Chicken Spaghetti

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
1/2 cup half-and-half or light cream
1/2 cup sour cream
1 cup Parmesan cheese, grated
1/4 cup dry white wine (optional)
1 - 2 cloves garlic, minced
1 tsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
3 cups cooked chicken breasts, cubed
8 oz. cooked spaghetti noodles
2 tsp. paprika
Extra Parmesan cheese
Fresh chopped parsley

Melt butter in a saucepan and add flour stirring constantly. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper. Stir over medium heat until mixture again starts to thicken. Add chicken and spaghetti noodles and stir well. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese. Bake for 30 minutes at 350 degrees. Sprinkle with parsley and serve.

The Skinny: Use fat free half-and-half and light sour cream. If you cannot tolerate white wine then substitute an equal measure of apple cider. Start with skinless chicken breasts to cut down a little on the fat.

Spinach Salad with Cumin Vinaigrette

6 - 8 cups baby spinach
1/2 cup fresh mushrooms, sliced
2 eggs hard-boiled and chopped 1/4 cup real bacon bits or bacon strips that have been crumbled
1 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
2 tsp. ground cumin
1 tsp. sugar
1 tsp. paprika
2 garlic cloves, minced
Salt and pepper to taste

Combine first 5 ingredients in a large bowl and toss. Combine remaining ingredients in a cruet and shake well. Just before serving pour dressing over salad, toss and serve.

The Skinny: Use fat free bacon strips. We tried some fat free turkey bacon the other morning that was pretty good. The Jungle Boys gobbled it up just like real bacon.