Creamy Chicken & Mushroom Egg Noodle Casserole

Welcome to my childhood! One of the recipes I remember from my childhood is this casserole, completely made in the microwave and creamy and delicious. I also get to use one of my coolest pots which can go from the stove top into the oven or the microwave which makes it a very versatile dish - it is my Pyrex Visions Casserole Dish, I've had it for a few years and I love it every time I use it. Now I know many don't like mushrooms (myself included!) yet I like this dish, if you are very anti mushroom feel free to substitute cream of chicken soup.



Chicken & Mushroom Egg Noodle Casserole: Serves 4

1-1/2C Milk (I use Fat Free)
10.75oz Can Campbell's Cream of Mushroom (I used 98% FF)
8oz Egg Noodles - No Yolk (uncooked)
6 Chicken Drumsticks
1/2tsp Onion Powder
Salt / Pepper

In the bottom of a casserole dish mix the milk and soup together until incorporated. Gently add the noodles and stir to coat. Sprinkle the chicken legs with the onion powder, salt and pepper and place gently on top of the noodles. Cover with a piece of wax paper and microwave for 10 minutes on high. Remove the chicken, gently stir the noodles, replace the chicken and repeat twice more for a total of 30 minutes in the microwave. Continue this process until the noodles are cooked through and have absorbed the liquid. Remove the chicken and if it is finished cooking remove the skin and discard, then sprinkle with some more salt and pepper and remove from the bone and cut into small pieces, and stir into the noodles. If it is not cooked through remove it to a microwave safe plate and microwave the chicken until it has finished cooking through (my chicken took an extra 7 minutes).

Stir the cooked chicken with the noodles, serve and enjoy!

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WW: 10 Points Plus / serving (chicken once removed from the bone weighing in at 11oz)
To make 8 Points Plus / serving use: 7oz Soup, 1C Milk, 6oz Egg Noodles and 6 Chicken Drumsticks.

Stuffed Rigatoni

I was surfing Pinterest and saw an adapted Martha Stewart recipe for a stuffed rigatoni from the blog Kosher Eye.  I didn't really follow her recipe, rather winged my own using hers as an inspiration. I think this turned out very well even if it is a little extensive to stuff the rigatoni. My suggestion - keep the onions and bell peppers chopped very small so they easily go into the noodles. (Yes I did turn my ramekin upside down to remove the rigatoni for the picture, not because I needed to but because I wanted you to see the individual stuffed noodles)

Stuffed Rigatoni: Serves 4

8oz Ground Beef (I use 93% Lean)
1 Small Onion - Minced
1 Small Bell Pepper - Minced
1/2tsp Onion Powder
1/2tsp Garlic Powder
8oz Rigatoni
1/2C Part Skim Ricotta Cheese
2.5C Tomato Sauce
1tsp Dried Oregano
1tsp Dried Parsley
1tsp Sugar
1tsp Olive Oil
2oz Reduced Fat Mozzarella Cheese - Shredded (optional)

Cook the pasta in a large pot of salted water. Remove from the water once al dente, you do not want the pasta cooked 100% as it will cook more in the oven. Once drained add the olive oil and toss to coat. This stops the pasta from sticking to one another.

While the pasta is cooking place 2C tomato sauce, oregano, parsley, sugar, 1/4tsp onion powder and 1/4tsp garlic powder in a small sauce pot and bring up to a simmer stirring occasionally.

In a large saute pan brown the beef, onion, bell pepper, remaining onion & garlic powder with some salt and pepper over medium heat. Break the beef into very small pieces and once browned drain. Add the remaining 1/2C of sauce with the ricotta cheese and stir to incorporate.

Either in individual ramekins or one casserole dish place a 1C Sauce on the bottom of the dish/dishes and spread it up the sides. Then carefully arrange the pasta on end tightly in the container. Next gently press the meat and cheese mixture into the noodles, then top with the remaining sauce, add the mozzarella to the top if you want to have it. Place in a 375° oven for 25-30 minutes until the sauce is bubbly. Remove from the oven and let it sit for 5 minutes, then serve and enjoy!

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WW: 9 Points Plus / serving
10 Points Plus / serving w/ Mozzarella

Apple Pie

I don't make that many pies but one I do make is the apple pie. I have been making this pie for many years and am often asked to bring this to family functions (in this case it was a Thanksgiving Pie!). I think the important part of apple pies is of course, the type of apple that you chose to use. I am a big fan of using a 50/50 mix of Granny Smith Apples and a sweeter but firm apple like Pink Lady, Gala or Honey Crisp Apples. I like to cut my apples into 1/4" thick slices so the pie doesn't turn to apple sauce when baking. Now I usually make my own crusts and have provided the recipe for them, however you can buy a pre-made one which will work just fine. I suggest using the Pillsbury Rolled up Crusts found with the other Pillsbury Products in your grocery store.



