Mom-Style Creamy Chicken 'N Veggies

Mmm...imagine chicken pot pie without the crust. This Hungry Girl recipe as usual is delicious and super easy! If you want to make sure to get all the delicious cream, serve it over mashed potatoes. Thank you Hungry Girl!

Mom-Style Creamy Chicken 'N Veggie
Adapted from Hungry Girl 1-2-3 Cookbook

Ingredients
1 cup canned 98% fat-free cream of mushroom condensed soup
1 cup fat-free sour cream
2 teaspoons chopped garlic
1/4 teaspoon salt, or more to taste
4 cups frozen cauliflower florets
2 cups frozen bite-sized mixed vegetables
1 cup canned sliced mushrooms, drained
20 ounces raw lean skinless boneless chicken breast
Salt, black pepper, and additional spices, to taste

Directions

Preheat oven to 375 degrees.
In a large bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, black pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture.
Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for about 1 hour, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with pepper and additional salt. Now dig in!

Rosemary, Garlic and Goat Cheese Smashed Potatoes

I love potatoes...so many possibilities and a side dish that keeps on giving through at least two meals!

Rosemary, Garlic, and Goat Cheese Smashed Potatoes
Adapted from Weight Watchers 5 Ingredient 15 Minute Cookbook Winter 2008

Ingredients

1 pound small red potatoes, quartered
1/2 cup goat cheese, softened
1/4 cup fat free milk
2 t chopped fresh rosemary
2 garlic cloves, minced
1/4 t salt
1/4 t freshly ground black pepper

1. Place potatoes in a large Dutch oven with water to cover; bring to a boil. Cover, reduce heat, and simmer 8-10 minutes or until tender; drain
2. Combine cooked potatoes, goat cheese, and remaining ingredients in a large bowl. Mash with a potato masher to desired consistency

Chicken, Artichoke and Mushroom Fettuccine

This is simple, healthy and quick enough to do for a week night meal! DH hates artichokes but wouldn't you know...I once again made a dish with an ingredient he didn't like he didn't complain a bit!

Chicken Artichoke and Mushroom Fettuccine
Adapted from Weight Watchers 20 Minute Recipes Spring Fall 2008

Ingredients
1 (9-ounce) package fresh fettuccine
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.

Vanilla Crème Pumpkin Cheesecake

So...I was cruising through all of my recipes when I realized that I hadn't posted very many desserts! A few afternoons ago I decided I was going to do a little baking. While it was very time consuming (and gave me a HEAP of dirty dishes!) it was definitely worth the work. I decided to try out Hungry Girl's Pumpkin Cheesecake and I must say...Hungry Girl has won me over once again!

Vanilla Crème Pumpkin Cheesecake
Adapted from the Hungry Girl 200 under 200 Cookbook

Ingredients:

For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

Snappy Smothered Chicken

I had absolutely NO idea that this would have ever tasted so excellent in a million years. DH even said "This tastes like Chicken Marsala from Carrabas!". So there you have it...its a new winner in the house. This was super simple and well...just simply tasty!

Snappy Smothered Chicken
Adapted from Southern Living Quick and Easy "145 Simple Recipes You'll Love"

1 (8-oz.) package wide egg noodles (whole wheat!)
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic (I used 3 regular garlic cloves, pressed)
1 (10 3/4-oz.) can cream of mushroom soup (Heart Healthy Campbells as usual)
1 cup milk (Add 1/3 cup if not using wine, we used skim here!)
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces (We just grilled some chicken breasts since we had some to use)
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.

2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently.

4. Place hot noodles in bottom of bowl, top with your chicken breast and pour sauce over chicken to your taste. Sprinkle with parsley and enjoy!

Saucy Parmesean Chicken

We had guests over during the weekend and I couldn't wait to pop out with some of my culinary skills! This was an easy enough dinner with a delicious taste. I love creating new pasta sauces and this one would go well with anything.

Saucy Parmesan Chicken
Adapted from Taste of Home Special "Potlucks and Parties"

Ingredients
1/2 cup chopped onion
2 T butter (I used my typical light)
1 can condensed tomato soup, undiluted (Of course the healthier soup with reduced sodium!)
1/3 cup beer or nonalcoholic beer
1/2 t curry powder
1/2 t dried oregano
1/4 t salt
1/8 t pepper
6 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese

1. In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for about 8-10 minutes or until thickened, stirring occasionally

2. Place chicken in a greased 13x9 baking dish. Pour soup mixture over chicken. Bake uncovered at 375 for 24-28 minutes or until juices run clear. Sprinkle with cheese and parsley flakes if desired.

Mexican Turkey Bake

I was truly surprised at how flavorful this dish was! I'm accustomed to overdoing it on spaghetti sauce and I suppose this recipe would be a less is more. Even better...it makes so much we had tons of leftovers!

