Chicken Linguine Alfredo

370 Calories per Serving

Ok to only be 370 cals per serving, that's pretty good for an Alfredo sauce. I would definitely make this again- but I would leave out the roasted red peppers. I think it just gave the sauce a strange tangy/sweet taste. It didn't make it bad, but the hubs and I both agreed that we'd rather have it without the peppers. Also, I couldn't find shallots at Kroger, so I threw some mushrooms in there. It was very good. The only other thing that I would change is cut back a little on the sour cream. I could taste it a little too much. 

prep time:30 min

start to finish:30 min

makes:6 servings

8	oz whole grain uncooked linguine
2	teaspoons butter or margarine
2	tablespoons finely chopped shallot
1	clove garlic, finely chopped
1	pint (2 cups) fat-free half-and-half
3	tablespoons all-purpose flour
1/2	cup reduced-fat sour cream
1/4	cup shredded fresh Parmesan cheese
1/2	teaspoon salt
1/8	teaspoon white pepper
1	lb chicken breast strips for stir-fry
1	jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3	cup shredded fresh Parmesan cheese
2	tablespoons chopped fresh parsley

1.	In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
2.	Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
3.	Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
4.	Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg;Sodium 550mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 8g); Protein 29g Percent Daily Value*: Vitamin A20%; Vitamin C 30%; Calcium 25%; Iron 10% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Turkey and Wild Rice Casserole

310 Calories per Serving

First off, I used chicken instead of turkey because I couldn't find any turkey "chunks" at Kroger. Secondly, (as also mentioned in the Shrimp Alfredo recipe) I used Ragu reduced fat Alfredo sauce- and I'm not a fan. It's too bland. I think I would have liked this recipe alot better if I used a different Alfredo sauce. I think I might make it again a little later and try a different brand sauce, which is what I'd recommend yall do if you want to try this recipe. And if you DO use a different sauce and like it, let me know what you used! haha

Though it was a little bland, it was really easy to make. The actual prep time was super fast- what takes a little bit of time is cooking the rice and then cooking the casserole in the oven. 

I'd make this one again (with some adjustments) because it wasn't bad.

prep time:20 min

start to finish:2 hr

makes:10 servings (about 1 cup each)

5	cups water
3/4	cup uncooked regular long-grain brown rice
3/4	cup uncooked wild rice
1	container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1	cup fat-free sour cream
1/2	cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4	cup grated Parmesan cheese
1/4	teaspoon dried thyme leaves or poultry seasoning
1/4	teaspoon pepper
4	cups cut-up cooked turkey
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1/2	cup Progresso® plain bread crumbs
2	teaspoons olive oil

1.	In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
2.	Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
3.	In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
4.	Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

Nutritional Information

1 Serving: Calories 310 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol70mg; Sodium 330mg; Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 4g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com