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Low Calorie Cooking

Greek Chicken Pasta Toss

1 lb. box low carb pasta
1 lb. boneless, skinless chicken breasts, cut into chunks
¼ tsp. salt
¼ tsp. black pepper
2 Tbsp. olive oil
3 garlic cloves, thinly sliced
1 tsp. dried oregano
1 (7oz) jar roasted red peppers, drained and thinly sliced
1 (14oz) can artichoke hearts, drained and quartered
1 pint cherry tomatoes, halved
2 Tbsp. fresh lemon juice
2 ounces low fat feta cheese, crumbles
2 Tbsp. low fat grated Parmesan cheese

Cook pasta according to package directions omitting the salt, if desired; drain. Meanwhile, sprinkle the chicken with the salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cook through, 6 – 7 minutes. Transfer the chicken to a plate.

Heat the remaining 1 Tbsp. oil in the skillet. Add the garlic and oregano; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the roasted pepper, artichokes hearts and tomatoes; cook until the tomatoes begin to soften, about 3 minutes. Add the lemon juice and the chicken; cook until heated through, about 1 minute. Transfer to a large bowl and add the pasta, feta and Parmesan. Toss well. Server warn or at room temperature.

Low Cal Ricotta Cake

Angel food cake
1 pkg. instant vanilla pudding
2 cups low fat milk
1 small container of low fat Ricotta
1 (15 oz) can crushed pineapple, drained

Prepare an Angel food cake from a boxed mix or buy one from the store. In a bowl make the instant pudding. Stir in the ricotta and pineapple. Let set-up about 5 minutes. Cut the cake into three sections. Spoon the pudding mix onto the first section of the cake and cover with second section of the cake and repeat for the top section. Add dollops of fat free Cool whip to the top of the cake. Slice and serve.

Berry and Basil Fruit Salad

¼ cup honey
¼ tsp. vanilla
2 Tbsp. Grand Marnier
1 Tbsp. freshly squeezed lemon juice
4 cups thinly sliced strawberries
3 cups blueberries, washed
1 cup basil, finely slivered or use small whole leaves
1 –1/2 cups chopped pecans
½ cup low fat lemon yogurt

In a bowl, combine honey, vanilla and Grand Marnier and lemon juice, mix well To this add the fruit, nuts and basil. Toss well. Refrigerate. Serve over yogurt or Ricotta cake.