About once a week I put my foot down and I tell Eric, “YOU ARE TAKING CARE OF MISS PEPPER! I AM LIVING IN THE KITCHEN TODAY.” Normally, he argues with me a little because well, he’s a man. (Sorry, Babe. I know you’ll be reading this probably later tonight!)
I’m pretty sure he will forget that I called him out after I make something else to eat, so oh well.
Anyway- like I was saying, about once a week I dedicate a good portion of my day to the kitchen. I test out new recipes, I tweak old ones, I sing along to some Miranda. It’s really a perfect day.
Every hour or so food magically appears on the dining room table and Eric walks in like, “whoa, when can I eat this?” and I normally make him wait until it is cold and after I take some photos. I’m such a mean person.
But, he is the most honest with me when it comes to my recipes. Sometimes a little too honest. He’s quite the food critic these days. (hahaha!) Before I actually post a recipe It normally goes through a chain of people. Myself, Eric, and My mom. If we all agree that it is fabulous, then I tell you all that it is fabulous. We build a lovely relationship of trust, and you continue making my recipes, and my heart is happy!
it’s really a wonderful thing!
Okay, now that you know all of that. I will introduce you to one of my latest kitchen creations. Tex Mex Cheesy Chicken Spaghetti. I love me some tex mex! I normally don’t make it because it’s something I will get when I am out to dinner, but doing this blog now is helping me break out of my cooking shell.
I still won’t put mushrooms in anything, don’t ask.
I hope you all enjoy!
(Eric is my fork holding model in this picture. I still didn’t let him take a bite.)
Tex Mex Cheesy Chicken Spaghetti
- 8 ounces Whole Wheat Thin Spaghetti , Broke into pieces (I use Ronzoni Smart Taste Thin Spaghetti)
- 2 cups Chicken Breast (cooked and shredded)
- 1 cup Nonfat Cottage Cheese
- 1 cup low sodium chicken broth
- 1 1/4 cup Reduced Fat Mild Cheddar
- 10 ounce can 98% Fat Free Cream of Chicken Soup
- 1 Onion (diced)
- 1 Green Pepper (diced)
- 2 tsp Seasoned Salt
- 3 tsp garlic powder
- 1/8 tsp Cayenne Pepper
- Cooking Spay
Preheat oven to 350 and lightly spray a casserole dish.
Put a large pot of salted water on, and boil the spaghetti noodles according to package instructions.
While waiting for your noodles to be done, grab a large mixing bowl and throw in the chicken, chicken broth, cream of chicken soup, cottage cheese, 3/4 cup of the cheese, peppers, onions, and spices. Mix it up until combined well.
When the noodles are done, drain and transfer into the chicken mixture. Mix well.
Spread evenly into your casserole dish. Top with the remaining cheese and bake for 40 minutes. Cut into six servings.
Recipe NotesServing size: 1/6 of the dish. 8 Smart Points.9 Points Plus. 370 Calories. 9g Fat. 3.5g Saturated Fat. 39g carbohydrates. 4g fiber. 3.5g sugar. 30g protein.
DAILY DOSE NOTE: If you like your food a bit more on the spicy side, add some more cayenne pepper. I wouldn't go over 1/2 teaspoon though, a little goes a LONG way with this spice!