Chicken Enchilada Casserole

Finally something new I wanted to make. I saw this recipe for Chicken Enchilada Casserole in March 2011's Cooking Light. However it had WAY too many steps for what really should be something quicker and easier. So I made it quicker and easier! I changed up some ingredients and reduced steps and came up with my version which was very tasty according to the oohs and aahs I got from my family. I would definitely suggest my version over theirs if you are looking to save time and still have a great meal.

1 whole roasted chicken, skinned (buy at the store!)
1 cup frozen corn
1/3 cup low fat cream cheese
1/2 tsp cumin
salt and pepper
1 shallot, chopped
4 tsp jarred garlic
1 cup chicken broth
2/3 cup salsa verde
1/4 cup water
6 large tortillas, quartered
1/2 cup shredded cheddar cheese

Shred the roasted chicken and place in a large bowl. Mix in the cream cheese, corn and spices and set aside. In a pan, saute the half of the chopped shallots for 1-2 minutes, mix in 2 tsp garlic, saute another 30 seconds and remove from heat. Combine with the chicken mixture.

Combine the remainder of the shallot and garlic in a saucepan with the broth, salsa, and water. Simmer over a medium heat for 15 minutes. If you want, you can then blend the mixture in a food processor or blender or leave as is.

Spread a half cup of the salsa mixture on the bottom of an 8x8 saucepan, top with about 6 tortilla quarters or enough to cover the bottom. Scoop about 1.5 cups of the chicken mixture over the tortillas, top with the salsa and repeat until you end with tortillas and any remaining salsa you may have. Sprinkle the cheddar cheese on top and bake at 425 for 15 minutes.

Chicken Pot Pie on a cold day

Chicken pot pie, oh how delicious you are. Now that I am working from home Wednesdays I can have more time to cook and I can spread it out since my 7 month pregnant body doesn't always like me standing for long. Luckily this one isn't too bad and it's low fat (read: No butter) unlike store bought or restaurant pot pies. The family loved it which makes me happy. This is a remake from last year so click here for the recipe.

Frittata or Crustless Quiche? EIther Way, Yum!

As the title says, I'm not really sure what this is. A crustless quiche, because I cooked it in the oven and not stove top? Or a frittata, just because there is no crust? I'm not really sure of the definitely and yes, I could google it but I just don't feel like it. In any case, we really enjoyed this vegetarian meal for dinner tonight. We needed it after the typical holiday gorging and I feel much healthier and better after eating this.

2 medium sized potatoes, peeled and sliced thinly
6-7 baby bella mushrooms, sliced
1 bag baby spinach
1 large shallot, chopped
4 oz. shredded cheddar cheese
4 eggs
4 egg whites
1/4 cup 1% milk
Salt & pepper
Olive oil (I used a spray mister)

Preheat the oven to 425. Slice the potatoes and place them on a single layer on a baking sheet. Spray with the olive oil or cooking spray and salt. Bake for 15 minutes.

Meanwhile, saute the shallot in olive oil or cooking spray until softened. Add in the mushrooms and cook with the onion about 5 minutes. Then add in the spinach and cook until wilted. Remove from heat.

Whisk together the milk, eggs and egg whites.

Once the potatoes are done, layer them on the bottom of a pie pan. Top with the spinach mixture, then the grated cheese, and finally pour the egg over the top. Lower the oven temp to 350 and cook 25-30 minutes or until a toothpick comes out clean from the center.

Turkey Sausage, Broccoli and Cheese Pasta Bake

This is my own little creation I put together for tonight. I love one-pot meals and casseroles so this is right up my alley. It's like a souped up macaroni & cheese. Dave and I both really liked it and we have plenty of leftovers.

