte, cumin, salt and beans along with the water and ketchup, stir to mix well then cook on low while preparing next step.

In a large bowl whisk together soup and sour cream and set aside.

Spray a 9 x 13 Pyrex dish with cooking spray.

Spread 1/2 of the soup mixture evenly onto the bottom of the Pyrex dish.  

Tear up 3 tortilla's and spread evenly over top of soup mixture.

Spread out  half of the meat/bean mixture over top.

Now add half of the cheese.

Repeat again, you know just like a good old rerun on TV.

Bake at 350 degrees for 30 minutes, let set for 5 minutes before cutting servings. If you are like me you will not be able to wait the 5 minutes.

My favorite brand ground turkey is Shady Brook Farms, that's my story and I'm sticking to it.

Spinach & Asiago Stuffed Mushrooms

I have been a mushroom lover for years and I must confess that these babies are the bomb. You can eat them as an appetizer or a nice side to a dinner of your choice. The flavors of this dish will trick your fat cells into singing with delight. I love Green Giant creamed spinach because it is all about flavor while being low in fat. The Asiago cheese is a perfect flavor meld and the crunch of the the Panko make this schroom de bomb. Mushroom lovers unite!

• 12 Baby Bella Mushrooms, about 3 inches in size
• 2 10 oz. boxes of frozen Green Giant Creamed Spinach
• 1/2 cup grated Asiago cheese and some extra for topping
• 2 Tbsp. minced garlic in jar
• 4 Tbsp. butter or Smart Balance original margarine
• Panko bread crumbs
• 1/4 cup white wine, the drinkable kind

Cook creamed spinach according to package directions and preheat oven to 350 degrees. Meanwhile remove stems from mushroom while gripping the stem and using a twisting action, trying not to damage the mushroom shell. Wipe mushrooms with a damp paper towel if need be to clean off. Add 2 Tbsp. of the butter to a 10 x 13 pyrex baking dish along with the white wine

In a medium size mixing bowl mix together cooked spinach, Asigo, and garlic, mix together well. Place mushrooms in dish and stuff with the spinach mixture. Now add a sprinkling of Asiago and Panko to the tops of the mushrooms, then melt the remaining 2 Tbsp. of butter and drizzle on top of the mushrooms. Bake at 350 degrees uncovered for 45 minutes.

You see the deliciousness of the juices in the bottom of the baking dish. Get yourself some nice hearty bread to sop it up and eat it cave man style. Yum!

Chocolate Fudge

• 3 cups Ghirardelli semi sweet  chocolate chips
• 1 14 oz. can condensed milk
• 4 Tbsp. unsalted butter, softened
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Add the first 3 ingredients to the mixer bowl and set it in a larger bowl filled with boiling water. I sat mine inside my kitchen sink. Let it sit for about 5 minutes, then remove from water bath, dry off bottom of mixer bowl and place in to lock down position on your mixer. Using the paddle attachment mix on STIR speed (it's the lowest one). 

If chips are not completely melted after 3 minutes of mixing remove from heat and return to hot water bath for a few more minutes. Repeat above step to mix fudge.

After all chips are melted add vanilla extract and salt, mix well. Line a 8 x 8 inch Pyrex with foil and spray with cooking spray. This step will make your removal of the fudge much easier when ready. Spread fudge evenly and smooth down top with a soft spatula, chill for at least 2 hours or until set.

When fudge is set invert and cut into squares. This fudge is best eaten at room temperature. *If you do not have the correct mixer you may mix by hand if you are strong and do not have a bad Frankeneck like me.

This is my variation from Rachel Sacher at thoughtfulwomen.org recipe.

Mashed Potato Waffle = MPW

I'm in love, I'm in love, I'm in love! Seriously! My tasty little MPW made me have a eating frenzy (that is a rarity). I highly recommend that when you make these babies no one should be around so you can chow down on the first four made, it can be our little secret. By the time I came out of my dazed eating coma four of these babies were resting comfortably in my tummy.

I cooked mine to perfection in my waffle iron for 4 minutes. While you are waiting the 4 minutes to cook make sure you occupy your mind so that you will not drool uncontrollably. Do not peek, no "Nosy Parker's" allowed. If you open the waffle iron up prematurely or it is not cooked enough the pieces will break apart into two pieces, one stuck to the top and one stuck onto the bottom of the waffle iron. Not to worry if this happens because this is how you get to eat your mistakes. You may rescue this problem by sneaking it into your mouth and eating it before anyone catches you. Needless to say I don't think I will ever make these again because I can't stop eating them! Oh well it was tasty while it lasted. Enjoy!

• 4 cups leftover Mashed Potatoes
• 1/4 cup all purpose flour
• 1/4 cup sliced green onions, sliced very thin with green tops too
• 1/4 cup finely diced sweet yellow bell pepper
• 1 cup Sargento reduced fat Sharp Cheddar Cheese
• 1 egg, beaten
• cooking spray

You will need a waffle iron for this recipe. Preheat waffle iron, meanwhile mix together first 6 ingredients in a large mixing bowl by hand until well blended. I took 1/4 cup of the mashed potatoes and rolled it into a ball and set on a sheet of wax paper, repeat until mixture is gone. When iron is hot spray with cooking spray in the center and add one mashed potato ball in center, immediately close lid and cook for 4 minutes or until golden brown (cook time may vary). Repeat until all are cooked and this will make about 16 MPW's to die for.

This is not an original recipe of mine but a variation on Matt Robinson's recipe at realfoodbydad.com