Chicken a La Laughing Cow Over Pasta

Here is a quick and tasty, satisfying lunch for one.  Or, add a salad alongside, and it could be dinner.

I had half a can of my favorite Kirkland chicken breast in the fridge and so put it together with some pasta, Laughing Cow cheese wedges, and a whole fresh tomato.  The Captain thoroughly enjoyed it for his lunch.

You could easily substitute 3 - 4 ounces of cooked chicken breast, cut into chunks.



Chicken a La Laughing Cow Over Pasta
Makes 1 serving

• 2 ounces dry weight whole wheat pasta
• 1/2 can Kirkland chunk chicken breast
• 2 Laughing Cow cheese wedges
• 1 whole tomoto, cut into small chunks
• Dashes of salt and pepper.

1. Cook the pasta according to package directions.  Drain it welll, and then put the cooked pasta back into the saucepan over medium heat.
2. Add the chicken, cheese wedges and tomato chunks.
3. Stir continuously until most the cheese has melted and coated the other ingredients.
4. Remove to a serving plate and season with salt and pepper.

Per serving, including pasta.
Weight Watchers P+ = 10.
Calories 409; Protein 34g; Carbohydrate 49g; Fat 8g; Fibre 7g.

If you are using a different pasta, here is the N.I. for the sauce alone:

Per serving, without pasta.
Weight Watchers P+ = 5.
Calories 409; Protein 26g; Carbohydrate 8g; Fat 7g; Fibre 1g.

Tasty and quick.  Filling and Nutritous!

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Hello Sweet Dumping Squash!

I could not resist purchasing this lovely little Sweet Dumpling squash at a local market a few days ago.  It has been sitting on the counter, waiting for me to decide what to do with it... other than admire it because I think it is so cute!

Today I decided I would have it for my dinner.. and because I have a bago of lovely fresh baby spinach leaves in the fridge, I wanted to have a re-rerun of the Buttercup Squash and Spinach Salad I made a couple of weeks ago.

When I cut and cleaned it, I noticed that it looked very much like an Acorn squash.  I cooked it in the microwave oven for 7 minutes altogether and then left it to cool.

At dinnertime, I assembled the salad ingredients, and added 2 Tbs of dried cranberries to the mixture.  I used the same dressing as before too, as I knew that cinnamon would be a tasty match for this squash.  (This adds 1 Points Plus value to the serving.)

It was delicious!  This Sweet Dumpling squash really lived up to its name... it is a similar texture to the Acorn squash, but there is a definite sweetness to it.

I am so thrilled to add another variety of winter squash to my list of favorites!

Wash and dry the  cute little squash.

Cut in half and scoop seeds out of the centre before cooking.

Assembled and ready to enjoy.





Buttercup Squash and Spinach Salad

At this time of year there are so many wonderful and different varieties of winter squashes at the local markets, sometimes I have trouble deciding which ones to bring home!

I do have my favorites... butternut, ambercup, red kuri, delicata, spaghetti... but it is fun to try out new ones and create recipes with them.

Today I was wanting to make something for my dinner with a smallish buttercup squash that I brought home a few days ago.  Buttercup squash, also known as kobacha, is similar in color and flavor to butternut squash.  I happen to love it!

If I had had more time, I would have roasted the squash in the oven.  I think that is the nicest way to enhance the earthy flavor of the winter squashes... but, because I was a bit pressed for time, I decided to cook it in the microwave oven.  Then I left it to cool before cutting it up and tossing it with my other salad ingredients.

It was delicious!  Next time I might add a handful of dried cranberries or a chopped apple to the mix for a bit of sweetness.

Buttercup Squash and Spinach Salad
Makes 1 serving

• 1 medium-small buttercup squash
• 2 cups baby spinach leaves
• 1 Tbs slivered almonds
• 1 wedge Laughing Cow cheese 

Dressing:

• 1 tsp EVOO
• 2 tsp white balsamic vinegar
• 1 packet Splenda
• dash of cinnamon

1. Wash and dry the squash.  Cut it in half and scoop out the seeds and soft flesh from the cavity.
2. Place on microwave safe plate, cut sides down and cook on HIGH for 7 or 8 minutes, till flesh is cooked and soft.
3. Set aside to cool.
4. When cool, scoop the cooked flesh from the shell and cut into square chunks.
5. Tear or cut spinach leaves and place in serving bowl along with squash chunks and almonds.
6. Cut cheese wedge into several pieces and add to bowl.
7. Toss all ingredients well and set aside.
8. Mix dressing ingredients together in a small bowl and pour over salad in bowl.
9. Toss and serve.

Per serving with dressing.
Weight Watchers P+ = 5.
Calories 193; Protein 5g; Carbohydrate 21g; Fat 11g; Fibre 5g.

