Food I Love! Zucchini Pasta!

This recipe is ridiculously easy and so so good!! Great as a side dish or served alone. I like to make grilled chicken with it, rubbed with a little olive oil and then sprinkled with salt, pepper, garlic powder and italian seasoning.

This recipe is from Light n Tasty Magazine, (now Healthy Cooking Magazine) by Taste of Home.

Ingredients

• 8 ounces uncooked linguine
• 4 cups coarsely shredded zucchini (about 3 medium)
• 4 teaspoons olive oil
• 2 garlic cloves, thinly sliced
• 1/4 cup fat-free plain yogurt
• 3/4 cup shredded reduced-fat cheddar cheese
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
• In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 219 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Click here for link to website!

New Feature: Food I Love!

I used to have a blog dedicated to fun recipes that were tasty and good for you. I just didn't have the time to keep it up. I really love trying new recipes, and even more, sharing the really great ones with people.

So for my first Food I Love post, here is a soup I adore!! Even more so the next day for lunch!

This recipe came from Light n Tasty magazine, a Taste of Home publication.(It is now called Healthy Cooking Magazine)

Creamy Chicken and Wild Rice Soup

Ingredients:  

2/3 cup uncooked wild rice
2/3 cup chopped onion 
2/3 cup chopped carrot 
2 tablespoons butter 
6 cups reduced-sodium chicken broth 
2 medium potatoes, peeled and cubed 
1/2 teaspoon salt 
1/2 teaspoon pepper 
1 cup chopped fresh broccoli 
3 cups cubed cooked chicken breast 
1/2 cup all-purpose flour 
1 cup fat-free half-and-half 

Directions:

Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. 

Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Nutritional facts: 1-1/4 cups equals 251 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 707 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Here is the link to the recipe online.