Chicken Parmesan with Linguine

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 5 servings
Calories: 340
From: Eat Better America

1/2 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 egg white
2 tablespoons fat-free milk
1 lb boneless, skinless, chicken breast, cut into 1-inch thick strips
1 tablespoon canola or olive oil
6 oz uncooked whole grain or regular linguine
2 cups garden vegetable pasta sauce
Chopped fresh parsley if desired

1. Heat oven to 400F. Line pan with foil; spray foil with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In shallow bowl, mix cereal, cheese, Italian seasoning, and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces into egg white mixture, then coat well in cereal mixture; place in pan. Drizzle oil over chicken.

3. Bake 15 to 20 minutes or until crisp and chicken is no longer pink in the center.

4. Meanwhile, cook linguine as directed on package; drain. In saucepan, heat the pasta sauce over medium heat until hot.

5. Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

This one Ryan gave an 8 1/2.  I really liked it as well.  It was much better than I thought it would be.  Enjoy!

Three Cheese Manicotti

Prep Time: 30 min
Start to Finish: 1 hr 10 min
Makes: 4 servings
360 calories per serving
52% less fat~59% less sodium


8 dried manicotti shells
nonstick cooking spray
6 ounces fresh spinach
3 or 4 minced garlic cloves
1 cup light ricotta cheese or low-fat cream style cottage cheese
3/4 cup shredded reduced fat mozzarella cheese (3 ounce)
2 eggs, lightly beaten
1/4 cup Parmesan cheese
2 teaspoons dried Italian seasoning mix
1 can (14.5 ounce) no-salt-diced tomatoes, undrained

1. Preheat oven to 350F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, for filling, coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add garlic and spinach to the hot skillet. Cook for 3 to 5 minutes or until the spinach is cooked, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, 1/2 cup of mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning. Spoon filling into the manicotti shells.

3. For sauce, place undrained tomatoes in blender. Cover and blend until smooth. Spread about 1/3 of the sauce into baking dish. Arrange stuffed manicotti shells in dish. Pour remaining sauce over the manicotti.

4. Bake, covered, for 35 to 40 minutes or until heated through. Uncover and sprinkle remaining 1/4 cup of mozzarella cheese over the top. Bake for 5 minutes more. Let stand 10 minutes before serving.

This would also be good with mushrooms in it (however I hate mushrooms, so I don't use them). My husband gives this one an 8 because it has no meat in it. I think it is really good, and don't judge it just because it has no meat, so I give it a 9. It is becoming one of my favorite new dishes, and has been on my monthly menu the past few months. Anyway, hope you enjoy!

Crockpot Beef Stroganoff

1 lb beef stew meat
1 package Lipton onion soup mix
2 cans cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms, drained
16 oz sour cream

1. Place the beef stew meat in the bottom of your slow cooker. Sprinkle with the onion soup mix. Pour cream of mushroom and cream of celery soups over the meat. Do not mix. Add the mushrooms. Cook on low 6 to 8 hours.

2. Half hour before you are ready to eat, stir in the sour cream.

3. Serve over rice or egg noodles.

This one gets a 10 for sure from my family. Everyone I have ever given this recipe too has loved it. I originally was given this recipe from my friend/cousin Rachel. I usually serve it with the egg noodles, and have used light sour cream before to try to make it a little healthier. One thing is for sure, you need to try this one out!

"Healthified" Fettuccine Alfredo

Prep Time: 40 Minutes
Start to Finish: 40 Minutes
Makes: 8 servings
From eatbetteramerica.com

65% less fat~71% less fat sat~36% fewer calories

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
dash freshly ground black pepper
dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese(Neufchatel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover and keep warm; set aside.

2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper,and red pepper with wire whisk until smooth. In saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not let burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.

3. Stir in cream cheese until melted. Stir in cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

1 serving: 330 calories.

My husband and I both liked this one. It was pretty good and easy to make. We will use it again.

Thanks,
Jessi