Chicken 'n' Noodles

I was really in the mood for some creamy comfort food, and since I already had cooked and shredded chicken in the fridge, I just threw this meal together last-minute. Jerry and I both loved it! If the chicken is already cooked, the whole meal comes together very quickly.

Chicken 'n' Noodles

20 oz. cooked, shredded chicken breasts
1 can 98% fat free cream of chicken soup
4 cups chicken broth
6 oz. (uncooked) Smart Taste pasta (I used egg noodles)
1 (10 oz) bag frozen mixed vegetables (green beans, corn, peas, carrots)
1 Tbsp. cornstarch dissolved in 2 Tbsp. water

In a large pot, combine the broth and cream of chicken soup. Bring to a boil and add the pasta. Simmer about five minutes, and then add the vegetables and chicken. Bring back to a boil, then reduce heat and simmer until the pasta is almost done. Add the cornstarch mixture to thicken. Makes 6 servings (approximately 1 1/3 cups each).

With six servings, this is 7 PointsPlus per serving.

Pumpkin Fluff

I got this recipe from my Weight Watchers leader on the day before Thanksgiving. I'd made something very similar before, and really liked it, so I tried this "light" version for dessert on Thanksgiving. It was a great replacement for pumpkin pie!

Pumpkin Fluff

1 (4 serving) box of fat-free sugar-free vanilla instant pudding mix
1 cup low-fat milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
4 oz. Cool Whip Free

Whisk the pudding mix and milk together well, and then stir in the pumpkin and pumpkin pie spice. Fold in the Cool Whip Free. Divide into four portions and refrigerate for at least four hours before serving.

Each serving is 3 PointsPlus.

Peppermint Pattie Protein Shake

Chocolate and peppermint go so well together... and this protein shake is no exception! Definitely gave me the peppermint fix I was looking for. A good garnish for this would be whipped cream and chopped Andes mints. (This would probably also be good if you add 1-2 tsp. instant coffee, for a peppermint mocha latte type shake).

Peppermint Pattie Protein Shake

3/4 cup unsweetened vanilla almond milk (or whatever milk you'd like)
1 serving chocolate protein powder (or vanilla powder + 1 Tbsp. cocoa powder, which is what I use)
1 Tbsp. instant chocolate pudding mix
1/4 tsp. peppermint extract
10 ice cubes
optional--1/4 tsp. xanthan gum and 1/4 tsp guar gum, for thick and creamy texture

Throw all ingredients into a blender and blend until smooth. I eat it with a spoon, because it reminds me of ice cream :)  Makes 1 serving (about 20 oz). 4 PointsPlus if you calculate on Weight Watchers Recipe Builder. It's 5 PP if you use the nutrition info below.

Crock Pot Italian Chicken Penne

I posted this in my daily Runs for Cookies blog, but I'm also adding it here for easy reference. This creamy comfort food pasta dish is perfect for a cold day!

Crock Pot Italian Chicken Penne

1 lb. boneless, skinless chicken breasts (mine were still frozen, no need to thaw)
1 can of condensed cream of chicken soup
8 oz. reduced fat cream cheese
1 packet dry Italian dressing mix
1 (15 oz) can of petite diced tomatoes
12 oz. Smart Taste penne

Stir together the soup, cream cheese, tomatoes, and dressing mix in the crock pot. Add the chicken. Cook on low about 6 hours, until chicken shreds easily with a fork. Cook the pasta according to package directions, and drain. Add the pasta to the crock pot mixture and stir to combine. Makes 6 servings (approximately 1 1/4 cups each). 11 PP per serving.