Veggie Chicken Pasta

We were definitely craving some good home cooking and this was so easy and convenient. I had quite and eventful day so the less fuss, the better!

This recipe I selected because it quickly serves 4 and I had chicken breast meat that I had roasted previously from a Roasted Chicken Dinner we had the day prior. You could surely use any type of meat (i.e. italian sausage or meat balls- do note that changing the meat ingredient could greatly increase your Caloric intake. If on a lower calorie diet be sure to select a lean meat and account into Calories provided below)  We were definitely craving some home cooking and this was so easy and convenient.

2 boneless skinless Chicken Breast Halves

1lb box of Ronzoni Smart Taste Penne Pasta

1/2 Onion; chopped

4 Garlic Cloves; minced

2Tbsp. Extra Virgin Olive Oil

1-8oz bag of pre-sliced Crimini Mushrooms ( I honestly used 2 whole bags from Trader Joe's)

1-14.5 oz can diced tomatoes in juices

2 Zucchini's sliced

1 Summer Squash diced

1/2 c Freshly Shredded Parmesan Cheese

1Tbsp. Italian Seasoning 

Salt and Pepper

First, soften chopped onion and garlic in warm pan with 1T Olive Oil. Once translucent add mushrooms with additional 1T Olive Oil. Add squashes and can of tomatoes. Add spices and allow mixture to soften and combine in flavors for about 5 min. 

At this time begin to bring a pot of water to a boil and add your pasta. This particular brand calls for 10minutes al dente. 

Lastly, Dice up premade chicken (These 2 full breasts I lightly seasoned with salt, pepper, garlic powder and paprika) and add to sauce pan. Continue to cook for about 5-7 minutes. 

Depending on your flavor pallet, you can season with additional Italian Seasoning or if you like it with a little more kick add crushed red pepper. We actually added crushed pepper cause we like the flavors to be a little on the spicy side. This recipe served 4-6 easily with another portion remaining. Simply serve sauce mixture over pasta, add a little freshly grated Parmesan cheese and serve. 

This Lower Calorie Recipe yielded 6 servings ( 3/4 c pasta and 1/2 c sauce mixture) at 382 calories per serving. 

Classic Recipe 736 calories per serving.

Low Calorie Pineapple Upside Down Cake

Happy Memorial Day!!! Today I was elected to create a healthier dessert for today's Memorial Day BBQ menu. You know me, Challenge Accepted! :) 

This recipe was actually derived from several different recipes to acquire the right taste. Trust me, every Pineapple used in these attempts were appreciated and pleasantly consumed! 

The Winner Winner??

Ingredients: 

1 box Yellow Cake Mix (some recipes also suggested Boxed Angel Food Cake; I elected for a more buttery approach)

1 box Fat Free Vanilla Pudding Mix

1 16oz can of Pineapple Rings in Juices (set aside juices from rings)

1 12oz can Diet Mountain Dew (Sprite or Sierra Mist did NOT taste the same)

Maraschino Cherries

First, preheat oven to 350 degrees. Then spray 13x9 baking dish with Pam and line with equal amounts of rings and cherry centers. 

Then, combine both Yellow Cake Mix and Pudding mix into Medium sized bowl. Slowly add 8oz of soda and 4 oz of pineapple juice from can. With the remaining Pineapple I chopped and added to cake mix. 

Mix ingredients well and pour over rings/cherries. Bake as normally directed on box or until toothpick comes out clean (I used a glass pan, roughly 25-30 min)

Lastly, allow to completely cool! This is very important to allow cake to fully come out without any damage or detached rings. And flip! Cut and Enjoy the OOOHHHSS and AAAHHHSSS

Lower Calorie Recipe: about 157 calories per half cake or 79 calories per quarter cake. 

Original Recipe: 367 Calories per quarter cake

Holy Guacamole Sunday!!

Hi all! Wasnt this weekend just wonderful!?! 

BBQ's, warm weather, swimming and fun! 

Seeing as were on a lower calorie diet, jumping from BBQ to BBQ and Friend to Friends houses we get easily tempted to fall off the steady courses we are on.... 

So, in order to be sure we had a delicious and delightful treat to snack on was most important to feel like we weren't ruining our diets. Best of all.... No one knew the dishes we prepared were Low Calorie and extra healthy!!! This special treat was found on a Weight Watchers recipe blog you can find here, I cut back on some ingredients and added others but here is my version.

Todays Treat is ...Guacamole

Ingredients:

4 Medium Avocados; Ripe, Peeled and Pitted

1/2 bag of frozen Peas; Thawed and mashed

1/4 cup Red Onion; Diced

1/4 cup Chopped Cilantro

1-2 Jalapenos; Diced (depending on spice level and I removed Seeds to lessen intensity)

1/4 cup Diced Tomatoes ( I enjoy using Roma Tomatoes)

1/4-1/2 cup Plain Yogurt

1 whole Lime; Juiced

1/2 Lemon; Juiced

1-2 Tablespoons Garlic Powder

1 Teaspoon Cumin

1/2 Teaspoon Celery Salt

Pinch of Cayenne Red Pepper

Salt and Pepper to taste

First, put peas in a medium bowl and mash with a fork until almost smooth. I personally used a food processor to fine the texture of peas to hide the flavor more. Then I added Avocados and mashed to the consistency I desired ( On this occasion I opted for extra creamy)

Add remaining ingredients and still until combined. Cover bowl and refrigerate up to 1 day prior. This recipe made a party amount to serve hungry people. 

Serving Size=1/3 cup. Each Serving = 1 Weight Watcher Point or about 64 calories. 

Traditional Recipe = 197 calories per 8 Tablespoons.

So Happy "Skinny" dipping and Enjoy!!! 

