I’m back to watching my cooking shows faithfully again, which means this Momma is back in her kitchen whipping up some meals for the fam! I can’t dedicate as much time as I used to, but it’s OK, as my husband has said in the past “Can’t we have the same thing more than once?” Well hunny, now you get your wish, My goal is to try to cook one or two new things a week, which will include getting back to #SundaySupper each week and making a few things ahead of time on the weekends to make my week go a little more smoother. I’m trying to eat healthier these days, actually I’m trying to get my whole family to eat healthier these days. I have some great new healthy meals to try out on you all!
This one comes from The Hungry Girl. She takes the traditional gut loving dishes and makes them healthier, that’s my kind of gal! I’ve watched her show plenty of times and when I went on her website, this dish stuck out to me! I’m glad I tried it because I was NOT disappointed. I didn’t change too many things, however I did use bow tie pasta because it’s what I had on hand, it’s the kind with the “built” in veggies because my daughter some nights doesn’t eat veggies so this is the choice of pasta for us. I also grilled my chicken since it was a beautiful night and I used Southwest Chipotle seasoning since I had some of that on hand (Mrs. Dash makes it!) and I chose to use fresh cauliflower instead of frozen. I also doubled her original recipe so I could have leftovers! However my daughter did pick out the cauliflower proceeded to eat the bow ties, then she gave up and didn’t any of it! I’m not going to lie, it’s not as flavorful and yummy the second time around though I can tell you I still ate it for it for lunch the next two days!! 🙂
Recipe Adapted From: The Hungry Girl
Ingredients:
12 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. chili powder
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
1/4 cup canned diced green chiles, drained
3 slices 2% milk cheddar cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Directions:
Season chicken with black pepper, salt, garlic powder, onion powder, and 1/8 tsp. chili powder.
Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat. Cook chicken for about 6 minutes per side, until cooked through. Transfer to a medium bowl, and cover to keep warm.
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 – 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
Place drained chiles in a medium microwave-safe bowl, along with remaining 1/8 tsp. chili powder. Add cheese slices and cheese wedges, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the pasta and cauliflower. Thoroughly stir to coat.
Slice chicken into strips, and serve over the mac ‘n cheese!
MAKES 4 SERVINGS
Serving Size: 1/4th of recipe (1 heaping cup)
Calories: 300
Fat: 5.5g
Sodium: 665mg
Carbs: 30.5g
Fiber: 5g
Sugars: 5g
Protein: 30g
PointsPlus® value 7*
