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.

Baked Jalapeno Poppers

So I wanted to make a couple of appetizers for my husband for the Superbowl.  He loves hot and spicy foods, so I thought that Jalapeno Poppers would be great.  I really like skinnytaste.com and Gina just posted  Skinny Baked Jalapeno Poppers.  Great timing!!  I used her exact recipe, so go to skinnytaste.com for step by step instructions with pictures!!

Now, when I made my Chili, I forgot to wear gloves but this time I remembered!

  Here's how mine turned out (Thanks Gina!!):

Baked Jalapeno Poppers

( from skinnytaste.com)
12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar (Gina used Cabot 50%, I did not)
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
Salt and Black Pepper
Spray Oil

1.  Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2.  Combine cream cheese, cheddar and scallions in a medium bowl
3.  Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
4.  Fill peppers with cheese filling with a small spoon or spatula.
5.  Dip peppers in egg beaters
6.  Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl
7.  Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray
8.  Bake in the oven for about 20-25 minutes, until golden and cheese oozes out
9.  Remove from oven and serve immediately. Serve hot

Weight Watchers Points Plus:
Since Gina already calculated the Points Plus, I did not have to (Thanks again)!  There are 24 servings and each serving is 2 Point Plus!

Notes for making next time:

These were great!  The only thing I would change would be to remove some of the membrane of the jalapeno so that it would not be too hot for me.

Chicken Parmesan Meatloaf

Never heard of Chicken Parmesan Meatloaf?  Me neither.  I was hungry for the meatloaf I make and also chicken parmesan.  I did a search on the web and found this wonderful combination of both!! 

I varied the indigents only since the weather was bad (didn't want to go out) and just used what I had in the house. 

Chicken Parmesan Meatloaf
(adapted from What's Cookin, Chicago?)
1 lb ground chicken
1/3 cup egg substitute
1/4 cup Panko bread crumbs
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
2 cloves of garlic
1/4 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced fat grated parmesan cheese
1/2 cup spaghetti sauce (I used Ragu's Old World Traditional)
1/2 cup shredded mozzarella cheese made with 2% milk
parsley for garnish

1.  Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray.  I put foil on the bottom then cooking spray for easy clean up.
2.  In a separate bowl, mix the following together:  ground chicken, egg, bread crumbs, basil, thyme, oregano, garlic, onion, salt, pepper and parmesan cheese.

3.  In the 9x13 pan, form the meat into a loaf

4.  Pour spaghetti sauce over loaf

5.  Bake for 40-45 minutes.  Then top with cheese and bake for another 5-10 minutes or until the cheese has melted.  If want, sprinkle with parsley.

Weight Watcher Points Plus:
The entire recipe was a total of 29 Points Plus.  So I had 6 servings from my loaf.  Each serving was 5 Points Plus.

Notes for making next time:
I DO NOT like ground chicken!  While my hubby did eat the rest of this, the ground chicken left a bad taste in my mouth.  I would like to try this with ground turkey or ground meat.