Three-Cheese Chicken Florentine

Three-Cheese Chicken Florentine
Adapted from Cooking Light
Makes 6 servings

8 oz. penne pasta
1 tbsp olive oil
8 oz. mushrooms
1 cup onion, diced
7 oz. roasted red peppers, drained and chopped (used jarred)
10-ounce package frozen spinach, thawed and drained
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
20 oz. boneless, skinless chicken breasts cooked and loosely shredded
3 oz. Cabot 75% reduced fat cheddar cheese, divided
4 tsp parmesan cheese
1/2 cup fat-free milk
1 (10 3/4-ounce) can fat-free cream of chicken soup

Optional for more kick: 1/4 tsp salt, 1/4 tsp red pepper flakes and 2 tsp jarred minced garlic added to the vegetables while cooking.

Preheat oven to 425 degrees. Coat a rectangular dish with cooking spray and set aside. Cook penne according to package directions to al dente, drain and set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and 'optional' ingredients. Sauté 4 minutes or until tender. Add red peppers, spinach, oregano, and black pepper; sauté 3 minutes or until heated through. Process cottage cheese in a food processor or blender until very smooth. In a large bowl, combine spinach mixture, cottage cheese, pasta, chicken, 2 oz. cheddar cheese, milk and soup. Mix thoroughly. Spoon mixture into baking dish. Sprinkle with parmesan cheese and remaining cheddar. Bake for 25 minutes or until lightly browned and bubbly.

Review: We really enjoyed this dish! Super creamy and flavorful, I think it will be even better on the reheat! It was my first time cooking with cottage cheese and I have to say - YUM! Loved how much protein it added too. This is a great 'rainbow' dish and I will certainly be making it again! This was filling, fabulous and while it wasn't the quickest dish to make, it makes 6 servings which always makes me happy. Because of the creaminess I wouldn't shy away from freezing this one either. Head's up: this one takes a while to put together with the dicing, cooking spinach and cooking chicken!

Nutritional Information: 426 calories, 44 carbs, 8 fat grams and 44 protein grams.

whole pan

Mediterranean Calzone

outside

inside

Recipe from Food Network Magazine
Mediterranean Calzone
Makes 2 Calzones (2 servings)

4 oz. chicken
1 garlic clove
8 oz. pizza dough
¼ cup low-fat ricotta cheese
¼ cup red onion, chopped
2 artichoke hearts, chopped
1/8 cup roasted red peppers, rinsed and chopped
½ small Roma tomato, seeded, cored and diced
1 oz. fat-free feta cheese
2 tsp olive oil

Preheat oven to 375. In the meantime, sauté garlic and chicken until no longer pink. Cover a flat surface and divide pizza dough into two sections. Roll each into a circle and place on baking sheet. Mix ricotta cheese and onion together chicken-garlic mixture. To assemble each calzone, layer ricotta mixture, artichoke heart, red pepper and 2 oz. chicken breast on one half of each dough section. Next sprinkle tomato and feta. Leave ¼-inch around perimeter of dough. Fold in half to make a half-moon shape. Pinch sides together with a bit of water to seal. Brush exterior of dough with oil. Bake for 20 to 25 minutes until golden brown.

Nutritional Information for EACH calzone (1/2 recipe): 474 calories, 62 carbs, 13 fat grams and 26 protein grams.

Review: We REALLY liked it, but next time I’m going to sprinkle some salt and red pepper flakes in the inside for more flavor, add some onion, and reduce the olive oil (really only needed a ¼ tsp TOTAL). Very good though!

Ultimate Sausage Cheese Pizza

Ultimate Sausage Cheese Pizza
Adapted from Lifetime’s Cook Yourself Thin
Makes 1 personal pizza

4 ounces Trader Joe’s pizza dough
1 tsp olive oil
1 tsp minced garlic
¼ cup low-calorie spaghettis sauce
1 link precooked Italian style chicken sausage, diced
2 pieces jarred roasted red pepper, diced
1 tsp reduced fat parmesan cheese
½ cup mushrooms, diced
30 g fat-free mozzarella cheese
15 g fat-free feta cheese
Salt and pepper to taste

Preheat oven to 450 degrees. Set two medium sized saucepans over medium heat, spray with olive oil cooking spray. For one pan, heat oil, add garlic and cook for one minute. Add tomato sauce, salt and pepper, and simmer for 4 to 5 minutes. For the other pan, place sausage and bell pepper in pan. Cook 7 to 8 minutes until sausage is browned. Spray a pan with olive oil cooking spray, set dough in the center, and use your hands to stretch the dough into an 8” circle. Spread dough with sauce, layer on cheese, sausage/pepper mix, mushrooms and sprinkle with salt and pepper. Bake until edges are crisp and lightly browned, about 12 minutes. Let pizza sit 2 to 3 minutes before eating.

Nutritional Information: 507 calories, 62 carbs, 14 fat grams and 31 protein grams. This is a little high for me, so I may only do ½ of a sausage link to take off 50 calories next time!

Review: We LOVED it – very filling and yummy. The crust was crispy, the mushrooms and sausage mixed well. I also liked how the olive oil blended in. Yum!

Pizza Pasta Salad

Pizza Pasta Salad
Adapted from Cooking Light
Makes 2 Servings

2 oz. uncooked rotini pasta
3 oz. artichoke hearts (from jar), drained
1.5 oz. turkey pepperoni
1 oz. fat-free feta cheese
1 oz. fat-free mozzarella cheese
10 grape tomatoes, quartered
4 oz. roasted red peppers (from jar), drained
¼ cup Light Balsamic Vinaigrette Dressing (I used newman’s)
2 basil leaves, minced
1/8 tsp pepper
Optional: ½ cup mushrooms; ¼ cup green pepper; ¼ onion diced

Cook pasta; drain, rinse with cold water and place in bowl #1. In bowl #2, combine artichoke hearts, pepperoni, cheese and tomatoes. Stir in salad dressing, basil and pepper. Place roasted red pepper in blender; process until smooth. Add pepper mixture to pasta/bowl #1. Stir. Add pasta mixture to artichoke mixture and toss well. In bowl #3, combine lettuce, mushrooms, onions and green peppers. Toss. Add artichoke/pasta mixture to bowl #3. Toss well! Serve with pita (1 pita smeared with 1 tsp olive oil and sprinkled with rosemary and kosher salt baked for 5 minutes at 450 degrees).

Nutritional Information: 450 calories, 61 carbs, 13 fat grams and 26 protein grams (with pita). For You Low-Carbers: Without pita: 370 calories, 49 carbs, 11 fat grams and 26 protein grams. Without noodles AND pita: 270 calories, 28 carbs, 10 far grams and 22 protein grams.

Review: Great salad! Very flavorful with the pepperoni and balsamic. I also liked having it with the pita to dip in the dressing - yum! Yes, I’m the only person on earth who can make a salad with almost as many carbs as my fried rice recipe!! Haha I knew the noodles would push it over but didn’t realize how all of those veggies would add up – who knew??! Anyway – we loved it! Super filling and fabulous, definitely hit the spot. Can’t wait to make another salad and try more salad dressings. Speaking of – the dressing was GREAT – I’m a fan – I want more ASAP.