Apple Pie: Serves 8-10

2 Crusts
2C Flour
1C Crisco
1/3tsp Salt
3TB+1tsp Cold Water
2/3tsp White Distilled Vinegar
2/3 Egg - Beaten (beat 1 egg and pour a little bit out)
3-4 Granny Smith Apples - Sliced
3-4 Pink Lady Apples - Sliced
1/4C Flour
3/4C Sugar
1/2tsp Cinnamon
1/2tsp Nutmeg

In a mixing bowl mix the flour and crisco together with a fork until all of the flour has incorporated into the crisco, add the remaining crust ingredients and stir together to incorporate. Separate into 2 equal pieces of dough and place between pieces of wax paper forming a disc by lightly pushing down on it. Place in the freezer for at least 20 minutes to firm up. Once firm remove one crust and on a floured surface roll out and place in a pie plate and place back in the refrigerator while you prepare the apples.

Peel and core the apples and slice into 1/4" thick slices approximately 1-2" long. Place in a large mixing bowl and toss to evenly mix the Granny Smiths with the Pink Lady apples. Add the flour, sugar, cinnamon and nutmeg and toss until all of the apples are evenly coated in the spices. Remove the pie plate from the refrigerator and pile the apples into the crust. It is perfectly okay if the apples are way above the level of the pie, they will shrink down as they bake.

Now take another pie crust out of the refrigerator and roll it out. Now you can either place the whole crust on top of the pie and cut 4-5 slits in it or you can take a small cookie cutter and cut small shapes out of the crust and place all over the pie. I like to do this with a small star cookie cutter but you can also use snow flakes, leaves, circles, etc.

Place the pie in a 425° for 20-30 minutes uncovered (check after 20 minutes, if the crust is browned cover, if not let it cook the additional 10 minutes) then cover with a piece of tin foil and bake an additional 30-40 minutes (1 hour bake time total). Remove from the oven and let it sit for at least 15-20 minutes before slicing.

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WW: 10 Points Plus / serving @ 10 servings
12 Points Plus / serving @ 8 servings

Crispy Potato Bake

A few weeks ago I saw this recipe from Martha Stewart on Pinterest.com for a Crispy Potato Bake. It looked so pretty with all of the potato slices standing upright and nicely browned and crisped that I just knew I would have to try it. Being the Holiday weekend I was at my parents house and grilled steaks were for dinner and I knew potatoes would go nicely with them so I got to carefully slicing. I think this turned out very well and is versatile in that you can spice the potatoes to go with your meal, and for a special treat you could sprinkle some shredded cheese over the top in the last five minutes for a real ooey gooey dish.

Crispy Potato Bake: Serves 4-8

3.5lbs Russet Potatoes
1 Large Onion - Thinly Sliced
1-1/2TB Butter - Melted
1-1/2TB Olive Oil
Onion Powder
Salt & Pepper

Scrub the potatoes and thinly and evenly slice the potatoes. I took my time and got the potatoes sliced around 1/8" thick. Try to keep the potatoes stacked together so you can easily arrange them upright in the pan. Spray a large casserole dish (approx 9-10" across) with cooking spray, and place half of the butter and olive oil on the bottom of the pan. Arrange the potatoes upright in the pan and place the onions in between the potato slices. I placed them every 2-3 potato slices the whole way around the casserole. Gently brush or pour the remaining butter and oil over the potatoes and liberally sprinkle with the seasonings. Place in a 375° oven for 90-100 minutes.

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WW: 5 Points Plus / serving @ 8 servings
10 Points Plus / serving @ 4 servings

Sauteed Cabbage with Bacon & Onions

You know what they say right? EVERYTHING is better with BACON. With the holidays coming up we can all use an extra serving of vegetables and what better way to get them in than sauteed cabbage with some bacon and onions for added flavor. Serve this at your Thanksgiving Meal (or you can swap Brussells Sprouts for the Cabbage!) and feel a little bit better about that slice of pie for dessert :)



Sauteed Cabbage with Bacon & Onions: Serves 4-6

1 Head of Green Cabbage - Sliced
4 Slices of Bacon
1 Onion - Diced
1tsp Olive Oil
Salt & Pepper

Cut your bacon into half inch pieces and place in a large saute pan or pot over medium heat. Cook until crisp. Remove to a plate on a paper towel. Drain the excess fat from the pan but do not clean the pan. Return the pan to the heat and add the oil, onions and cabbage with some salt and pepper and stir. Cover with a lid and let it cook for 5-10 minutes, stirring every few minutes. Remove the lid, toss and cook uncovered for another 15-20 minutes allowing the cabbage to slowly caramelize, stir every 3-5 minutes. Add the bacon back to the pan and in the last 5 minutes then remove from the heat and serve.