10 oz. macaroni or other small pasta
3 links of turkey sausage, cut into small pieces and cooked
1 package frozen broccoli, thawed and chopped
1 can cheddar cheese soup
6-8 oz. shredded sharp cheddar cheese
1 cup milk
1/4 cup parmesan cheese
2 TBSP I Can't Believe It's Not Butter
1/3 cup panko

Cook the pasta. Place the drained pasta back into the same pot and mix in the cheddar cheese soup, milk and 4-6 oz. of the shredded cheddar. Pour into a large 11 x 7 baking pan. Add in the cooked turkey sausage and broccoli and combine well. Top with the remaining cheddar cheese and parmesan cheese. In a small skillet, melt the butter. Mix in the panko until evenly coated. Spread it on top of the macaroni mixture. Bake in a 350 degree oven for 25 minutes or until the top is browned.

Broccoli and Mushroom Quiche

Dave was out the other night so I decided to make myself a lovely vegetarian quiche. It was easy but yummy and full of flavor and veggies.

1 pie crust (like Pillsbury)
1 small head of broccoli, chopped
5 baby bella mushrooms, sliced and chopped
6 eggs
1/3 cup low fat milk
1/4 cup crumbled gorgonzola cheese

Preheat the oven to 350. Spread the pie crust in a pie dish. Place the broccoli and mushrooms into the crust.

Whisk the eggs and milk in a medium sized bowl. Pour over the veggies. Top with the cheese. Bake in the oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Baked Macaroni and Cheese

I made this today for my good friend Sarah who recently had a little baby girl Katie. I picked it from her blog because she liked it so much. I hope her and her family enjoy it while they continue to navigate the world of new-parenthood. Of course I had to taste it and it was DELICIOUS! I did make a few very minor changes to the cooking method but I don't think it affected it at all.

Baked Macaroni and Cheese
Courtesy of The Joy of Cooking

2 cups (8 ounces) elbow macaroni
3 tablespoons butter, divided plus extra for greasing pan
2 tablespoons flour
2 cups 1% milk
1 shallot, minced
1 bay leaf
1/4 teaspoon paprika
3 cups grated sharp Cheddar cheese, divided
Freshly ground black pepper
Salt
1/2 cup panko

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in a large pot. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, 8-10 minutes. Remove from heat and remove bay leaf. Stir in 2 cups of cheese. Season to taste with salt and pepper. Stir in macaroni.

Pour the mixture into greased, 1 1/2-quart baking dish and sprinkle with all of remaining cheese.

Melt 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.

Bake at 350 degrees until bread crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.

Chicken Pot Pie for a weeknight

Okay for those who like things only from scratch, please stop reading here because I used (gasp) Bisquick Heart Smart in this one. We love it though anyway. Yes, I've made a chicken pot pie completely from scratch and if you do believe me, click here. But for a weeknight meal, it's just not possible. And this hits the spot for us. So if you aren't anti-some help, click here and try it out. I think you'll really like it!

Scalloped Potatoes - Sunday Dinner

These are courtesy of my friend over at A Taste of Home Cooking. I love scalloped potatoes and have made these before. Now that the weather is cooling down, I was ready to heat my kitchen up again with them. They are simple and delicious. The oven does most of the work. I do recommend having a mandolin slicer because without it, you will be doing a lot more work. With it, it's a dream!

2 1/2 pounds of russet potatoes, thinly sliced
1 cup light cream
1-3/4 cups 1% milk
salt & pepper
2 tablespoons butter
1 clove of minced garlic
Shredded cheddar cheese, 2-3 oz.

Combine all the ingredients into a large pot. Bring to a boil, cover and simmer for 5 minutes. Preheat the oven to 350 degrees. Spray a 2 quart dish with cooking spray. Add the potato and milk mixture to the dish, spreading out the potato slices. Shred the cheese on top and cover with tin foil and bake 40 minutes. Then uncover and bake an additional 20 minutes or until the top is golden brown.

Nothing in the House Baked Ziti

I didn't even have mozzarella cheese! But have no fear, this baked ziti came out cheesy and delicious anyway. I even got a "you have to make this again!" Alright, you don't have to ask me twice and maybe next time I'll have mozzarella cheese.