In addition to a "Skinny' dipping Guacamole, who could resist a Low Calorie Virgin Margarita to help wash down?? Not Us!!

Ingredients:

1-2 fresh Limes; Juice

1 fresh Lemon; Juiced 25

1/2 cup Sprite 48

1/4 cup pulp free Orange Juice 55

1 -2 packets Splenda 4

Crushed Ice 

Lime wedge for garnish

In a small glass, combine juices and sweetener. Stir. Can make ahead and refrigerate. 

When ready to serve, fill a 12oz glass with crushed ice. Add juice mixture and top off with Sprite. 

Garnish with lime slice to make extra special. Serves about 4

Low Calorie Recipe=about 33 calories per 12 oz glass

Original Jose Cuervo on the rocks= 300 calories per 12 oz glass

Summer Squash Salad

With the temperature rising outside, I'm pretty sure you too feel its way to hot to be slaving over the stove!!  This Fun Summer Squash Salad is easy, refreshing and perfect for all appetites.  My kids love the Salami and Pepperoni and I love that I can get them to Eat Vegetables!! I have been making this recipe for years, ask me where I found it? Honestly I think I saw it on the cover of a food magazine and thought to myself, "Seems easy enough, I can do that!" So now... maybe you will too?

Ingredients Include: 

1 box Ronzoni Smart Taste Spaghetti 

2 Fresh Zucchinis; scrubbed and diced

2 Fresh Summer Squash; scrubbed and diced

3 Roma Tomatoes; pitted and diced

1/2 c Asiago Cheese; diced

10 slices of Salami diced

15 slices of Pepperoni diced

1 c Bernsteins Light Cheese Fantastico Dressing

1T  dried Italian herbs

Salt/Pepper

First, In a medium sized soup pot I begin to bring mildly salted water to a boil. Since this pasta takes a little longer than normal pasta (about 10 minutes al dente), I add the pasta to the pot. While this is on I begin to dice all the vegetables and cheese. Place diced all vegetables and cheese to a medium-large salad bowl, sprinkle herbs, a pinch of salt/pepper and 1/4 c of dressing. 

Secondly, start chopping meats and add to bowl. Spaghetti should be al dente by this time, drain and allow to cool completely. You dont want to melt your cheese!!! Once Spaghetti has cooled, toss in salad bowl and add another 1/4 c of dressing. Toss your noodles and vegetable mix until all ingredients are coated. Chill until ready to serve.

Since pasta absorbs the dressing quickly, I only use half of dressing to begin and when I'm ready to serve I add the remaining amount of dressing. 

Serving Size: 1 c. Recipe serves about 6 people. Calories=500 per serving this recipe. 

Original recipe Calorie Count=1,064 per serving.

What changed you ask? I simply found if I cut the amount of salami and pepperoni used in half (due to fat content), switched from normal recipe dressing to light (cut calorie intake by Half), doubled up my vegetables and made the smart move to switch our pasta choice from original recipe to one that has more fiber content (smart move for picky kids) and honestly doesn't taste any different. 

At the end of the day... Mom gets a Gold Star!!! :)

Delicious Chocolate Mint Cupcakes

Every girl LOVES chocolate and I must say, I did real good tonight. 

I was asked to provide a low calorie birthday cupcake for an office birthday party.

So I was DEFINATELY up to the challenge!! Here you go.. 

Ingredients for this Low Calorie Version include:

1 1/2 boxes of Betty Crocker Super Moist Chocolate Fudge Cake Mix (15.25 oz)

(using 1 1/2 boxes yielded exactly 24 loaded cupcakes)

1 bottle of Diet Coke (20oz)

1 small box of Sugar Free/Fat Free Chocolate Pudding Mix

1 box of Mint Oreos  (6 set aside for crushed topping)

Icing from Betty Crocker Hersheys Milk Chocolate Icing

Blend cake mix, pudding mix and Diet Coke (Yes, Diet Coke) well until no lumps.
Carefully spoon each cupcake liner partially with a quarter of chocolate fudge cake batter,
add one Mint Oreo to each cup. (See below)

Next you will top off each cupcake with remaining batter, I love my cupcakes extra fluffy. Bake for the usual amount of time ( I personally left them in for 18-20minutes or until toothpick comes out clean)

Allow to cool then Ice cupcake as normal. I used a processor to crumble my remaining 6 Oreos to a fine dust and sprinkled over the iced cupcakes and TAADAAA! Done. 

This recipe came to 320 calories per cupcake ( I know its still alittle high, but only because I didnt substitute the icing for a lower calorie recipe one) But this SAME recipe mixed with itemized ingredients as per box directions with Oreo and Icing came to an alarming 485 calories per cupcake. WOW!! 

I sure hope you enjoy!! I know we did, YUMMMM! 

Welcome to Mom's Kitchen

Here is where you will see new and traditional recipes I have made for my family. Most of everyone who knows me KNOWS I love to cook and I enjoy sharing my dishes and recipes.
I wanted to kreate this page for anyone on the go to see that it is easy to create a home cooked meal in minutes.
So I invite you to take this journey with me and to those near or far, we can all feed our families a homemade meal in minutes, even us working moms! I will show you dishes I am testing out for the first time, remastering an  old one or re-inventing a Healthy One, with all the things I have going on my plate and in my house.... an Easy  and Healthy Dinner for 2, 10, 4 or 6 shouldn't be more than 30 minutes or less!!! (for many)
So I hope you enjoy all the dishes I have loved to prepare for my large (and picky) family and the newest challenges I have taken in recreating a loved family dish to a more healthy approach and please feel free to try these recipes. I read my blog each day and would love to hear your feedback. If you have any questions about any of these dishes or recipes, please feel free to contact me.

Delicious Dishes!