Chicken Chili Tortilla Casserole

When I was in college one of my roommates girlfriends made a dish that she called "Chicken Chili without the Chili", I've been making it her way for years, without beans and no heat, and it occurred to me the other day that I like heat and I like beans so I modified the original recipe and will never make it the old way again! This is a nice filling casserole that I liken to a Mexican Lasagna, using tortillas like you would noodles. It is extremely easy to put together and is great as left overs.



Chicken Chili Tortilla Casserole: Serves 4-6

4 Burrito Sized Tortillas
16oz Jar of Salsa (I like medium)
1 Can Cream of Chicken Soup (I use 98% FF)
15oz Canned Black Beans
2oz Cheddar/Monteray Jack Mix
1/2tsp Chili Powder
1/4tsp Cayenne Pepper
1/2lbs Chicken Breast
1tsp Olive Oil

In a large bowl mix the salsa, cream of chicken, chili powder & cayenne pepper together. Drain and rinse the black beans until the water runs clear, then add to the salsa mix and set to the side. Cut the chicken into small bite size pieces, sprinkle with a pinch of chili powder, salt & pepper and toss it together. Set a saute pan over medium high heat with the olive oil and let it warm up. Add the chicken and cook in a single layer flipping once until cooked through. As the chicken pieces are small they should cook in a few minutes. Once completely cooked through add to the salsa mixture. Turn your oven on to 400° and get ready to assemble the casserole.

Stack your tortillas on top of one another on a cutting board and cut into approximately 9 pieces (3 rows in either direction). Spray an 8x8 pan with cooking spray, then place one layer of tortillas on the bottom and scoop approximately 1/4 of the salsa/chicken mix into the dish and spread evenly over. Add another layer of tortillas and repeat until you end with a layer of tortilla's on the top. Cover with the cheese, add a layer of tin foil, and place in the oven for 15 min. After 15 minutes remove the foil and return to the oven for another 15 minutes.

Remove from the oven and let cool for a few minutes then slice, serve and enjoy!

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WW: 8 Points Plus / serving @ 6 servings
11 Points Plus / serving @ 4 servings

Chicken Pot Pie with a Biscuit Topping

Last May I tried my first ever Chicken Pot Pie which involved 2 pie crusts and while it was delicious it was pointier (from a weight watcher point of view) than I wanted so in my second attempt at chicken pot pie I used the same recipe for the good stuff on the inside and I topped it with a bisquick biscuit topping that puffs up like a dumpling and is a wonderful way to have chicken pot pie. You can also double this recipe and make in a 13x9 to serve a crowd!



Chicken Pot Pie with a Biscuit Topping: Serves 4-6

1/2lb Chicken Breast – boneless/skinless
Chicken Stock
Bay Leaf
Onion
1 Can Cream of Chicken Soup
1C Milk
3/4C Peas
1C Sliced Carrots
3/4C Corn
1/2C Diced Onions
1/2C Sliced Celery
1/2tsp Thyme & Rosemary each
Salt & Pepper
1-1/2C Bisquick

Cook the chicken by placing in a stock pot and covering with chicken stock, 1 bay leaf and a small onion that has been cut into quarters. Boil until it is able to be shredded, then remove from the stock and shred with two forks, or by placing in a stand mixer and beating for 30-40 seconds. Mix the chicken with the cream of chicken soup, 1/2C milk, peas, carrots, corn, onions, celery, thyme, rosemary and a pinch of salt and pepper. Place in a greased pie plate or casserole dish, place in a 425° for 30 minutes until the mix is bubbling. While the chicken mix is heating up in the oven mix the Bisquick with the remaining 1/2C of milk, after the chicken mix has cooked for 30 minutes remove it from the oven and drop rounded spoonfuls of the dough over the top of the chicken mix and place back in the oven and cook for another 10 minutes until the biscuits have cooked through and start to turn golden on top. Remove and let sit for 5-10 minutes to set up then scoop and serve.

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WW: 7 Points Plus / serving @ 6 servings
10 Points Plus / serving @ 4 servings

Canadian Bacon, Onion & Spinach Pizza

A few days ago I posted the best pizza dough I have ever had the pleasure of making, then consuming. Today I am posting the wonderful pizza toppings I chose to have on top of it!! This was a deliciously wonderful and filling pizza and I can't wait to make another. This was going to be a Hawaiian Pizza but in my genius when I wrote what I needed at the store Pineapple did not make the list, so it quickly turned into a more savory pizza. I personally like to top this with some red pepper flakes for a bit of heat but it is delicious without it!



