CF Healthy Eating

Recipes courtesy of Eileen Negrycz

Open Pesto Chicken Sandwich
2 Servings

½ cup mayonnaise
2 tablespoons prepared pesto
4 slices Frozen Texas Toast, thawed
1 cup jarred roasted red pepper sliced
8 ounces sliced deli roast chicken
1 cup shredded Italian blend cheese

Heat the oven to 350° F. Combine mayonnaise and prepared pesto in a bowl. Place Texas toast on baking sheet. Evenly divide and spread the dressing on Texas toast. Divide roasted red peppers and sliced chicken breast among the halves. Sprinkle ¼ cup Italian blend cheese evenly over each bread slice. Bake until the cheese is melted, about 5 minutes. Serve with additional pesto, if desired.

Nutrition per serving:
Calories (kcal) 1090.09, Protein (g) 44.17, Carbohydrates (g) 47.81, Dietary Fiber (g) 5.73, Total Sugars (g) 6.98, Fat (g) 78.09, Saturated Fat (g) 18.25, Trans Fatty Acid 0.00, Sodium (mg) 2660.49


Bologna Grilled Cheese
2 Servings

3 tablespoons butter, divided
4 ounces sliced deli beef bologna
1 tablespoon butter
4 frozen prepared waffles, like Eggo
4 slices American cheese

Melt 2 tablespoons butter in a medium skillet over medium heat. Fry bologna in the butter until golden, about 3 minutes, turning once. Remove from skillet and set aside. In the same skillet, melt remaining 1 tablespoon butter and cook frozen prepared waffles over medium heat, 4 minutes, turning once. Divide the bologna and American cheese between 2 browned waffles. Top with the remaining waffles .Return to skillet and cook over medium heat until cheese is melted, about 1 minute, turning once.

Nutrition per serving:
Calories (kcal) 660.49, Protein (g) 19.7, Carbohydrates (g) 33.69, Dietary Fiber (g) 1.00, Total Sugars (g) 5.93, Fat (g) 50.35, Saturated Fat (g) 25.97, Trans Fatty Acid (g) 2.70, Sodium (mg) 1791.86


Chicken Parmesan Pasta Bowl
2 Servings

8 ounces dried thin spaghetti pasta
1 cup chopped asparagus spears
2 cups prepared tomato sauce
1 ½ cups cooked chicken strips
¼ cup grated Parmesan cheese
¼ cup grated mozzarella cheese

Bring 3 quarts salted water to a boil in a large saucepot over high heat. Add dried thin spaghetti and cook according to package directions for al dente. Add asparagus spears to the water with 3 minutes left in the cook time. In a saucepan combine, prepared tomato sauce and chicken strips over medium heat, cook until heated through, about 3 minutes. Divide the pasta between two pasta bowls or plates. Spoon half of tomato sauce over each bowl of pasta. Top each with 2 tablespoons grated Parmesan and grated mozzarella cheese. If desired, to thin the sauce, add the reserved water a tablespoon at a time until the desired consistency is reached.
Nutrition per serving:

Calories (kcal) 786.69, Protein (g) 54.13, Carbohydrates (g) 107.74, Dietary Fiber (g) 8.83, Total Sugars (g) 13.74, Fat (g) 14.68, Saturated Fat (g) 5.97, Trans Fatty Acid 0.00, Sodium (mg): 1718.98


Fluffer Nutter Bites
2 Servings

6 tablespoons creamy peanut butter
1 ½ tablespoons honey
4 slices honey-wheat bread
1 medium banana, sliced
6 tablespoons marshmallow cream

Combine creamy peanut butter and honey in a bowl until blended Divide the mixture and spread on 2 slices honey-wheat bread. Arrange sliced banana on peanut butter. Spread marshmallow cream on the remaining bread slices and place marshmallow-side down over the banana. Press gently to seal. Quarter and serve.
If desired omit banana, quarter and core delicious apple and slice thinly arrange apple over peanut butter and continue as recipe directed.

Nutrition per serving:
Calories (kcal)722.63 , Protein (g) 22.73, Carbohydrates (g) 106.84, Dietary Fiber (g)8.45, Total Sugars (g) 42.58 Fat (g) 27.38, Saturated Fat (g) 6.11, Trans Fatty Acid 0.00, Sodium (mg) 816.54


Confetti Chocolate Chews
2 Servings

2 tablespoons butter
2 cups mini marshmallows
3 cups crispy rice cereal with berries, like Kashi
½ cup sweetened dried cranberries, like Craisins
¼ cup mini candy-coated chocolate baking bits, like Mini M&M
In large saucepan melt butter over low heat. Stir in marshmallows until completely melted. Remove from heat. Stir, using a wooden spoon coated in cooking spray, crispy rice with berries, like Kashi dried cranberries and mini candy-coated chocolate baking bits. Spoon the mixture into a greased foil-lined 8 in x 8 in. cake pan or bake dish. Spread with a greased spatula. Chill until cooled and firm, about 20 minutes. Cut into rectangles and serve.

Nutrition per serving:
Calories (kcal) 679.29 , Protein (g) 6.02, Carbohydrates (g) 128.16, Dietary Fiber (g)3.06, Total Sugars (g) 61.27, Fat (g) 18.37, Saturated Fat (g)11.32 , Trans Fatty Acid 0.47, Sodium (mg) 291.39