Monday, January 31, 2011

Chicken Caesar Lasagna (8.5 Points Plus)

  • 9 dried whole wheat or regular lasagna noodles
  • 2 10-oz. containers refrigerated light Alfredo sauce
  • 3 Tbsp. lemon juice
  • 1/2 tsp. cracked black pepper
  • 3 cups chopped, cooked chicken breast*
  • 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
  • 1 cup bottled roasted red sweet peppers, drained and chopped
  • 3/4 cup shredded Italian blend cheese


1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.

Nutrition Facts

  • Calories268,
  • Total Fat (g)10,
  • Saturated Fat (g)6,
  • Monounsaturated Fat (g)1,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)68,
  • Sodium (mg)557,
  • Carbohydrate (g)20,
  • Total Sugar (g)3,
  • Fiber (g)2,
  • Protein (g)24,
  • Vitamin C (DV%)83,
  • Calcium (DV%)21,
  • Iron (DV%)8,
  • Percent Daily Values are based on a 2,000 calorie diet

Saturday, January 29, 2011

Baked Pasta with Sausage, Tomatoes, and Cheese (11 Points Plus)

It is no secret that Cooking Light magazine is one of my favorites. And their website is amazing! You can get really great low fat recipes that include all the nutrition information. So it's easy to calculate the points.

(Sorry no photo-it didn't come out.)

Yield: 8 servings (serving size: 1 1/2 cups)


  • 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
  • 1 pound hot turkey Italian sausage links
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans petite-diced tomatoes, undrained
  • 1/4 cup chopped fresh basil
  • Cooking spray
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Nutritional Information

Calories: 413 (26% from fat)
Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g)
Protein: 24.1g
Carbohydrate: 53g
Fiber: 4.5g
Cholesterol: 49mg
Iron: 7.9mg
Sodium: 941mg
Calcium: 265mg
Cooking Light, NOVEMBER 2003

Denver Omelet (5 Points Plus)

Serving Size: 2


2 ounces Ham
1/4 cup Onion chopped
1/4 cup Bell pepper chopped
3 large Egg scrambled

Throw all the ingredients together. Cook about 7 minutes. Stick with fork. If it comes out clean, it's done.

I used my GT Express101 to make this. If you are cooking in a pan, you will need to flip the omelet over and later cut it in half.

Wednesday, January 26, 2011

Three Bean Tamale Pie (8 Points Plus)

8 servings


1 large Green pepper chopped
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Vegetable oil
1 can (16 oz) Kidney beans
1 can (16 oz) Pinto beans
1 can (16 oz) Black beans
1 1/3 cups Vegetable juice
4 ounce Green chiles
1 1/4 teaspoons Chili powder
3/4 teaspoons Ground cumin
8 1/2 ounces Corn muffin mix
1/2 cup Cheddar cheese shredded

1. Preheat oven to 400 degrees. Grease a 3 quart rectangular dish.
2. In large skillet, cook pepper, onions, and garlic in hot oil. Stir in all three beans, vegetable juice, chile peppers, chili powder, and cumin. Sppon mixture into the dish.
3. Prepare the corn muffin mix according to the package. Add the cheese and stir in. Evenly spoon the mixture on top. Bake uncovered for 20 to 25 minutes until golden.

One - Pan Recipes by Better Homes & Gardens