Chicken Florentine - Skinny Style

It's no secret that I love pasta bakes and Italian food! What I don't love are the calories and fats that come along with it... A few weeks ago, I got to thinking about one of my favorite dishes, Chicken Florentine, and ways to make it healthy. Here's what I came up with:

PS: This dish ROCKS! You're welcome ;)

Here's What You'll Need:

• 16 oz. Boneless, Skinless Chicken Breast (Low Fat & Low Sodium Canned Chicken Works too!)

• 6 oz. Frozen Spinach, Thawed - Be Sure to Squeeze the Spinach to Remove as Much Liquid as Possible.

• 2-3 Large Cloves of Garlic, Minced 

• 1 Tbsp. Extra Virgin Olive Oil

• 2 Tbsp. Whole Wheat Flour

• 1 Tbsp. Lemon Juice

• 1 14.5 oz. Can of Salt-Free & Low Fat Chicken Broth

• 1 Tsp. Nutmeg

• 2 Tsp Dried Oregano

• 1 Tbsp. Black Pepper

• 1 Tsp. Italian Seasoning

• 1 Cup Part Skim Ricotta Cheese

• 6 oz. Cup Grated Parmesan Cheese

• 8oz. Whole Grain Pasta - Spirals are my Fave, but Bow Tie Pasta Works Great too!

 Here's What You'll Do:

• To begin, cube up your chicken breast into bite sized pieces (skip this step if you opted for canned chicken). Once cubed to perfection, cook the chicken in a skillet. While you’re doing that, cook your pasta according to the package instructions.

• In a separate bowl, you’ll combine the ricotta cheese, parmesan cheese, and spinach. Mix everything up until a smooth consistency is achieved.

• In a large pot, heat olive oil. Add whole wheat flour to pot, and whisk for 30-seconds.

• After whisking, add in your chicken broth, and stir until thickened – usually between 2-3 minutes. Then, you can add in your lemon juice, garlic, and seasonings (nutmeg, pepper, Italian seasoning, and oregano). Bring mixture to a simmer.

• Remove from heat, then add the blended cheese mixture from step 2, as well as the cooked and cubed chicken, and boiled pasta.

• Stir everything to ensure the noodles and chicken are evenly coated.

• Transfer everything to a greased 9x13 casserole dish.

• Bake for 30 minutes at 375 degrees.

• Enjoy!!

Craving More?
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Skinny Fettuccine Alfredo

Nothing screams "comfort food" like a piping hot plate of fettuccine Alfredo, right?! It's no secret that pasta with cream sauce is my absolute fave - in fact, it was a "danger dish" that played a huge role in my reaching 251 pounds. Now that I've embraced a much healthier lifestyle, and deliciously healthy cooking habits, I've found a way to make that "danger dish" a guilt-free treat - you're welcome! :)

Here's What You'll Need
(8 oz. Serving)

• 2/3 Cup Plain Greek Yogurt
• 6 oz. Low Sodium Chicken Broth
• 1/3 Cup Part Skim Ricotta Cheese
• 2 TBS. Parmesan Cheese
• 1 TBS Neufchatel (Light cream cheese may be used as a substitution)
• 2 Tsp. Olive Oil
• 1/4 Cup Chopped Green Onions
• 2 Garlic Cloves, Minced
• All Your Favorite Seasonings! (I love garlic powder, onion powder, red pepper flakes, basil, oregano, etc.)

Let's Get Started!
Whipping up this sauce has never been easier - seriously! While you've got your pasta boiling, combine all ingredients in a medium sized sauce pan. Cook over medium heat, until desired temperature is reached. As you cook, stir occasionally. In a matter of minutes, you'll have a deliciously sinless, and oh-so-creamy, pasta dish on your stove top. The best part? Nobody will taste the difference! Give it a try, and see for yourself - Happy Cooking!

If you like this recipe, than you'll love all of my favorite recipes! Of course, all of my healthy cooking inspiration comes from Pinterest, and winds up on my Nutrish & Delish board; so be sure to follow me!

Cheeseburger Mac Attack

No, you're not dreaming. This really is a healthy dish.

If you’re sitting around wondering what to cook for dinner tonight, you’ve come to the right place! I’ve got an amazingly delicious recipe that will knock your socks right off. What’s even better is that it’s super easy to make; even the culinary challenged can pull this one off! The best part? It’s healthy! Yes, that’s right, going to town on this mouthwatering meal will not give you thunder thighs or a muffin top!  So, go ahead; dig in!

Here’s What You’ll Need
For four servings:

• 5 oz. (about 1 1/3 cups) uncooked reduced-calorie, high-fiber elbow macaroni
• 10 oz. raw lean ground turkey
• 1/2 cup finely chopped onion
• 2 Tbsp. ketchup
• 1 Tbsp. seasoning salt
• 1 Tsp. garlic salt
• 3 cups frozen cauliflower florets
• 2 Tbsp. light sour cream
• 2 slices 2% American cheese
• 5 wedges light creamy Swiss cheese
• 2 scallions, thinly sliced
• Optional Seasonings: Salt & Pepper

Let’s Get Cookin’

In a large pot, prepare the pasta very al dente. To make sure it’s cooked just right, go ahead and cook it for about half of the time indicated on the package. Then, drain all excess water and set aside.

While your pasta is boiling, combine the turkey, onion, seasoning salt, garlic salt, and ketchup and mix thoroughly. Once you’ve mixed it all up, stir in the cauliflower and cooked pasta, then transfer the mixture into the crock pot.

Cover with lid, and cook on high for about 3 hours. Or, if you’ve got time to kill, you can cook it on low for 7 hours. Whichever way you choose, just be sure the turkey is fully cooked.

Once the turkey is fully cooked and ready to go, break the cheese wedges and cheese slices up into little pieces and throw them into your crock pot, along with the other remaining ingredients. Be sure to stir everything thoroughly so that the cheese is mixed throughout and evenly distributed.

Then, you’ll cover once more, and cook for an additional 15 minutes to get everything melty and delicious. Your next step is simple: dig in! 

Nutrition Facts
Per Serving
300 Calories
9.5g Fat
38g Carbohydrates
13.5g Fiber
8.5g Sugar
24.5g Protein

More to Love
Like this recipe? Well, there's more where that came from! Check out all of my favorite recipes listed under the my favorite recipes tab above; I promise, you won't be let down! Or, if you're a Pintrest addict like myself, check out my Nutrish & Delish board for a ton of healthy tasty treats.