Creamy Chicken Noodle Skillet

Creamy Chicken Noodle Skillet
Makes 4 Servings; Total Time: 20 Minutes
Adapted from Slim Shoppin' and My Bizzy Kitchen

2 tbsp light butter
2 tbsp flour
2 cups skim milk
8 oz. egg noodles
2 tsp Dijon mustard
¼ cup parmesan cheese (4 tbsp)
16 oz. raw chicken, diced and sprinkled with salt and pepper

Cook noodles according to package directions and drain. Reserve 1/4 cup cooking liquid. While noodles cook, in a large skillet, cook chicken over medium heat. Brown on all sides but don’t cook all the way through. Remove chicken from skillet and set it aside. In the same large skillet add butter. Once melted, add flour and, using a whisk, break it up. Add skim milk, salt, Dijon mustard and 1/4 cup parmesan cheese. Whisk until sauce starts to thicken. Add partially cooked chicken into the sauce and continue to cook until no longer pink in the middle. Add noodles and stir to coat all the noodles. If it’s too thick, add reserved pasta liquid to thin it out.

Nutritional Information: 455 calories, 52 carbs, 8 fat grams and 40 protein grams.

Review: Crazy creamy - almost like an alfredo sauce but better. I love the difference that little bit of dijon mustard makes. I used very little pasta water (maybe 1 tbsp) - everything cooked up well and blended together great. Definitely used the whisk - I tried at first to use just a fork but it didn't work nearly as well. I used the wide egg noodles and really liked the texture over regular pasta. Great comfort food, great classic chicken dish - and super easy to put together. Austin said it was almost like an 'alfredo gravy' - yum.

Mustard Crusted Salmon

Mustard Crusted Salmon

Makes 2 Servings

1 tbsp fat-free sour cream

1 tsp dijon mustard

4 oz. salmon fillet

2 servings Ore Ida roasted original potatoes

Set oven to broil. Mix sour cream and mustard and defrost salmon. Spread sauce over salmon and broil for 8 minutes. While broiling, cook potatoes per package instructions.

Nutritional Information:

Review: Tasted great! The first time I made it I served it over rice. It didn't taste right - I definitely prefer it with potatoes!

Crabcakes with Tzaziki sauce

Recipe adapted from For the Love of Cooking
Crabcakes with Tzaziki sauce
Makes 2 Servings

1 egg, beaten
1 tbsp mayonnaise
½ tbsp Dijon mustard
½ tsp dried mustard
½ tsp Worcestershire sauce
½ tspBay seasoning
Juice of 1/4 a lemon
1 tbsp fresh dill, chopped
Salt and pepper to taste
10 oz crab meat
½ cup plain panko crumbs
1 tbsp olive oil
Tzaziki sauce (her recipe below for 1 cup!)

Combine all ingredients except crab and panko crumbs. Carefully add crab to mixture then gently fold in panko crumbs. Form into desired size crab cake by hand (we made 4!). Heat olive oil in a skillet over medium heat. Place the crab cakes in skillet and cook on each side until golden brown. Serve with tzaziki sauce on the side.

Tzatziki Sauce: 1/3 cucumber (peeled, seeded and diced), ½ tsp salt, 3 oz. non-fat fage Greek yogurt, ¼ lemon (juice and est), ½ garlic clove. Peel cucumber, cut in half lengthwise and, using a spoon, remove all seeds from both halves. Dice into small pieces and place in strainer, Sprinkle salt over cucumber and let it sit in strainer for 30 minutes. Pat cucumber dry with a papertowel. Place all ingredients in a food processor and pulse until blended. Refrigerate overnight.

Nutritional Information: 301 calories, 24 carbs, 12 fat grams and 23 protein grams.

Review: I ate 2 crab cakes and about 2 tbsp of the sauce – she was right, the crab is so good the sauce is not really needed! Ours got a little burnt (but still tasted AMAZING!), so I recommend cooking for 1 to 2 minutes on each side and flipping often to avoid them getting too brown.