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WW: 2 Points Plus / serving @ 4 servings
1 Points Plus / serving @ 6 servings

Top Thanksgiving Dishes

With Thanksgiving right around the corner I figure you may be thinking of a side dish or a dessert that you could bring that may be a little friendlier on the waist line! Check out these Jillian's Kitchen Favorites and try something new these Holidays.

Roasted Acorn/Buttercup Squash Soup: I learned how to make this on my adventure to Maine and loved every bite. It is decadent yet extremely healthy. No need to let your family know that :)

Roasted Acorn Squash: So simple to make, slice and cook! The beautiful golden color will look great on your table.

Mashed Potatoes: What Thanksgiving table doesn't have mashed potatoes? Why not try this variation that skimps on the fat but not the flavor?



Hot Crash Potatoes: Okay so if you ARE that table without mashed potatoes maybe try these wonderful crispy yet creamy potatoes. I love this recipe and am thankful to the Pioneer Woman for coming up with it!

Traditional Stuffing/Dressing: Whether you are stuffing the bird or just want the dressing as a side dish this is my mom's recipe and it just reminds me of childhood. I still have memories of my sister and I fighting over who gets to 'Squish' the ingredients together.

Now onto Dessert!

Apple Crisp: Save the fat be eliminating the pie crust, but I bet your family won't mind with the crispy topping to this wonderful dessert.

Roasted Peaches & Blueberries: A great way to make a really special looking dessert. Serve with a scoop of vanilla ice cream and you will think you are in heaven!

Peach Cheesecake Pie: Who doesn't love cheesecake? Well this recipe turns it into a pie and let me tell you if you make this once you will be making it at every family gathering because it is just that good.

Lemon Sorbet

One of my favorite frozen desserts is sorbet, more specifically Lemon Sorbet. I was on pinterest the other day and saw a recipe for lime sorbet and figured the two were close enough and with only 4 ingredients how could I not try it out? I must say I am so happy that I gave this a try, I always have a hard time finding lemon sorbet in the stores so this is a great way for me to have this treat whenever I want.

Now I used my Kitchenaid Ice Cream Maker attachment but the original recipe has instructions for how to make it without an ice cream maker so don't worry if you don't have one!

Lemon Sorbet: Serves 8 (makes approx 1 quart)

2C Water
1-1/4C Sugar
Juice & Zest of 6 Lemons (approx 1.25-1.5C Juice)
1 Egg White

In a sauce pot mix the water and sugar and cook over medium heat until the sugar dissolves and a thin syrup forms. Remove from the heat and put in the freezer for 10-15 minutes to cool down, then add the juice and zest of the lemons to the syrup and put back in the fridge (I recommend mincing the zest so you don't have long strips). Next place the egg white in a clean metal bowl and whisk with an electric mixer until stiff peaks form (You should be able to hold the bowl upside down for 10 seconds without the egg falling out) mix the egg with the lemon syrup and place in an ice cream machine and let it do its magic.

If you do not have an ice cream machine place in a metal bowl and place in the freezer for 3 hours and after that time take a metal spoon and scrape down the sides of the bowl and stir, freeze for an additional 3 hours. After the second freeze place in a blender and blend until smooth, return to the bowl and freeze one last time until you are ready to serve and the sorbet has firmed up.

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WW: 3 Points Plus / serving (7 Points Plus for 2 servings)

Chicken Noodle Soup

I know you will find this hard to believe...but today I made my first ever Chicken Noodle Soup (that didn't come out of a can), so many thanks to my Mom for sharing her recipe with me! This is pretty simple to make and we are most definitely heading into the "soup season". Now I added noodles to mine, but you could also make with dumplings or rice (or left over thanksgiving stuffing sliced into it!) to meet your tastes. Please take note, in my family we like corn, lots of corn, so if you aren't a huge fan of corn I suggest leaving out the can of creamed corn, personally I really enjoy it as it helps to thicken the soup slightly and provides a lovely flavor base.

