Cajun Chicken Alfredo

• 1lb chicken breast, thawed and trimmed
• 1 Tbsp cajun seasoning
• 1 pkg creamy garlic alfredo sauce (the powder mix)
• 3 pieces laughing cow cheese
• 1 cup milk
• 4 cups pasta
• parmesan cheese

1. season chicken with cajun seasoning
2. fry or grill chicken
3. prepare pasta as directed on pkg
4. combine alfredo mix, laughing cow cheese and milk in a small sauce pan
5. stir sauce mix constantly until it boils, then boil for one minute and remove from heat
6. when chicken is cooked, dice (or leave it, it’s up to you)
7. toss pasta with parmesan and then combine pasta, chicken and alfredo sauce
8. YUM…this is from a selection of low-fat recipes and trust me – there is nothing about this that tastes low-fat

Monte Cristo Turnovers

• 1 sheet frozen pastry puff, thawed
• 4 tsp honey mustard (we didn’t do this)
• 4 1oz slices of smoked turkey
• 4 1oz slices of smoked ham
• 4 slices of swiss (we used provolone)
• 1 egg
• 2 Tbsp powdered sugar
• raspberry preserves

1. preheat oven to 400-degrees
2. line baking sheet with parchment paper
3. unfold pastry puff onto floured surface, roll into 12-inch square and cut into four squares
4. spread mustard on each square and top with turkey, cheese and ham
5. whisk egg with 1 Tbsp of water and brush onto edges of all four squares
6. fold squares to form triangles, use a fork to seal edges
7. place on baking sheet and brush with remaining egg mixture
8. bake for 25 minutes or until golden brown
9. serve with raspberry preserves

This was delicious and just as good as the deep fried version.  I’d recommend doubling the recipe and if you warm up leftovers in the oven – they’re just as delicious the second time!