Egg Roll in a Bowl

Recently I have been seeing recipes for Egg Roll in a Bowl all over the place. Message boards, pinterest, etc. it is becoming the new recipe to try, so I did after a friend posted about it on a message board. The beauty of this recipe is how simple and adjustable it is. In general it is: 1# ground meat, 1-2 bags coleslaw mix, soy sauce + toasted sesame oil. Now you know me - I couldn't leave it alone and truly wanted it to taste like egg rolls do when I eat them which includes duck sauce!

Feel free to give this recipe a try - swap the ground chicken for sausage, pork, etc. Add / subtract ingredients that make you happy. This is basically just a real quick way to make a stir fry and thanks to the cabbage is reminiscent of an egg roll.

Egg Roll in a Bowl: serves 4

1C Brown Rice
2C Water
Salt
1tsp Olive Oil

1lbs Ground Chicken
Pinch Red Pepper Flakes
1TB Fresh Ginger - Minced/Grated
3tsp Toasted Sesame Oil
1-2 Coleslaw Mix Bags (found in the salad area of your grocery store, you want approx 1# +/-)
2TB Soy Sauce
1TB Lime Juice
2TB LaChoy Teriyaki Sauce
1TB Chicken Stock
1/4C Duck Sauce

In a small sauce pot put in the rice, water, salt and olive oil - cover and bring to a boil, stir once, reduce heat to a simmer, cover and let the rice do its things until all of the water has absorbed into the rice. Remove from the heat, leave covered for a few minutes, then fluff it up with a fork.

While the rice is cooking you can get the rest going. In a large saute pan over medium to medium-high, heat 1tsp of the Toasted Sesame Oil, red pepper flakes and ginger, once the pan is hot add the chicken with some salt and pepper and cook until the chicken is completely cooked. Drain if necessary and set to the side. Place the pan back on the heat with the remainder of the oil and add the coleslaw mix to the pan - don't worry I know it looks like a lot but it will shrink down as it cooks. let it cook for a few minutes, stirring occasionally, then add the soy sauce, teriyaki, lime juice, chicken stock and duck sauce. Add the chicken back to the pan and cook another minute or two.

Put some rice in a bowl, top with the egg roll mixture and serve and enjoy!

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WW: 9 Points Plus / serving

Beef Stroganoff

For years I have thought about trying beef stroganoff, but darn near every recipe I saw had mushrooms as a main ingredient and they are not an ingredient I am particularly fond of.  As I was trying to think about what to have for dinner I was mentally running through the items in my fridge and kept coming up with zucchini, onion and beef.  It was at that moment a light bulb went off that I was going to make my own version of stroganoff - one without mushrooms but with zucchini and onions.

This dish reminds me a lot of a dish from my childhood - Creamy Chicken & Mushroom Egg Noodle Casserole but was a bit healthier with the addition of the sauteed vegetables. I recommend giving this dish to some picky eaters as there are no large chunks of vegetables but you know they are there and you are getting their benefits.



Beef Stroganoff: Serves 4

8oz Whole Wheat Egg Noodles
1lbs Ground Beef - I use 93/7
1 Large Onion - Diced
1 Large Zucchini - Shredded & Squeezed of excess liquid (approx 3-4C shredded)
1tsp Olive Oil
1/2-1tsp Garlic Powder
Salt & Pepper
1 Can Campbells Condensed Mushroom Soup - 98% FF
1/4C Sour Cream - I use Daisy's Light
1/4C Chicken Stock - FF or Water

Bring a large pot of salted water to a boil and cook the egg noodles until al dente, drain and set to the side. In a skillet over medium heat add the olive oil with the onions and some salt and pepper, cook for 2 minutes until they start to soften then add the zucchini with more salt and pepper. After another 2 minutes add the ground beef and sprinkle with the garlic powder and more salt and pepper, brown the meat with the veggies and once completely browned put the whole mixture into a large colander and push out excess liquid - the zucchini and beef will give off juices that make it kinda soupy so you want to get rid of these, I just used the back of my spoon and pushed, stirred and pushed again until most of the liquid was gone.

Add the mix back to the saute pan and add the soup, sour cream and chicken stock to it over low heat until incorporated and starting to bubble, add the noodles back in and stir around. Remove from the heat, cover with a lid and let it sit for 5-10 minutes before stirring one last time, serving and enjoying.

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WW: 11 Points Plus / serving
(Note if you served a half serving it would be 5PP - I will be doing this for the leftovers with some roasted carrots on the side!)