Chicken Noodle Soup: Serves 8-10

5 Chicken Thighs or 2 Large Chicken Breasts (skin removed, bone it)
1 Large Onion - Chopped
3 Celery Stalks - Chopped
3 Large Carrots - Thickly Sliced
11oz Can Del Monte Summer Crisp Corn
14.75oz Can Creamed Corn
6oz No Yolk Egg Noodles
Salt & Pepper
Chicken Bouillon
Water

Pull the skin off of the chicken and sprinkle liberally with salt and pepper and place in a large soup pot. Pour in water to 3-4" above the chicken. Add the celery and onion to the pot and bring to a boil. Boil gently for 45-60 minutes until the chicken is cooked through. Reduce the heat to a simmer and remove the chicken from the soup. Take the chicken off of the bone and cut into small bite size pieces and return to the pot with the carrots, drained summer crisp corn, and creamed corn. Add chicken bouillon 1 heaping tsp at a time until the broth has reached your desired level of chicken broth flavor. Bring back to a boil and cook for 15 minutes, then add the noodles and cook another 6-8 minutes until they are cooked through. Remove from the heat, let it cool for a few minutes then serve up!

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WW: ~5 Points Plus / serving @ 8 servings, and ~4 Points Plus / serving @ 10 servings (will change with the size and type of your chicken, I weighed mine - chicken thighs - after cooking and removing from the bone)

Sausage & Spinach Calzones

On pinterest.com I saw a recipe for calzones and it peeked my interest to find a way to have them in a healthy way. I must say I was pretty excited to try this recipe tonight and I was not let down. This recipe makes 4 large calzones filled with melty cheese, sausage and spinach. You could always swap out the sausage for ham, pepperoni or any of your other favorite pizza toppings. I know I will be making this again and again. I even shared the recipe with a fellow WW'er this morning and she also had great luck with it and said it is a definite keeper!



Sausage & Spinach Calzones: serves 4

1 Pillsbury Pizza Crust
1C Part Skim Ricotta
2oz Kraft Part Skim Mozzarella
2 Hot Italian Turkey Sausages (approx 3-4oz Each)
1 Onion - Diced (approx 1C)
8oz Fresh Spinach
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Red Pepper Flakes
1/2tsp Dried Oregano

15oz Tomato Sauce
1/2tsp Dried Oregano
1/4tsp Garlic Powder

In a saute pan over medium place the sausages (removed from their casings) in the pan and brown, crumbling as you cook. Once browned remove from the heat to a mixing bowl, and drain the fat from the pan. Return the pan to the heat and add the onions and cook for 5-6 minutes, then add the spinach to the pan with the onions and some salt and pepper. Toss and cover with a lid and let it sit for 3-4 minutes. Remove the lid, toss again and continue to cook until the spinach is completely wilted. Remove from the heat and with the back of a spoon/spatula press as much liquid as possible out of the spinach mixture and add the spinach and onions to the sausage. Add the cheese and seasonings to the mixing bowl and with a fork mix until everything is evenly distributed.

Gently remove the pizza crust from the can and cut into 4 equal pieces. Stretch each piece of dough to approximately an 8"x8" square, then place 1/4 of the cheese mixture onto one half of the dough. Spread the toppings out to cover half of the dough, then pull the rest of the dough over the top and fold the edges over to seal. Place on a greased cookie sheet and repeat with the remaining pieces of dough and filling.

Bake at 425° for approximately 15-20 minutes until golden brown. While the calzones are baking you can cook the sauce over low heat by combining the tomato sauce, oregano and garlic powder. Remove the calzones from the oven, serve and enjoy!

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WW: 12 Points Plus / serving

Veggie & Beef Spaghetti Sauce

A few months ago I posted the original meat spaghetti sauce that my mom taught me to make when I was ten. This is very similar but has been lightened up without compromising any flavor. I often make my spaghetti sauce with a tablespoon of sugar to sweeten it up and when I was at the Metro Cooking Show a few weeks ago I overheard one of the vendors say they sweeten their sauce with shredded carrots. Ever since I heard that I have wanted to revamp my original recipe and I was quite happy with the results.



Veggie & Beef Spaghetti Sauce: Serves 6-12 (makes approx 6C)

1/2lbs Ground Beef (93% Lean)
1 Bell Pepper - Chopped
1 Onion - Chopped
2 Carrots - Finely Shredded
2 Garlic Cloves - Minced
30oz Tomato Sauce
2TB Tomato Paste
15oz Diced Tomatoes - Drained
2TB Fresh Basil (2tsp dried)
1TB Fresh Oregano (1tsp dried)
Salt
Pepper

In a large sauce pot place ground beef, bell pepper, onion, carrots and garlic over medium heat with some salt and pepper. Cook until the beef is browned breaking into small pieces. Drain excess liquid and return to the pot. Add all remaining ingredients, bring up to a boil and reduce to a simmer for 15-20 minutes. Serve and Enjoy.

