Chicken Spaghetti - 9 Smart Points

This is what's baking right now for our dinner tonight.  I combined three recipes for chicken tetrazzini and calculated the Smart Points for this recipe.

The house smells so good right now!  I spent the afternoon packaging up a case of chicken tenders for the freezer and cooking whole chickens in the pressure cooker to get some good broth. Once the chicken and broth cool off, I store it in the freezer so it's ready whenever I need it.

I think this would be good if you added 5 points worth of Parmesan cheese or additional Velveeta on top.  It would brown and be nice and tasty.  Then the servings would be 10 Smart Points each.

Adding some of the reserved pasta cooking water will prevent the casserole from being too dry. 

CHICKEN SPAGHETTI – 35 Smart Points

Makes 4 servings       9 Smart Points per serving

½ onion, finely chopped

1 clove garlic, minced

2 cups chicken broth

3 T. cornstarch

½ cup Cream of Mushroom soup

½ tsp. Lawry’s Seasoned Salt

1 small jar pimientos, drained

3 oz. Velveeta cheese, cubed

6 oz. cooked chicken

½ box (6 oz. Ronzoni thin spaghetti)

Sweat onions and garlic in a nonstick saucepan.  Mix cornstarch with just enough cold water to make a slurry.  Add chicken broth, cornstarch slurry, mushroom soup, Seasoned Salt, pimientos, Velveeta and chicken.  Heat thoroughly.

Cook pasta in boiling salted water until almost tender.  Drain, reserving ¾ cup of the hot pasta water.  Stir drained pasta into the non-stick saucepan, Mix well.  If needed, add some of the reserved pasta water.

Pour into a greased 2 quart casserole dish.  Bake at 350° until browned and bubbly.

Smart Points

Cornstarch                   3

Mushroom soup          2

Chicken                       6

Velveeta                      9

Spaghetti                   15         

Macaroni and Cheese - 9 Smart Points

This recipe was one I came up with today to use some different ingredients I'd found.

This is a vegan cheese made from seeds, nuts and vegetables.  I'd seen the chef that developed it on an episode of Shark Tank a few years ago and wanted to give it a try.  It was found at Sprouts in the refrigerated section.

I was extremely pleased with the flavor when I tasted it on a cracker.  It tastes like cheddar cheese so I knew it would make good macaroni and cheese and no saturated fat.

This product is mentioned frequently as a good addition to foods as a substitute for butter or cheese.  I bought it to put on popcorn and decided today to incorporate it into the macaroni and cheese to enhance the flavor.

MACARONI AND CHEESE

9 Smart Points

2 oz.  dry weight Skinner elbow macaroni

1 oz. Heidi Ho Creamy  cheese

1 tsp. Bragg Nutritional Yeast Seasoning

1 T. Member’s Mark Real Crumbled Bacon pieces

Cook macaroni in salted boiling water until tender.

Drain well.  Stir in the cheese and yeast.

Cook bacon pieces in microwave approx. 20 seconds

to crisp and remove some of the excess fat.  Stir

in to the macaroni and cheese mixture.

Makes a generous single serving.

Smart Points

Macaroni                              6

Cheese                                 1

Yeast                                    0

Bacon                                   1

Dill Pickle Pasta Salad # 2 -- 9 Smart Points

 

 

 

DILL PICKLE PASTA SALAD # 2

 

makes 2 cups -- 9 Smart Points per cup

                                                                           Smart Points

3 oz. dry small elbow pasta                                        9                        

1/2 cup sliced pickles                                                 0

1 oz cheddar cheese, diced                                         4

1 tablespoons finely diced white onion                      0

1/2 tsp. dried dill weed                                               0

1 T.  pickle juice                                                          0

Dressing

1T.  mayonnaise                                                          3
2 T. low fat sour cream                                               2
dash cayenne pepper 
extra pickle juice, if desired
salt & pepper to taste

Instructions

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with 1 T. of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice. (I didn't discard the juice.)
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.