Canadian Bacon, Onion & Spinach Pizza: 8 Slices

1 Pizza Dough Recipe
1/2C Tomato Sauce
1TB Tomato Paste
1/4tsp Garlic Powder
1tsp Sugar
1/4tsp Basil
1/4tsp Oregano
6 Slices Canadian Bacon
1 Red Onion - Sliced
2-3C Fresh Spinach
4oz Mozzarella Cheese (I use Shredded Part Skim)

Make the pizza dough - note it takes a few hours to rise so give yourself some time okay? Or have your kids make it (it is pretty simple!) when they get home from school so it will be ready for dinner time!

Okay dough made... Stretch it out to fill your greased pizza pan and turn your oven on to 500° - yes I know real hot! While the oven is warming and your dough is resting after the stretch it is time for us to make the sauce and prep the toppings. In a small bowl mix the tomato sauce, paste, garlic powder, sugar, basil & oregano together and set to the side. Chop the canadian bacon into quarters, and slice the onion real thin (the pizza won't be cooking long so you want it thin!). Rinse and dry the spinach and by now your dough should of been resting for 10-15 minutes, if not give yourself a break and let that pizza dough rest the full 10-15 minutes.

Okay dough's rested... pour the tomato sauce mixture on top of the dough and spread it out almost to the edges (I can hear my mom reminding me as a kid to get it all the way to the edge!) then top with the spinach, onions, bacon then mozzarella. Toss it into the oven, set the timer for 10 minutes then get ready to enjoy! My oven cooks pretty quickly so it only took 10 minutes for my dough to be nice and golden brown and my cheese to be sufficiently melted. It may take up to 15 minutes for you to achieve this but make sure to check after 10 minutes. Once done, slice, serve and enjoy!

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WW: 5 Points Plus / 1 slice
10 Points Plus / 2 slices
14 Points Plus / 3 slices

Pizza Dough

It is official. I finally, FINALLY found a make at home pizza crust that when cooked in my home oven tastes just as good if not better than any delivery pizza. Did I mention it rocks?? This was another wonderful Pinterest find from the blog: La Petit Brioche, the original recipe was for two pizza crusts so I cut it in half but other than that it is the same! I liken this crust to the Pizza Hut Hand Tossed crust, just less greasy which makes it so much better.



Pizza Dough: 8 Slices

3/4C Warm Water (hottest your tap will give you)
1-1/4tsp Yeast
1/4tsp Brown Sugar
1-3/4C Flour
1TB + 1tsp Olive Oil
1/2tsp Salt

In a large glass place the warm water, yeast and brown sugar together and give it a mix. Sit it in a warm corner of your kitchen and let it sit for at least 10-15 minutes. When you come back you will notice that it is completely foamy and has risen about 1/4 of its original height. Toss it into a stand mixer (or large bowl for use with a hand mixer) and add 1TB of olive oil, the salt and 1-1/4C of the flour. If you are using a stand mixer fit it with the dough hook and let it do its thing until all of the flour has incorporated into the liquid. If you are using a hand mixer use it until it starts to struggle then slowly add the remaining 1/2C of flour kneading by hand until the dough is no longer extremely tacky and sticking to your hands. If you are using the stand mixer slowly add the remaining 1/2C of flour until the dough no longer sticks to the sides of the bowls and when you touch the dough it doesn't stay on your fingers.

In a separate clean bowl pour the remaining 1tsp of olive oil and coat the bowl, take the pizza dough and fold into a tight ball, roll in the oiled bowl and cover with a dish towel and place in a warm corner of your kitchen (I put in my oven which is a gas oven that is always warm) It took 2 hours for me but my dough doubled to tripled in size in this time. Once doubled punch down the dough and stretch it out on a greased pizza pan. Let it sit for 10-15 minutes once stretched out then top with your favorite toppings and bake away!

Check back in 2 days from now for how I used this wonderful crust to make one of the best pizza's I've ever made!

