Skinny Brides Guide To Pasta Salad Recipes

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SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD



Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories     < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons fresh basil, finely chopped or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese (2 oz)

Steps:

  • Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
  • In small bowl, mix all dressing ingredients except cheese until well blended.
  • Spoon dressing over salad; sprinkle with cheese.
  • Toss salad to coat.

SKINNY BRIDE'S GUIDE TO CREAMY PASTA PRIMAVERA



Skinny Bride's Guide to Creamy Pasta Primavera image

I found this on Kraft Foods -- sometimes I add some shrimp if I am feeling like a splurge, or I sub tuna or turkey for the chicken breast if I want lower fat and higher protein.

Provided by SarahBeth

Categories     One Dish Meal

Time 45m

Yield 1 pasta dish, 4-6 serving(s)

Number Of Ingredients 10

3 cups penne pasta, uncooked
2 tablespoons light Italian dressing
1 tablespoon minced garlic
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 1/2 cups fresh asparagus, cut into one inch lengths
1 red pepper, chopped
1 cup reduced-sodium fat-free chicken broth
4 ounces reduced-fat cream cheese, cubed
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta as directed on package.
  • While the pasta is cooking, heat dressing in large skillet on medium heat.
  • Add garlic, chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
  • Add broth and cream cheese; cook 1 minutes or until cheese is melted, stirring constantly.
  • Add Parmesan cheese; mix well.
  • Drain the pasta and return to pot.
  • Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through.
  • Sauce will thicken after standing.

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