The first was Skinny Chicken and Alfredo. The original recipe can be found here.
3 boneless, skinless chicken breasts, grilled (I cooked it in a non-stick pan rather than grilling it) and cut into chunks (about 2 cups)
1 full head of roasted brocolli florets
8 ounces fettuccine
Extra virgin olive oil
2 teaspoons minced garlic (I used garlic salt to taste)
2 tablespoons flour
1 cup fat-free, low sodium chicken broth (I added extra to accomodate extra brocolli.
1/4 cup plain Yoplait greek yogurt
1/4 cup skim milk
dash black pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese
In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
In a large saucepan, heat the olive oil over medium-low heat. Add garlic salt and cook, stirring frequently, 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Blueberry Cream Cheese Bread can be found here. I didn’t alter this recipe much at all, except to add more blueberries.
- FOR THE BREAD:
- ½ cups Butter
- ½ cups Sugar
- ¼ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 2 whole Egg Yolks
- 1-½ cup All-pupose Flour
- 1 teaspoon Baking Powder
- ⅓ cups Milk
- 1-½ cup Blueberries (I did about 2 1/2 cups)
- 1 Tablespoon All-purpose Flour
- 2 whole Egg Whites
- ¼ cups White Sugar
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese
- ½ cups Sugar
- 1 Tablespoon Flour
- 1 whole Egg
- 1 Tablespoon Orange Zest
- FOR THE GLAZE:
- 2 Tablespoons Sugar
- ½ teaspoons Vanilla
- 1 teaspoon Water
Filling In a medium bowl, whisk together cream cheese, sugar, 1 tablespoon flour, egg and orange zest. Set aside.
Glaze: Stir together the glaze ingredients and set aside.
For the bread: Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes–this actually took about 20 minutes longer to bake.
Sorry the photos aren’t that great. I didn’t take any while cooking so these are what our leftovers look like. I thought these two recipes would be pleasing to my kids. Nope. I’m afraid they are so used to refusing food that it just comes out of reflex. Let me know if you make them and how your kids feel about them.
Survive til you Thrive!