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WW: 3 Points Plus / 1 slice (toppings additional)
6 Points Plus / 2 slices (toppings additional)
10 Points Plus / 3 slices (toppings additional)

Butternut Squash Fries

Butternut Squash, they are all over the grocery stores this time of year and I finally decided to try them again, I have had them in the past cubed and stewed with some tofu, which I enjoyed but they were a little to fibrous for me. I saw a recipe somewhere to cut them into thin fry shapes and to roast them and I decided to give them another shot. I am so glad I decided to do this because in the smaller shape the texture was much better and I know I will be having this side dish again and again! Now warning...I know it says fries...but these are not a substitute for a good french fry. They taste like roasted squash, not french fries...those that say they do...lie.

Butternut Squash Fries: Serves 3-4

1 Butternut Squash
1TB Olive Oil
Salt & Pepper

Wash and peel the squash, slice in half and scoop the seeds out of the squash. Then with a very sharp knife cut into slices then turn on the side and slice into french fry shapes. Place in a large bowl and add the olive oil and toss to coat, sprinkle generously with salt and pepper. Place on a greased cookie sheet and bake at 425° for approximately 45 minutes, flipping every 15-20 minutes until they turn golden and get some wonderful caramelization on them. Remove from the oven and serve immediately!

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WW: 1 Points Plus / serving

Pesto Pasta with Roasted Brussels Sprouts & Sausage

Pinterest has obviously become one of my favorite sites! I saw a picture of a plate of pasta, roasted Brussels Sprouts and sausage and I just knew I had to have it. Last week there were a bunch of beautiful fresh sprouts and I grabbed a pound knowing I would be making this dish! I actually just checked the original recipe out (after I made it and ate it based off of the picture) and I have to say mine is more friendly to your waist line but sure does NOT lack in flavor!



Pesto Pasta with Roasted Brussels Sprouts & Sausage: Serves 4

8oz Pasta
1/2C Basil Pesto (1/2 of the recipe)
2 Hot Italian Turkey Sausages (approx 3-4oz Each)
1lbs Fresh Brussels Sprouts
2tsp Olive Oil
Salt & Pepper

Preheat your oven to 425°! Now give your sprouts a rinse, pat them dry, then cut the hard stem end off and slice in half, toss with the olive oil and some salt and pepper. Place the sausages on a greased cookie sheet and place in the oven for 15 minutes, remove from the oven and arrange the sprouts cut side down on the cookie sheet next to the sausages and toss it in the oven and cook for another 15 minutes. Remove and flip the sprouts and sausage and cook until the sprouts are easily pierced by a fork but you don't want them to be mushy. If they are done remove from the pan, if not toss back in for another 5-10 minutes. Once both the sprouts and sausage is done remove to a bowl and set to the side. (I cut my sprouts into 1/4's but they were pretty huge! and I cut the sausage into small bite size pieces).

While the sprouts and sausage are doing their thing bring a large pot of salted water to a boil and cook the pasta until al dente. Now time to make the Pesto! Follow the instructions HERE. I had actually made this a month ago and had it in the freezer - you will use half of the Pesto Recipe in this recipe. Now that everything is done toss the drained pasta with the pesto, sprouts and sausage then serve and enjoy!

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WW: 10 Points Plus / serving

Chicken Florentine

One meal that I love is Chicken Florentine. Delicious chicken, spinach and a creamy cheese sauce. I'm not proud to say that my first interaction with this dish was one of the Bertoli's Frozen Meals for 2 that totally has more fat in it than anyone should consume in a day. I am proud to say that I have found a way to make it just as tasty with a lot less fat. This dish is bound to make your day and warm you up.



Chicken Florentine: Serves 4

8oz Pasta
1/2lbs Chicken Breast (Boneless/Skinless)
2-3 Garlic Cloves - Minced
1/4C Onions - Diced
1tsp Olive Oil
1/4C Cream Cheese (1/3 less fat)
1/2C Sour Cream
1/4C Milk
1/4tsp Garlic Powder
1-1/2tsp Parsley
12oz Fresh Spinach
1/4C Parmesan Cheese - Shredded

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking mix the cream cheese, sour cream, milk, garlic powder, 1tsp parsley (dried) and parmesan cheese together and set to the side. Chop the chicken into small bite size pieces and sprinkle with salt and pepper and remaining parsley. In a large skillet heat the olive oil over medium heat and add the onions and cook for 5-6 minutes until they start to turn translucent, add the garlic and cook for another 30-40 seconds, then add the chicken to the pan and cook through. Remove the chicken and onions from the pan and place to the side. Return the pan to the stove and add the spinach with 1/2C pasta water and some salt and pepper and cover with a lid and let it wilt down, stirring occasionally. Once wilted drain the spinach in a colander being sure to press down on it to get out as much liquid as possible. Add the spinach to the chicken, mix with the pasta in the pasta pot with the sour cream mix and cook over low heat for 1-2 minutes. Serve and enjoy.

