Saturday, December 31, 2011

Chicken Noodle Bake

This recipe is really good chicken!  Or, in my case, really good turkey!  It's creamy, delicious, and very filling.  I served it with green salad, green beans, and grapes (red, not green).  I made a lot of changes to the recipe because I made it according to ingredients I had on hand.  I'm sure it would still be good if you followed the original recipe!  Mom and Dad, I think you would really enjoy this recipe (although you might want to half it; it makes a lot)!  The list of ingredients looks rather daunting, but the recipe is really quick and easy to make, especially if the chicken or turkey is pre-cooked and ready to go.

Chicken Noodle Bake
Adapted from Weight Watchers Magazine Six O'Clock Solutions

1 cup 1% low-fat cottage cheese (I used non-fat)
1/2 cup tub-style light cream cheese (I used regular)
1/2 cup fat-free mayonnaise (I used light)
1/2 cup fat-free sour cream (I used regular, but if I had light I would have used it; I don't like fat free)
1/2 cup chopped onion
1/2 cup chopped green bell pepper (I used a chopped red bell pepper from my freezer)
1/4 cup minced fresh parsley

2 T. stick margarine (I used butter, and I added an extra tablespoon)
1/3 cup all-purpose flour
1/2 cup skim milk (I used 1%)
1 can (10 1/2 oz) low-salt chicken broth (I used water and 2 chicken bouillon cubes)
1/2 tsp. poultry seasoning
1/4 tsp. salt (I omitted completely because of the bouillon cubes)
1/4 tsp. pepper
Dash of garlic powder

6 cooked lasagna noodles, cooked without salt or fat (I used mini bow-tie pasta, 1/2 of a 1 lb package)
Cooking spray
3 cups diced cooked chicken breast, divided (I used leftover sweetheart roast turkey)

1/2 cup dry breadcrumbs (I used half of a hamburger bun and processed my own crumbs)
2 T. chopped fresh parsley
1/4 tsp. paprika
  1. Preheat oven to 375.  
  2. Combine first 4 ingredients; beat at high speed of a mixer until well blended (I used my kitchenaid mixer).  Stir in onion, bell pepper, and 1/4 cup parsley, and set aside.
  3. Melt margarine over medium heat in a medium saucepan (I used a nonstick skillet).  Add flour, and cook 1 minute, stirring constantly with a whisk.  Gradually add skim milk and broth, stirring constantly.  Bring to a boil over medium heat; cook 3 minutes or until mixture is thick, stirring constantly.  Remove from heat; stir in poultry seasoning and next 3 ingredients.
  4. Arrange 3 noodles in a 13x9 baking dish coated with cooking spray; top with half of cottage cheese mixture, half of chicken, and half of sauce.  Repeat layers, ending with sauce.  (I just mixed everything together in a big tupperware bowl and then dumped it all in the baking dish.)
  5. Combine breadcrumbs, 2 T. parsley, and paprika; sprinkle over casserole.  Bake, uncovered, at 375 degrees for 30 minutes.  Serve immediately.
Yield:  8 servings.  As originally written, the recipe is 7 WW points and has 321 calories.  I'm sure as I made it, it was more calories and points, but it was delicious!

Thursday, December 15, 2011

Breakfast Potatoes from Our Best Bites

These breakfast potatoes (which we had for dinner) were delicious and easy!  I loved the method of par-boiling the potatoes first.  After that, the potatoes cook up so quickly that dinner (or breakfast) won't have to wait for the potatoes to get done!