Monday, November 17, 2014

Motivation Monday + Chicken Zucchini Alfredo

New Day, New Week.


Rise and shine! I woke up this morning blessed to embrace a new day, and with an appetite craving the taste of fresh vegetables. I opened my refrigerator in hot pursuit of mushrooms, onions, spinach, tomatoes and bean sprouts. Once retrieved, I sauteed these gifts from the garden in a little olive oil until slightly soft. The shear thought of tasting these sauteed veggies had my palate dancing in anticipation. Using four egg whites I created a veggie filled cloud topping it with fresh diced tomatoes. Delicious!




After eating some left over corn chowder for lunch I willed myself to go work out for an hour. I really wasn't feeling it today, but glad to have went anyway. I think it's safe to say we all lack motivation from time to time. It's in those moments our dedication to this lifestyle is tested. Keep pressing on!

Post Workout Meal

Whipped up some tuna salad using low sodium tuna in water, plain Greek yogurt, spicy mustard, and sweet relish. I paired with a half of a gala apple and eight Kashi vegetable crackers.

Tonight for dinner I followed another recipe from my Clean Eating Comfort Foods magazine. The dish is called Chicken and Zucchini Alfredo toss. Who doesn't love Alfredo pasta? I know I do, but my hips not so much. Lol!  I was so thrilled to find a lighter version of this wonderful dish.

This was my first time trying the Ronzoni whole grain pasta. I was quite please with the taste and texture and will be purchasing again. One serving of 3/4 cups yields 5g of fiber, 9g of protein, 39 carbs at 180 calories. 

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  • 12 oz of whole-wheat fettuccine or any whole grain pasta
  • 1 lb of green and/or yellow zucchini, julienned
  • 2 tsp of olive oil
  • 3/4 lb of boneless, skinless chicken breast, cut into thin strips
  • 1/4 tsp of sea salt and black ground pepper
  • 1/2 cup of low sodium chicken broth or water
    1 cup part skim smooth ricotta cheese
  • 1/2 cup grated low fat Parmesan cheese ( I used regular)
  • 1/3 cup of fresh parsley
  • 4 tsp of fresh lemon juice
  • 1 tbsp of lemon zest
  • 1/4 tsp of ground nutmeg
Note: I seasoned my chicken with McCormick's Italian seasoning. 

One: Cook pasta according to packaged directions, adding zucchini during last 2 minutes of cooking. Reserve 1/2 cup of pasta cooking water; drain.

Two: Meanwhile, in a large skillet, heat oil on medium-high. Season chicken with salt and pepper, add to skillet and cook until browned, turning, about 3 minutes. Stir in broth, then transfer mixture to a large bowl. Add ricotta, Parmesan, parsley, lemon juice, lemon zest and nutmeg.

Three: Add fettuccine mixture and 1/4 cup reserved pasta cooking water to chicken ricotta mixture and toss to combine. Add additional pasta cooking water as needed until mixture is well coated.

I topped it with freshly shaved Asiago cheese.

Nutrition per 2-cup serving: Calories: 281, Total Fat: 6g, Sat. Fat: 3g, Carbs: 36g, Fiber:2g, Sugars: 3g, Protein: 20g, Sodium: 213mg, Cholesterol: 39mg.

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