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WW: 10 Points Plus / serving

Kielbasa Burgers

As my taste tester said "Wow, OMG these are the best burgers EVER!" He wasn't kidding these are pretty killer! I love turkey kielbasa, it has all the wonderful taste of regular without the fat so when I mix it into recipes it doesn't make them greasy, just delicious. Give these a try and you will never want to eat a burger any other way!

Kielbasa Burgers: Serves 6

1lbs Lean Ground Beef (I use 93/7)
7oz Turkey Kielbasa
1 Egg
1/2tsp Montreal Steak Seasoning
1/4tsp Onion Powder
Pinch Salt & Pepper

Chop the kielbasa into small rounds then slice each round into multiple pieces. I had very small triangles (approximately 6 out of each small round). Mix the kielbasa with the burger, egg and seasoning and make into 6 burgers (approximately 4oz each) and place on a plate and let them sit for 10-15 minutes so they are room temperature.

Next either grill, bake or pan fry (I used a heavy bottom skillet with a dash of oil and cooked until a little crisp on both sides). Remove from the pan and serve by itself or on your favorite bun with your hamburger toppings and enjoy!

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WW: 4 Points Plus / serving

Creamy Shrimp & Kielbasa Pasta

So tomorrow night I am making Kielbasa Burgers which only use half of the package of kielbasa so I was trying to think of something else I could make using some and then I would just freeze the rest. I knew I had half a pound of shrimp in the freezer and I had just bought a container of 1/3 less fat cream cheese and there were 2 tomatoes that needed to be used or tossed so I made a very quick but so delicious I would of paid for it in a restaurant quality meal. I absolutely love when I throw stuff together with not so high expectations and I find a new favorite. If you make this for your family they will think you have given up on feeding them healthy because it is so creamy and decadent there is no way it could be good for you right??? Wrong!



Creamy Shrimp & Kielbasa Pasta: Serves 2

1/2lbs Shrimp - Peeled & De-veined
3oz Turkey Kielbasa - Diced
4oz Pasta
2 Garlic Cloves - Minced
1C Chopped Tomatoes
1/4C Chopped Red Onions
1tsp Olive Oil
1/2C Tomato Sauce
1/2tsp Dried Basil
2TB 1/3 Less Fat Cream Cheese
Salt & Pepper

Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side. As soon as you turn the water on to boil place the olive oil in a large saute pan with the garlic and red onions over medium heat and cook for a minute then add the kielbasa to the pan. Stir it all around and let it cook for another 3 minutes or so. Add the chopped tomatoes and cook them down for 2-3 minutes then add the tomato sauce and basil and reduce the heat so that it is just simmering. Once the pasta is about 4-5 minutes from being done add the shrimp to the tomato mixture and bring the heat back up to medium and cook until it is just heated through, add the cream cheese and stir it in allowing it to melt down, add the pasta to the pan and toss to incorporate, cover with a lid and let the pasta absorb all of that goodness for a minute or two. Then serve and enjoy!

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WW: 11 Points Plus / serving

Baked Apple Pie Oatmeal

A few weeks ago I saw a recipe for Baked Pumpkin Pie Oatmeal and to my delight it was delicious and filling and served me well for breakfast for a week and a half! Now while it was great plain pumpkin puree isn't something I can always get my hands on, so I decided to see how it would work if I subbed unsweetened apple sauce for the pumpkin and to my delight it was even BETTER!!! I love when things like that happen. One thing that really makes me happy about this recipe though? It only takes a few minutes to throw together, an hour in the oven and then breakfast is ready for 12-18 days! (see my recipe for the Baked Pumpkin Pie Oatmeal)

Baked Apple Pie Oatmeal: 12-18 Servings

4 Eggs
3C Milk - I use FF or 1%
2-1/2C Unsweetened Apple Sauce
1/2C Brown Sugar
6C Uncooked Old Fashioned Oats
2 Apples (I use Pink Lady) - Peeled & Chopped
1.5tsp Baking Powder
1tsp Salt
1tsp Vanilla Extract
1tsp Cinnamon
1/2tsp Nutmeg

