Spicy Kale Salad And Lightened Up Chicken Spaghetti


Who doesn’t love a good pasta dish? – especially one of the classic’s – Chicken Spaghetti. This dish has been a go to for many families since the 1950’s – and if you aren’t interested in this lightened up version, then check out the original recipe in The Houston Junior League Cookbook, it contains over 1,500 recipes and is a staple in our kitchen. I decided to drastically reduce calories by substituting some of the original ingredients for healthier options… I paired it with a spicy kale salad, which basically consisted of all of the remaining produce I had left in the fridge + a few more items that I had on hand. It turned out to be a bright and crunchy salad with a little kick. Your next easy dinner is around the corner with these simple yet satisfying recipes. If you are preparing for friends or family and need to finish out the dinner, then put a tin of Sister Schubert’s Parker House Style Rolls in the oven and serve ramekins of refreshing sorbet topped with mixed berries and fresh mint sprigs for dessert.

SPICY KALE SALAD – Toss All Ingredients In A Medium Bowl – Serves 4

  • 1 bunch roughly chopped and washed raw kale
  • 1/4 cup raw broccoli florets
  • 5-7 cherry tomates sliced in half
  • 3 stalks of celery chopped finely
  • chopped yellow bell pepper
  • 1 diced avocado
  • 3 tablespoons crumbled reduced-fat feta cheese
  • 1 teaspoon red pepper flakes
  • salt & pepper
  • in a small bowl whisk two tablespoons olive oil, 1 tablespoon red wine vinegar and 1 teaspoon dijon mustard, and the juice of 1 lemon and pour over salad

LIGHTENED UP CHICKEN SPAGHETTI – Total Time 30 Minutes – Serves 4 – 450 cals per serving


  • 1 rotisserie chicken – deboned and chopped
  • 2 cups cooked whole wheat, brown rice or gluten free spaghetti style pasta noodles (boil and drained)
  • 1 10 oz can tomatoes and green chiles Rotel
  • 1 cup reduced-fat shredded sharp cheddar
  • 1 can of Campbell’s 98% fat free cream of mushroom soup


  • in a covered glass baking casserole dish (1.5 quart round works the best), pour in cooked noodles, can of soup, can of Rotel, and stir well
  • fold in the chopped chicken and 1/2 a cup of cheese
  • bake at 350 for 12 minutes covered – or until bubbling
  • remove the lid and sprinkle remaining cheese and bake another 3-4 minutes until golden brown



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