Friday, April 13, 2007

Revamping Recipes

The downside of the Flex program is that you have to count points for everything - which can be a little complicated when you're trying to deal with casseroles and other multi-ingredient dishes. I finally set up Excel to calculate points per serving for me (never could get the Weight Watchers recipe builder to work) and I've entered all of maybe three recipes so far. It's just a pain in the neck, because you have to get all the nutritional info, blah, blah, blah.

Last night I took what could potentially be a fattening mess of goo and toned it down considerably. It's worth it to reduce the amount of cheese and use low-fat instead of fat-free. The fat-free stuff just doesn't melt. Instead it creates little pockets of cheese-like goop that freakily manages to retain its shape. Ew.

So here ya go: Cheddar Chicken Spaghetti. Sounds delish, eh? Only 5 points per serving!

7 oz. whole wheat spaghetti
1 can 98% fat free cream of chicken soup
1 1/2 c. low fat shredded cheddar cheese, divided
1 small jar pimientos, drained
1 c. fat-free milk
1 1/2 c. diced cooked chicken
salt & pepper to taste

Break spaghetti in pieces and cook according to directions. Meanwhile, in a large bowl, combine soup, 1 cup cheese, pimientos, milk, chicken, and salt and pepper. Drain spaghetti and mix well. Pour in a greased casserole dish (8x11 would suffice). Bake at 350 for 20 minutes. Sprinkle remaining 1/2 c. cheese on top and bake 5 more minutes, or until cheese melts. Serves 6.


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