Washed, cut, seeds scooped out, and ready to pop into the mike for 8 minutes.



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Shrimp in Light 'Alfredo' Sauce Over Linguini

I love to have shrimp in a creamy white sauce, over linguini or fettucini.  This is very close in flavor and texture to a rich and fat-laden Alfredo sauce...

The Captain wanted some shrimp for dinner so I used my Seafoood Sauce for Pasta as the base, and added a couple of wedges of Laughing Cow cheese to it.  The cheese makes it taste richer, and feel creamier in your  mouth... and of course I used shrimp instead of the crab in my original recipe.

Very nice!

Shrimp in Light 'Alfredo' Sauce Over Linguini
Makes 2 servings

• 4 ounces linguni, dry weight
• 6 ounces of frozen shrimp, thawed and tails removed
• 1 cup of grape tomatoes, cut in half lengthwise
• 2 green onions, sliced very thin 
• 1 tsp butter
• 1 Tbs white flour
• 1 cup fat free milk
• 2 wedges Laughing Cow cheese
• 2 Tbs shredded parmesan cheese

1. Cook pasta according to package directions.  Drain and keep warm.
2. When pasta is almost cooked, start the sauce by melting butter in medium-sized saute pan over low to medium heat.
3. After butter has melted, add the onions and cook for about 2 minutes.
4. Sprinkle the flour over the onions and butter and stir to blend.
5. When the flour and butter are combined, add milk and whisk till smooth.  The sauce will thicken as it cooks.  Don't be tempted to turn the heat up higher as it may burn the sauce.
6. As the sauce gets thicker, add cheese wedges, shrimp, and tomatoes to it.  Stir to melt the cheese.
7. When sauce has thickened to your liking remove it from the heat.
8. Divide pasta between 2 plates and cover each serving with half of the sauce. 
9. Sprinkle 1 Tbs parmesan cheese over each plate and serve immediately.

Per serving, not including pasta.
Weight Watchers P+ = 5.
Calories 182; Protein 21g; Carbohydrate 13g; Fat 6g; Fibre 1g.

Dig in!

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Squash 'Boats'

We are so fortunate to live in an area where there are many small farms and farmer's markets. It has been fun and exciting to find such a variety of squashes grown here.  It seems like every trip to the market offers new ones.

Last Fall I discovered an oblong-shaped yellow and green winter squash called Delicata. I really enjoyed the flavor, and I particularly like the color of the flesh.  It is a bright orange and a beautiful conrast to the creamy yellow and green shell.

A couple of days ago I was really pleased to find one at my local market, but also surprised to see a sticker on it that called it a Sweet Potato Squash.  So, I checked it out, thanks to Google, and found that they are, indeed, the same thing.  Hurray!

I decided to make what I call Squash Boats for our lunch.  The Delicata squash is a mild-flavored winter squash so makes an easy accompaniment to other veggies, and to a variety of grains and cheeses.

As you eat the filling, you eat the squash 'boat', too, and what you are left with is the empty squash shell.  No mess, no fuss.

For a lunch or dinner, if this is the main course, I like to use vegetables, grains, and a bit of cheese in this dish.  If it is to be a side dish, I would leave out the grains and just use veggies and some cheese.  Couscous works nicely and so does crumbled feta cheese.  There are lots of ways to make these up so have some fun and use what is in your own fridge!

Today I did them like this.  Quick, easy, delicious, nutritious, and pretty!

Squash Boats
Makes 2 servings

• 1 average size Delicata (Sweet Potato) Squash
• 1 tomato, cored and cut into pieces
• 1 green onion, chopped
• 1 1/4-inch ring from large green onion, diced
• 1 tsp cooked and crumbled bacon
• 1/2 cup cooked brown rice
• 1 Tbs lite parmesan shreds

1. Wash the squash, then cut it in half, from end to end.  Remove the seeds and soft flesh from each half with a spoon, and discard.
2. Place the cleaned halves, cut side down, on a micrwave plate and cook till soft.  Depending on your mike, this may take 6 to 10 minutes on HIGH.  Today I cooked this squash for 8 minutes.
3. In the meantime, coat a frypan with non-stick spray and place it on medium heat.  Add the tomato, onion, and green pepper and cook till softened, about 4 minutes.  Then add the cooked rice and heat through, about 2 more minutes.
4. Plate the cooked squash, and place half of the cooked vegetable mixture into each piece of squash.
5. Sprinkle the veggies with bacon bits and parmesan shreds.

Per serving.
Weight Watchers P+ = 4.
Calories 152g; Protein 7g; Carbohydrate 28g; Fat 3g; Fibre 3g.



Raw Delicata Squash - about 9 inches long.

