In late spring I bought a little tub of the Philadelphia Cooking Crème . It sat in the back of my fridge in the land of pickle & jalapeno jars waiting for me to use it. I don't know why it took me so long to try this ingredient. Since I made this, I have purchased 3 more flavors to try!
Notice there are FOUR servings in this. Here is where you can alter both flavor & calorie count. I took a butter knife and scored the crème inside in half to help ensure I only used half the tub to make 5 servings.
Math: 1 tub= 110 Calories / 2 = 55 calories per half. 55 calories/5 servings = 11 calories a serving.
Now that I have fully covered this delicious, flavorful addition to the recipe I will talk about the recipe…
I boiled 2.5 cups (measured dry) of whole wheat wide egg noodles.
*Optionally, and for about 100 more calories a serving you can brown some chicken in the skillet...or use some you prepared on Sunday like I told you about in this post. After it’s browned, I used my phenomenal specialty bamboo cookware tools from Pampered Chef {thank you Momma!} to haphazardly cube and shred the chicken. The flat edge helps you do so much more than stir. I toss in most, if not all, a bag of vegetable mix that has broccoli in it.
I always have several bags of this “California Style Veggies” frozen mix on hand because it can literally go in ANY dish.
Calorie count here: 30 calories a serving.
Remember when I talked about how there are good calories and bad calories? Well, these are good calories so if you have more than a serving it is absolutely ok. It is the proper fuel for your body!
This cooking creme has made a quick weeknight meal into a healthy, delicious dinner like you won't believe!
I have a tub of this very thing in my fridge right now! I've been meaning to use it but obviously...have not!
ReplyDelete