End of Summer.. Favs!!
Pasta Caprese

Pasta Caprese

PREP TIME: 20 min to marinate
COOKING TIME: 25 minutes
EASE OF PREPARATION: Easy

Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*

Pasta Caprese

Ingredients:

2 teaspoons extra-virgin olive oil
2 – 3 tablespoons lemon juice (juice from one lemon)
3 garlic cloves smashed and chopped fine.
1 small shallot , minced fine (about 2 tablespoons)
2 medium ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
6 small balls of fresh mozzarella cheese , cut into 1/2-inch cubes
4 ounces whole grain penne pasta
1/4cup chopped fresh basil
8 ounces chicken breast cut into small chunks.
about 12 basil leaves for garnish

Directions:

Place the chunks of chicken in a stainless bowl and put a tablespoon of lemon juice, a teaspoon of shallots and a teaspoon of basil and marinate, for 20 minutes. Meanwhile boil the pasta in lightly salted water, drain and shock with cold water.

In a stainless bowl add the oil, lemon juice, garlic, basil, salt and pepper. Add the tomatoes and mozzeralla and toss. Let this marinate for 15 minutes.

Heat a large skillet to medium heat and spray with non stick spray. Dry the chicken on a paper towel and cook
chicken in the skillet till done. Don’t crowd the skillet so if you need to cook in two batches.

Add the tomato mixture to the pan to heat, and then add the chicken and pasta.

Serve in a pasta bowl on a plate and garnish with fresh basil leaves

Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*
435calories/13gfat/7.2gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Slimmed” Down Favorites
Buffalo Chicken Salad

Buffalo Chicken Salad

Ingredients:

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon Splenda Brown Sugar Blend
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1 ounce crumbled reduced fat blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons low-fat buttermilk
1/4 teaspoon black pepper

1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Directions:

Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, brown sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

Put the panko crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Servings – 4 servings
Per serving = 1/4recipe = POINTS® value 4*
186.5calories/3.8gfat/.25gfiber

  *The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Sin”sational Summer Fun
Grilled Chicken in Melon Bowl

Grilled Chicken in Melon Bowl

PREP TIME: 15 min
COOKING TIME: 15 min
EASE OF PREPARATION: Easy

Servings – Makes 2 servings
Per serving = 1/2recipe = POINTS® value 9*

Grilled Chicken in Melon Bowl

Ingredients:

1 Cantaloupe, cut in half, cleaned, reserving remaining juices
2 Boneless Skinless Chicken Breasts – 4oz each
Nonstick Cooking Spray
1/2 cup Baby Lima Beans, cooked, rinsed, drained
1/2 cup Romaine, torn
1oz Slivered Almonds, toasted
1/2 cup Tropicana 50% less sugar “Trop50″ Orange Juice
Juice of 1/2 Lime
1/4 cup Fresh Blueberries, rinsed
1/4 cup Fresh Raspberries, rinsed
1/2 cup Nonfat Greek-style Yogurt
Garnish: Fresh Mint Leaves

Directions:

Grill chicken 10-15 minutes, turning at least once to an internal temperature of 160°. Remove from heat to cool. When cool cut into bite size pieces. Chill in refrigerator.

With a melon baller scoop out the lower inside of each cantaloupe half. Set aside and keep chilled.

In a small non stick skillet toast the almonds, watching carefully not to burn. Let cool.

In a large mixing bowl, combine chilled chicken, beans and lettuce, toss gently. Add melon balls, almonds, orange juice, lime juice, yogurt and remaining cantaloupe liquid. Gently toss again. Divide mixture in half and evenly fill melon bowl. Top with blueberries and raspberries. Garnish with fresh mint leaves.

Keep well chilled in refrigerator, covered in plastic wrap, until ready to serve.

