Chicken Mushroom Alfredo w/ Whole Wheat Penne

Ingredients:

3 oz. Tyson diced chicken breasts, thawed

1 cup fresh chopped spinach

1 cup fresh sliced mushrooms
1/4 cup skim milk

1/2 tsp concentrated basil

1/4 tsp chopped organic garlic

1 tsp Butter Buds

1 can 98% fat free Campbell's Cream of Chicken Soup

3 wedges of Laughing Cow Light Garlic & Herb cheese

1 box Ronzoni Healthy Harvest Penne Pasta

Instructions:

Cook pasta according to directions. I always add a palm full of sea salt to my water to season the pasta a little.

Mix soup, mushrooms, garlic, basil, buds, chicken, cheese wedges and milk in saucepan. Cook over low to medium heat until blended and cheese is melted. Add spinach and stir to warm. Serve over 1 cup of pasta and top with 1 tsp of Parmesan cheese. Absolutely delish!

Sauce serves 4 approximately 1/2 cup servings - 2 points per serving

1 cup of pasta - 3 points

(Always check points which may differ depending on the ingredients you use.)

Pepperoni and Feta Pizza Pie

Ingredients:
1 Boboli Pizza Crust - original
1 cup Classico organic spinach pasta sauce
1 cup 2% Kraft mozarella cheese
30 slices turkey pepperoni
2 Tblsp reduced fat feta cheese
1/4 cup grated parmesan cheese
1/2 cup sliced red onions
1/2 cup sliced mushrooms
1/2 cup chopped red peppers
1 clove garlic, minced

Instructions:
Place crust on cookie sheet. Pour pasta sauce evenly over the crust. Meanwhile, place onions, mushrooms, peppers and garlic in microwave safe bowl and microwave until tender. Place vegetables, 1/2 of the mozarella cheese and the pepperoni on top of the sauce. Spread remaining mozarella, feta and parmesan on top and bake the pizza pie at 400 degrees for 20 minutes or until cheese is melted and bubbly.

Serves 8 at 4.75 points per serving
(always check points as the ingredients may differ from what is used in this recipe)

Polenta Lasagna

Ingredients:

1 lb. Laura's organic ground beef (4% fat)
4 Tblsp. reduced fat parmesan cheese
1 cup frozen onion pepper blend
1 cup lowfat ricotta cheese
1 cup Weight Watcher's mozarella cheese
1 cup fresh baby spinach, chopped
1 small can of button mushrooms
3 cup Food Merchants ready to eat polenta
1 egg white
1 can Muir Glen organic diced tomatoes with garlic and onion
salt and pepper to taste
2 clove garlic, minced
1 1/2 tsp dried basil

Instructions:

Preheat oven to 350/375 degrees. Spray a glass baking dish (9x13) with nonstick cooking spray and set aside.

Spray a large skillet with nonstick cooking spray and place on stove over medium heat. Add the beef and cook until no longer pink. Season with salt and pepper, basil and add minced garlic. Add onion/pepper blend and diced tomatoes. Cook, stirring frequently, until beef is no longer pink and the vegetables are warmed through.

Mix ricotta, half of the mozarella cheese (1/2 cup), 2Tblsp of parmesan cheese, egg white, basil, spinach and season with salt and pepper. Set aside.

Slice polenta into 1/4 inch thick slices and place half the slices on the bottom of the glass dish, top with 1/2 ricotta mixture and 1/2 the ground beef mixture and repeat layers. Top with remaining mozarella and parmesan cheese. Cover with foil and bake until hot and bubbly, about 45 minutes. Remove foil and bake an additional 10 minutes. Let stand and cut into squares to serve.
Serves 6 at 5 points per serving.
(Always check points as your ingredients may differ from what is used in this recipe)

Stuffed Acorn Squash

Ingredients

6 oz Golden Grain Near East Long Grain and Wild Flavored Rice mix
4 tsp grated Parmesan cheese
1/8 tsp cinnamon (optional)
1 cup carrot(s), sliced
1 cup celery, chopped
1 clove garlic clove(s), minced
1 cup mushroom(s), sliced
1 cup spinach, chopped
12 oz acorn squash, baked
3 oz Tyson Roasted diced chicken

Instructions

Preheat oven to 400 degrees and coat a baking dish with spray oil. Cook wild rice according to directions except omit oil or butter. Add garlic to water as it boils and add the spinach and cinnamon along with the rice and seasoning packet. Cut squash in half, remove seeds and bake cut side down in baking dish for 30 minutes or until tender.

Place veggies and chicken ( I threw the chicken in frozen) in a Zip and Steam bag, season with salt and pepper and cook in microwave until tender, around 6 minutes. Remove and add to rice mixture. Remove the squash from the oven when done. Turn the heat down to 350 degrees. Scrap the pulp from each one and add it to the rice and veggie mixture, breaking it up with a wooden spoon. Leave around 1/4 inch of the squash shell. Place approximately 1 cup of rice mixture back in each shell and top each with 1 tsp of parmesan cheese. Place back in oven for 10 to 12 minutes or until heated through and the cheese has melted.

Serves 4 and 4 WW points (always check points as they could change depending on the ingredients)

It was really good. The cinnamon adds a different flavor but goes really well with the squash. Hope you enjoy.

Chicken Parmigiana Over Spaghetti Squash

4 chicken breasts -4 oz each
1/2 cup seasoned breadcrumbs (I used italian)
2 tsp italian seasoning, salt and pepper to taste (I also added a little grinder garlic sea salt)
4 tsp olive oil
2 cups tomato sauce
4 Tblsp marinara sauce
3 cups spaghetti squash, cooked
1 cup 2% Kraft Mozarella Shredded Cheese

Preheat oven to 350 degrees. Coat an oven proof dish with cooking spray. Mix breadcrumbs and seasonings in a large zip lock bag. Throw in the chicken and shake to coat. Meanwhile heat the olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned on both sides. Set aside. Place the spaghetti squash in the oven proof dish and pour the tomato sauce over it. Sprinkle with 1/2 of the cheese. Place browned chicken on top of the cheese and top each breast with 1Tblsp of marinara sauce. Sprinkle with the remaining cheese. Bake for about 20 minutes or so or until bubbling and cooked through.

My calculation is 6 points per serving. But the serving is quite large because of the magic spaghetti squash. Always check points depending on your ingredients, as they could change.
Enjoy!