I Love Cooking When The Weather Changes

Being lucky enough to live in California, in the middle of October we are still enjoying beautiful weather in the daytime while it is starting to cool off a bit at night. For me with so many people with finnicky appetites, it’s much easier to cook warm stuff than cook in warm weather.

As chicken is usually a staple for dieters, I am always looking for new and easy ways to cook it without it seeming like that’s all we ever eat is chicken. (I don’t have a lot of good recipes for fish either, darn it).

The other day while going through the food section of our local paper, I came across a remake of Paula Deen’s Chicken Florentine. Kathy Manweiler from the Witchita Eagle has lost over a hundred pounds and now does remakes of some of our favorite recipes. As I was reading through, it looks so good, but I think I can reduce the fat just a little further. The remarks in bold are mine.


2 (10-ounce) packages of frozen chopped spinach, thawed, drained and squeezed dry

4 cups of cooked and chopped chicken breast

1 (10 ¾-ounce) can of reduced-fat, reduced-sodium cream of mushroom soup, such as Campbell’s Healthy Choice, undiluted

1 (10 ¾-ounce) can of reduced-fat, reduced-sodium cream of chicken soup, undiluted

½cup light mayonnaise (I will use the 2g mayo from Best Foods)

½cup light sour cream (I will use the Fat Free Sour Cream)

1 cup grated sharp Cheddar cheese made with 2 percent milk

2 tablespoons fresh lemon juice

1 teaspoon curry powder

1/3cup dry white wine

Salt and pepper, to taste

Cooking spray

1 slice light wheat bread, such as Sara Lee’s Delightful

(This bread is so good and only 45 calories or 1 WW point for 2 slices)

¼cup grated Parmesan cheese (I use the lower fat cheese)

2 tablespoons light butter, melted (I have a tendency to use Shedd Spread)

Preheat the oven to 350 degrees.

Combine the spinach and chicken in a large bowl.

In a medium bowl, whisk together the soups, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, wine and salt and pepper to taste. Once blended, pour the mixture over the spinach and chicken.

Put the mixture into an 11×7 casserole dish that has been lightly coated with cooking spray. Tear the bread into several pieces and use a mini chopper to process the bread into fine crumbs. In a small bowl, combine the bread crumbs, Parmesan cheese and light butter. Sprinkle the bread crumb mixture evenly over the casserole. Bake uncovered at 350 degrees for about 30 minutes, or until bubbly.

Makse 8 servings.

Per serving: 339 calories, 14.6 fat grams, 28 protein grams, 16 carb grams, 857mg sodium, 2 fiber grams, 81mg cholesterol

I don’t know what the difference in the little bit more conversion would be as far as calories and fat, but every little bit helps!


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