Tips: This recipe freezes very well. Once cool transfer to a ziplock bag, press out as much air as possible, seal and freeze flat. This allows you to easily store once frozen. To thaw quickly you can place in a bowl of water on the counter for 30-40 minutes.

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WW: 1 Points Plus / serving @ 6 or 12 servings

Cornbread Muffins

My dad made a batch of his wonderful chili this past week and was nice enough to give me a few bowls worth! In honor or the chili I decided I had to have some cornbread to go with it, it just felt right. I have made this recipe many times and it never disappoints.

Cornbread: Serves 12

1-1/2C Cornmeal
1/2C Flour
1/4C Butter - melted
1-1/2C Sour Cream (I use Daisy's Light)
2tsp Baking Powder
1TB Sugar
1tsp Salt
1/2tsp Baking Soda
2 Eggs - beaten

Mix all ingredients together and place in a gallon ziplock bag. Either grease a muffin tin or place 12 paper holders into the tin. Cut a 1/4" off of one of the corners of the bag and pipe the mix into the tins creating a nice swirl on top.

Place in a 450° oven for 15-20 minutes. Remove and serve. Store cooled extras in an airtight container.

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WW: 5 Points Plus / serving

Baked Oatmeal

Yesterday morning I woke up to a recipe from a Jillian's Kitchen Reader for Baked Oatmeal (Thanks Tricia!). I have been wanting to try a baked oatmeal for a while, I know oatmeal is good for me and filling, yet I have never been a huge fan of the traditional oatmeal breakfast. This recipe just looked delicious so I decided this was the one and I sure am glad it was. I had it for breakfast this morning and it was delicious and filling. I will be trying it with fresh fruit next time to reduce the points a bit farther.



Baked Oatmeal: Serves 8-12

4C Rolled Oats (Not instant)
1TB Baking Powder
1TB Ground Cinnamon
2tsp Ground Ginger
Pinch Nutmeg
Pinch Cloves
3/4tsp Salt
2/3C Brown Sugar
4 Eggs
1-1/2tsp Vanilla
1C Milk - I use FF or 1%
1C Unsweetened Applesauce
3/4C Dried Fruit
1/2C Almonds

Mix the oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt and brown sugar together in a large bowl. In a smaller bowl beat the eggs, vanilla, milk and apple sauce together then add to the dry mix. Stir in the fruit and nuts.

Place in a greased 13x9 and bake at 325° for 40-45 minutes.

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WW: 7 Points Plus / serving @ 12 servings with dried fruit and nuts
6 Points Plus / serving @ 12 servings with dried fruit

10 Points Plus / serving @ 8 servings with dried fruit and nuts
8 Points Plus / serving @ 8 servings with dried fruit

5 Points Plus / serving @ 12 servings with fresh fruit, no nuts (6 with nuts)
8 Points Plus / serving @ 8 servings with fresh fruit, no nuts (9 with nuts)

Tandoori Chicken

I am always looking for new recipes to try and one of the places I often look is Cooking Light, a great magazine and website of tasty yet healthy recipes. One type of food I have never made is Indian, yet the few times I have had it I have always enjoyed it, so when I saw the recipe for Tandoori Chicken I just knew I had to give it a try. This is an extremely easy recipe to make that will impress anyone that you serve it to and I suggest serving it with my Cucumber & Tomato Raita.



Tandoori Chicken: Serves 4

4 Chicken Breasts (Boneless/Skinless) approx 2lbs
18oz Fage 0% Greek Yogurt
2TB Onion - Grated
1TB Fresh Ginger - Grated
1TB Canola Oil
1tsp Ground Cumin
1/2tsp Ground Red Pepper
1/4tsp Ground Tumeric
3 Garlic Cloves - Minced
1/2tsp Salt

Mix all ingredients except the chicken together and place in a gallon size ziplock bag. Add in the chicken, seal the bag and work the marinade all over the chicken. Place in the refrigerator and marinade 2-3 hours, turning occasionally.

Remove the chicken from the bag and discard remaining marinade. Place the chicken on a greased wire cookie rack on top of a cookie sheet and bake at 400° for 30-35 minutes, flipping once half way through until cooked completely.

