It's "low fat recipe" day over at Shannon's for WFMW. I have to admit, I have never been a particularly "healthy" cook. I grew up in the kitchen with my mom and grandmothers, three of the best southern cooks I know. I can fry up anything and make gravy to go over it! In the past few years, however, my body's ability to, um, "hide" those extra calories has decreased while my knowledge of nutrition has increased, so I have been watching fat content a little more closely. Rather than going whole-hog (sorry) into "low fat cooking" or become completely crunchy, I have been putting some of my favorite recipes on a diet. I started buying low/non-fat cream cheese, soups, etc. to use in my favorite recipes, and all of them still taste great. For now, that's as "health conscious" as it's been around here (except for the kids being our "trans-fat watchdogs" since we read about how bad those are!)
Here is one of my family's favorite dishes that I have begun making with low-fat, low-sodium ingredients. I've also found it to be very potluck-popular at gatherings.
4 boneless/skinless chicken breasts
1/2 an onion, chopped
1 clove garlic (or 1/4 teaspoon minced garlic)
Celery (or celery salt)
1 can low-fat/low-sodium cream of chicken soup
1 can low-fat/low-sodium cream of mushroom soup
1 can chopped rotel
1 sm. Jar of pimento
1 sm. pkg. spaghetti
Boil chicken, save the broth. Cut chicken into chunks. Using a small amount of broth, saute onions, garlic, celery, and bell pepper. Add soups, Rotel, and pimento. If too thick you may add more broth. Add chicken, salt and pepper.
Boil spaghetti. Mix spaghetti and sauce and pour into baking dish. Sprinkle with cheese. Bake uncovered at 350 degrees for 30-45 minutes. Once mixed together, this dish also does well in a crock pot set on low/warm.