Two Quick & Easy Favorite Recipes!

Happy Friday Friends!  I'm not sure how I've managed to go all this time without sharing two of our absolute favorite recipes!  Chicken Spaghetti and Banana Pudding!  The really great thing?  Both recipes are absolutely packed with flavor, but low in fat! Not only that, they're easy to prepare and quick, too!  Who doesn't like that!? 

I was first given the Chicken Spaghetti recipe by Cheryl at Hope for Each Day (who is an absolute sweetheart, by the way...).  She knew we were doing Weight Watchers and it was a WW recipe.  I didn't wait long at all to give it a try.  It instantly became a family favorite.

Here is what you need...

8 oz cooked chicken

3 cups spaghetti (I use 7-8 oz of Ronzoni Angel Hair or Thin Spaghetti)
4 oz . Mexican Velveeta (cubed)
1 can 98% fat free cream of mushroom soup

1/2 cup chopped onion

1/2 cup chopped bell pepper (optional - we do not use)

1 can Rotel tomatos (we use mild, but if you prefer more spice, you might try medium)

Preheat oven to 400 degrees.  Saute' the onions and peppers.  Cook spaghetti.   

When onions are tender, mix in all other ingredients...

When the cheese has melted and it's well combined, it should look something like this (sometimes it looks a bit more pink than this). 

Lightly oil a casserole dish and pour in your drained, cooked spaghetti...

Pour over the sauce mixture and combine until all spaghetti is well covered. 

Bake for 20 minutes at 400 degrees (I typically cover with foil until the last 5 minutes to keep any spaghetti on the surface from drying out).  Makes 6 servings.  Serve with salad or your favorite steamed veggies. 

I've shared this recipe with so many people and everyone LOVES it!  Bet you will, too! 

(Two great timesavers...when I buy a bag of chicken breasts, I immediately bake most of them in a couple of casserole dishes.  Once finished, I cut them up for several recipes we eat frequently and place them in freezer bags in 1/2 to 1 pound increments.  When you need it, just grab it from the freezer!  Makes a fast recipe even faster!  Another thing I like to do is chop and freeze several onions at once.  I simply peel them, cut them into fourths, chop them in the food processor and then freeze them in individual ziploc bags.  This makes quick work of many recipes (and I only have to wash the food processor once!)   

Now onto dessert! 

I have to tell you, growing up my Mom made the best Banana Pudding...from scratch!  Still one of my favorite things, especially when served warm!  As my hubby could attest, (but out of sweetness probably would not)...I'm not my Mom in the kitchen!  I do enjoy experimenting and making special meals and desserts sometimes, but my comfort zone definitely lies in boxes, mixes & pre-packaged food...thank-you-very-much.  This is about as easy as it gets, and though it doesn't quite taste like Mom's...this one won't add pounds or inches to your waistline!  (This recipe makes enough pudding to fill a large trifle dish, you could essentially cut this recipe in half if you want to make less.)   

You'll need:

1 box reduced fat vanilla wafers (you won't use the whole box)

2 boxes banana cream pudding (sugar free, fat free only comes in small boxes)

4 bananas

3 3/4 cups milk (we always use skim)

2- 8 oz tubs of Cool Whip (we've used Lite, Fat Free and Sugar Free)

Just prepare pudding as per instructions on the box.  Layer beginning with vanilla wafers, pudding, bananas and cool whip...then, repeat.  I like to crush some vanilla wafers and sprinkle over the cool whip on top.  Refrigerate for 1-2 hours...ENJOY!!! 

I'd love to hear if you try either or both of these recipes! 

Now take a moment to visit a new blog friend, Colleen of And Baby Makes Five.  She hosts a weekly recipe swap every Friday!