Mexican Turkey Bake
Adapted from Better Homes and Gardens Special Interest - Our Best Diabetic Recipes
I made a lot of swaps...it was originally a beef and black bean recipe!

Ingredients

1 1/3 cups dried multigrain or regular rotini or elbow macaroni
12 ounces extra lean ground turkey
1 15-oz can Northern Beans, drain and rinsed
1 14.5-oz can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or salsa
1 t dried oregano
1/2 t ground cumin
1/2 t chili powder
1/2 cup shredded reduced-fat Colby and Monterrey Jack cheese
1/3 cup fat free sour cream
2 t coarsely chopped fresh cilantro
1/2 t finely shredded lime peel

1. Preheat oven to 350 degrees. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.

2. Meanwhile, in a large skillet, cook meat and garlic until meat is browned stirring to break up meat as it cooks. Drain off fat.

3. Stir the cooked meat into pasta in saucepan. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer mixture to a 2-2 1/2 quart baking dish.

4. Bake covered for about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered for about 3 minutes or until cheese is melted.

5. In a small bowl, stir together sour cream, 2 T green onion, the cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with remaining green onions.

Spaghetti with Healthy Meatballs

This recipe is from the Biggest Loser Family Cookbook. This was also my first time creating meatballs...needless to say they turned out well. Everyone in the house was happy. Score!

Spaghetti with Healthy Meatballs
Adapted from The Biggest Loser Family Cookbook

Ingredients

2 egg whites
1/2 cup quick-cooking oats
1/4 cup skim milk
1/2 cup fresh chopped Parsley
1 T dried minced onion
1/2 t Oregano, ground
1/2 t Garlic powder
1 pound ground beef (96/4)



Directions

Preheat to 400. Lightly coat cooking sheet with cooking spray.

In medium bowl using fork, combine egg whites, oats and milk until well combined. Add parsley, onion oregano, garlic powder. mix well. mix in turkey until well combined.

Make 32 uniform meatballs, each about 1 1/4" in diameter (use a cookie scoop for ease) roll into balls and place on baking sheet, not touching. Bake 7-10 min, or until no longer pink inside.

Broccoli Chicken Casserole

I love the fact that I can cook one meal and eat for days! This casserole dish was no exception...simple, healthy and good!


Broccoli Chicken Casserole
Adapted from Casserole Recipes, pil publications

1.5 pounds cooked, cubed chicken breast
1 can cream of mushroom soup (I used Heart Healthy to lower the sodium content)
1/2 cup skim milk
1/2 cup shredded low fat cheddar cheese (I used Cabots 75% Fat Free)
1 10-oz package frozen broccoli
1/2 cup chopped green onions
1 t dried basil
1 t black pepper

1. Preheat oven to 375, lightly grease a 13x9 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large bowl; mix well. Spread in prepared baking dish. Bake 50 minutes, until bubbly. Refrigerate leftovers immediately.

Cacciatore Noodle Casserole

This was a delicious dish that we were able to eat for a few days due to how many servings it consisted of. The best part is that each serving is around 1.5 cups and only 233 calories. That's a lot of pasta!

Cacciatore Noodle Casserole
Adapted from Casserole Recipes, pil publications

Ingredients
2 Cups Prego Garlic and Herb sauce
3/4 cup water
1 cup frozen broccoli cuts
1 jar sliced mushrooms, drained
3 cups cooked, cubed chicken, or 2 cans canned white chunk chicken 98% fat free
3 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese

Directions
1. Stir spaghetti sauce, water, Italian vegetables, mushrooms, chicken and noodles in a 2.5-quart casserole

2. Bake at 400 degrees for 25 minutes or until hot. Stir

3. Sprinkle with cheese

Number of Servings: 6

Crab and Corn Enchilada Casserole

I've declared...a week of casserole based dishes! I found some nifty dishes to try and we'll just make a short marathon out of it. My apologies for the non-seafood crowd. This was delicious...it makes a HUGE casserole too. I always can handle some good leftovers! The Spicy Tomato Sauce was amazing and can definitely be utilized for any pasta dish as the sauce. Enjoy!

Crab and Corn Enchilada Casserole
Adapted from Casserole Recipes, pil publications

Spicy Tomato Sauce (Recipe Below)
10 to 12 ounces fresh crabmeat or flaked or chopped imitation (Yep...I was a cheapo...I chopped imitation)
1 package (10-oz) frozen corn, thawed and drained
1.5 cups shredded reduced fat Monterrey Jack Cheese (I used my trusty FF Shredded Cheddar)
1 can diced mild green chiles
12 (6-inch) corn tortillas
1 lime, cut into 6 wedges

1. Preheat oven to 350. Prepare Spicy Tomato Sauce.

2. Combine 2 cups Spicy Tomato Sauce, crabmeat, corn, 1 cup cheese and chiles into medium bowl. Cut each tortilla into 4 wedges. Place one third of tortilla wedges in shallow 3-4 quart casserole, overlapping to make solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover

3. Bake 30-40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese; bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings.


