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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.
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"Nothing tastes as good as healthy feels!"
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