RECIPE MAKEOVER: SWISS CHICKEN SUPREME

Makeover Swiss Chicken Supreme

Recipe Makeover!

Just another reason why I love Taste of Home!

They have taken the very delicious yet belt busting Swiss Chicken Supreme Recipe, which comes in at a whopping 870 calories per serving and created a lighter version that has 560 fewer calories, 81% less fat & nearly 75% less sodium!

Now that is a recipe I can feel good about serving my family!

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon dried minced onion
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 slices (3/4 ounce each) reduced-fat Swiss cheese
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/3 cup reduced-fat sour cream
• 1/2 cup fat-free milk
• 1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
• 1 teaspoon butter, melted

Directions

• Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.
• In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Nutritional Facts1 serving equals 310 calories, 11 g fat (5 g saturated fat), 89 mg cholesterol, 567 mg sodium, 17 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

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RECIPE MAKEOVER - VELVET SHRIMP

 

 

This recipe comes from Taste of Homes "Healthy Cooking".

I love this section of their site because they take our favorite

no-so-healthy recipes and make them in a lighter version that we

don't have to feel bad about eating!

6 Servings

Prep: 15 min. Cook: 20 min.

15 20 35

Directions

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture. Yield: 6 servings.

Nutrition Facts: 1-1/4 cups equals 388 calories, 11 g fat (6 g saturated fat), 150 mg cholesterol, 575 mg sodium, 45 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fat.

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Ingredients

• 12 ounces uncooked linguine
• 1/2 cup thinly sliced green onions
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon seafood seasoning
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 cup shredded part-skim mozzarella cheese

RECIPE MAKEOVER: BACON CHICKEN ALFREDO

Makover Bacon Chicken Alfredo

This recipe comes from Taste of Homes "Healthy Cooking".

I love this section of their site because they take our favorite

no-so-healthy recipes and make them in a lighter version that we

don't have to feel bad about eating!

8 Servings

Prep: 30 min. Cook: 15 min.

30 15 45

Directions

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
• Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
• Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.

Nutrition Facts: 1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.

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Ingredients

• 1 package (16 ounces) whole wheat fettuccine
• 8 bacon strips, chopped
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 3 cups 2% milk
• 1 cup half-and-half cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon Italian seasoning