Crockpot Italian Chicken

Contrary to popular belief, this recipe is actually different from the Italian Parmesan Chicken dish I made last month (and this one was far more delicious in my opinion). Just make sure you don't cook your chicken too long... For only three ingredients and a few minutes of prep time, it's a fantastic go-to dish. Enjoy!

CROCKPOT ITALIAN CHICKEN

Servings: 3

Nutritional Information:

WW Points Plus: 1+/oz of chicken and 3+ for 1/3 serving of sauce/mix = about 7+ total

Ingredients:

I only used a "half" of each of the ingredients... feel free to use a "full" serving of each if you would like (I was just trying to cut down on fat/sodium).

• 2-4 Boneless/Skinless Chicken Breasts
• 1/2 can Campbell's Healthy Request Cream of Chicken Soup
• 4 oz (1/2 pkg) Philadelphia Cream Cheese (1/3 less fat)
• 1/2 packet Kraft Italian Anything Mix

Directions:

1. Combine all ingredients in a Crockpot and cook on low for 3 hours (or high for 1 1/2 hours).
2. Pretty simple isn't it? Enjoy!

Ranch Alfredo Pasta Bake

Alright, this dish is an official Cooking Cadenza creation, with no outside recipe even so much as a guideline. Instead, this culinary experiment was born solely in my kitchen with me making pasta as usual and then heating (somewhat) random ingredients over a stovetop pan. I already can think of a few adaptations (texture/nutrition wise) I would include should I make this in the future (which I more than likely will), but it was fabulous as is (far better than my Baked Turkey Penne could have ever hoped to be). I mean, unless you're lactose intolerant, who doesn't love pasta with a special homemade alfredo sauce?

RANCH ALFREDO PASTA BAKE

Servings: 4-6

Nutritional Information:

WW Points Plus: 10+ for 1/4 serving (listed below), 7+ for 1/6 serving

Ingredients:

• 8 oz Whole Wheat Penne Pasta
• 2 TBSP Light Margarine
• 2 TBSP Fat Free Cream Cheese
• 3 TBSP Parmesan cheese
• 1 TBSP Hidden Valley Ranch Dressing Mix
• 5 TBSP Milk
• Secret extra ingredient: 2 packets Stevia (or 2 tsp sugar)
• 1 cup WW Italian Blend Cheese
• 1/2 lb pulled chicken (or boneless skinless chicken chunks)

Directions:

1. Cook pasta according to package directions and preheat oven to 350° F.
2. In a small stove top pan, combine margarine, cream cheese, Parmesan cheese, ranch mix, milk, and Stevia, stirring them together.
3. Coat pasta as much as possible with the stovetop mixture.
4. In a small casserole dish, coat the bottom part of the pan with some of the Italian shredded cheese. Layer some of the pasta/alfredo sauce on top of the cheese and add chicken pieces.
5. Continue layering ingredients (cheese/pasta/chicken), until you have reached the top of the pan. Place remaining cheese/sprinkle some additional Parmesan cheese on top of the dish.
6. Cook pasta for about 15-20 minutes or until cheese begins to melt.
7. Enjoy!

Zucchini Pasta Bowl

If you were to walk into Noodles & Co. and order something off their menu (unless it's the Kid's Menu), it will more than likely come as a huge portion loaded with calories, and therefore WW Points Plus (yeah, even the small bowls are loaded with calories... maybe it's because I always fall prey to their awesome Wisconsin Mac & Cheese). 

Or, you can save yourself some cash and make your own healthier pasta dish at home for around 400 calories. Win.

CREDIT

This dish is living proof that cooking is about 80% presentation (mind you 4 out of 5 statistics are made up on the spot... and 4 out of 5 dentists would recommend Colgate toothpaste). While I didn't really do anything "special" with this dish, presentation CAN change the way that someone perceives what they are eating. My family almost always used to make simple spaghetti, put beef in a pan, add sauce, top it over spaghetti, and put a veggie on the side of the plate. If you grew up in any American household that ate pasta, you know what I'm talking about (if not, look to your right).

But when you cook healthier spaghetti (Barilla Plus offers versions with a bit more protein from lentils, beans, etc), use no sugar-added sauce, substitute the meat for ground turkey, and add some veggies (and mix it all together in a bowl) you get a whole new ball game. The dinner magically becomes healthier for you and looks a bit more fancy in the process. Not only does what you're eating LOOK good, but it TASTES good, too!

