Two Meals From One!

Even as a stay at home mom I am always looking for faster ways to accomplish things. (So I have more time to sit on the couch and watch soap operas and eat Bonbons of course lol). This recipe is perfect to make 2 nights of cooking satisfying meals for less money! Who doesn't like that? And to top it off they are super simple and lowfat!!!

Meal 1

Chicken and Penne with Artichoke-Tomato Sauce

serves 4 plus leftovers

Ingredients:

 2 cups uncooked whole wheat penne

 6 chicken breasts boneless skinless

 1/2 tsp salt 

 3/4 tsp black pepper

 2 tsp olive oil

 4 green onions, thinly sliced

 2 minced garlic cloves

 1 (14 1/2-ounce) can diced tomatoes

 1 (13- ounce) can of artichoke hearts,    drained and quartered

1/2 cup reduced-sodium chicken stock

 2 tablespoons chopped fresh flat-leaf Italian parsley

Cook penne according to package directions. Meanwhile, chop chicken into 1 1/2 inch pieces. Sprinkle with half the salt and pepper. Heat oil on a large skillet over medium-high heat. Add the chicken and cook until cooked through aprox 8-10 minutes. Transfer chicken to a bowl. Transfer 2 chickens breast worth to a container and cool. 

Add green onions and garlic to skillet; cook, stirring constantly, until green onions are softened, aprox 1 min. Add tomatoes, artichokes, stock,remaining salt and pepper to skillet; bring to boil. Reduce heat; cover and simmer until sauce is slightly thickened aprox 5 min. Toss in pasta. Remove skillet from heat and stir in parsley. 

Cover and refrigerate the set aside chicken breasts to use in the Crispy Chicken Croquettes. 

Meal 2

Crispy Chicken Croquettes

serves 4

Ingredients 

-reserved chicken from Chicken and Penne with artichoke-tomato Sauce

- 2 cups cooked brown rice

-2/3 cup shredded lowfat mozzarella cheese

-1/2 cup frozen peas, thawed 

-3 tablespoons low-fat mayo

-2 tablespoons grated Parmesan cheese

-1 garlic clove, minced 

-1/4 tsp black pepper

-2 large egg whites

1/2 cup plain bread crumbs

-Jar or homemade fat free Marinara sauce

Preheat your oven to 400*. Spray large baking sheet with nonstick spray. 

Pulse chicken and rice in food processor until finely chopped. Transfer to a large bowl. Stir in mozzarella, mayo, Parmesan, garlic, pepper and peas. 

With moistened hands,form into 8 (3-inch) logs. 

Whisk egg whites in medium bowl. Spread bread crumbs on sheet of wax paper or seranwrap. Dip each log into egg whites, then roll in crumbs. 

Place croquettes on prepared baking sheet and spray the tops lightly with nonstick spray. Bake until golden,about 25 min. 

Meanwhile, heat marinara sauce in saucepan over medium heat until hot. Serve your croquettes with sauce for dipping. 

 

This recipe was a HIT in my house! Kaden hates rice and had no idea he was eating brown rice! Kaden is picky with peas so I made him 2  before I added the peas. Thinking about putting the peas in the food processor next time to see if I can sneak them into his diet.

I got a thumbs up! He even asked for seconds! Brian also loved them! I will definitely be making them again soon!!!

Hope you try these delicious recipes out!

~D