Mix the eggs and milk together then add all remaining ingredients. I let it sit for 5 minutes so the oats can absorb some of the liquid then I fold in the apples and pour into a greased 13x9 pan and cover with foil, bake at 350° for 30 minutes then uncover and bake an additional 30-40 minutes until the top of the oatmeal is evenly cooked. Remove from the oven and let it cool on the counter, then slice into 12-18 slices, and refrigerate until you are ready to eat. I like to break a slice into small pieces and microwave for 1-2 minutes then I drizzle a tablespoon of maple syrup on top. It is quite wonderful!

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WW: 6 Points Plus / serving @ 12 servings
4 Points Plus / serving @ 18 servings

Freezing Soups - Food Tip

Ever make a huge pot of soup just to wish you had room in your freezer to store it? Living on my own I often end up cooking multiple servings of something and having it 2-3 times before being ready to "move on" to another recipe. This past Sunday I made a pot of Chicken Noodle Soup and yesterday after having it four days in a row I decided it was time to freeze it and I wanted to share my secret for freezing soups! This is so simple and easy and not only takes up very little space in your freezer but it also helps prevent freezer burn and makes thawing a breeze.

I simply take a gallon size freezer ziplock (or you could use a quart size freezer bag for individual servings) and pour in your soup! I like to sit the bag up on my counter, then fold the top of the bag over to push as much air out as possible then seal the bag tight. now lay it flat - write what it is on there (and if you know put how many servings are in the bag and what it is so you will remember in a few months when you go to thaw!) then place it in your freezer and let it freeze flat. After it is frozen you can set the bag upright in the freezer and easily store things around it.

To thaw simply put out on the counter or place in a large bowl of water. In the water it will thaw really quickly and you can enjoy almost instantly!

Mexican Stuffed Shells

I've admitted in the past that I have just started eating Mexican food in the past decade, it sure isn't something that I grew up with so apologies to anyone who takes offense to my mixing an Italian classic with a Mexican Classic! I took the best of both worlds and combined them to make this great meal.



Mexican Stuffed Shells: Makes ~ 40 shells

1-1/2lbs Boneless Skinless Chicken Breast
Chicken Stock
1 Bay Leaf
15oz Can Black Beans - Drained & Rinsed
1 Can Summer Crisp Corn
1-1/2C Part Skim Ricotta Cheese
2oz Monteray Jack Cheese - Shredded
3-4 TB Taco Seasoning
~30oz Tomato Sauce
2tsp Chili Powder
1tsp Cumin
1TB Red Hots (Red Chili/Cherry Peppers Diced)
1/4tsp Cinnamon

Bring chicken stock, chicken and bay leaf up to a boil until the chicken is cooked through and can easily be shredded. Either place in a stand mixer and beat quickly to shred the meat or pull apart with two forks. Mix with 3-4TB Taco Seasoning and add some of the stock (I used about 1/2C to help mix in the seasoning) Next add black beans and Delmonte Summer Crisp Corn. Mix in ricotta cheese and Monteray Jack. Now one of the most important parts...taste it, if it is a little bland for you add some more taco seasonings.

While the chicken is cooking bring a large pot of salted water to a boil and cook 1 box of Jumbo Shells (approx 40 shells in a box) add some olive oil to the water - helps the noodles from sticking together. Once cooked drain and add 1tsp of olive oil, and toss with a spoon - this stops them from sticking while you assemble everything else.

In a small sauce pot heat up tomato sauce, chili powder, cumin, cinnamon and red hots until simmering. Remove from the heat.

In a 13x9 or (2) 8x8's spread some sauce on the bottom of the pans and up the sides. Generously stuff the shells - I used probably close to 3-4TB per shell -I mean I packed them! Place opening up in the pan. Cover with remaining sauce. If you want to freeze them cover and stick in the freezer now. If you want to cook go ahead and place in a 375° oven for 30-45 minutes until bubbly. If you stick it in the fridge for a few hours or over night it may take 45-60 minutes until it is ready - really you just need things to heat up as everything is already cooked.

Scoop a few shells out and enjoy!

