Skip to main content

Happy Healthier Valentine's Day!

     It's time for that cherub to shoot an arrow through a heart! What's a great way to realistically get to a lover's heart? Via the stomach, of course! Many people like to go to a restaurant for Valentine's Day, and that is fine. However, a home cooked dinner can also be very romantic.

     Want Chicken Alfredo and Chocolate Brownie Lasagna from Olive Garden? It's soooo tasty at 2530 calories. Let that sink in...2530 calories for Chicken Alfredo and Chocolate Brownie Lasagna. That does not include breadsticks and a beverage. Yes, I said two thousand five hundred-thirty calories, but what if I told you a serving of Chicken Alfredo and chocolate cake can be made at home for 525 calories, would you believe me? Yeppers, it can be done, I made it last night and served it to two friends who went back for seconds, it's that good!


     I made the cake first and put it in the fridge until it was time to serve it.



Skinny Chocolate Cake
12 servings at 192 calories per serving

1 box chocolate cake mix, do not prepare
2 containers (5.3 oz) chocolate Greek yogurt
1 cup water
For the frosting:
1 cup 1% milk
1 box (1.4 oz) sugar free instant chocolate pudding mix
1 tsp vanilla extract
1 (8 oz) tub lite Cool Whip, thawed


  • Heat oven to 350°, spray a 9x13 baking dish with cooking spray, set aside.
  • Combine dry cake mix, yogurt, and water. Stir with a whisk. Make sure to mix until it's well combined, about 2 minutes.
  • Spread the batter into the prepared dish and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool completely.
     Frosting:
  • Combine the milk, dry pudding mix, and vanilla extract in a mixing bowl. Use a whisk, whip together 1-2 minutes, it will thicken after a couple of minutes. 
  • Add the Cool Whip and stir until combined.
  • Spread over cake, top with sprinkles, if desired.
  • Serve immediately, or refrigerate.
  
Skinny Chicken Alfredo
4 servings-2 cups each, 333 calories

8 ounces uncooked whole grain penne pasta
8 cups (6 ounces) fresh baby spinach
2 tsp butter
1 clove garlic, minced
1 tbs all-purpose flour
 1 1/2 cups 2% milk
4 oz low-fat cream cheese, softened (I used low-fat Neufchatel)
1/4 cup grated Parmesan cheese
2 cups shredded cooked chicken breast
1/4 tsp salt
1/4 tsp coarsely ground pepper, or to taste


  • Cook pasta in boiling water in large pot for 8 minutes, or until tender. Remove from heat, add spinach, let stand for about 25 seconds, until spinach is wilted. Drain and set aside.
  • Melt butter in the same pot over medium heat. Add garlic and sauté 1 minute. Add flour and cook 1 minute, the mixture will be crumbly. Whisk in milk. Cook, whisking constantly for 2 minutes. Add the cheeses, salt and pepper; stir until smooth. Stir in chicken; cook about a minute more or until heated through. Add pasta and spinach, serve immediately.
Instagram
Pinterest
My Fitness Pal

"Nothing tastes as good as healthy feels!"
Labels:

Comments

Post a Comment

Popular posts from this blog

There's Something Fishy About It

     How ya'll doing?  I hope everyone is enjoying the last lazy, hazy days of summer.  Fall is officially right around the corner.  Shew, summer absolutely flew by!  Kids are already back in school. Speaking of kids, my youngest grandchild is coming tomorrow to spend a week with me.  I'm excited!  We will have so much fun playing, going to the mall for Dippin' Dots, and whatever else we want to do .  I cleaned my house today, Hurricane Lillian hits tomorrow. 🤣      I told Lillian she can help me cook our meals, and I'm sure we will be eating salmon at least once, so here is a very tasty and colorful salmon entrée.      Mix marinade and pour it over the salmon in a glass dish, turn to coat well.  Put it in the refrigerator and don't think about it anymore until it is time to cook dinner. .     Next, make the relish. Just mix it up in a medium bowl.  That's it, nothing more except to cover it and put it in the fridge.  How easy is that?      No
Post a Comment
Read more

Mediterraneyum!

     It's been more than a hot minute since I've made an entry here. In fact, it's almost been a year. The truth isn't because I've been too busy-no the truth is much, much more shameful: I've been too lazy. Too lazy to write, and too lazy to eat the way I know I should eat. However, on the bright side, I have recently passed consecutive day 1000 of walking at least one mile. It's something that five years ago I would have said would be impossible.       I have, for the last couple of weeks, returned to eating more whole, less processed foods. In that short time, I have already lost a few pounds, and more importantly, have begun to feel great!       At the end of each of these blog entries I have always written, " Nothing tastes as good as healthy feels!!". That is a lie, a fallacy, fiction, untruth, falsehood, fib, whatever word for it you choose. What I meant in the statement is that healthy feels better than food tastes. I think I
Post a Comment
Read more

Colorful and Tasty

     So last time I told you about cucumber soup and said I was going to triple the recipe the next time I made it.  Well...I had planned to do just that, however; I went to the farmers market, went crazy and bought a ridiculous amount of cucumbers, therefore; I will be making quadruple the amount. 🤣      You know what one of the best things is about fresh produce?  The colors!  The more colorful the dish, the more nutritious.      This recipe is full of flavor.  Do not let the fact that good balsamic vinegar is expensive stop you from making this fabulous side dish, below the recipe is a method of taking cheap balsamic vinegar and turning it into what has more of the taste of a higher quality vinegar.   Balsamic Strawberry Asparagus serves 6 1 pound asparagus, ends trimmed 1 Tbs olive oil 1 cup balsamic vinegar* about 20 medium strawberries, sliced 10 basil leaves, chopped salt and pepper to taste Preheat oven to 400° F. Place asparagus
Post a Comment
Read more