1/2 box farfalle, prepared as directed
1 container part skim ricotta cheese
1/2 cup parmesan cheese, divided
1 jar pasta sauce (or 16 oz. homemade)
1 lb. ground beef, cooked and drained

Cook the ground beef and add the sauce to it to warm. Add the cooked pasta into the beef and sauce, then transfer to a 9x12 baking pan. Mix in the ricotta cheese and half the parmesan cheese until well-combined. Top with the remaining parm cheese and cook on 350 for 25 minutes covered with aluminum foil. Voila!

Easy Cheesy Chicken Divan

I've made this before but this last time I put a little twist on it... adding in artichokes. It was a great idea! It added some tang to balance out the cheese and creaminess. My husband and his friend ate it right up. Barely left enough for me for lunch today but there was and I enjoyed it again.

Cooking spray
2-3 cups broccoli, chopped into bite sized pieces
9-12 oz. chicken breasts, cut into chunks and cooked.
2 cans cream of chicken soup (low fat)
1 can artichoke hearts, quartered
3/4 cup light mayo
3/4 cup Panko (or bread crumbs)
2 tsp I Can't Believe It's Not Butter (or any other light butter)

Cut the broccoli into bite size pieces and layer the bottom of a 9x13 casserole dish with it. Top it with the artichokes and cooked chicken. Combine the soups and mayo in a bowl and spread it on top of the chicken and veggies. Pour the soup mixture onto the chicken and broccoli. Melt the butter on the stove. When melted add the panko and saute one minute. Spoon on top of the casserole. Bake on 350 for 30 minutes or until the panko is nicely browned.

Baked Cheesy Macaroni and Cheese

Mac & cheese while watching my favorite team the New York Giants play just makes me happy. So last Sunday I made this to go with my BBQ crockpot meatballs for the perfect game day dinner.

1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
7 oz. shredded sharp cheddar, divided
5 oz. shredded Jarlsberg light cheese
13 oz of rotini
1/4 teaspoon salt
Cooking spray
1/3 cup panko

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add 5 oz of the cheddar cheese and all of the jarlsberg light cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt and pepper liberally.

Spoon mixture into a 2-quart casserole coated with cooking spray. Top with the remaining extra cheddar cheese and the panko. Bake at 375° for 30 minutes or until bubbly.

Spinach, Bacon & Broccoli Quiche

I love quiche. You can pretty much throw anything in one and it'll be delicious. This one I made with fresh spinach, turkey bacon, feta cheese and broccoli. We loved it as usual. I do have to take short cuts so I buy the pie dough, Pillsbury Ready Made Pie Dough from the refrigerated section. It makes these so much easier but still delicious and filling. This one is very similar to the one I made here except for the cheese. I definitely recommend you making one soon.

1 premade pie crust (I use Pillsbury)
1 small bunch of broccoli, chopped
1 cup of fresh spinach, chopped
3 slices of turkey bacon, cooked
1/4 cup feta cheese
2 eggs and 4 egg whites
1/2 cup 1% milk

Lasagna...mmmm

This was Sunday nights dinner.... and there are so many leftovers it will last for another 4 dinners and lunches! But it was well worth it. A healthy way to have lasagna and as long as you stay within the portion, it won't break your diet. I served it with a green salad so that I didn't overeat, since it's sooo good.

1 package of whole wheat lasagna noodles (13.25 oz)
10 oz. lean ground beef
1/4 vidalia onion, chopped
6 oz. sliced mushrooms
1 large bunch of spinach, about 1 cup cooked
15 0z. fat free ricotta cheese
8 oz. part skim mozzarella cheese, divided
1 egg
4 cups vodka sauce

Cook the lasagna noodles according to the instructions.
Saute the onions for 3-5 minutes. Add in the ground beef and cook until no longer pink. Drain and remove from the pan. Saute the spinach and mushrooms in the same pan until the spinach has wilted. Combine with the meat.
Mix together the cheeses and egg.
Spread a thin layer (about a half cup of the sauce) on the bottom of the pan, then alternate layers of noodles, meat, cheese and 3/4 to 1 cup of sauce, depending on how you like it.

