Lately, I’ve had so many requests for an easy, healthy fall weeknight dinner recipe that kids will love too. This recipe for Lightened Up Chicken Tetrazzini is one that really sticks out in my mind. I purchase a rotisserie chicken for the chopped, cooked chicken which makes my life easier. I also used light cream cheese, low sodium chicken broth and whole wheat noodles to make this dish healthier. The panko breadcrumb topping is probably my favorite part, giving it a toasty crunch and pretty golden color. This is a great make-ahead recipe or wonderful to take to someone who is ill or just had a baby. Feel free to make this recipe ahead of time and freeze. To thaw, place in the refrigerator overnight and let stand at room temperature 30 minutes before baking as directed.
School starts in one week so I (and we) are trying to brace ourselves or get fired up (depends which way I look at it). I have been thinking about healthy snacks since my daughter, Leigh, takes her lunch every day and goes to cheerleading straight from school. Also, my two boys, Alec and Zachary, are ravenous when they get home from school, and this recipe really fills them up. This trail mix is a cinch. I call it a “dump and stir”. It has a got a great variety of ingredients with protein, fiber and carbohydrates. They love eating it plain, adding milk to it or even stirring it into Greek yogurt. The only problem is: I have to control myself. Once I start eating it, I cannot stop.