Spicy Tomato Sauce

2 cans (15-oz each) no-salt-added stewed tomatoes, undrained or 6 medium tomatoes
2 t olive oil
1 medium onion, chopped
1 T minced garlic
2 T chili powder
2 t ground cumin
2 t dried oregano leaves, crushed
1 t ground cinnamon
1/4 t red pepper flakes
1/4 t ground cloves (Didn't have this)

1. Place tomatoes with juice in food processor or blender; process until finely chopped. Set aside.

2. Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper flakes and cloves. Cook and stir 1 minutes. Add tomatoes; reduce heat to medium-low. simmer uncovered 20 minutes or until sauce is reduced to around 3-3.25 cups.

Individual Seafood Quiche

So if you like seafood...and you are looking for something packed with protein...look no further! These individual quiches have only 107 calories each and have 15 grams of protein. This means...you WILL stay fuller longer! Pair with a salad, fresh fruit and you have a super low calorie meal that will keep you satisfied.

Individual Seafood Quiche
Adapted from Casserole Recipes, pil publications

1 can (6-oz) crabmeat, drained
1 can (4.25-oz) baby shrimp, rinsed and drained
1 cup fat-free half-and-half
1/2 cup egg substitute or 1 egg and 2 egg whites
2 t salt-free seasoning blend (I changed it up and used Mrs. Dash Southwest Chipotle...I have to have a little more kick!)
1/2 t minced garlic
2 slices fat free swiss cheese, torn into small pieces

1. Preheat oven to 375. Lighly coat 4 individual ramekins or jumbo (3.5 inch) muffin cups with nonstick cooking spray. Combine crab, shrimp, half-and-half, egg substitute, seasoning blend and garlic in large bowl. Stir in cheese.

2. Divide mixture among ramekins. Bake 15-20 miutes or until eggs are set and the tops are lighly browned.

Southern Macaroni and Cheese

So, I love some Mac-n-Cheese and I've been dying to do a "healthier" version of it. I found these recipe and it is delicious! The flavors are great...who knows that its better for you than traditional macaroni and cheese? Love it!


Southern Macaroni and Cheese
Adapted from Casserole Recipes, pil publications

1.5 Cups uncooked whole wheat or multigrain elbow macaroni
2 t all-purpose flour
1 T dry mustard
1/2 t black pepper
1/2 t salt
1 cup fat-free skim milk, divided
1/2 cup plus 1 T shredded reduced-fat sharp cheddar cheese (I used Cabots 75% fat free sharp cheddar inside and used 1 T of Fat Free Shredded Cheddar for the topping)
1 egg white
1/8 t paprika
1 T panko (Japanese Breadcrumbs)

1. Preheat oven to 325. Spray 1 quart baking dish with nonstick cooking spray.

2. Cook Macaroni according to package directions. Drain macaroni in colander under cold water to cool slightly; shake off excess liquid. Set aside in bowl.

3. Mix together flour, mustard, pepper and salt in a small saucepan. Add 1/2 cup milk and whisk. Place over medium heat, stir in remaining 1/2 cup milk. Continue to cook, stirring constantly until bubbly and thickened. Remove from heat, let cool 2-3 minutes. Stir in 1/2 cup cheese and mix until melted.

4. Add egg white to slightly cooled macaroni and mix. Add cheese sauce to macaroni mixture and mix. Spoon macaroni mixture into prepared baking dish.

5. Mix together 1 T cheese, paprika and panko. Sprinkle mixture on top of macaroni. Bake until bubbly and lightly browned for 15-20 minutes. Let stand 5 minutes before serving.

Grilled Mushroom Skewers

I'm all about creating an easy side dish. I had some leftover whole mushrooms and told Jason to find a recipe for mushroom skewers. He did in fact pick a good one! This was quick and easy and sure to please!

Ingredients
1. 8 oz whole fresh mushrooms
2. ¼ cup margarine
3. ½ teaspoon dill weed ( I actually used fresh parsley...I was out of dill!)
4. ½ teaspoon garlic salt

Directions

1. Thread mushrooms on skewers.
2. Combine the margarine, garlic salt and dill weed.
3. Grill over hot heat for 10 to 15 minutes, bast and turn every 5 minutes.

Summer Shortcakes

I was feeling particularly crafty this evening and decided I would create a dessert on top of dinner. I was breezing through some magazines when I found this recipe from Good Housekeeping. I had all of the ingredients...so why not? These are a delish little after dinner dessert as well as pretty quick to create. Yum!

