When it comes to celebrity chefs, to each his own. I love some that you don’t. You’re crazy about some that I’m not.
Now that we have that out of the way, please don’t pelt me with rocks and garbage for saying I am not a huge fan of Paula Deen. It has nothing to do with the intense gaze and porcelain white teeth on her airbrushed photos. OK, maybe it does a little.
It’s more that I think pushing a steady stream of sweet potatoes, macaroni and cheese, deep-fried Twinkies, fried chicken, cheesy meatloaf, creamed corn and hoecakes is bad for our nation’s collective waistline. (Case in point, see recipe for Krispy Kreme Bread Pudding with Butter Rum Sauce).
I am, however, a fan of Paula’s son, Bobby Deen. Bobby is all about promoting a well-balanced, healthful lifestyle. In fact, once a week he takes one of his most loved recipes of his mom’s and lightens it up. You can find them each week on Paula’s website, www.pauladeen.com. His recipe for chicken boudine recently caught my eye. I also appreciate that he adds the nutritional information for each recipe.
In case you are wondering, there was no such info for the bread pudding. There is, however, a phone number for a nationally cardiology hotline. (Just kidding.)
BOBBY’S LIGHTER CHICKEN BOUDINE
2 cups dry no-yolk noodles
2 teaspoons olive oil
1 (8-ounce) package mushrooms, sliced
1/2 red bell pepper, seeded and chopped
1/2 teaspoon salt
1 (7-ounce) package baby spinach
1 (10 3/4-ounce) cans fat-free cream of mushroom soup
1 cup water
2 cups chopped cooked chicken
3/4 cup grated sharp Cheddar cheese
2 tablespoons slivered almonds, toasted (optional)
Prepare noodles according to package directions; drain. Preheat the oven to 350 degrees. Spray a 1-quart baking dish with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the spinach and cook, stirring, until the spinach is wilted, 2- 3 minutes.
Combine the soup and water in a small bowl until blended. Add the soup, chicken, and cooked noodles to the skillet; heat through. Spoon the mixture into the baking dish. Sprinkle with the cheese. Bake, covered, until the cheese is melted and the mixture is bubbly, 20-25 minutes. Sprinkle with the almonds, if using. Servings: 6
Per serving: (about 1 cup) 210 calories (44 percent from fat, 38 percent from protein, 18 percent from carbohydrates); 20 g. protein; 10 g. total fat; 4 g. saturated fat; 3 g. mono fat; 10 g. carbohydrates; 1 g. fiber; 1 g. sugar; 148 mg. calcium; 1 mg. iron; 613 mg. sodium; 52 mg. cholesterol.
