Week 7: Chinese Chicken Chop

This week's recipe was courtesy of my "Hungry Girl" cookbook. Abby and I felt so healthy and fiber-ful after this one. Also, all of "Hungry Girl's" salad recipes don't include dressing, so we added a little tang to our salads with red wine vinegar.

**Now that I think about it, we pretty much didn't chop everything that it told us to. We had larger chunks in our salads.**

INGREDIENTS

2 cups chopped romaine lettuce

1 cup shredded green cabbage

3 ounces boneless skinless lean chicken breast, chopped

1/2 can mandarin oranges in juice, drained

1/2 can sliced water chestnuts, drained and chopped

2 tablespoons minced scallions

2 tablespoons Fiber One bran cereal (original)

DIRECTIONS

Place lettuce and cabbage in a large bowl and toss.

Add oranges and water chestnuts, and then top with chicken.

Sprinkle scallions and Fiber One over salad.

(This recipe makes one serving, so we doubled it for two of us.)

Week 6: Turkey Ravioli Lasagna

This lasagna is made with frozen cheese ravioli, so it was super-easy. It is also super-yummy! And with the ground turkey breast and the chunks of veggies in the sauce, I also felt so nutritious!

INGREDIENTS
1 pound ground turkey
1/2 tsp garlic powder
salt and pepper to taste
1 cup grated carrots
1 cup sliced fresh mushrooms
1 Tbsp olive oil
1 jar (28 oz) spaghetti sauce
1 package (25 oz) frozen cheese ravioli, cooked and drained
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

DIRECTIONS
In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt, and pepper; set aside.

In a large saucepan, cook carrots and mushrooms in oil until tender. Sitr in spaghetti sauce. Spread 1/2 cup sauce in a greased 13 x 9 in. baking dish. Layer iwth halfo fht eravioli, spaghetti sauce mixture, turkey, and cheeses. Repeat layers.

Cover and bake at 375 degrees for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving.

Week 5: Bruschetta 'n Cheese-Stuffed Chicken Breasts

Today I decided to try one of the yummy recipes I found on Kraft's website. I found several that had not very many ingredients, and seemed interesting yet simple.

It ended up tasting pretty good. You can put stuffing on pretty much anything and I will be a happy camper. After it was already done, Abby and I both admitted to adding extra cheese to the part of the recipe we worked on. More cheese is never a bad thing. The most complicated part was pounding out the chicken breasts. And waiting for it to come out of the oven...

INGREDIENTS

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1/4 cup chopped fresh basil
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breast halves (2 lb.)
• 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

DIRECTIONS

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

I know the picture isn't great, and you can hardly tell what it is. From now on Abby is in charge of taking the pictures...