A Lightened Valentine's Menu

I know a lot of people that hate Valentine's Day.  Personally I'm neutral about it.  I think its stupid that men are expected to pay 3-4 times as much for roses on this particular day.  That isn't to say I wouldn't LOVE to get flowers (in case my husband is reading this), it's just I would never expect someone to waste money like that, and I'm not really a roses kind of girl anyways. 

Instead of buying my husband something he will likely never use, I almost always make him a nice dinner, and he loves pasta!  So... pasta it is.  I'm using the Pioneer Woman's Cajun Chicken Pasta this year, but I lightened it up by using less pasta, oil, and butter, and using fat free half and half in place of heavy cream. 

I also wanted to make my husband a cheesecake, but honestly cannot trust myself around a whole, homemade cheesecake.  If you can, I applaud you.  So... I decided to alter a Vanilla Cheesecake recipe I have into single serving sizes, made in a muffin pan!  The entire thing comes together in only about 5 minutes (not including the baking time).

I hope you enjoy these recipes with the one you love this Valentine's Day!

Pioneer Woman's Cajun Chicken Pasta Lightened
Serves 5
8 Weight Watchers Points Plus
Minnesota Warning:  This recipe is spicy
2 whole Boneless, Skinless Chicken Breasts (about 1/2 a lb), Cut Into Cubes
3 teaspoons Cajun Spice Mix
8 oz uncooked Fettuccine
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
2-3 whole Roma Tomatoes, Diced
1 cup Fat Free Chicken Broth
1/3 cup White Wine
1/2 cup fat free half and half
Cayenne Pepper To Taste
Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley

Cook pasta and drain. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss to coat.

Heat 1/2 Tbsp oil and 1/2 Tbsp butter in a skillet over high heat. Add the chicken in a single layer, and allow chicken to brown on one side, about 2-3 minutes(depends on how big you cut up your chicken). Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Add the remaining olive oil and butter, and add the peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt. Cook over high heat for 1 minute, stirring and trying to get the vegetables as dark as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to get up the tasty bits (this is officially known as deglazing). Reduce heat to medium-low and pour in half and half, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until it starts to thicken. Add the rest of the spices to taste 

Finally, add chicken and vegetables to sauce, Stir and cook for 1 to 2 minutes, until mixture is bubbly.  Add drained fettuccine and toss to combine.

Top with fresh parsley if you want.  

Single Serving Vanilla Cheesecake
Serves 6
6 Weight Watchers Points Plus

12 Nilla wafers - crushed
1 Tbsp butter, melted
1-8 oz package cream cheese (do NOT use light or fat free)
1/4 cup sugar
1 egg
1 tsp vanilla extract

Preheat oven to 325.
Line a 6 cup muffin pan with cupcake liners.
Mix together the Nilla wafer crumbs and melted butter, spread evenly in the bottom of each cup, and press lightly with your fingers.

In a mixing bowl combine cream cheese, sugar, and vanilla.  Beat on high with a mixer until well blended (about 1 minute).  Add in the egg and beat another 20-30 seconds.  Divide evenly among the muffin cups.

Bake at 325 degrees for 25-30 minutes.  Remove from oven, and cool at least 4 hours.

Serve topped with a little pie filling, fruit topping, caramel or chocolate drizzle.

Note:  After removing from the oven the cheesecakes will sink a little in the middle.  This makes a very intent to fill with the topping of your choice.

For more recipes, and to see my Menu Monday posts each week at www.fatlittlelegs.com