Chasey_Lane
Salt Life
A portion (1/4 of the recipe) is 6 Weight Watcher's points. This meal is DELICIOUS, and very easy to prepare. Enjoy!
Buffalo Chicken Wing Macaroni & Cheese
Serves 4
1 cup uncooked elbow macaroni
2 stalks celery,chopped
2 medium carrots, chopped
1 small onion, chopped
8 ounces cooked shredded skinless chicken
1 teaspoon chopped garlic
¼ cup Franks red hot sauce, divided
½ cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss cheese
2 teaspoons yellow mustard
1 ½ tablespoons reduced-fat Parmesan grated topping
1 tablespoon chopped fresh parsley
Preheat oven to 350.
Cook pasta al dente, drain and set aside.
Bring a skillet sprayed with noncook spray to medium-high heat. Add the celery, carrots, and onion. Stirring occasionally until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons of the hot sauce to skillet. Mix thoroughly and set aside.
In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon of hot sauce. Mix well and heat in the microwave for 30 seconds.
Spray an 8x8 baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mix followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle parmesean topping and parsley.
Bake in the oven until hot and bubbly, about 30 minutes.
NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein
Buffalo Chicken Wing Macaroni & Cheese
Serves 4
1 cup uncooked elbow macaroni
2 stalks celery,chopped
2 medium carrots, chopped
1 small onion, chopped
8 ounces cooked shredded skinless chicken
1 teaspoon chopped garlic
¼ cup Franks red hot sauce, divided
½ cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss cheese
2 teaspoons yellow mustard
1 ½ tablespoons reduced-fat Parmesan grated topping
1 tablespoon chopped fresh parsley
Preheat oven to 350.
Cook pasta al dente, drain and set aside.
Bring a skillet sprayed with noncook spray to medium-high heat. Add the celery, carrots, and onion. Stirring occasionally until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons of the hot sauce to skillet. Mix thoroughly and set aside.
In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon of hot sauce. Mix well and heat in the microwave for 30 seconds.
Spray an 8x8 baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mix followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle parmesean topping and parsley.
Bake in the oven until hot and bubbly, about 30 minutes.
NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein