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WW: 2 Points Plus for 1 Shell
4 Points Plus for 2 Shells
7 Points Plus for 3 Shells
9 Points Plus for 4 Shells
11 Points Plus for 5 Shells

Roasted Garlic & Avocado Pasta

I keep seeing "Avocado Pasta" on Pinterest. Every day there is a new way of making it and today I decided to come up with my own. I love roasted garlic because it flavors meals subtly and today it went wonderfully with the creamy avocado. I know you may think this is a little odd, but it is a really creamy pasta that is made to satisfy, I actually thought it had the essence of a good mac and cheese in its texture and taste.

Roasted Garlic & Avocado Pasta: Serves 2-3

6oz Pasta
1 Haas Avocado (approx 4.25 oz once removed from the skin)
1/4C Parmesan Cheese - Shredded
4 Large Garlic Cloves
Pepper

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking place the large garlic cloves, still in their papery skin, in a dry skillet and turn over medium high heat. Cook for 10 minutes allowing each side of the garlic to lightly brown. You will notice that the cloves start to soften. This is a nice quick way to roast garlic without smelling up your whole house. Once the garlic is semi soft remove from the pan and carefully peel the skin off and slice the hard end off and discard.

Carefully pit the avocado (slice in half through the stem, twist to separate the halves then very very carefully take a knife and smack it into the pit, twist the knife and the pit should come out easily) Slice the avocado then take a spoon and scoop it out and into a food processor or blender. Add the roasted garlic, pinch of pepper and Parmesan cheese and blend until smooth. If you want to thin it out add a tablespoon of the pasta water to the blender and blend again.

Add the avocado mix to the drained pasta, stir and enjoy!

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WW: 10 Points Plus / serving @ 2 servings
8 Points Plus / serving @ 3 servings

Happy 1st Birthday Jillian's Kitchen!

It has been a long, wonderful year. I started Jillian's Kitchen somewhat selfishly, as a way to have my recipes written down for myself and as a quick way to send them to family and friends instead of trying to remember who I had emailed what. It was also a way for me to continue on my weight loss journey to not get bored by the same meals over and over again, I have either come up with new recipes, found recipes to try or to modify to be healthier.

I remember being shocked when I had 10 views, 25, 100, etc. I kept thinking "Really? People like my recipes? Wow I guess I should keep doing this" Now Jillian's Kitchen is reaching a few thousand folks a month - mainly in part to the wonderful word of mouth of my readers sending a favorite recipe on to their friends, or sharing on their own blogs. When I wanted to throw in the towel and revert back to my old habits I would think of some of the wonderful emails I have gotten from readers thanking me for showing them it is possible to eat healthy while not giving up any flavor. Many of your emails have brought tears to my eyes to think that I have helped other people to a healthier life.

In the past year I have been featured on both Pillsbury and Wholly Guacamole's Sites and much to my surprise I was not only nominated but awarded one of the CBS Baltimore's Most Valuable Blogger awards. On the advice of a friend I started using Pinterest and have found tons of new inspiration, ideas and recipes as well as new viewers. I am proud to say I have renewed my website for the next three years - Jillian's Kitchen isn't going anywhere and I hope you continue to find a recipe here and there to try.

Happy Birthday Everyone, below is the Top 10 recipes of Jillian's Kitchen over the last year!

- Jillian

10. Peach Cheesecake Pie
9. Teriyaki Chicken Legs
8. Chicken Taco Pizza
7. Bacon Egg & Cheese Muffins
6. Blueberry Pancake Fluff
5. Egg Noodle Lasagna
4. French Onion Meatloaf
3. Garlic Chicken in a Tomato Cream Sauce
2. Sausage & Goat Cheese Pizza
1. Cabbage Roll Casserole

Cheesy Chicken & Broccoli Helper

Okay, I've done my versions of Hamburger Helper, Hamburger Helper Round 2 and it only comes naturally that Chicken Helper would eventually dawn on me. Now I'm giving myself too much credit, I was standing in front of the fridge bemoaning the fact that I hadn't thought to thaw some hamburger when I realized I had chicken in the fridge for a pad thai recipe that I wasn't able to get all of the ingredients for. That was when the light came on and I thought to stir fry the chicken with some garlic, salt and pepper to mix with the macaroni and cheese and steamed broccoli. This may be even better than Hamburger Helper, and nothing beats the convenience of this meal, granted I am all for making my own cheese sauce but on those days I just want something quick this does the trick!



