Paula Deen's Lean: Portobella & Asparagus Salad

PORTOBELLO and ASPARAGUS SALAD
Serves 6

INGREDIENTS:

• 4 large portobello mushrooms, stems removed OR 1 container of fresh sliced baby portobellos
• 1 bunch fresh asparagus, rouch ends removed
• 1 pint grape tomatoes, halved
• 2 cups cooked WHOLE GRAIN penne pasta
• 3/4 cup KRAFT Fat Free Italian Dressing
• Salt
• Pepper
• Olive Oil Cooking Spray

DIRECTIONS:

Heat a grill pan or skillet on the stove at medium-high heat. Spray with Olive Oil cooking spray and add asparagus. Grill for 6-7 minutes, flipping occasionally and seasoning with a pinch of salt and pepper. Remove from grill pan, cut into 1" pieces and toss into a medium size serving bowl.


Return the grill pan or skillet to the stove and spray again with Olive Oil cooking spray. Add mushrooms, seasoning with salt and pepper, and cooking for 6-7 minutes.

Add mushrooms to the bowl with the asparagus (if using whole mushrooms, be sure to slice into thin strips).

Add pasta and tomatoes to the bowl. Drizzle the Italian dressing over the pasta and mix.

Season with an additional pinch of salt and pepper, if desired.

Serve it up!

RESULTS:

Two things here saved in this recipe redo: Using the Fat Fee Italian dressing  instead of the Olive Oil AND cutting back on the amount of pasta used. Because the vegetables are so low in calories, you could even increase the amount in this recipe if you wanted to. It wouldn't hurt a thing! Doubling the amount of mushrooms increases the overall caloric value for the ENTIRE RECIPE by only 60 calories!!! (About 91 calories more to double asparagus and 75 for grape tomatoes)

I made this recipe twice in a week! It is simple, light, fresh and delicious. For any summer cookout this year, I know the side dish I am bringing! Try it out and let me know what you think!!

Nutrition Facts (per serving):

BEFORE ~ 375 calories / 9.5g fat / 63.8g carb / 13.1g protein / 5.3g fiber
AFTER ~105.5 calories / .34g fat / 21.8g carb / 6.2g protein / 4.7g fiber
SAVES ~ 269.5 calories / 9.16g fat / 42g carbohydrate

Paula Deen's Lean: Chicken and Dumplings

Nothin' says old fashioned comfort food like Chicken and Dumplings! I love taking on recipe makeovers like this because there is an element to it that is very new to me....the dumpling. I have never made homemade dumplings before this point, so it was exciting and scary all at the same time. For a first attempt at making dumplings and making 'em lean, I think we did OK! Take a look at how we took Paula Deen's recipe for Chicken and Dumplings and made it easier and a little bit healthier.

CHICKEN AND DUMPLINGS
Serves 6

INGREDIENTS

CHICKEN:

• 1.5 pounds boneless/skinless chicken breasts; cut into bit size cubes
• 3 ribs celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 2 chicken boullion cubes (no sodium)
• 1 teaspoon of Paula's House Seasoning (Recipe at the very bottom of the page)
• 1 (10-3/4 ounce) can condensed Campbell's Healthy Request cream of chicken soup

DUMPLINGS:

• 1 cup all-purpose flour
• 1 cup WHOLE WHEAT flour
• 1 teaspoon salt
• ice water

DIRECTIONS

Put the cut up chicken breasts, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.

Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until cooked thoroughly, about 40 minutes. . Keep warm over low heat.

To make the dumplings: Mix the flours (all-purpose and whole wheat) with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Sprinkle some flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the Campbell's Healthy Request cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces.

Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Paula's Tip for Gettin' Thicker Gravy: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

RESULTS

NUTRITION FACTS (PER SERVING):

BEFORE~ 363.8 calories / 9.2g fat / 38.6g carbohydrate / 29.5g protein / 1.8g fiber
AFTER~ 307 calories / 3.4g fat / 39.5g carbohydrate / 31.3g protein / 4.2g fiber

SAVES~ 56.8 calories / 5.8g fat      ADDS ~ 2.4g fiber

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Cooking Light with Rachael Ray: Bacon Wrapped Chicken with Blue Cheese & Pecans

Anything wrapped in bacon has got to be good! However good tastin’ isn’t always the best for us nutritionally, as we know. Inspired by Rachael’s recipe, I was able to create a dish that is both delicious and nutritious; keeping all of the flavors intact, yet cutting the fat in half! With a few little switches to ingredients and cooking style, you can have a savory, cheesy, bacon-y chicken dish without any of the guilt. Serve it with some steamed greens or a salad and you have dinner!!

The recipe makeover also demanded a name change...

Stuffed Chicken with Blue Cheese and Walnuts

Serves 4

INGREDIENTS

• 4 pieces boneless, skinless chicken breasts

• Salt and freshly ground black pepper


• 1 cup REDUCED-FAT blue cheese crumbles


• 1/4 cup toasted walnuts, chopped


• 2 scallions, sliced on bias


• 2 slices good-quality center cut bacon


• 2 tablespoons all-purpose flour


• 1 cup low-sodium/fat free chicken stock


• 1/2 cup FAT FREE half-and-half or cream


• 2 tablespoons grainy mustard


• 2 tablespoons “I Can’t Believe It’s Not Butter” Light Soft Spread



DIRECTIONS
Heat the oven to 375 degrees F.

Cut the chicken across the breast but not all the way through. Use the knife to cut inside, toward the outer edges, creating a pocket. Open the breasts up and season the chicken lightly with salt and pepper.

Stuff the seasoned chicken cutlets with REDUCED-FAT blue cheese crumbles, walnuts and scallions, using equal amounts for each of the three ingredients. Season the outside again with salt and pepper.

Place the chicken on a small baking sheet. Cook in the oven for 25 minutes. (Cooking times may vary. Be sure chicken is cooked thoroughly before removing from the oven.)

Melt the ICBINB in a skillet pan over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Rachael recommends halving the chicken and stacking ‘em to show off the center. Set chicken in gravy or pour over top.

RESULTS

So delish!

To cut calories and fat from the original recipe, I chose to bake the chicken instead of starting with a pan fry and moving to the oven. Bacon went from being wrapped around the chicken to being sprinkled sparingly on top. Other savings can from using reduced-fat blue cheese, I Can’t Believe It’s Not Butter (light spread) and fat free half-and-half. Just those little modifications to the original recipe gave us these results! Half the fat, saves over 100 calories and still tastes amazing?!?!? It is true! Check out the nutrition facts and then print out the recipe to try for yourself.

NUTRITION FACTS (PER SERVING/one stuffed chicken breast with sauce):
BEFORE~463.8 calories / 32.4g fat / 5.8g carbohydrate / 36.4g protein / .8g fiber

AFTER~ 333.6 calories / 16.9g fat / 6.9g carbohydrate / 34.6g protein / 1.1g fiber

SAVES~ 130.2 calories & 15.5g fat

ENJOY!

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You can see this recipe and many more on a fabulous recipe site, buildamenu.com!