After cutting in half from end to end.

Removing the seeds and inner soft flesh.

Both halves, cleaned and ready to cook.

Place the halves, cut side down on a microwave plate and put in mike to cook.

In the meantime, cook the veggies and heat the rice in a frying pan.

Remove the cooked squash from the microwave and let cool for a couple of minutes.



Fill the squash cavities with the vegetable-rice mixture and then top with crumbled bacon and parmesan shreds.



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'Frenched' Strawberry and Cream Cheese Sandwiches

One of my Weight Watcher pals mentioned something about a grilled strawberry and cream cheese pita yesterday... and today I decided to take that idea one step further and I created these 'Frenched' Strawberry and Cream Cheese Sandwiches.

The P+ values shown are for the ingredients I have used... it will vary depending on the bread, cheese, and milk used.  But the idea is so lovely.  It is rich and delicious and makes a pretty plate.  This is sure to become a weekend morning favorite, as long as fresh strawberries are available.

'Frenched' Strawberry and Cream Cheese Sandwiches
Makes 2 servings

• 4 slices whole grain bread
• 1 Laughing Cow cheese wedge
• 1 large egg
• 1/4 cup fat free milk
• dash of cinnamon
• 8 medium strawberries

1. Break the egg into a bowl that is wide enough to lay your bread slices in.  Add the milk and cinnamon and whisk till frothy.  Set aside.
2. Divide the cheese wedge in half.  Spread each half over a slice of the bread.  You will have 2 slices that are covered with cheese, and 2 that are left plain.
3. Wash, hull, and slice the strawberries.
4. Spray a saute pan with non-stick spray and set over medium heat.
5. Take a slice of the bread that is covered with cheese and lay the opposite side into the egg mixture to absorb a bit of it into the bread.  Place the slice, egg-side down in the saute pan, and then cover the cheese with strawberry slices.
6. Lay one side of a plain slice of bread into the egg mixture to coat and then cover the bread in the pan, egg side up.
7. Let the sandwich cook a couple of minutes until browned, then carefully flip over and brown the second side.
8. When it is done, set in a container to keep warm.  Repeat with the second sandwich.
9. When both are cooked, plate and drizzle your favorite syrup or a bit of honey over the top.

Per serving, without syrup.
Weight Watchers P+ = 5.
Calories 213; Protein 9g; Carbohydrate 30g; Fat 6g; Fibre 5g.

Note:
Any kind of  milk or non-dairy milk will work in this recipe.
Substitute 2 egg whites for the egg.
If using soft cream cheese, about 1 Tbs should be enough.

Waiting to be covered with the plain, egg-dipped slice of bread.

After flipping in the pan.

Pretty and delicious.

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A Smashing Pumpkin Surprise

When this recipe arrived in my email inbox from Hungry Girl, I knew I would have to give it a try.  What could be better than combining one of my favorite foods, pumpkin, with grilled cheese?  It is so oddly alluring, that I couldn't resist.

And I was pretty sure The Captain would like it, too.  He is such a willing guineau pig sometimes.

The original recipe looks very good but since I didn't have all the ingredients on hand, I had to make a few changes.  I only had the original flavor of Laughing Cow cheese, not the Swiss (although I don't really notice any difference myself), and I didn't have any light butter, so used half the amount of regular butter.

Fun, different, and VERY good!  Here is the way I made it.



Savory Pumpkin Grilled Cheese
Makes 1 Serving

• 1/4 cup chopped onion
• 1/4 cup canned pure pumpkin
• 1 wedge The Laughing Cow Light cheese
• 2 dashes cayenne pepper, or more to taste
• Dash black pepper
• Dash of salt
• 2 slices light bread
• 1tsp butter, room temperature
• 1 slice fat-free cheddar cheese

1. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until lightly browned, about 2 minutes. Transfer to a bowl.
2. To the bowl, add pumpkin, cheese wedge, cayenne pepper, black pepper, and salt. Mix until smooth and set aside.
3. Lay bread slices flat and evenly spread the upward-facing sides with a scant smear of butter.  Set aside.
4. Re-spray skillet with nonstick spray and bring to medium-high heat on the stove. Gently place a slice of bread, buttered side down in the skillet.  Top with pumpkin mixture, followed by the slice of cheese. Place the other bread slice on top, buttered side up, and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.

Serve and enjoy!

Per serving.

Weight Watchers P+ = 6.

Calories 235; Protein 11g; Fat 8g; Fibre 5g.

This seemed like a lot of filling for the bread slices... and it is.  We didn't even try to pick them up.  A knife and fork made it all so much easier and less messy. 

The consensus?  Definitely a keeper and well worth the effort it took to put it all together.  Thanks, Hungry Girl, for another great idea!

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