With all the hot temps, we all need to have a few meals that we can use to create easy low cal meals.
As you all know, I love to entertain and I love to have recipes that I can make-ahead and not be rushed at the last minute. One of my all time favorites is this simple chicken dish. It’s inexpensive to feed a crowd and who doesn’t love anything with some butter and mushrooms. With Fall approaching we all need a few go-to meals that warm the tummy and are still easy to put together.
This is such a simple dish to put together. Slice some chicken breasts in half and then pound thin(like a cutlet) Dredge in some flour and brown well on both sides in a little butter and oil mixture. Place in a casserole dish.
Next saute one onion in a small amount of oil until tender, add in some mushrooms and cook until softened.
Add 1/2 stick of butter and 3 shopped garlic cloves and continue to cook until mushrooms are tender.
When onions and mushrooms are tender, pour all over your chicken. Add about 1/2 cup of chicken stock to dish. Cover with foil and keep in fridge until ready to cook at 350 for approx 30 to 45 minutes. (make sure your chicken is done.)
That’s it, easy and soooooooooooooooooooooo good.
SKINNY FETTUCCINE ALFREDO
This easy fettuccine alfredo recipe is made “skinny” with a lighter alfredo sauce recipe — but it’s as delicious and creamy and flavorful as ever!
INGREDIENTS:
- 12 ounces fettuccine (or any pasta shape)
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed or minced
- 3 Tbsp. flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- (optional topping: chopped fresh parsley)
DIRECTIONS:
Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
chicken pasta salad
A pasta salad makes a fabulous summer lunch or dinner. It is also a perfect dish for any BBQ party. My Chicken Pasta Salad is one all of my guests love.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Category: Salad
ingredients
1 Pkg. Bowtie Pasta, 1 can large black olives – chopped, 4 hard boiled eggs – chopped, 2 cans diced chicken breasts, 1/2 c. feta cheese, 2 aroma tomatoes – diced, 1 small red onion – diced, low cal ranch dressing
instructions
Cook pasta and add all the above ingredients. Add a little milk to the low cal ranch dressing and drizzle over, stirring well. Add just enough to create a nice salad, not saucy.
These will soon become your family’s favorites too.