Summer Shortcakes
Adapted from Good Housekeeping

Shortcakes
1/2 cup(s) old fashioned oats
1 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 cup(s) packed light brown sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) low-fat buttermilk
3 tablespoon(s) canola oil
1 large egg

Berries
1 pound(s) strawberries, hulled into quarters
1 cup(s) blackberries
1 cup(s) blueberries
1 cup(s) raspberries
2 tablespoon(s) granulated sugar
1 tablespoon(s) fresh lime juice

Filing
4 ounce(s) reduced-fat cream cheese (Neufchatel), softened
1/3 cup(s) confectioners' sugar
1 cup(s) nonfat plain yogurt
1/2 teaspoon(s) grated fresh lime peel

Directions

1.Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.

2.In large bowl, with wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.

3.In small bowl, with wire whisk, mix buttermilk, oil, and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.

4.Spoon dough by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool.
5.Meanwhile, prepare Berries: In medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set Berries aside.

6.Prepare Filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners' sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.

7.To serve, split Shortcakes in half. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Filling and Berries; replace Shortcake tops.

Crab Cakes!

My fascination and obsession with crab cakes continues with my first attempt at crab cakes...of course with a healthy spin. These were yummy and really hit the spot! Enjoy!

Crab Cakes with Garlic-Chive Sauce

1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 cup egg substitute
Vegetable cooking spray
Salt to taste

Garlic-Chive Sauce

3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation
1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.

*Light mayonnaise may be substituted.


Preparation
1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Chicken Scallopini & Squash Stuffed Portabellas

This was surprisingly a super quick dinner on top of it being delicious. The chicken scallopini is a basic recipe...lightened up using substitute ingredients. The mushrooms were amazing delicious and they are sooooo healthy that it is shocking! The majority of the filling is vegetable and DF approves. Whoohoo!


Squash Stuffed Portabellos
Adapted from The Hungry Girl 1-2-3 Cookbook

2 wedges laughing cow light original Swiss cheese
1/2 t chopped garlic
1/2 t dried minced onion (I used onion powder...increasing to closer to 1 t)
1/8 t salt, or more to taste
dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, yellow or green, ends removed finely diced
1/2 T reduced-fat Parmesan-style grated topping

1. Preheat oven to 375 degrees
2. In a bowl, combine cheese wedges, garlic, onion, salt and thyme. Mix until smooth. Set aside
3. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
4. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
5. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps. Sprinkle with grated topping.
6. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23-25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season with additional salt and thyme if desired.

Mini Wedge Salad with Buttermilk-Herb Dressing

I am fascinated with the Wedge Salad...its cute...its trendy...and makes for a fun presentation! This dressing was ABSOLUTELY delicious! I love getting the opportunity to create my own dressing...this one passed the test. Enjoy!

Iceberg Wedge with Buttermilk-Herb Dressing
**Serves 6**
Adapted from Cooking Light August 2009

3/4 cup fat free buttermilk
1/2 cup reduced fat mayonnaise
1/4 cup fresh chives
2 T chopped fresh flat-leaf parsley
1 T chopped fresh thyme
2 T white wine vinegar
1/4 t salt
1/4 t black pepper
1 garlic clove, minced
1 head iceberg lettuce, trimmed and cut into 6 wedges
24 grape tomatoes, halved
1/3 cup thinly sliced red onion
1-inch pieces fresh chives (optional, garnish)

1. Place first 9 ingredients in a blender, process 45 seconds or until herbs are finely chopped

2. Place 1 lettuce wedge on each of 6 small plates. Drizzle each wedge with 3 T of the dressing; top each serving with 8 tomato halves. Garnish with fresh chives pieces if desired.

Chicken and Vegetable Pasta Primavera

This is one of my favorite recent dishes! I love a good pasta dish and not to mention the fact that you always have leftovers. Score!

Chicken and Vegetable Pasta Primavera

1.5 pounds asparagus spears (I used the Peruvian smaller asparagus)
1 cup matchstick carrots
1/2 medium sized onion, halved and thinly sliced
1 t bottled minced garlic (I used 1.5 cloves that I minced)
1 t olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (whole wheat)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup freshly shaved fresh Parmesan cheese

Preheat oven to 450

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces (Since I used the smaller asparagus I left them as is)

Combine asparagus and next 3 ingredients into a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes

While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.

Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Dilled Potatoes with Feta

This was a great starchy side dish to accompany our London Broil and Broccoli! Its very unique in flavor and makes a colorful presentation. Two of my favorite characteristics in food! The broccoli was featured a few weeks ago as the Broccoli with Sour Cream Sauce. Jason loves eating his vegetables with that sauce!

Dilled Feta Potatoes
Adapted from Simple and Delicious June/July 2010

1 lb. small red potatoes, halved
1 cup crumbled feta cheese
1/4 cup snipped fresh dill
2 T olive oil
1 T lemon juice
1/4 t salt
1/4 t pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain

In a serving bowl, combine the cheese, dill, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat.

Yum!