Remove from the oven and let it sit for 5 minutes before serving (tent with foil to keep warm)

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WW: 7 Points Plus / serving (note I am only counting half of the points for the marinade as you end up discarding approximately half)

Cucumber & Tomato Raita

One food that I always see at an Indian Food Buffet is Raita, it is a condiment of sorts in that it is often served with meals as a way to cleanse the pallet and cut the heat down on the main entree. I decided to serve the raita with the Tandoori Chicken that I made tonight and it was a wonderful accompaniment.

Cucumber & Tomato Raita: Serves 4

1C Cucumber Diced
1C Tomato Diced (Roma is best)
12oz Fage 0% Greek Yogurt
1/2tsp Cumin
1/4tsp Tumeric
1-2 Garlic Cloves - Minced
Salt & Pepper

Mix all ingredients together and place in the refrigerator for 3-4 hours before serving. This allows all of the flavors to mix together. Serve with any dish that you want a nice refreshing cool element with.

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WW: 1 Points Plus / serving

Crispy Shrimp in a Spicy Cream Sauce over Pasta

I am a person who is quick to get a new addiction online and thanks to a friend that new addiction is www.pinterest.com. It is this wonderful website where you get to create virtual pin boards / tack boards of all things awesome that you find online. I have started a Jillian's Kitchen account where I post pictures of the food I am making by month, but have also started pin boards for Desserts, Entrees, Side Dishes / Appetizers and Soups that I want to try. I find it is a great way to organize all the recipes that I find online and to share what I am looking at with my friends. I've even become so taken with this site that I have added "Pin-it" buttons to each and every recipe so other "pinners" can quickly add my recipes to their boards.



Tonight's recipe is one that I found off of someones pin board (you also see everything your friends are pinning so when they find great recipes I see them too!), for a Crispy Shrimp in a Cream Sauce over Pasta. Now the original recipe comes from a fellow bloggers site - Kevin & Amanda, I have taken this recipe and altered it to be healthier but using all of the same ingredients just in different quantities. I must say this was a total winner.

Crispy Shrimp in a Cream Sauce over Pasta: Serves 4

8oz Pasta
1lbs Shrimp - Peeled / De-veined
2TB Flour
1-1/4C Chicken Stock
1/2TB Olive Oil
1/2TB Butter
2 Garlic Cloves - Minced
1/2C Heavy Whipping Cream
1tsp Old Bay (or other Creole Seasoning)

Cook the pasta in a pot of boiling salted water until al dente. Drain and set to the side.

Pat shrimp dry with a paper towel, toss with 1/2tsp Old Bay, then with 1TB of flour, then add the other tablespoon of flour and toss again. In a large saute pan heat the olive oil, butter and garlic over medium heat for a minute or two then add in the shrimp in a single layer, after two to three minutes flip the shrimp and cook through on the other side. Remove to a plate and set in a 200° oven to keep warm.

Bring the saute pan up to medium-high heat and add the chicken stock and cook for 5-8 minutes, whisking the bottom of the pan to release any bits that had stuck and reducing the stock by half. Add the cream and remaining Old Bay to the pan whisking constantly, once bubbling reduce the heat slightly to keep at a simmer and continue to cook for 5-10 minutes, the sauce should reduce by half and thicken slightly so that when you insert a spoon in it the sauce doesn't run off the back of spoon immediately. Add the sauce to the pasta and toss to coat, cover with a lid and let it sit for 4-5 minutes allowing the pasta to absorb the sauce, toss once more. Split into 4 bowls and top with the shrimp

Tips: Some Roasted Asaparagus or Broccoli would be a delicious addition to this dish. I am so sure of it I am going to pick up some asparagus tomorrow to roast and add to my left overs.

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WW: 12 Points Plus / serving

Chicken Enchiladas

I’ll admit that I am not a Mexican food expert however I love trying out recipes to expand my food experiences. This recipe comes from Rachael Ray and I have tweaked it slightly to meet my tastes, you can view the original recipe here. This is an extremely simple recipe that will have your family begging for more.



Chicken Enchiladas: Serves 6

2lbs Chicken Breast - boneless/skinless
Chicken Stock
1 Onion - Quartered
2 Bay Leaves
2TB Tomato Paste
30oz Cans Tomato Sauce
2tsp Chili Powder
1tsp Cumin
1/4tsp Ground Cinnamon
1TB Minced Red Hot Peppers
4oz Monteray Jack Cheese - Shredded
6 Burrito Size Tortillas

Place chicken breasts, stock, onion and bay leaves in a stock pot, bring to a boil and cook until the chicken is cooked through and can be easily shredded with a fork.

