I know a lot of people hate Valentine's Day. Personally I'm neutral about it. I think its stupid that men are expected to pay 3-4 times as much for roses on this day. That isn't to say I wouldn't LOVE to get flowers (in case my husband is reading this), its just I would never expect someone to waste money like that, and I'm not really a roses kind of girl.
Instead of buying my husband something he will likely never use, I almost always make him a nice dinner, and he loves pasta! So... pasta it is. I'm using the Pioneer Woman's Cajun Chicken Pasta, but I lightened it up by using less pasta, less oil, less butter, and fat free half and half in the place of heavy cream. We think its delicious!
I also wanted to make him a cheesecake, but I didn't want to have a whole cheesecake in my house because, well... honestly I'm weak! So... I'm doing a little experiment with a Vanilla Mousse Cheesecake recipe in single serving sizes. If it works out, I'll post the recipe later in the week.
Sirloin Steak with Whisky Cream Sauce, Baked Potatoes, Steamed Broccoli
Jack Daniels Chicken (purchased already made from Costco) and Alexia Sweet Potato Fries
Pioneer Woman's Cajun Chicken Pasta Lightened (recipe below), Caesar Salad, Vanilla Mousse Cheesecake - single servings
Spaghetti Pie... yes I promise we will finally eat this... it has been on my menu for 2 weeks!
Cod (from Costco) used to make "fish and chips", roasted butternut squash
Pioneer Woman's Cajun Chicken Pasta Lightened
Serves 5 @ 8 Points+ each
Fair Warning: This recipe is spicy
2 whole Boneless, Skinless Chicken Breasts (about 1/2 a lb), Cut Into Cubes
3 teaspoons Cajun Spice Mix
8 oz uncooked Fettuccine
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
1 cup Fat Free Chicken Broth
1/3 cup White Wine
1/2 cup fat free half and half
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta and drain.
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss to coat.
Heat 1/2 Tbsp oil and 1/2 Tbsp butter in a skillet over high heat. Add the chicken in a single layer, and allow chicken to brown on one side, about 2-3 minutes(depends on how big you cut up your chicken). Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Add remaining olive oil and butter, and add the peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt. Cook over high heat for 1 minute, stirring and trying to get the vegetables as dark as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in half and half, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until it starts to thicken. Add the rest of the spices to taste
Finally, add chicken and vegetables to sauce, Stir and cook for 1 to 2 minutes, until mixture is bubbly. Add drained fettuccine and toss to combine.
Top with fresh parsley if you want.
Heat 1/2 Tbsp oil and 1/2 Tbsp butter in a skillet over high heat. Add the chicken in a single layer, and allow chicken to brown on one side, about 2-3 minutes(depends on how big you cut up your chicken). Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Add remaining olive oil and butter, and add the peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt. Cook over high heat for 1 minute, stirring and trying to get the vegetables as dark as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in half and half, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until it starts to thicken. Add the rest of the spices to taste
Finally, add chicken and vegetables to sauce, Stir and cook for 1 to 2 minutes, until mixture is bubbly. Add drained fettuccine and toss to combine.
Top with fresh parsley if you want.
Thank you for posting on menu Monday....I take alot of your ideas for my family. Meal planning is my weak point.
ReplyDeleteI discovered your blog from the article in the StarTribune last year. Thanks for all your honesty!