Healthy Options at Old Chicago

So I love pizza, don’t get me wrong but it can either be an ok dish or a really horrible dish for you. We’re going to look through their menu and Ill let you know which options are ok, and which options your should just probably steer clear from. =)

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Starters:

Their Chips and salsa are about the only one that isn’t too much like a “meal” in itself. I mean the Sampler platter has almost 1000 calories in itself and that’s half of what your supposed to consume in a day ..

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Soups & Salads:

The Chicken Tortilla soup with Green Chili is the better option out of all of them but its still high in sodium.

All the salads should be fine, make sure you get the dressing on the side and even maybe substitute it for an oil based dressing if the salad you choose doesn’t automatically come with it.

Top choices:

  • Mediterranean Salad with Chicken
  • Harvest Salad w/ Balsamic Chicken
  • Classic Chicken Caesar

Sandwiches & Burgers Top Choices include:

  • Chicken Wrap
  • California Chicken
  • Burger,  sub with Chicken Breast
  • Burger, Old Chicago Plain

Calzone Top Picks: – these still aren’t the best but if you must…

  • Chicago Seven
  • Chicago Seven Stromboli

Pizza

Thin crust ,Add on those veggies and it will be better!!!

Pasta Top Choice:

  • Classic Spaghetti
  • Lasagna

There really isn’t much so if you know your going to go there for lunch or dinner, plan out your meals so you know how much your consuming. That way if your super good throughout the day, maybe you can have Old Chicago as a treat!

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Garlic Chicken Pasta w/ Spinach, tomatoes and chives!

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SOOO Good! Made this the other night and everyone in the family liked it!!

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You’ll Need:

1 box Whole Wheat or gluten free linguini.

3 large skinless chicken breasts (cut into chunks, or you can buy the already cut up kind)

1 small container of mushrooms

3 cups baby spinach

8 small cherry tomatoes (halved)

1 small can sliced black olives

3 chives (chopped)

For the sauce – You’ll need:

2 tbsp. butter ( I used Earth Balance Brand)

4 Garlic cloves (mined)

4 tbsp. Whole-wheat flour or Gluten free flour.

1 1/2 cups of chicken or vegetable broth ( I used chicken this time) -LOOK for LOW SODIUM!!

1 1/2 cups Almond milk, or low-fat milk will work too.

3 teaspoons Parsley flakes

2/3 cup graded parmesan or mozzarella cheese

Salt and pepper to taste.

HOW TO:

  • In large skillet, season chicken to taste with some chicken seasoning (I like Ms. Dash) and place in skillet. Add about 1/2 cup water and cover. (My mother taught me this trick when cooking chicken so it doesn’t dry out! =) …)

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  • Meanwhile, in another med-large skillet, put in butter and garlic cloves till butter is melted and garlic is starting to break down. Cook for around 1 min. (this will be your sauce pan)
  • Start noodles according to package in large pot. And drain when does cooking. Set aside.

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  • Go back to sauce pan, add flour and cook for 1 min, stirring so all the flour is dissolved evenly.  After, add broth and almond milk, stirring occasionally till sauce thickens and boils. Then add parsley, salt, pepper and cheese into sauce and cook till cheese is melted and sauce is thick. Turn to simmer-low until ready to serve.

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  • Meanwhile, to keep from burning your chicken, you can always add a little more water to pan and let simmer covered. Cook chicken till done (no pink in middle of the chunks) And when chicken is done, place in bowl and set aside to chop up. In same pan (leaving some of the chicken juices), put in a little olive oil, add spinach, tomatoes, chives, mushrooms and olives into the pan and sauté.

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  • Cut cooked chicken on cutting board into bit size pieces and add to veggie mix.

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Once everything is done, pile noodles on place, add as much veggie/chicken mix as desired and top with a little sauce … YUMM!!

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Spaghetti Squash with Turkey Meatballs, Mushrooms and Spinach

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You’ll Need :

1 spaghetti squash

lean ground turkey ( around 4 oz)

1/4 cup onion – chopped

1/4 cup shredded carrots

2 cups of spinach

basil

oregano

1 cup of mushrooms

and your choice of marinara sauce.

Preparation:

Cut 1 spaghetti squash in half and scoop out the seeds.

Place 1/3 cup of water in a glass dish (or a dish that’s microwavable) And place the squash inside the dish so they are facing with the cut side down. Microwave for about 12-15 min (until squash is soft. ) When you scrape out the Squash it should look like spaghetti noodles =)

Meanwhile, In a large bowl, combine4 oz ground turkey (the leanes you can find preferably), 1/4 cup onion, 1/4 cup shredded carrots, a dash of basil and a dash of oregano together. Mix. And form into meatballs.

In skillet, sauté meatballs in olive oil until cooked all the way though. Add marinara sauce of choice, add mushrooms and spinach and cook till warm and basically sautéed .

and dish up! YUMMM

Creamy Garlic Mashed Potatoes (WW)

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You’ll Need: 1 1/2 Pounds of Russet Potatoes, peeled and cut into small chunks (I left some of the skins on..better fiber that way)

4 garlic cloves , peeled (I used like 6 haha, I’m a garlic fan)

2 tablespoons of unsalted butter (I used Earth Balance)

3/4 teaspoon salt

1/4 teaspoon of black pepper

1/3 cup low-fat (1%) Milk . (I used Almont milk)

Put potatoes and garlic into large sauce pan, add enough water to cover potatoes and bring to a boil. Reduce heat and simmer and cover. Let cook until potatoes are tender (about 15 min)

Meanwhile, combine milk, butter, salt and pepper into pot and set over medium heat. Bring to a boil. remove sauce pan from heat and set aside.

Drain potatoes and garlic , return them to the pot and mash until smooth. with spoon, slowly stir in milk mixture until creamy. And serve!

SERVES 5 : WW points: 3  per serving: 2/3 cup

(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )