Creamy Chicken and Rotini
by: Stephanie
Chicken
2 Boneless Skinless Chicken Breasts (about 4 oz each)
Mrs. Dash Garlic and Herb Seasoning (to taste)
Dill (to taste)
1 TBSP Extra Virgin Olive Oil
1. Place chicken breasts in bag or bowl and add seasonings and oil...let marinate for at least 10 minutes
2. Cook in a skillet for about 5 minutes on each side
3. Place chicken on a baking sheet (lined with foil) and place in preheated oven (375) for an additional 10 minutes
4. Take out and chop
Rest of the ingredients:
4 Mushrooms
1 1/4 cups broccoli
15 Artichoke Hearts (marinated in water, not oil) (cut)
2 cups (dry) Whole Grain Rotini
1/2 cup Bertoli Alfredo Sauce
While the chicken is cooking:
1a. Start water for pasta
1b. Steam broccoli. Put broccoli in a pot and cover with water. Cook for about 8-10 minutes or until fork tender
2. Add Mushrooms to the broccoli the last two minutes of cooking
3. Drain veggies and slice mushrooms
4. Water should be boiling at this point, add pasta to water and cook for 10-11 minutes, then drain
5. Cut up artichoke hearts
6. Once chicken and pasta are ready add everyone to the same pot, including sauce, and keep over medium heat until everything is heated...don't cook too long though because broccoli will become soggy
Nutrition:
Serving size: 1 cup
218.4 Calories and 8 grams of fat
Monday, February 23, 2009
Lime-Chicken Spinach Salad
Lime-Chicken Spinach Salad
by: Stephanie
Chicken:
2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)
1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad
(this will leave you with an extra piece of chicken for either dinner or lunch the next day)
While the chicken is in the oven prepare the rest of the salad and the dressing:
Single Serving Salad base:
2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber
1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken
Dressing:
1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)
1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad
Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):
One serving of the salad is about 300 calories and 15 grams of fat
Broken down by Chicken, Salad Base, and Dressing:
One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken
Salad Base:
about 87 calories and 3 grams of fat
Dressing:
about 45 calories and 4.75 grams of fat
by: Stephanie
Chicken:
2 Boneless, Skinless Chicken Breasts (approx. 4 oz each)
1 TBSP lime juice
1 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper (to taste)
1. Put chicken in a bag or a bowl and then add remaining ingredients. Let marinate at least 10 minutes
2. Spray a skillet with non-stick cooking spray (I use Crisco Canola Oil) and add chicken over medium to medium low heat
3. Cook chicken on each side for 4-5 minutes, until golden on both sides
4. Finish cooking chicken in preheated oven (375) for about 10 minutes...until no longer pink
5. Chop one piece of chicken for salad
(this will leave you with an extra piece of chicken for either dinner or lunch the next day)
While the chicken is in the oven prepare the rest of the salad and the dressing:
Single Serving Salad base:
2 cups Baby Spinach
1 TBSP Sliced Raw Almonds
1 TBSP Fresh Chives
2 Tsp Fat Free Feta
1/2 cup Chopped Cucumber
1. Put Spinach in bowl
2. Add other ingredients to top
3. Top with sliced cooked chicken
Dressing:
1 TBSP Lime Juice
1TBSP Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Pepper (to taste)
1. Combine all ingredients and shake or stir (depending on container)
2. Pour entire contents over salad
Nutrition (I am focusing on Calories and Fat, so that is what I will be figuring out for you):
One serving of the salad is about 300 calories and 15 grams of fat
Broken down by Chicken, Salad Base, and Dressing:
One piece of chicken is about 182 calories and 8 grams of fat (it is probably a little less because a lot of the marinade stays in the bag/bowl and doesn't get cooked with the chicken
Salad Base:
about 87 calories and 3 grams of fat
Dressing:
about 45 calories and 4.75 grams of fat
New Recipes
Hi everyone! I just wanted to write a little note to let you know that I am doing a 30 day challenge, so I will be creating a lot of my own new recipes in order to keep myself within the rules of what I'm suppose to be eating! If you have any low calorie recipes for either breakfast, lunch, snack or dinner, please share them. Today is day one for me of the challenge, so if any of you would like to start this 30 day challenge with me please feel free to and we can keep each other accountable. My challenge includes keeping track of the calories that I put in my body, eating healthy (much more fresh foods), and working out 5 days a week.
Friday, February 6, 2009
Egg, Ham and Potato Casserole
Egg, Ham and Potato Casserole
From: Susan LeBlanc
I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.
3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste
Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.
From: Susan LeBlanc
I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.
3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste
Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.