Cheesy Chicken & Broccoli Helper: Serves 3-4

1 Box Kraft 3 Cheese with Shells Macaroni & Cheese
1lbs Chicken Breast - Boneless / Skinless - Cubed
1tsp Olive Oil
2 Garlic Cloves – Minced
3-4C Broccoli (Fresh or Frozen)
3tsp 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 olive oil into a saute pan over medium heat, add the garlic and let it cook for 30 seconds then add the chicken and stir around and sprinkle with salt and pepper. Cook the chicken for 3-4 minutes then flip and cook for another 3-4 minutes until cooked through. Remove from the pan and set to the side. While the chicken is cooking and the pasta boiling, set a steamer pot to boil with the broccoli in a steamer basket with a pinch of salt, cook until fork tender.

In the skillet place the cheese mixture over low heat and stir for a minute, add in the noodles and chicken & broccoli 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

Deviled Eggs - Lightened Up

Have you ever been standing at the egg section of the grocery store pondering whether you had 1 egg or 12 left at home? Well today that was me, and to my surprise when I got home I not only had 12 eggs left I had 18! I guess I didn't use any last week so I did the most logical thing that could come to my mind, I made deviled eggs! Now traditionally I grew up just using mayonnaise to mix my yolks with but having had success making my egg salad with both mayo and sour cream I decided to give it a try with my deviled eggs and guess what? I couldn't tell a difference!

Deviled Eggs: Serves 12

6 Hard Boiled Eggs
1-1/2TB Mayonnaise
1-1/2TB Sour Cream (I use Daisy Light)
Pinch Salt & Pepper
1/4tsp Parsley
1/8tsp Paprika

Hard boil 6 eggs and allow them to cool. Once cool peel and rinse to make sure that you got all shells off of the eggs. Pat dry then slice in half and gently push the yolk into a small mixing bowl, repeat with the remaining eggs. With a fork break up the yolks then mix with the remaining ingredients until nice and smooth. Gently spoon approximately 1tsp of the yolk into each egg half - if you really want to get fancy you can put the yolk into a small plastic bag and trim the corner off of the bag then pipe into each egg half.

Refrigerate until ready to serve then enjoy.

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WW: 1 Points Plus / serving
3 Points Plus / 2 servings

10 Super Bowl Sunday Ideas!

Even if your team isn't in the Super Bowl (sigh - Raven's you were so close!), even if you don't really watch football (who am I kidding I don't really watch football, but I would of liked to have seen Baltimore in the big game again!), most people will have the game on, or will be going to a party to watch the commercials or just to socialize. Whether you are the host or an attendee I wanted to give you some ideas of healthy foods to bring to the party that everyone will love!

10 Super Bowl Sunday Ideas:

Buffalo Chicken Bites - Take this favorite recipe of mine and instead of cooking full chicken breasts you can slice them into strips or bites, the cooking time will vary, but they make for a great bowl on the table with both ranch and  blue cheese dipping sauces.
Buffalo Chicken Pizza - An even better way to get that buffalo taste! You can pretty much walk and go with a slice of this pizza.
Summer Pasta Salad - Okay I know it isn't summer, but this is a great way to get some vegetables onto the table in a tasty way.
Hearty Chili - Isn't Chili another way of saying Football?  Come to think of it I haven't made a pot of chili yet this season, I am going to have to remedy this very soon!
Homemade Hummus - Serve this with a plate of warmed pita bread and raw cherry tomatoes, carrot sticks, celery and cucumbers!
Fruit Salsa with Cinnamon Chips - This is not only a beautiful addition to any table it is quite addicting and the cinnamon chips are a fun way to serve the salsa.
Roasted Vegetable Pizza - You can make the vegetables ahead of time and throw the pizza together in a few minutes before the company arrives.
Teriyaki Chicken Wings - I know this recipe is for chicken legs but there is no reason you couldn't make chicken wings! Again here is a great recipe that you can make a day or two in advance and just let it soak in all that goodness!
Apple Crisp - Seriously do you need a reason why this is on the list?  Yum should do it!
Guacamole - I love guacamole.  Plain and simple.  So easy to make!  I like to serve next to a bowl of salsa so if folks aren't  fan of guacamole they have an alternative.