Due to yesterday’s PGA events I didn’t post dinner but it was a nice cool, quick and filling meal after a long day of sitting on the golf course.
This dish would even be a perfect substitute for a pasta salad at the next pot luck you attend.
Crab Pasta Salad
INGREDIENTS:
* 8 ounces pasta
* 1 package (8 ounces) imitation crabmeat, chopped
* 1 cup frozen peas, thawed
* 1 cup fresh broccoli florets
* 3/4 cup fat-free mayonnaise
* 1/3 cup reduced-fat Italian salad dressing
* 3 Tbs grated Parmesan cheese
DIRECTIONS:
1. Cook pasta according to directions, drain and rinse in cold water.
2. In a different bowl combine the pasta, crab, peas, and broccoli.
3. In a separate bowl combine the mayonnaise, salad dressing and Parmesan cheese; pour over the pasta mixture; toss to coat.
4. Cover and refrigerate for 2 hours or until chilled.
SERVINGS: 4
RESULTS:
The tangy taste of the dressing on the salad was perfect. I had this for lunch the next day and the dressing was even stronger but not too overpowering at all.
A few great substitutions would be chicken instead of crab and add chopped carrots and shredded cheese.
Dinner tonight was supposed to be a spaghetti style chicken dish but after taking two trips to the grocery store and still forgetting some of the ingredients it was time to scrap my original plan and go with a different chicken dish. I have to admit that I’ve never been a fan of swiss cheese…I’ve always called it the “Stinky cheese” and as a result I was a bit leary to make…
Swiss Chicken Supreme
INGREDIENTS:
* 4 boneless skinless chicken breasts
* 1 Tbs dried minced onion
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 1/8 tsp pepper
* 4 slices reduced-fat Swiss cheese
* 1 can (10 3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
* 1/3 cup reduced-fat sour cream
* 1/2 cup fat-free milk
* 1/3 cup crushed crackers (about 8 crackers)
* 1 tsp butter, melted
DIRECTIONS:
1. Place the chicken in a 13×9 baking dish coated with cooking spray.
2. Sprinkle the chicken with the minced onion, garlic powder, salt and pepper. Top each piece of chicken with a slice of cheese.
3. In a separate bowl, combine soup, sour cream and milk; pour over the chicken.
4. Toss the cracker crumbs and butter; sprinkle over chicken.
5. Bake, uncovered, at 350 for 30-40 minutes or until chicken juices run clear and crumbs are golden.
SERVINGS: 4
RESULTS:
I decided to served the chicken over a bed of peas and it made for a great combo. This would have been great over rice as well. If making this recipe I would suggest adding more crackers…the saltyness of the crackers with the creaminess of the soup was perfect.
*Both recipes were from the Taste of Home Comfort Food Diet Cookbook.
Tonight Kim and I watched Teen Mom on MTV…I don’t know why I watch certain shows…they are just like train wrecks that you can’t help avoid watching. Do you have any TV shows that you watch but question why you do?
