LOW FAT Chicken Zucchini Alfredo

I really like alfredo but I hardly ever want to make it because its PURE FAT! But when I saw this I had to try it! It was from in Food Network Magazine, and it was SOO good. This picture isnt very good but it was seroiusly so good. It didnt taste low fat at all, it had plenty of flavor! I think I will put this sauce on a recipe card so I dont loose it because it was really good and could go on any kind of pasta. This was good with the zucchini but you could put any veggie in it or even like lemon pepper chicken with some lemon zest in the sauce or something. The possibilities are endless really! I want to give it to Jan beecause Bart loves Blackened Chicken Alfredo!

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (it said 1% but I used Skim)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Stir-Fried Asparagus

• 4 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons chicken broth
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 2 tablespoons slivered almonds, toasted

Directions:

In a large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds. Yield: 4 servings

* I absolutely love asparagus, it is one of my favorites. I love hollandaise (?) sauce on it, but Dall doesn't really care for that, so I make this one instead.

Mandarin Chicken

This is out of that "Taste of Heaven" ward cook book that I think we all have (from Nan). Pg 91 courtesy of Carla Lamph. But for once the picture is actually courtesy of ME instead of food network haha. It was really easy and really good! Although I think I may cut the sugar content the next time I make it because it was pretty sweet. And we like "sweet" dishes like this but even for me it was a little on the sweet side. So if you make it, I'd recommend starting with a little less sugar and add according to your preferance. One of the best things I liked about this was it had green peppers and onions in it but since they were chopped so small Kyle didnt pick them out and leave all the green peppers on his plate! Fantastic!

Directions

Mix
1-2 lbs of Chicken Tenders
1 tsp Salt
1 T Soy Sauce
1/2 tsp Sugar
1/4 tsp Pepper
1 T Oil
2-3 cloves Garlic chopped (I use the pre chopped can ... due to laziness)

Cut chicken into tiny pieces and add to above mixture. Marinate in the fridge for a few hours ( I didnt plan ahead to do this and just let it marinate while I was chopping all the veggies and putting the other sauce together and it was just fine!) And I dont think I used a full pound of chicken, maybe I did - I didnt weigh it, but if you do use the whole two pounds you may want to double the above marinade to coat chicken best.

Put into a large sauce pan:
1 10oz can stewed tomatoes (I blended these in my mini food processor - could use magic bullet- because I knew Kyle wouldnt eat huge chunks of tomatoes)
1/2 c Cider Vinegar ( I didnt have this so I used half red wine and half white...1/4 c each)
1 1/2 c Sugar (yes a LOT I know!!)
1/2 c Chopped Onion
1 T Soy Sauce (I think I forgot to put that in mine... woops! It still turned out good lol)
1/2 c Chopped Green Pepper
1/2 c Crushed Pineapple

Simmer until slightly thickened.

While the above is simmering cook chicken in a separate pan with a little olive oil.
When the chicken is done add to veggie mixture, then make a slurry with cornstarch and water and add a little at a time to thicken sauce.
Serve over Rice.

This came out confusing... I hope it makes sense! :) It was yummy and it made a TON of sauce so I put it in a container and froze it so I can just cook chicken and add to it. Easy peasy. haha

Blue Cheese (or Gorgonzola) Stuffed Fillets

Picture from foodnetwork as was the recipe ... Mine didnt look as professional. :) But they were SOO yummy!!

Ingredients
8 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons coarse grey sea salt ( I just used salted butter cause I didnt have sea salt..)
6 ounces Roquefort or Stilton cheese, cut into chunks (I wasnt sure I wanted blue cheese so I used gorgonzola because I prefer that flavor)
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions
In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
Preheat oven to 400 degrees F.
Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

Hassleback Potatoes

I made these little numbers (from foodnetwork again) on Valentines and they were so good! They had a lot of flavor to them. I dolopped a little sour cream on mine and it made it even better. They take about an hour to bake and you have to baste them the entire time with the sauce but its worth it if you have the time. I wonder what they would be like in the crock pot??? Can you do that with potatoes? I think I'll try it .... If I do I'll let you know how it goes :)

Ingredients
2 small baking potatoes, about 3/4-pound total
2 tablespoons melted butter1/3 cup chicken stock
1/4 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
11/2 tablespoons finely grated hard cheese, such as Parmesan
1 tablespoon fine dry bread crumbs

Directions
Preheat the oven to 425 degrees F.
Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.
In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.
*Note: Exact cooking time will depend on the size of the potatoes. (Mine took a little longer)

Cafe Rio Sweet Pork Burritos

Pictureless again!

3-4 pound boneless pork loin roast
1 1/2 cups Coke or Dr. Pepper
1 1/2 cups brown sugar
1 cup taco sauce (I use medium)
Place pork in crockpot and add just a little bit of water. Cook on low for 6 hours. Remove pork to cutting board. Drain water and clean out any fat in crockpot. Mix Coke, brown sugar and taco sauce in crockpot. Shred pork, add to sauce, cook on low for another 2 hours. *If my roast is more on the 4 pound side, I do 2 cups sugar and coke and an extra squeeze of taco sauce.

Green Sauce
1 small can diced green chilies
1 TBS sugar
1 small can of green enchilada sauce
Puree chilies with sugar. In small pot, combine with enchilada sauce. Heat through.

Easy Pico de Gallo
Chopped tomatoes
Chopped green onions
Chopped cilantro
Splash of lime juice
Sprinkle of salt
This all depends on personal taste. I go easy on the onions and heavy on the cilantro.

1 box of Zatarains Black Beans and Rice, cooked according to directions on back.

You have to use the uncooked tortillas from Costco for this, they are the best! Spread some beans and rice on tortilla, drizzle with green sauce, add some pork, sprinkle on a little bit of cheese, roll up, pour on more green sauce and top with fresh pico.

All of the other copy cat Cafe Rio recipes I found called for making all the burritos, then baking them, but I didn't see a point in doing that. This makes a ton. We eat leftovers for like 3 days. Yum!

*Update* The last time I made this, I froze half of it. I pulled it out of the freezer, it had been like 2 months, thawed it in the fridge and then just let it simmer on the stove for a little while. I did add an extra squeeze of taco sauce and a tablespoon of brown sugar and it still tasted yummy!