Makes 12 servings, 7 WW points each.

Broccoli, Spinach and Bacon Quiche

I'm trying to incorporate more dark veggies into my diet to increase my iron levels. Spinach, I will be eating you a lot! I love quiche and since today was a snow day for most of us here in the northeast, I was craving something warm and comforting. This hit the spot

1 premade pie crust (I use Pillsbury)
1 small bunch of broccoli, chopped
1 cup of fresh spinach, cut thinly
4 slices of turkey bacon, cooked
1/2 cup monterey jack cheese
3 eggs and 4 egg whites
1/2 cup 1% milk

Place the pie crust in a pie plate. Layer the chopped broccoli, spinach and turkey bacon in the crust. Whisk together the eggs and milk until well blended. Pour into the pie plate and top with the cheese. Salt & pepper to taste. Cook on 350 for 30 minutes.

Tuna Noodle Casserole

I've had this recipe saved for so long, I have no idea where it came from. I finally got around to making it tonight and I really liked it. I'm a big tuna casserole fan though so I knew I would.


6 oz. whole wheat egg noodles
Cooking spray
1 shallot, diced
2 garlic cloves, minced
4 oz. sliced baby bella mushrooms
1 celery stalk, thinly sliced
2 TBSP flour
2 cups 1% milk
1 can tuna
1/2 cup parmesan cheese, divided
1/4 cup panko
salt & pepper

Cook the noodles according to package. Coat a deep pan in cooking spray and saute the shallot. Add in the garlic, mushroom and celery and cook until the mushrooms begin to sweat. Stir in the flour and brown. Whisk in the milk and cook until thickened, about 5-7 minutes. Salt & pepper the sauce to taste. Once thickened, add in the parmesan cheese and noodles. Pour into an 8x8 casserole dish (or similar). Top with the panko. Cook in a 350 degree oven covered for 20 minutes. Uncover and cook another 10 minutes. Serves 4.

Chicken Pot Pie

This lighter version of chicken pot pie caught my eye in this months Real Simple magazine. Amy, I think you saw it too! No butter, no cream, it's just what I need to make an old favorite healthier than the original. I love a lot of veggies in my pot pie so I did make some changes to the original recipe. Here is my version. By the way, my husband said this is the best chicken pot pie he's ever had.

1 lb. boneless, skinless chicken breast, diced and cooked (I flavored mine with a garlic/rosemary spice mixture
1 TBSP olive oil
3 shallots, diced
2 carrots, sliced thinly
1 small head of broccoli, chopped
4-5 baby bella mushrooms, sliced
1 package (10 oz.) frozen peas
1/2 cup low sodium chicken broth
2 cups of 1% milk
3 TBSP flour
1/2 cup shredded cheddar cheese
1 9-inch store bought pie crust (I used Pillsbury, the store brand never seems to stay together for me)
1 egg, beaten














Heat the olive oil in a large pan and when hot, saute the shallots, carrots, broccoli and mushrooms until softened, about 8 minutes. Stir in the flour and cook for 1 minute. Add the broth and cook until it is absorbed. Add in the milk and simmer until it thickens. Once it has thickened, stir in the peas and chicken and salt and pepper to taste. Pour the mixture into a shallow 2 quart baking dish (I used a pie dish). Sprinkle the cheese onto the mixture. Lay the pie crust on top, pressing to seal. Cut about 6 vent holes into the top. Brush the beaten egg over the crust to achieve a nice brown crust. Bake at 400 degrees for 25 minutes or until golden brown.

Garden Vegetable Lasagna

Garden Veggie Lasagna may be one of my favorite meals ever. It's delicious, loaded with veggies and so comforting on a cold day. I don't make it often because it really is a lot of work and makes a lot of dishes. The trick is to prep all the veggies before you start cooking because once you start, it's a lot of moving around. My hats off to Cooking Light on this one. It's always a hit and making it always puts a smile on my face. I did use whole wheat lasagna noodles to try and add some more whole grains to it. I would definitely recommend this meal if you are having guests over. We served it with some garlic bread and a lovely glass of wine.