While the chicken is cooking place the tomato sauce, 1tsp chili powder, cinnamon and red hot peppers in a sauce pot and bring up to a boil and reduce to a simmer, stirring occasionally.

Once the chicken is cooked pull it apart with some forks, shredding into even size pieces. Place in a large bowl. While you are shredding the chicken place all the tortillas in 1 aluminum foil packet and place in a 275° oven to soften. Once all of the chicken is shredded add the tomato paste, remaining tsp of chili powder, cumin and 1/2C of the chicken stock to the chicken and mix until evenly incorporated. Remove the tortillas from the oven and turn the heat up to 400°

Place half of the sauce on the bottom of a 13x9 pan, then take a tortilla and place 1/6 of the chicken mixture into the center of the tortilla in a line, fold the edges towards the end of the chicken in, then roll the tortilla tightly to create a completely sealed enchilada. Place the enchilada in the pan, seam side down and repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and top with the cheese. Place the dish in the oven and bake for 10-15 minutes until the cheese is completely melted. Remove and Enjoy!

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WW: 10 Points Plus / serving

Cheesy Hamburger Helper

Having flash backs to your childhood? For the last few weeks I have had a strong craving for Kraft Blue Box, you know what I'm talking about, that wonderful macaroni and cheese that comes from the blue box. While I decided to satisfy my craving I decided to make it healthier and more filling and I don't think I will ever have it any other way. This meal was delicious, filling and yet still had that cheesy goodness I was looking for. I will be making this again as my craving is more than satisfied.



Cheesy Hamburger Helper: serves 3-4

1 Box Kraft 3 Cheese with Shells Macaroni & Cheese
1lbs Ground Beef - 93% lean
3/4C Onion - Diced
1 Garlic Clove - Minced
3-4C Fresh Spinach
2tsp Butter - melted
1/4C Milk
Salt & Pepper

Bring a pot of salted water to a boil and cook the pasta as directed. Drain and set to the side. Mix the butter, milk and cheese powder from the box together and set to the side.

While the pasta is cooking place the beef, onion and garlic in a large greased skillet over medium heat with some salt and pepper and brown the beef breaking it into small even pieces. When the beef is 95% cooked through toss the spinach in the saute pan with some salt and pepper and cover with a lid and let it cook for 2-3 minutes, toss and continue to cook until fully wilted and the beef is browned completely. Remove the beef mixture to a colander and push down on the mix pushing as much liquid out as you can.

In the skillet place the cheese mixture over low heat and stir for a minute, add in the noodles and beef and toss to incorporate. Serve it up and enjoy!


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WW: 9 Points Plus / serving @ 4 servings
12 Points Plus / serving @ 3 servings

Chilled Creamy Tomato & Shrimp Soup

Growing up in Maryland I am no stranger to seafood, specifically shrimp and crab showing up in many dishes. A year or so ago though I was at a nice club for lunch and had the pleasure of experiencing my first ever Frosted Crab Soup. This was a chilled tomato soup with jumbo lump crab meat and fresh cream on top, so simple, so tasty, yet something new to me. I started looking for recipes but as I have only ever seen it on 2 menus and both were private social clubs I wasn't surprised when I had a hard time locating it. I was shocked however when I found an article which said the chef shared that the "secret" ingredient as Campbells Tomato Soup. Today I decided to make an attempt at this myself, but with crab prices being high I decided to use shrimp instead.

Chilled Creamy Tomato & Shrimp Soup: Serves 2

1 Can Cambells Condensed Tomato Soup
1/2 Can Water
1/2C Milk
3-4 Basil Leaves
1/4lbs Shrimp - Peeled & De-veined
1/4C Heavy Cream

In a small sauce pot mix the soup, water, milk and basil together and bring up to a light simmer. Turn off the heat, pour the soup into a bowl and refrigerate (if you are planning on serving soon toss it in the freezer to cool off quickly).

Bring a small pot of salted water up to a boil. Once boiling add in the shrimp and cook for a few minutes until firm and no longer translucent. Remove from the water and place in the fridge or freezer to cool off.

Once everything is cool mix the shrimp with the tomato soup and add the cream. Serve and enjoy.

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WW: 8 Points Plus / serving

Roasted Acorn Squash

Okay, it has snowed, the leaves are changing and Halloween is over, it is officially fall! Last week I roasted my first acorn squash and tonight I had to do it again because it was so good I couldn't wait much longer to have it.  Many chose to make this with brown sugar and cinnamon and have a sweet treat but I haven't ventured here yet, instead I went the savory route and with my BBQ Chicken Breast it was delicious.

