Chicken Bolognese

Chicken Bolognese

adapted from Food Network

Using ground chicken instead pf the traditional beef make the sauce lighter and reduces the calories.

I'm usually a little behind the times when it comes to technology. It's only been the past year that I have begun listening to podcasts. I was listening to some older Sporkful™  and learned that the author, Dan Pashman, developed his own pasta shape - cascatelli ™. So we had to try it and see if it lived up to the hype of providing a good bite, stays on the fork and holds on to sauce. It did not disappoint.

Serves 2 with leftover sauce                                            9 WW points / serving

Cooking spray
1/2 lb. ground chicken

1/2 large carrot, shredded

1/4 onion, finely chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1/2 tsp. Italian seasoning

1 small bay leaf

3 Tbsp. tomato paste

1/4 cup dry white wine

1/4 cup fat free evaporated milk

1 8 oz can tomato sauceedsw32

1/4 cup water

3/4 tsp. Kosher salt

1/2 tsp Freshly ground black pepper

4 oz. Cascatelli ™ pasta or your favorite pasta, cooked according to package directions, reserving the pasta water.

Parmesan cheese and chopped fresh basil (optional)

1. Heat a 2-3 quart pot over medium heat; When hot coat with cooking spray and cook the ground chicken until browned, about 5 minutes.
2. Add the carrots and onions and cook until tender, about 7 minutes
3. Add the garlic, chili powder, Italian seasoning and bay leaf; all the seasonings to toast for about a minute.
4. Add the tomato paste and let it toast and gets dark, about 2 minutes.
5. Stir in the wine and simmer until it is absorbed
6. Stir in the evaporated milk and continue simmering until it thickens slightly, about 3 minutes.
7. Stir in the tomato sauce and water; Cover and cook until the sauce is thick, about 45 minutes.
8. While the sauce is cooking, bring a pot of heavily salted water to a boil.
9. Add the sauce to the pasta and thin with the pasta water to taste.
10. Garnish with Parmesan cheese and basil if using prior to serving.

Enjoy!

Chicken Chorizo Chili

Chicken Chorizo Chili

adapted from Rachael Ray Every Day October 2013 

Making your own ground sausage allow you to control the fat and calories. If using store bought recalculate the point value based on the brand you buy.

Makes: 3 servings   

0 WW Blue points per serving NOT including optional toppings

Cooking spray
1/2 lb. Homemade Chicken Chorizo or store bought
1/2  large onion, chopped
1/2 red, orange or yellow bell pepper, seeded and chopped
1/2 summer squash or zucchini, chopped
1 1/2 large jalapeno chile peppers, ribs and seeds removed, chopped
2 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/2 Tbsp. ancho chile powder *

1/2 Tbsp. Guajillo chile powder *
1/2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 cup chicken stock
1 (14.5 oz.) can diced fire-roasted tomatoes with juice
1 cup canned or frozen corn kernels, thawed if frozen
1/2 (14 oz.) can pinto beans, drained and rinsed
Chopped scallions, for garnish

Optional Toppings

Reduced fat cheddar cheese    1 WW Blue point / Tbsp.

Fat free sour cream                   0 WW Blue point / Tbsp.

Lime wedges                               0 WW Blue point / wedge

Cilantro Lime Sauce                  1 WW Blue point / Tbsp.

1. In a small pan coated with cooking spray, sauté the corn until lighted browned. Set aside.
2. In a soup pot coated with cooking spray, cook the chorizo and cook until browned, about 5 minutes.
3. Add the onion, bell pepper, yellow squash, jalapenos and garlic; season with salt and pepper. 
4. Partially cover and cook until the vegetables soften, about 10 minutes. 
5. Add the spices and stir 1 minute. 
6. Add stock, tomatoes, corn and beans. Simmer uncovered until the chili thickens, about 10 minutes.
7. Serve topped with scallions and any other optional toppings.

Enjoy!

* If you do not have the specific chile powders listed you can use your favorite chili powder.

Extra Lean Turkey Chili

I think I am beginning to redeem myself. I adapted this recipe from Joy Bauer's Extra Lean Turkey Chili which I got from the Today Show many moons ago. Since her recipe served 8, I cut it down to 4 servings and altered the tomatoes since my boys do not like chunks of tomatoes in anything.

 Even Nick's mystery friend liked it !!

Extra Lean Turkey Chili
1 lbs. "Extra Lean" Ground Turkey Breast

1/2  Tsp. Paprika
1 Tsp. Garlic Powder
1/2 Tsp. Salt
1/2 Tsp. Black Pepper
1/2 Tsp. Cumin
1/2 Tsp. Oregano
3 Tsp. Chili Powder
1/4  Onion, minced
1/4 Tsp. Ground Red Pepper 
1 Tsp. Flour
6 oz. whole tomato, pureed in a food processor
1/2 – 15oz. Can of red kidney beans

Brown ground turkey in a skillet. Drain fat. Add the tomatoes and 6 oz of water to the pan. Stir to combine.
Add garlic powder, paprika, cumin, oregano, chili powder, salt, black pepper, onion and mix well. Cover skillet and simmer for 25-30 minutes. Stirring every 10 minutes
Uncover skillet, add flour and mix thoroughly.Add red kidney beans, mix and let simmer uncovered for 20 minutes.
Serve with your favorite chili toppings including shredded low fat cheddar cheese, minced onion, and sour cream to name a few.