Beefaroni

It must be these frigid temperatures because all I want lately is comfort food. I'm back on Weight Watcher though so my meals must all be friendly. This one definitely passed the test. It's easy and filling too.














10 oz. 93% lean ground turkey
1 clove of garlic, diced finely
2 cans (8 oz. each) of low sodium tomato sauce
7 oz. Ronzoni Smart Taste elbows
1 cup part-skim mozzarella cheese, shredded

Cook the pasta according to the box directions. Meanwhile, saute the garlic about 1 minute in a pan coated with cooking spray. Add in the ground turkey and cook until meat is browned. Add in the tomato sauce, still well and remove from the heat. Place the cooked noodles into an 8x8 pan spray with cooking spray. Mix in the turkey and sauce. Top with the cheese. Bake at 350 for about 25 minutes.

Serves 4.
8 WW points per serving

Told you it was easy!

Taco Pasta Bake

I saw this recipe on my friend Brooke's blog, who got it from our other friend Colleen. It is quick, simple and delicious. I subbed ground beef with ground turkey added some diced onions and red pepper to it. There are plenty of leftovers for lunch and another dinner this week. My stepdaughter even asked if we could put this into our regular rotation. Thanks ladies!














1 lb ground turkey
1 shallot, diced
1/2 red pepper, diced
15-ounce can tomato sauce
1 packet of taco seasoning
8 ounces farfalle
8 ounce package light cream cheese, softened
1 cup light sour cream
8 ounces shredded sharp cheddar cheese

Saute the onions and red pepper until the onion is translucent. Add the ground turkey, brown and drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for a few minutes.
In the meantime, cook pasta according to directions.
Mix softened cream cheese and sour cream in separate bowl.
Spray bottom of 9x13 pan. Put pasta in bottom of pan. Spread cream cheese mixture over pasta. Spoon ground meat mixture over this. Sprinkle shredded cheese on top.Bake at 350 degrees for 30 minutes. Let cool 15 minutes before serving.

Chicken Florentine Pasta Bake

I can't believe the holidays are over and it's 2009 already. Back to my regularly scheduled program of trying new dishes on the weekends. I starred this recipe in my google reader from Crista's Kitchen Creations last month and I'm happy I finally got to make it. I'm a big fan of the one-dish meal and this had everything I love in it--spinach, pasta, artichokes, chicken, cheese... how can you not love that. Well, it was delicious and the family loved it and there are plenty of leftovers for lunch this week. The only changed I make was I added about 6 sliced baby bella mushrooms to the mix because I really love mushrooms too. Great find Crista, thanks!














Here's the original recipe with my changes in red.

Chicken Florentine Artichoke Bake

8 oz. dried bow tie pasta (I used 12 oz.)

1 small onion, chopped

1 Tbsp. butter (used 1 TBSP olive oil)

2 eggs

1-1/4 cups milk

1 tsp. dried Italian seasoning (mixed in with the cooked chicken)
1/4 to 1/2 tsp. crushed red pepper

2 cups chopped cooked chicken

2 cups shredded Monterey Jack cheese (8 oz.)

14-oz. can artichoke hearts, drained and quartered

1 10-oz. pkg. frozen chopped spinach, thawed and well drained

1/2 cup oil-packed dried tomatoes, drained and chopped (omitted)
6-8 sliced baby bella mushrooms

1/4 cup grated Parmesan cheese

1/2 cup soft bread crumbs (Panko)

1/2 tsp. paprika

1 Tbsp. butter, melted

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook the chicken and onion in the olive oil along with the italian seasoning over medium heat. Add in the mushrooms toward the end when the chicken is almost cooked through. Remove from heat; set aside.
In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, mushrooms, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.