Tuesday, October 8, 2013

Cajun chicken alfredo lasagna (reduced fat)

Review by Lyndee:

2 cans of 97% fat free diced chicken breast (10 oz)
1 jar Ragu light alfredo sauce
2 tbsp reduced fat cream cheese
6 lasagna noodles
1 cup shredded Italian cheese (or 2% mozzarella)
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Black pepper to taste

Preheat oven to 350 degrees.  Boil 6 noodles per the directions on the box.  Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through.  Add alfredo sauce and cream cheese.  Melt together, stirring occasionally. 
When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan.  Layer with the chicken and alfredo sauce, shredded cheese and repeat.  Bake uncovered for 30 minutes. Let set for a few minutes before serving.  Add parmesan cheese and red pepper flakes if desired. 

The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away! 

Weight Watchers slow cooker cheeseburger soup

Review by Lyndee


cooking spray
1 medium garlic clove minced
1 medium onion chopped
1 medium celery stalk chopped
6 baby carrots chopped (not in original recipe but I’m glad I added it)
1 red chili pepper (also not in original recipe)
1 lb uncooked lean ground beef ( with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces Kraft Velveeta reduced fat cheese product cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled (optional)

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
Add garlic, onion, celery, carrots and pepper to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, pour off any liquid and add meat to slow cooker.
In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
Cook on low setting for 2 hours.
Serve soup topped with crumbled chips.

Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Note: If the soup cooks too long, the cheese could separate.
If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

This soup was awesome! It was so good I didn’t add the tortilla chips.  Figured that was just wasted calories and I liked it without just fine.  Excellent flavor and I’m a sucker for crock pot soups.  

Tuesday, October 1, 2013

Apple pie snickerdoodle cookie bars

Review by Lyndee:

One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (¼ cup of granulated sugar & 4 teaspoons of ground cinnamon)
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
Sprinkle with the remaining cinnamon sugar mixture.  Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.  Allow bars to cool and cut into squares.

This looked to be a lot of cinnamon sugar when I was making it so I only used about 2/3’s of the mixture and it still had great snickerdoodle taste! This was super easy to make and made the house smell amazing.  I took this to a birthday party and tried my piece with a scoop of vanilla ice cream.  Can you say YUM?!?! Some ate it plan and some used whipped cream.  Regardless of how you dressed it, this dessert was a total hit.