Roasted Acorn Squash: Serves 2-3

1 Acorn Squash
1tsp Olive Oil
Salt & Pepper

With a very sharp knife cut the squash in half through the stem, with a spoon scoop out the pulp and seeds. Brush the olive oil on the cut side of the squash and liberally sprinkle with salt and pepper. Place cut side down on a baking sheet and roast in a 400° for 55-60 minutes - a fork should easily go through the flesh of the squash with no resistance. Remove from the oven and with a spoon carefully scoop out the insides of the squash, serve and enjoy!

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WW: 1 Points Plus / serving

The Metropolitan Cooking & Entertaining Show

 

 

Good morning everyone! I wanted to let those in the Baltimore/DC/Virginia area know about the Metropolitan Cooking & Entertaining Show that is at the Washington DC Convention Center this weekend.

The show features private sessions with many famous chefs such as Paula Deen, Guy Fieri & Giada De Laurentiis, and over 300 private exhibitors. I will be there checking out the exhibitors on Saturday and looking for new inspiration. If you are in the area and are looking for something to do this weekend check out their site to see about obtaining tickets and attending.

Italian Meatballs

I love Italian food and one of the most basic things to make and eat is meatballs. You can toss them on some pasta (which I did tonight!), put on some bread, mix into a lasagna, or eat on their own. I don't know why meat sauce tastes so different for me than meatballs but they do! I know some people think that this is a task for the weekend but I was able to make these in 5 minutes of prep then the time it took to boil water and cook the pasta.



Italian Meatballs: Serves 4

1lbs Ground Beef (93% Lean)
1 Egg - Beaten
1/4C Breadcrumbs
1/2tsp Garlic Powder
1/2tsp Onion Powder
1tsp Dried Parsley (1TB Fresh)
2tsp Dried Basil (2TB Fresh)
Salt & Pepper

Mix all of the above together then roll into 1" balls. I got approximately 36-40 meatballs out of the mix. Place a greased large saute pan over medium heat and cook the meatballs in batches, allowing the meatballs to brown on one side before rolling to another. Cook completely through, set to the side and repeat with the remaining meatballs. I know many of you are thinking, when is she going to put them in the sauce? Well I'll be honest I don't like to cook my meatballs in the sauce, if I toss them in I do it 1-2 minutes before I am ready to serve, I have found when I put the meatballs in the sauce for a while before serving the flavor cooks out of them.

Okay...so the meatballs are cooked and it is time to eat! Place in a lasagna, on top of some sauced pasta, on a slice of bread, and enjoy!

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WW: 5 Points Plus / serving

Top Chef Just Desserts: Season Finale

This past week was the finale of the Top Chef Just Desserts Season 2.

After 10 weeks of difficult challenges and eliminations we were down to Three Final Cheftestants, Chris, Matt and Sally. Chris has been a front runner from the very first episode with both Matt and Sally proving their worth as the competition went on.

I was really happy with the 3 remaining contestants feeling they all deserved the chance at the prize, all they had to do was create a show piece, an entremet, bonbon, bread course and a plated dessert, all of which that was inspired by something important to each of the chefs. All three chose to use their families as inspiration. Each chef was allowed 2 helpers and their pool of choices came from the eliminated contestants.

Sally ended up with Van and Orlando as her assistants and she immediately put Van to work helping with menial tasks and Orlando to do what he does best, her show piece. While her work looked wonderful and got rave reviews she received much criticism from both her fellow competitors and the judges for not actually working on her show piece even though it was constructed off of her designs.



Matt, like Sally, was not comfortable with the idea of a show piece but instead of shirking off the build to one of his helpers he took the challenge on first hand and really experimented with sugar work. I have to admit I thought this was a really dangerous move and while it looked very nice it wasn't the quality that we have come to expect from Orlando and Chris. I did want to try his bon bon the most, it visually reminded me of what I once dubbed a "chocolate love button" which was one of the best desserts I have ever had.



Now as you can guess the ultimate winner of Top Chef Just Desserts Season 2 was Chris. As it was expected his show piece was above and beyond completely incorporating all elements of the challenge. He had one snafu which was a bon bon that had fallen off of the show piece but in the end he had the most comprehensive dessert table. All of his desserts visually linked back to one another and obviously were the most well developed from a flavor standpoint.



I think the judges picked the best man but I would be delighted to eat anything from any of the final 3 contestants!

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(pictures courtesy BravoTV.com)