Positive thought for today

Commit yourself to making one more effort, one more attempt, as often as necessary,
and anything is within your reach. ~Ralph Marston

Rachael Ray’s Reconfigured Spinach and Artichoke Macaroni and Cheese

1 pound Barillawhole grain penne  (1400)

1c. chopped onion  (67)

3 cloves minced garlic  (13)

3T. flour  (52)

2c. 2% milk  (244)

10oz. frozen, chopped spinach  (52)

10oz. frozen, chopped artichoke hearts  (121)

7.5oz. shredded fontinella cheese  (825)

2oz. shredded parmesan  (235)

(Total Calories = 3009)

Preparation:

Preheat oven to 375F. Bring a large pot of water to a boil for pasta, salt the water, and cook pasta to al dente.

Place a medium pot over medium-low heat and spray with cooking spray. Add the onion and garlic to the pan and cook the vegetables until soft, about 10 minutes.

Place a medium saucepan over medium heat. Add the milk and bring it almost to a boil. Add the flour slowly, stirring constantly with a whisk. Keep stirring until the milk has thickened to the point where it covers the back of a spoon, remove from heat and add the fontinella and spinach-artichoke mixture.

Toss the prepared sauce with the pasta and transfer to a 9X13", cooking sprayed casserole dish. Sprinkle the remaining parmesan over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Yield: 6 servings

Calories/serving: 502

The original recipe had a lot of olive oil, butter, and lots more cheese. The total calories were 4747 and 1187 calories per serving. Yikes!

Tara

Note to losers!

This is the best thing ever. Thanks so much for giving us a space to vent, create, share, and a voice to be heard other than just Wednesday night. ~Val

Skinny Chicken Marsala

Skinny Chicken Marsala

6 boneless chicken breasts
1 regular sized bottle of fat free Italian salad dressing.
1 TB flour
1/2 tsp garlic powder
1 tsp. McCormick Perfect Pinch Mediterranean  herb seasoning
1/4 tsp. pepper
2 TB olive oil
1/2 c. low sodium chicken broth
1/2 c. *Marsala wine       *do not substitute*
8 oz. sliced fresh portabella mushrooms
1/2 c. chopped fresh parsley

Using a plastic bag- marinate the chicken breasts with the fat free Italian dressing for at least 6 hours. Later...
Drain and discard the salad dressing. Combine the flour and dry seasonings and using a sifter cover both sides of the chicken breasts.  Using a large non stick skillet coated with cooking spray cook the chicken in one tablespoon of the olive oil along with the 1 TB of butter for approximately 2 minutes on each side until browned. When done transfer the chicken breasts to a large 9x 13 baking dish which has been coated with cooking spray.

Add the wine and chicken broth to the pan and bring to a boil, scraping the browned bits till loosened.  Cook and stir while boiling for about 2 minutes. Then transfer the sauce to a small bowl.  Using the same skillet put in the remaining 1 TB of olive oil plus some cooking spray and cook the mushrooms until browned.  Then stir sauce into the mushrooms and heat through. Pour the sauce with the mushrooms over top of the chicken breasts and top with the chopped parsley. Bake uncovered in a 350 degree oven for 30 minutes.  6 servings; each serving 375 calories.