Chicken and Broccoli Alfredo

So I wanted something that was a gooey pasta creation this week and got it!  I'm not a big fan of Alfredo sauce - well, I'm not sure if I have ever really had it.  See, I know that it is suppose to be really good but also fattening.  So when I saw this healthier version, I decided to try it.  I think it was really good.

Chicken and Broccoli Alfredo
(adapted from campbellskitchen.com)
8 oz dry spaghetti
1 bag of Birds Eye Steamfresh Broccoli Cuts
1 lb cooked chicken breasts
1 can (10 3/4 oz ) Campbell's Healthy Request Condensed Cream of Mushroom Soup
1/2 cup Milk 2%
1/2 cup of reduced fat grated Parmesan cheese
1/4 tsp ground black pepper

1.  Cook chicken breasts if need
2.  Cook spaghetti as directed on package and drain
3.  Cook broccoli as directed on package and drain
4.  Mix together soup, milk, cheese and pepper
5.  If chicken is not hot, heat up in a sauce pan.
6.  Add the rest of the ingredients in sauce pan.  Mix thoroughly together and cook until mixture is hot and bubbling.

Weight Watchers Points Plus:
The entire recipe was a total of 51 Points Plus.  I made each serving size 1 cup that totals 9 servings.  That made each serving 6 Points Plus.

Notes for making next time:
This was good but the miture was thicker than I thought it would be.  Maybe make it thinner by adding a litte more milk.

Chili

My husband LOVES chili.  And the spicier, the better for him.  Me and spicy foods do not agree but I will make this for him.

2 key ingredients are: 

Bush's Chili Beans (Medium or Hot)

And jalapenos:

Please note that you should wear gloves if handling jalapenos!!  I did not and then touched my eye (and I was wearing my contact lenses).  My eye was burning.  Then my fingertips started to burn where I was holding the jalapenos.  Please do not make the mistake I did!

Chili
(adapted from allrecipes.com)

2 pounds lean ground beef ( I used ground sirloin)

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 (15 ounce) can chili beans, do not drain or rinse

1 1/2 cups chopped onion

1/4 cup chopped green bell pepper

3 chopped jalapenos (with seeds from about 1.5 jalapenos)

1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/4 cup chili powder

1.  Brown ground beef.  Drain and crumble.

2.  In a large pot, add all of the ingredients.  Bring to a boil, then let simmer for 1 and 1/2 hours.

Weight Watchers Points Plus:
The entire recipe was a total of 68 Points Plus.  So I had 12 servings with 1 cup per serving.  So each serving was 6 Points Plus.

Notes for making next time:
Make variations - don't add the jalapenos, change the chili powder to mexican chili powder, etc.  My hubby likes this in all the different variations!