Low Calorie Chicken and Veggie Alfredo

This post is going to be very unpolished, just written as I was trying to remember what I cooked tonight.




This is a great low calorie meal. I made this only for me, but I could definitely increase the portions and make enough for the whole family. I try out things on myself and then if I like it, we can make it for everyone. 

Chicken & Veggie Alfredo

Assorted Veggies chopped in bite size pieces (broccoli, cauliflower, Mexican (green) onion, zucchini, and yellow squash) I did 2-3 cups just for me =)

Frozen, yet previously cooked chicken breast (5 oz) (I cook all my chicken breast in advance and then freeze individual portion sizes)

Walden Farms Alfredo Sauce

Assorted spices (garlic powder/salt, sea salt, pepper, Italian seasoning, cayenne – this was a mistake but turned out well. I accidently poured some over my veggies and chicken in the pan and then rinsed it all out, but a small residue stayed and added a bit of a kick.)

Olive Oil

Miracle Noodle/Shirataki Noodles



Chop all your veggies. Reheat the chicken. Once the chicken is warm, slice into bite-sized pieces, unless you have a really good knife that will let you cut frozen cooked chicken. Place about a teaspoon or so of olive oil in the pan and add veggies and pre-cooked chicken. Season with spices. Once the chicken and veggies are done, top with Alfredo sauce, about 1-2 tbls, just enough to coat the food, not overwhelm it.

Shiritaki noodles, just need to be drained and rinsed and dried. I decided to toss them in the same pan as the chicken and veggies (on one side) to just heat them a bit, but it’s not required. Shiritaki noodles don’t have much flavor and will pick up the flavor from the food it’s served with. Shiritaki/miracle noodles as I learned from googling it are noodles made from plant fibers (yam flour) and have no calories and less than 1 g of carbs per serving. Compare that to the 20g per serving on regular noodles.

Top the noodles with the Chicken and Veggie Alfredo. Add a salad on the side (half the plate) topped with your favorite Walden Farms dressing.

The only calories from this meal come from the salad, veggies, chicken and the olive oil. Seriously, Walden Farms – zero, miracle noodles – zero.

BBQ Chicken Fajita Salad

I have been gone, I know.  Did you know I moved?  I digress.  I made myself dinner tonight and I loved it.  I have affectionately named it BBQ Chicken Fajita Salad.  Call it what you like but it's rather easy to make. 
1 T (or so) Olive Oil
Sea Salt
3-5 oz already cooked chicken breast (I have some cooked and frozen in the freezer and heat as I need it)
1 bell pepper (I used green but you can use all colors if you want), sliced
6 mushrooms (average size - nothing special), sliced
Salad/Lettuce/Spinach
BBQ sauce - I use Walden Farms

Make your salad however you like.  I only had lettuce and spinach.  Set aside on a plate. 
In a small pan add olive oil and sea salt.  Turn on medium heat and add chopped veggies.  Joe was chopping onions for something and I grabbed a pinch of onions.  Saute' until soft but still crunchy (peppers and onions.) 
Add chicken to pan and add about 1 T (more or less) of BBQ sauce on top.  Cook and break chicken into bite sized pieces while it's heating.  The goal here is to brown it and create BBQ looking marks with the cooked sauce.
Top salad with chicken and veggies and enjoy.

Try it and let me know what you think.