Ooey Gooey Butter Cake
Ooey Gooey Butter Cake
from Melissa Williamson
Bake at 350 for 30-40 min.
Bottom layer:
1 stick of butter, softened
1 box of yellow cake mix (or pound cake mix)
2 eggs
Mix ingredients together and spread on a lightly greased 9 x 13 pan.
Top layer:
1 box powdered sugar
1 package cream cheese, softened (8 oz.)
2 eggs
Mix ingredients together and spread on top on bottom layer.
Top will turn a golden color while baking. Allow to cool completely before cutting...center will still be gooey.
Yumm-yumm...enjoy!!!
from Melissa Williamson
Bake at 350 for 30-40 min.
Bottom layer:
1 stick of butter, softened
1 box of yellow cake mix (or pound cake mix)
2 eggs
Mix ingredients together and spread on a lightly greased 9 x 13 pan.
Top layer:
1 box powdered sugar
1 package cream cheese, softened (8 oz.)
2 eggs
Mix ingredients together and spread on top on bottom layer.
Top will turn a golden color while baking. Allow to cool completely before cutting...center will still be gooey.
Yumm-yumm...enjoy!!!
Thursday, January 22, 2009
Creamy Chicken Tortilla Casserole
Creamy Chicken Tortilla Casserole
by: cdkitchen.com
Ready in: 2-5 hrs
Serves/Makes: 10
Ingredients:
12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 can (7 oz. size) green chili salsa
1 package (8 oz. size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated
Directions:
Lightly grease sides and bottom of crock pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.
by: cdkitchen.com
Ready in: 2-5 hrs
Serves/Makes: 10
Ingredients:
12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 can (7 oz. size) green chili salsa
1 package (8 oz. size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated
Directions:
Lightly grease sides and bottom of crock pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.
Thursday, January 1, 2009
Lemon Basil Chicken and Vegetables
Lemon Basil Chicken and Vegetables
by: Betty Crocker
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings
1 cup uncooked brown rice
1 pound boneless skinless chicken breasts
1/4 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1 medium onion, cut into thin wedges
1 bag (1 pound) frozen baby bean and carrot blend
3/4 cup water
1/2 cup lemon-basil stir-fry sauce
1 teaspoon cornstarch
Total Time: 30 min
1. Cook rice as directed on package.
2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.
Substitution
Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe.
Variation
Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 65); Total Fat 7g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 70mg; Sodium 630mg; Total Carbohydrate 61g (Dietary Fiber 8g, Sugars ncg); Protein 33g Percent Daily Value*: Vitamin A 100%; Vitamin C 6%; Calcium 10%; Iron 18% Exchanges: 3 Starch; 0 Other Carbohydrate; 3 Vegetable; 2 1/2 Very Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Phyllo Wrapped Chicken Mummy
Phyllo Wrapped Chicken Mummy
Recipe courtesy Emeril Lagasse
2 pounds ground chicken
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
Dash Worcestershire sauce
1 tablespoon Essence, recipe follows
2 eggs
1 cup bread crumbs
Salt and freshly ground black pepper
12 thin slices deli ham
10 slices provolone
2 (16-ounce) boxes kataifi, defrosted
2 pimento stuffed olives
1/2 green bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
1/2 orange bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
Preheat the oven to 350 degrees F.
In a bowl, combine the chicken, garlic, onion, parsley, thyme, Worcestershire, Essence, eggs, and bread crumbs. Season with salt and pepper. Mix lightly until the ingredients are well combined. Do not overmix or the final product will be too dense.
Lay out a large piece of plastic wrap on a flat surface. Line the plastic wrap with the ham in an 8 1/2 by 14-inch rectangle, leaving a 2-inch border all around. Press the chicken mixture over the ham, leaving a 1-inch border. Spread the cheese slices over the chicken mixture.
Starting with the 14-inch side, grab the plastic wrap. Using the wrap to help you, pull the ham up and over the chicken and cheese mixture and roll like a jelly roll. Press the excess ham over the ends to seal. Leave the roll on the plastic wrap.
Gently unroll the katafi, making sure that you cover it with a damp towel to keep from drying out. Spread the kataifi on the work surface in a rectangle. Remove the plastic wrap and place the chicken roll on 1 side of the kataifi. Carefully roll up in the kataifi, making sure to cover both of the ends.
Spray a baking sheet with nonstick cooking spray. Place the wrapped chicken roll on the baking sheet. Gently press the roll so that it has a mummy-like shape - a head and shoulders at the top and tapering down at the bottom for legs.
Place in the oven and bake until golden brown and the chicken is cooked through, about 45 minutes. If the mummy starts getting too brown, tent with foil. Internal temperature should be 165 degrees F.
