Cajun Chicken Pasta on the Lighter Side

Works well with prawns too...or a combination of both. Thank you Skinny Taste.com

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
cooking spray

• Prep all your vegetables. In a small blender combine milk, flour and cream cheese. Set aside. 
• Season chicken generously with Cajun seasoning, garlic powder and salt.
• Prepare pasta in salted water according to package directions.
• Heat a large heavy non stick skillet over medium-high heat
• Spray with cooking spray and add half of the chicken. 
• Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
• Add olive oil to the skillet and reduce to medium 
• Add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
• Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. 
• Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
• Reduce heat to medium-low; add chicken broth and pour in sauce stirring about 2 minutes.
• Return chicken to skillet; adjust salt and Cajun seasoning to taste 
• Cook another minute or two until hot, then add linguine; toss well to coat. 
• Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar:3.2 g
Sodium: 126.5 mg (without salt)  

Mini Peach Cobbler

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

• Preheat oven to 350˚F.
• Put 1 tsp of melted butter into each regular size muffin tin. 
• Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
• Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. 
• Then put 1 tbsp diced peaches on top of the batter.
• Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
• Bake the regular size muffin tins for 12 minutes.
• Let them cool almost completely before taking out of pan. 
• Don't forget a dollop of vanilla ice cream...

Roasted Potatoes, Chicken Sausage and Peppers

A lovely one pot recipe for the LGH. Thank you Skinny Taste

  

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray 
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

• Cut the potatoes into small 1" x 1/2 inch pieces. 
• Preheat oven to 375°. 
• Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
• In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. 
• Mix well to be sure everything is coated with oil and seasoned evenly. 
• Pour onto the prepared baking sheet and place in the center of the oven 
• Bake for 15 minutes.
• Use a spoon to toss so nothing sticks or burns.
• Add the sausage to the baking sheet with the potatoes and vegetables and bake 
• Toss once or twice for 25-35 minutes, or until your potatoes are cooked through. 
• Cooking time will vary depending on the thickness of your potatoes and sausage 
• Keep an eye so they don't burn.

Buttery Lemon Spinach

This fast becoming a family favourite. A quick and simple side dish. Thank you All Recipes

2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

• Rinse the spinach and place the leaves into a microwavable serving dish. 
• Add the butter, garlic and lemon juice. 
• Cover with plastic wrap. 
• Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. 
• Remove the plastic wrap and toss to distribute seasoning before serving.

Easy Chocolate Buttercream

The fluffiest, easiest chocolate buttercream ever.  And there are only 2 ingredients. Thank you Cookies and Cups

2 cups semi-sweet chocolate chips
1 lb (2 cups) butter

• In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
• When melted, cool completely and chill until solid.
• Remove from fridge and allow to come up to room temperature.
• Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
• Makes enough frosting to filling and frost an 8" layer cake, or frost 24 cupcakes. 
• Store refrigerated, but allow to come back to room temperature before serving.

 

Five-Layer Veggie (and Ham) Sandwich

Good luck getting your mouth round this one. Thank you Real Simple

2 carrots, grated
2 tablespoons olive oil
2 tablespoons fresh lemon juice
black pepper
3/4 cup chopped drained giardiniera (mixed pickled vegetables)
1/4 cup olive tapenade
6 ounces sliced ham or roasted turkey (or a mix of both)
4 ounces sliced provolone
1 tomato, sliced
1 cucumber, thinly sliced
1 bunch arugula
4 soft whole-grain rolls, halved

• Combine the carrots, oil, lemon juice, and ¼ teaspoon pepper in a medium bowl. 
• Divide the carrots, giardiniera, tapenade, ham or turkey, provolone, tomato, cucumber, and arugula among the rolls.

No Bake Lemon Cheesecake Mousse

So pretty....and so delicious. Thank you Overtime Cook

1 cup heavy whipping cream or non-dairy whip topping
1 cup lemon pie filling
12 ounces unwhipped cream cheese (or tofutti cream cheese)
1 teaspoon vanilla extract
a few drops yellow food coloring, optional
1 cup powdered sugar
for graham cracker crumbs
1/2 cup graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter or margarine

• In the bowl of an electric mixer, whip the cream until stiff.
• Remove from the mixer and set aside. (No need to wash the bowl before continuing.) 
• Add the lemon pie filling and cream cheese to the mixer and beat until smooth. 
• Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
• Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
• To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.

To assemble the cups:

• Place a small amount of the crumbs on the bottom of a cup. 
• Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
• Serve chilled.