Creamy Chicken and Mushroom Fettuccine (adapted from ilovepasta.org)

12 oz fettuccine, uncooked
8 oz boneless, skinless chicken cut into 1/2-inch cubes (I use chicken breast)
8 oz mushrooms, sliced
1/2 cup dices red bell pepper
1 1/2 cup low-fat mayonnaise
3/4 cup skim milk
1/4 cup Parmesan cheese
1/2 tespoon paprika
Salt and pepper to taste

Cook the pasta al-dente.
Coat a large pan with cooking spray. Add the chicken and sauté over medium-high heat, stirring frequently, until the chicken is golden brown and cooked through, about 4 minutes. Remove the chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and the red peppers and sauté until tender (about 5 minutes).

In a 500 mL jar, combine the mayonnaise, milk, cheese, paprika and S&P. Pour over the vegetables, add the chicken and heat over medium-low heat until thoroughly heated.

When the pasta is done, drain and return to the pasta pot. Add the pan conteent and mix well. Serve immediately.

Approximate nutritional value:
Calories: 563
Protein: 26g
Carbohydrates: 90g
Fat: 10g

Green Soup (from a Montreal Gazette clipping)

Green Soup (serves 8)

1 tablespooon butter
1 1/2 cups sliced leeks (white part only)
1 small onion, sliced
6 cups chicken stock
1 small coarsely chopped potato
Salt and pepper to taste
1 bunch fresh spinach, rough stems removed
2 bunches watercress, rough stems removed
1/2 cup milk (optional) - or add a dollop of sour cream to each bowl

In a large pot, melt the butter, add the leeks and onions, sauté for 5 minutes on medium heat.
Stir in the stock, potato, salt and pepper. Bring to a boil.
Reduce the heat and simmer, uncovered, until the potato is done (about 20 minutes).
Ten minutes before the end of cooking, add the spinach and 1 1/2 bunch of the watercress. Cool slightly, pulse carefully in a food processor, adding the remaining watercress. Return the soup to the pot, add the milk and heat gently.

Approximate nutritional value:
Calories: 50
Protein: 2g
Fat: 2g
Carbohydrates: 8g
Fiber: 2g

Mild Red Pepper and Tomato Soup (from a Montreal Gazette clipping, date unknown)

Mild Red Pepper and Tomato Soup (serves 6)

1 cup chopped onion
2 cups chopped sweet red peppers
2 tablespoons olive oil
1 can (19 once/540 ml) of tomatoes, drained and chopped
1 1/2 cups water
1 teaspoon grated lemon peel
1 teaspoon salt
Freshly ground pepper to taste
Sour cream
Parsley

In a 3L pot, heat olive oil and sauté onions and red peppers over medium heat until tender. Add tomatoes and simmer, uncovered for 10 minutes. Place in a blender with water and spin quickly until blended but not completely smooth. Add lemon peel, salt and pepper. Return to pot, cover partially and bring to a simmer. Serve topped with sour cream and chopped parsley.

Approximately (excluding sour cream):
125 calories per serving
Fat: 9g
Protein: 2g
Carbohydrates: 12g
Dietary fiber: 3g

This morning's breakfast recipe... strawberry scones

From Family Fun, but transformed to my liking

Strawberry chocolate scones

RECIPE INGREDIENTS:
1/2 cup chocolate chips
1 cup hulled and finely diced fresh strawberries
2 cups flour (1 cup white and 1 cup whole wheat)
1/3 cup sugar, plus a little for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, cream cheese, cut into 1/4-inch pieces
1/2 cup plus 1 tablespoon light cream
1 teaspoon vanilla extract

1. Heat your oven to 425°F. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.

2. Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.

3. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.

Oversweet strawberry jam...

So I made strawberry jam 2 weeks ago, so what to do with it... CUPCAKES!!! I used my basic vanilla cupcakes, uses only half the sugar and added a half cup (one container) of my homemade strawberry/rhubarb jam. I didn't want to make a batch of buttecream, so thought about using whipped cream,argh, the whipped cream is past it's prime. So it'll hae to topped with Dream Whip once the cupcakes are cooled.
Pre-cooking...


Here's the after...


And the done!

Smooooothie

Here's my current fave smoothie recipe. I still don't have a blender, so I have to make it using the small Braun hand-held blender.

1 cup frozen raspberries
1 cup frozen cherrie
2 bananas
1 cup soy milk
1 cup vanilla yogourt
1/3 cup cream cheese
1 tbls maple syrup

YUM!!! Protein, calcium, fruit. Perfect breakfast. I've tried it with bran, but yuck, gotta get my cereal products somewhere else.