Servings – 2 servings
Per serving = 1/2recipe = POINTS® value 9*
476calories/8.8gfat/9.7gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

Lighten Up… and Try this…
Olive Garden’s Chicken or Shrimp Carbonara vs TMG’s

Chicken or Shrimp Carbonara - Olive Garden's vs TMG

PREP TIME: 15 min
COOKING TIME: 15 min
EASE OF PREPARATION: Moderate
Servings – Makes 8 servings for TMG version
Per serving = 1/recipe = POINTS® value 12*
How about eating 2/3 of the portion and saving 1/3 for tomorrow’s lunch.. 8 POINTS® and 4 POINTS®..

Let’s Dare to Compare..
Olive Garden’s Chicken or Shrimp Carbonara

Pasta and Protein dishes can be a wonderful and healthy
compliment to your menu… However prepared with the heavier “whole fat” ingredients that are in this recipe we would be taking in for one serving..
1440cal/88fatg/2fibg = Per serving = 1/8 recipe = POINTS® value 36*!!
as stated on the nutritional charts from their website:
Olive Garden’s Nutritional Guide

Ingredients:

Marinated Chicken or Shrimp
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 lbs chicken strips or large shrimp, peeled and devained

Sauce
1 cup butter
1 ½ tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy cream
4 cups milk
¼ cup bacon base
½ tsp black pepper
¼ tsp salt

Topping
3 Tbsp Romano cheese, grated
3 Tbsp Parmesan cheese, grated
1 ¾ cups mozzarella cheese, shredded
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted butter
2 Tbsp parsley, chopped Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
¼ cup bacon bits

Cooked Pasta
2-14 oz boxes of any long pasta on package (spaghetti, linguine, etc.) cooked using instructions

Directions:
Preheat oven to 350ºF.

Marinated Chicken (or Shrimp)
Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes

Sauce
Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Topping
Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl.STIR until well blended. Set aside.

Chicken (or Shrimp)
Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended.

Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.

Lighten Up… and Try this…
TMG’s Chicken or Shrimp Carbonara

We suggest swapping out these ingredients from Olive Garden’s version..

Ingredients:

Marinated Chicken or Shrimp
1 cup fresh squeezed lemon juice
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
2 lbs chicken strips or large shrimp, peeled and devained

Sauce
2 tsp olive oil
1 ½ tsp chopped garlic
3 Tbsp bacon bits (make your own from OscarMeyer Center Cut Bacon – 2 slices)
2 Tbsp flour (Whole Wheat Pastry Flour)
1 cup Kraft Reduced Fat Parmesan cheese (grated)
6 cups non fat milk
1/2 cup Land o Lakes fat free 1/2 & 1/2
¼ cup low sodium chicken stock
½ tsp black pepper
¼ tsp salt

Topping
6 Tbsp Kraft Parmesan and Romano cheese, grated
1 cup 2% Milk Shredded Cheese Mozzarella Low Moisture part skim reduced fat
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted Smart Balance Light Buttery Spread with Extra Virgin Olive Oil 
2 Tbsp parsley, chopped

Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
2 Tbsp bacon bits

Cooked Pasta
16 oz package Whole Wheat Linquine, cooked using instructions

Directions:
Preheat oven to 350ºF.

Marinated Chicken (or Shrimp)
Whisk lemon juice together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes

Sauce
Sauté in a large saucepan over medium heat with olive oil the garlic and bacon bits for 5 minutes, stirring frequently. Add whole wheat pastry flour, reduced fat parmesan cheese, non fat milk and fat free 1/2 & 1/2, low sodium chicken stock, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Topping
Combine parmesan and romano cheese, mozzarella, panko, chopped garlic, melted butter spread, and chopped parsley in a mixing bowl.Stir until well blended. Set aside.

Chicken (or Shrimp)
Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended.

Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.

Servings – Makes 8 servings
Per serving = 1/8recipe = POINTS® value 12*
.. that’s 1/3 the count as the restaurant version!! How about eating 2/3 of the portion and saving 1/3 for tommorrow’s lunch.. 8 POINTS® and 4 POINTS®…

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.