ZUCCHINI PASTA BOWL

Servings: Depends on amount of pasta made (assume about 2 oz/person)... 1 bowl = 1 person

Nutritional Information:

WW Points Plus: 9+ per bowl 

(1 c cooked pasta, 1/2 cup sauce, 2 oz ground turkey, cup of zucchini, 2.5 TBSP Parmesan cheese)

Ingredients:

• Barilla Plus Spaghetti
• Light Ragu (No-Sugar Added) Pasta Sauce
• Lean Ground Turkey
• Zucchini (I used three)
• Parmesan cheese

Directions:

1. Boil water and cook pasta according to package directions.
2. Heat ground turkey on the stove until brown, adding sauce when cooked (I actually kept them separate for measuring purposes so I knew the portions of what I was eating).
3. Cut up zucchini and cook over the stove until tender.
4. Add 1 cup of pasta, 1/2 cup of sauce, about 2 oz of meat, and 1 cup of zucchini to a small bowl. Top with some Parmesan cheese and stir.
5. Done! As my piano teacher used to say, "easy as cake." Okay, not really... but did some one say cake? Hmmm... sounds like it's time for some Almond Cupcakes. Enjoy!

Italian Parmesan Chicken

Give it a go and tell me if you like it or not. My family LOVED it, I not so much (I am not one for zesty foods, and much more prefer my Parmesan Ranch Chicken... they are very similar recipes, though).

ITALIAN PARMESAN CHICKEN

Servings: About 4 (depends on amount of chicken)

Nutritional Information:

WW Points Plus: 1+/oz of chicken, about 1-2+ for spices (nutrition below was for 1/4 mixture)

 = about 6+

Ingredients:

• Boneless, skinless chicken breasts
• 3 TBSP egg beaters (or one egg white... can also omit this and use water to help moisten the chicken)
• 1/2 tsp garlic powder
• 1/2 cup Panko
• 1/2 packet Good Seasonings Zesty Italian mix
• 3/4 cup WW Italian blend cheese

Directions:

1. Preheat oven to 350° F and coat a cooking pan with nonstick spray.
2. Note: I did not cut the chicken into strips as we had it frozen, although I would highly recommend that this dish be served in small pieces and not as a large chunk of meat, so slice chicken into small length-wise strips.
3. In a small bowl, combine Panko, garlic powder, Italian mix and some of the cheese.
4. Dip chicken into the egg and then coat in the spice mixture.
5. Place in the pan to bake for about 40-45 minutes at 350° F (if whole chicken, may need to lower cooking time/adjust for strips) or until center of meat is no longer pink.
6. Enjoy!

Cheesy Lasagna Roll-Ups

While I'm sure it probably would've been easier to just pop a WW lasagna meal in the microwave, there's just something wonderful about a homemade dinner. The kind NOT from a box. Despite the fact this meal has its dry pasta come from a box, that's about it. Otherwise, it's that delicious, fresh, real-deal feeling of pasta that hasn't been sitting in your local grocery store's freezer for... well, who knows how long.

While I was originally planning on using real garlic, onion, diced tomatoes and olive oil for this recipe (much similar to my Baked Turkey Penne recipe), I decided against it and to just go ahead and use sauce instead. That recipe was a dud in my eyes, much in contrast to my fabulous Cheesy Chicken Stuffed Shells recipe. So this meal is basically the same as that one, although with subtle changes. Eh, guess it's that variation on a theme again... At any rate, this meal was just as fantastic as its predecessor. Enjoy!

CHEESY LASAGNA ROLL-UPS

Servings: 2 noodles/person

Nutritional Information:

WW Points Plus: 5+ per lasagna roll-up

Ingredients:

• About 8 lasagna noodles
• 1 cup pasta sauce
• 1 large egg white, gently beaten
• 1 c fat free ricotta cheese
• 8 oz extra lean ground turkey
• 2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 c WW Italian blend cheese
• 1/4 c grated parmesan cheese

Directions:

1. Preheat oven to 350° F.
2. Cook lasagna noodles in boiling water according to the box directions. Rinse with cool water and set aside.
3. Heat the lean ground turkey on the stove until fully cooked/begins to brown (as much as extra lean gets).
4. Lightly spray a 9 x 13 pan with cooking spray and coat the bottom of the pan with a few spoonfuls of the pasta sauce.
5. In a separate bowl, combine beaten egg whites, ricotta, spices, 1/4 of the Italian cheese, and 2 TBSP of parmesan cheese.
6. Cover each lasagna noodle with the mixture and meat and place finished noodles in the baking dish over the sauce.
7. Spread remaining sauce on the top of the noodles and sprinkle with remaining cheese.
8. Bake until the cheese begins to melt (not too long, you don't want burnt cheese) and enjoy!

