Wednesday, June 17, 2009

101 Ways...

I'm going to tell you a secret, I can definitely be a lazy "cook". I may even have my "cook" title revoked when everyone finds out how often I buy a rotisserie chicken from the store, and pawn the moist chicken off as my own to the boyfriend (aka..Mr. M).

Fine...start the judging. But through these little white lies, I have become a pro at using store bought rostisserie chicken in 101-ish recipes. Not only is it tastey and quick, but it's heathly (particularly with the skin taken off). In the end, everyone wins.

Stuffed Jumbo Pasta Shells

15 jumbo pasta shells (preferably whole wheat)
8 ounces rotisserie chicken breast (w/o skin). Shredded.
1/2 cup low fat ricotta cheese
1/2 cup low fat cottage cheese
1/2 cup low fat mozzerella cheese
1 cup marinara sauce
garlic powder

Boil pasta shells in water as directed by box
Combine ricotta cheese, cottage cheese, salt, pepper and garlic.
Spray baking pan with non-stick cooking spray
Line pan with pasta shells. Stuff shells with chicken, then cheese mixture.
Pour marinara sauce over pasta. Then sprinkle with mozzerella cheese.
Put in oven at 450 degrees for 15 minutes (or until cheese melts).

Makes 3 servings (5 pasta shells each). Approx: 420 calories per serving.

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