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Skinny Chicken & Broccoli Alfredo

Skinny Chicken & Broccoli Alfredo
Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat-free, low sodium chicken broth >1/4 cup plain FAGE Total 0% greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions. In a medium saucepan, heat the olive oil over medium-low heat. Whisk in the flour until smooth, about 2 minutes. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Prep Time: 10 minutes Cook Time: 15 minutes Servings: Related:  Meal ideas

Chick-fil-A Bites with Honey Mustard Dipping Sauce Let me start out by saying that I don’t eat fast food like, ever. Ok, there was that one incident involving McDonalds and a particularly happy happy hour a few weeks ago, but as a general rule of thumb no, never. Greasy burgers and deep fat fried onion rings and fries are totally unhealthy, and I end up feeling like crap for about 2 days afterward indulging. It’s just not even close to worth it. However. There are exceptions, naturally. ;) Three of them, in fact – In-N-Out Burger (monkey style, please,) Five Guys (gimme them Cajun fries,) and Chick-fil-A. Among the three, Chick-fil-A stands out for specializing in succulent, crispy breaded chicken that is always tender, all-white meat, and so dang juicy – plus the seasonings they use are just right. Imagine how tickled I was after coming across a copycat recipe I could make at home and customize to use a fraction of the oil the real restaurant uses, but still have it taste exactly like the real thing?! These babies are insane! Serves 2 Dunked…

Tortellini and Garden Vegetable Bake Tortellini and Garden Vegetable Bake Ingredients ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini medium carrot, thinly sliced cups sugar snap peas, halved crosswise tablespoon margarine or butter pound skinless, boneless chicken breasts, cut into bite-size pieces 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened cup quartered cherry tomatoes small red or green sweet pepper, coarsely chopped tablespoons grated Parmesan cheese Directions Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain. From the Test Kitchen Prepare as directed but don't bake it. Nutrition Facts(Tortellini and Garden Vegetable Bake)Per serving: 247 kcal cal., 12 g fat (5 g sat. fat, 43 mg chol., 477 mg sodium, 17 g carb., 1 g fiber, 15 g pro.

Oven-Roasted Chicken | Itsy Bitsy Foodies (No Ratings Yet) Loading ... Print This Recipe Roasting a whole chicken in the oven or on the BBQ is easier than than you think, it just takes several hours (depending on the size of the chicken). This is my take on the roasted chicken that my mom would make for my family when I was a kid. Oven-Roasted Chicken Author: Itsy Bitsy Foodies Recipe type: Main Course Prep time: Cook time: Total time: Serves: 4-8 1 whole chicken2 Tbsp butter, softened2 Tbsp Dijon mustard2 Tbsp herbes de ProvenceDash of salt and pepper1 lemon, sliced1 onion, cut in 8ths5-7 garlic cloves, peeled and left whole2 Tbsp olive oil¼ cup white wine¼ cup low-sodium chicken broth1 Tbsp herbes de Provence Tags: Dijon mustard, garlic, herbes de Provence, lemon, onion, roast, roast chicken, roasted chicken, whole chicken

hoisin barbecue sauce If there are any structural flaws to the standard backyard barbecue event (or as we do it in NYC, the standard rooftop barbecue event) it is that plates, forks and standing don’t go well together, especially if you are carrying a beer, or say, a Pimm’s cup, and let’s be honest–when am I not? Sure, we’ve overcome this issue with various bunnage, from hotdogs to burgers and kielbasa, but outside the meat, veggie burger and salads-that-can-be-scooped departments, you’re still SOOL if you crave vegetables while standing. Alex and I have been getting around it this summer with the not-exactly-revolutionary use of skewers, but this doesn’t mean they have to be boring. We’ve done kielbasa slices with peppers and onions, smothered in spicy mustard and mixed vegetables with my mom’s balsamic/soy/garlic marinade. Aw, shucks: Please don’t go! One year ago: Silky Cauliflower Soup, Deb’s Caesar Dressing, Tuna Salad with Pepperoncini and Dill Hoisin Barbecue Sauce Adapted from Food & Wine June, 2001

His Mercy Endureth Forever: New Recipe As I stated in a previous post, I have found through Pinterest a new Food Blog that has some neat recipes. I decided to try this particular recipe this evening. It was absolutely delicious and a HUGE hit with the kids (which is always a winning recipe in my book). However, it does have some negatives that I wanted to share. Anyway, I did a couple of things different. Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees.

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce (Next up for our Month of Daily Phase One recipes, this amazing and simple recipe with sauteed chicken breasts topped with a sauce flavored with cilantro, ginger, garlic, peanut butter, coconut milk, and red Thai curry paste. This is one of my all-time favorite ways to cook chicken breasts, first posted in 2007. The recipe has been needing new photos for a long time so it makes me very happy to be able to give it an update!) When I featured Thai Kitchen Lite Coconut Milk for Kalyn's Kitchen Picks, along with my recipe for Thai Chicken Soup, I promised another great recipe using coconut milk, and I loved this chicken recipe with coconut milk in the sauce. The recipe has a few key ingredients which are blended to make a creamy peanut/curry/ginger paste. I found the recipe in one of my newest cookbooks, Fine Cooking Annual. Trim the chicken breasts so they're all kind of the same shape, cutting off any visible fat or ragged pieces. Instructions: Finely mince the ginger and garlic.

Menu Ideas Veggie Breakfast Scramble Crustless Quiche Boiled eggs and blueberry muffins Scrambled eggs and bacon Omelet Breakfast burrito Egg and cheese bagel Peach Strawberry Smoothie Peach Mango Smoothie Banana Berry Smoothie Homemade French toast and cantaloupe Bagels and cream cheese Oatmeal Pancakes and sausage Cheese Toast and apple sauce Oatmeal and peanut butter toast Cereal and milk Fruit and yogurt parfait Yogurt with fresh or frozen fruit and peanut butter toast Tuna salad and crackers Peanut butter sandwiches and pretzels Peanut butter rice cake with raisins, half a banana Peanut butter banana and yogurt Soup and crackers Crunchy Chicken Salad Ham sandwiches and tortilla chips Turkey sandwiches and pickles Nachos with refried beans and avocado slices Quesadillas and fresh veggies with ranch dressing Grilled Cheese, pickles Celery stalks with cream cheese and raisins served with apple slices with cinnamon Veggie Pita with ranch dressing Sundried Tomato Spread on a Bagel Breakfast for dinner-pancakes and eggs Popcorn

Italian Crescent Casserole A while back, I had you all help me pick a recipe to take to a potluck party. Now that the holiday’s are over, I am finally getting around to sharing the recipe I made. It was another dinner dish that was easy to put together and it was a big hit with everyone who tried it. Italian Crescent Casserole 1lb ground beef, cooked and drained1 cup garlic tomato pasta sauce1can (8 oz) Pillsbury® refrigerated crescent dinner rolls1½ cups shredded Italian cheese blend¼ teaspoon dried basil leaves In skillet, mix cooked beef and pasta sauce. Recipe adapted from Pillsbury.

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