Seriously, who would want something frozen when they can have something FRESH?

Cauliflower Crust Pizza

Ask any kid their favorite food and they will more than likely respond with "pizza." This recipe is exactly that... except with a grown-up and slightly "healthier" spin on it. Instead of your typical crust, this pizza is made with (you guessed it) cauliflower! I don't know what was better, the smell of the spices in the oven or the look of a real pizza. Basically, it turned out much better than I originally anticipated and I was pleasantly surprised. I don't know exactly what musical term to use here, but in cooking they call it a success. Enjoy!

CAULIFLOWER CRUST PIZZA

Servings: depends on size of cauliflower/thickness of crust, but I would assume 1 serving

Nutritional Information:

WW Points Plus (cauliflower counted): 6+ for crust only, 9+ for whole pizza
WW Points Plus (cauliflower not counted): 4+ for crust only, 7+ for whole pizza

Ingredients:

• Medium cauliflower (about 4 cups)
• 1 large egg
• 1/3 cup Weight Watchers Italian cheese
• 1 TBSP Italian seasoning
• Optional:
• Salt or pepper
• Toppings:
• 1/4 c Tomato sauce
• 1/3 c shredded cheese
• Sliced tomato
• Mushroom
• Black olives
• Onion
• You name it!

Directions:

1. Preheat oven to 375° F and line a baking sheet with parchment paper.
2. Remove the leaves and hard center core of the cauliflower, cutting it into florets. Wash cauliflower and then place chunks of raw cauliflower florets into a food processor until it becomes like rice.
3. Remove any excess water in the cauliflower by placing it between paper towels or a thin dishtowel and pressing/rolling/squeezing out as much water as possible (many people will emphasize that you want a nice, dry pizza crust).
4. In a large-sized bowl, combine the cauliflower, egg, spices, and cheese. Don't be afraid to use your hands to do this, you're going to have to move it onto the pan anyways. (Also, don't worry if it doesn't seem like it is "dough-like" enough, it will in fact hold together).
5. Spread the cauliflower crust into an even thickness (about 1/3"), making the edges higher for a crust effect.
6. Bake until the crust is firm/turns golden brown (about 20-25 min).
7. Remove the pan from the oven and top the cooked crust with sauce, cheese, and toppings of your choice.
8. Let cook for another 7-10 minutes, or until the cheese is hot/bubbly.
9. Enjoy!

Baked Turkey Penne

Alright, so normally as a quick and easy dinner my family will throw pasta in a boiling pot, cook it until al dente, brown some lean meat in a pan on the stove, add some pasta sauce, put it all on a plate, top it with cheese and presto! dinner a la carte. While I found a recipe for "Baked Beef Ziti," I figured I could put my own spin on things and make "Baked Turkey Penne," mixing up the routine a little bit. 

I'm not quite sure if it was the large pan, the excess liquid, the fact I hate using spices, or that there wasn't enough cheese, but this recipe was awful (in my opinion, my mother somehow liked it and said she would eat it again, perhaps she was being nice). It has a pretty good basis, though, so it may just need some simple revisions in the future should I choose to make it again. But in the meantime, my verdict is that this turned out as what we in music might call a deceptive cadence... or "a chord progression that seems to lead to resolving itself on the final chord, but actually does not." You think it's going to turn out all wonderfully, but in the end, you are surprisingly deceived. You're not entirely disappointed with the outcome, but your expectations aren't exactly met.

BAKED TURKEY PENNE

Servings: 4

Nutritional Information:

WW Points Plus: 10+ for 1/4 dish, 7+ for 1/6 dish

                                                             

Ingredients:

• 6-8 oz Barilla Plus Penne
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/2 pound lean ground turkey
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup shredded part-skim mozzarella cheese
• Optional spices:
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt/pepper

* Ingredient Substitutions: lean ground beef for turkey, parmesan/cheddar cheese for mozzarella, whole wheat penne, etc. 

Directions:

1.     Preheat oven to 350° F.

2.     Cook pasta according to package directions; drain and set aside.

3.     While pasta is cooking, heat oil in a saucepan over medium heat, adding garlic and sautéing. Add turkey and cook until browned, breaking up meat as it cooks.

4.     Add spices and stir to coat turkey. Cook until herbs become fragrant or until the meat is well blended. Add tomatoes and let cook a little more.

5.     Alternate layering turkey-tomato mixture with cooked pasta into a 2-quart casserole dish, topping each layer and the top of the dish with mozzarella cheese. Bake until cheese is golden and bubbly, for about 20-30 minutes. Divide into 4 pieces and serve.