Guiltless chicken with goat cheese
Chef Devin Alexander eats chocolate every day and still manages to stay fit. In her new book, “I Can’t Believe It’s Not Fattening: Over 150 Ridiculously Easy Recipes for the Super Busy,” she shares recipes that will allow you to indulge in sinful-tasting meals — without the guilt. You won’t believe that her version of the classic lasagna, her goat cheese and fire-roasted tomato chicken and the peppermint brownie “pizza” are as healthy as the recipes claim.
- 4 (4-ounce) trimmed boneless, skinless chicken breasts
- 1/2 cup canned, drained, diced pre-roasted tomatoes or pre-roasted tomatoes with garlic
- 2 ounces (about 1/2 cup) goat cheese crumbles
- 2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)
- Sea salt and pepper, to taste
- Olive oil spray
Preheat the oven to 350° F. Season the chicken with salt and pepper. Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side. Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately. Calories: 171 Protein: 29 gFat: 4 g
When cooking the chicken make sure not to overcrowd the pan. Depending on the pan size, only one or two chicken breasts should be made at a time.
- 2/3 cup Fiber One or naturally sweetened fat-free vanilla yogurt
- 1 box (13.7 ounces) No Pudge! Original Fudge Brownie Mix (look for it in the baking or natural foods aisle in your grocery store or at Trader Joe
- 1 cup fat-free frozen whipped topping, defrosted
- 2 tablespoons finely crushed peppermint disks or candy canes
- 1 tablespoon chocolate syrup
- Butter-flavored cooking spray
Preheat the oven to 350 °F. Mist a 10 1/2-inch tart pan with spray (as a backup, you can use a 10-inch nonstick deep-dish pizza pan, but the brownie won't pop out as easily as from a tart pan).In a medium bowl, stir the yogurt into the brownie mix until well combined. Pour the mixture into the prepared pan and spread it with a spatula so it evenly covers the bottom of the pan. Bake for 17 to 19 minutes, or until a toothpick inserted in the center is no longer wet (a few crumbs are okay). Allow the brownie to cool completely. Spoon the whipped topping into the center and then, using a spatula, spread it to evenly cover all but the outer 1/2-inch of the brownie. Sprinkle the crushed candies evenly over the top. Drizzle the syrup in a fine stream from the edge of a spoon to create a criss-cross pattern. Cut into 8 equal wedges. Each serving made with Fiber One yogurt has:Calories: 142
Serve immediately, or refrigerate for up to 2 days.
- 2 cups low-fat, preferably lower-sodium marinara sauce
- 25-ounce package frozen rectangle cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving)
- 6 ounces reduced-fat, finely shredded mozzarella cheese (no more than 3 g of fat per ounce), divided
- 1/3 cup finely slivered basil leaves
Preheat the oven to 400° F.Spoon 1/2 cup sauce evenly into the bottom of an 11 x 7-inch ceramic or glass baking dish. Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish. Spoon another 1/2 cup sauce evenly over top. Sprinkle one-third of the cheese and one-third of the basil evenly over that. Repeat the layering 2 more times beginning with the ravioli. Cover the dish with foil. Bake for 40 minutes. Remove the foil and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted. Each 1/6 casserole serving has:Calories: 301Fat: 7 gProtein: 18 g
Let stand 10 minutes, and then slice into 6 equal pieces and serve immediately.