Remove from the oven and let cool for 15 minutes before slicing. Decorate with pimento stuffed olives for eyes. Make neck decoration by alternating the pepper strips around the neck area. Place on a decorative platter.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe courtesy Emeril Lagasse
2 pounds ground chicken
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
Dash Worcestershire sauce
1 tablespoon Essence, recipe follows
2 eggs
1 cup bread crumbs
Salt and freshly ground black pepper
12 thin slices deli ham
10 slices provolone
2 (16-ounce) boxes kataifi, defrosted
2 pimento stuffed olives
1/2 green bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
1/2 orange bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
Preheat the oven to 350 degrees F.
In a bowl, combine the chicken, garlic, onion, parsley, thyme, Worcestershire, Essence, eggs, and bread crumbs. Season with salt and pepper. Mix lightly until the ingredients are well combined. Do not overmix or the final product will be too dense.
Lay out a large piece of plastic wrap on a flat surface. Line the plastic wrap with the ham in an 8 1/2 by 14-inch rectangle, leaving a 2-inch border all around. Press the chicken mixture over the ham, leaving a 1-inch border. Spread the cheese slices over the chicken mixture.
Starting with the 14-inch side, grab the plastic wrap. Using the wrap to help you, pull the ham up and over the chicken and cheese mixture and roll like a jelly roll. Press the excess ham over the ends to seal. Leave the roll on the plastic wrap.
Gently unroll the katafi, making sure that you cover it with a damp towel to keep from drying out. Spread the kataifi on the work surface in a rectangle. Remove the plastic wrap and place the chicken roll on 1 side of the kataifi. Carefully roll up in the kataifi, making sure to cover both of the ends.
Spray a baking sheet with nonstick cooking spray. Place the wrapped chicken roll on the baking sheet. Gently press the roll so that it has a mummy-like shape - a head and shoulders at the top and tapering down at the bottom for legs.
Place in the oven and bake until golden brown and the chicken is cooked through, about 45 minutes. If the mummy starts getting too brown, tent with foil. Internal temperature should be 165 degrees F.
Remove from the oven and let cool for 15 minutes before slicing. Decorate with pimento stuffed olives for eyes. Make neck decoration by alternating the pepper strips around the neck area. Place on a decorative platter.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Baked Eggs
Baked Eggs
By: Sarah Meyers
6 bread slices, cut in cubes ½ cup finely chopped onion
2 cups grated cheddar cheese (or your fav cheese) 6 eggs
1 cup cooked, cubed ham 3 cups milk
¼ cup chopped green bell pepper
Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x12 inch baking dish treated with nonstick spray. Whisk eggs and milk, pour over top. Bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.
Note: this dish can be prepared and frozen. To prepare for serving, thaw dish then bake as above.
Note 2: This dish can also be prepared the night before and baked in the morning.
Note 3: This dish is good with 6 slices cooked, crumbled bacon instead of ham.
By: Sarah Meyers
6 bread slices, cut in cubes ½ cup finely chopped onion
2 cups grated cheddar cheese (or your fav cheese) 6 eggs
1 cup cooked, cubed ham 3 cups milk
¼ cup chopped green bell pepper
Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x12 inch baking dish treated with nonstick spray. Whisk eggs and milk, pour over top. Bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.
Note: this dish can be prepared and frozen. To prepare for serving, thaw dish then bake as above.
Note 2: This dish can also be prepared the night before and baked in the morning.
Note 3: This dish is good with 6 slices cooked, crumbled bacon instead of ham.
Pot Roast
Pot Roast
From: Dede Ramsey
1-2 chuck roast (or other suitable cut of meat)
a sprinkle of bay leaves
garlic powder, crushed garlic, or minced garlic added liberally
2 whole onions chopped coarsely
salt
pepper to taste
a dash of cayenne pepper
bag of baby carrots
4-8 potatoes, red or yukon gold work best
place all in a crockpot early morning. Turn to high. (not low)
Cook on high at least 4-6 hrs, then turn to low for another 4. The longer you cook it, the juicier and fall-apart-tender it gets. Our cooking time is an average of 12 hours.
From: Dede Ramsey
1-2 chuck roast (or other suitable cut of meat)
a sprinkle of bay leaves
garlic powder, crushed garlic, or minced garlic added liberally
2 whole onions chopped coarsely
salt
pepper to taste
a dash of cayenne pepper
bag of baby carrots
4-8 potatoes, red or yukon gold work best
place all in a crockpot early morning. Turn to high. (not low)
Cook on high at least 4-6 hrs, then turn to low for another 4. The longer you cook it, the juicier and fall-apart-tender it gets. Our cooking time is an average of 12 hours.
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