Thanks, friends! I don't understand fat-free cheese's aversion to melting either. Grrr. Glad you're all feeling the Mexican food too (or most of you) - i'm just SO addicted right now! And i'm loving this idea of batch cooking. I'm seriously considering moving to once/two weeks cooking! (right now i'm doing once/week cooking). We'll see... it's going to take even more planning - eek!
Click on it to make it larger - the second set is the new one!

For dinner we had a new recipe from For the Love of Cooking!! I LOVE Pam’s recipes, and this one did not disappoint:
Chicken Tetrazzini for 4 Servings
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7 oz spaghetti noodles, cooked per instructions
16 oz. chicken, cooked in salt and diced
1 tsp olive oil
8 oz button mushrooms, sliced
2 tsp minced garlic
1 12 oz can of low fat evaporated milk
3 tbsp reduced fat parmesan cheese, shredded
1/4 tsp nutmeg
Sea salt and freshly cracked pepper, to taste
3 tsp cornstarch
1 tbsp dried parsley
4 tbsp Italian flavored panko crumbs
Prepare noodles per instructions. Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3-4 minutes; add minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove mushroom mixture to a bowl and return skillet to stove. Add all but 1/4 cup of milk to the skillet along with the cheese and nutmeg, cook, stirring constantly, until sauce gently boils. Mix remaining 1/4 cup of evaporated milk with cornstarch and mix thoroughly, then add to the sauce, mix well and remove from heat. Season mixture with sea salt and pepper. Add noodles, chicken, parsley and mushroom mixture to sauce and mix well. Pour mixture into baking dish. Sprinkle top with panko crumbs. Bake uncovered for 15 minutes.
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Nutritional Information: 456 calories, 53 carbs, 6 fat grams and 45 protein grams.
Review: Wow! We thought it was totally restaurant quality! We didn’t even get to eat it “fresh” – we refrigerated it and heated it up and it still had so much flavor. Almost like an alfredo sauce without all of the fat/calories! There is nothing I would do different next time – the portion sizes were very generous and it was super filling. This would be a good one to bring in for lunch too, and the bread crumbs make it look so fancy and sinful – love! P.S. Pam included peas and a shallot if you're interested!
After dinner me and Austie had a glass of wine, chatted about how we should really always have a glass of wine on Mondays, played some iPhone Scramble (we’re so obsessed – we do ‘play and pass’ and try to beat each other’s scores – losers), then watched some Gossip Girl and called it a night! I ended up at: 1,828 calories, 204 carbs, 53 fat grams and 110 protein grams (with a 314 exercise calorie burn). Here’s what I ate.
7 oz spaghetti noodles, cooked per instructions
16 oz. chicken, cooked in salt and diced
1 tsp olive oil
8 oz button mushrooms, sliced
2 tsp minced garlic
1 12 oz can of low fat evaporated milk
3 tbsp reduced fat parmesan cheese, shredded
1/4 tsp nutmeg
Sea salt and freshly cracked pepper, to taste
3 tsp cornstarch
1 tbsp dried parsley
4 tbsp Italian flavored panko crumbs
Prepare noodles per instructions. Preheat oven to 350 degrees. Coat a baking dish with cooking spray. Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3-4 minutes; add minced garlic and sauté, stirring frequently, for 1-2 minutes. Remove mushroom mixture to a bowl and return skillet to stove. Add all but 1/4 cup of milk to the skillet along with the cheese and nutmeg, cook, stirring constantly, until sauce gently boils. Mix remaining 1/4 cup of evaporated milk with cornstarch and mix thoroughly, then add to the sauce, mix well and remove from heat. Season mixture with sea salt and pepper. Add noodles, chicken, parsley and mushroom mixture to sauce and mix well. Pour mixture into baking dish. Sprinkle top with panko crumbs. Bake uncovered for 15 minutes.
Nutritional Information: 456 calories, 53 carbs, 6 fat grams and 45 protein grams.
Review: Wow! We thought it was totally restaurant quality! We didn’t even get to eat it “fresh” – we refrigerated it and heated it up and it still had so much flavor. Almost like an alfredo sauce without all of the fat/calories! There is nothing I would do different next time – the portion sizes were very generous and it was super filling. This would be a good one to bring in for lunch too, and the bread crumbs make it look so fancy and sinful – love! P.S. Pam included peas and a shallot if you're interested!
After dinner me and Austie had a glass of wine, chatted about how we should really always have a glass of wine on Mondays, played some iPhone Scramble (we’re so obsessed – we do ‘play and pass’ and try to beat each other’s scores – losers), then watched some Gossip Girl and called it a night! I ended up at: 1,828 calories, 204 carbs, 53 fat grams and 110 protein grams (with a 314 exercise calorie burn). Here’s what I ate.
Ever had chicken tetrazzini? I never had before - love it!
Have an iPhone? What's your favorite game on there? Right now, mine is scramble! used to be addicted to Word Warp!