Creamy Cheesy Noodle Bake

I love the Pioneer Woman! Her Blog, her TV show, always makes me want to get in the kitchen and try her delicious looking food. While her family is physically working hard everyday on their ranch I sit behind a computer most of the time so I often try to lighten her recipes or add more veggies to stretch the deliciousness out to more servings. I have had multiple friends say they tried her Sour Cream Noodle Bake and loved it so I decided to adapt it for myself and I loved the results! This is a lighter version and while it is pretty darn good day 1 I actually enjoyed it even more as leftovers.



Creamy Cheesy Noodle Bake: Serves 8

1C Sour Cream - I use Daisy's Light
1.5C Cottage Cheese - I use Fat Free
8oz Shredded Cheddar Cheese
1-1/4 lbs Ground Beef - I use 93/7
12oz Egg Noodles - I used Whole Grain
15oz Can Diced Tomatoes - Drained
15oz Can Tomato Sauce
1 Onion - Diced
1tsp Olive Oil
Salt & Pepper

In a large skillet over medium heat add the olive oil and the onions with some salt and pepper, cook for 2-3 minutes then add the ground beef with salt and pepper and brown the beef. Once the beef is browned, drain the excess fat from the pan then add the tomatoes and tomato sauce with some additional salt and pepper to the pan and let it gently simmer while you assemble everything else.

Bring a large pot of salted water to a boil and cook the egg noodles until al dente - make sure to not over cook them as they will bake and continue to cook in the oven. Once cooked drain and return to the pot.

This step is not necessary but I felt that it would allow the cottage cheese to melt better - I blended the cottage cheese until it was the consistency of the sour cream. You can do that or not, it is your choice, the next step is to mix the sour cream with the cottage cheese and a pinch of salt and pepper. Add 2oz of cheddar cheese (1/4 of the package) to the sour cream mix. Now dump all of this into the noodle pot and stir to incorporate.

The Pioneer Woman recommends layering creamy noodles, beef mixture, creamy noodles, beef and topping with the remaining cheddar cheese. I knew that my boyfriend would not be a fan of just the plain noodles so I chose to mix it all together and pour into a large greased casserole dish. You do whichever sounds best to you, I don't think you could really make a mistake here. Whatever you do - top the casserole with the remaining cheddar cheese. Put in a 350° oven for about 15-20 minutes until the cheese on top is nice and melted. Remove from the oven, let it sit for a minute then serve and enjoy!

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WW: 10 Points Plus / serving

Lightened Up Chicken Pot Pie

A while ago I posted a recipe for Chicken Pot Pie and have since revamped it to be even tastier and lighter! Even my boyfriend who is a self proclaimed veggie hater asked for seconds of this dish so I consider it a winner!



Lightened Up Chicken Pot Pie: Serves 4

1/2lbs Chicken Breast - Cubed
1 Onion - Diced
3 Carrots - Diced
2 Celery Stalks - Sliced
1C Corn
2tsp Olive Oil
1tsp Crushed Rosemary
1tsp Ground Thyme
Salt & Pepper
1C Chicken Stock - Fat Free
1/2C Milk
2TB Cornstarch
1 Pie Crust (I use Pillsbury Pie Crust - they come 2 in a box and you just unroll them over the top of the dish!)



In a large skillet place half the olive oil over medium heat and once the pan is hot add the chicken with half of the rosemary and thyme and some salt and pepper. Cook the chicken flipping once after 3-4 minutes until the chicken is cooked through - approximately 6-8 minutes. Remove the chicken to a bowl on the side and add the remaining olive oil to the pan with the onions, carrots and celery with the remaining rosemary and thyme and some salt and pepper. Saute the veggies for 5-6 minutes until they start to soften. Mix together the cornstarch and milk and add to the pan along with the chicken stock. Add in the corn and chicken and bring up to a boil, stirring constantly. Once the sauce has thickened remove from the heat and pour into a pie pan. Unroll a pie crust over the top and crimp the edges to the pan, cut 3-4 large slits in the top of the crust to let steam escape during the baking process.

Place the dish in a 350° oven (I suggest placing a large piece of foil under the pan as mine still bubbled over despite the steam slits!!) and bake for approximately 30-40 minutes until the pie is nice and golden brown. Remove from the oven and let it sit for a good 5-10 minutes, slice, scoop and enjoy!!

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WW: 9 Points Plus

Cabbage Rolls

Good Morning everyone! I was in Maine a few weeks ago for one of my best friends weddings (which was totally awesome!) and in the days before we were doing all those last minute chores, setting up, favor bags, hair, nails, etc. and her wonderful Aunt brought us delicious cabbage rolls for lunch one day. I took one bite and knew I needed the recipe. I just made a cabbage roll casserole and used her spices in it and I instantly fell in love again with cabbage rolls (not that I ever fell out of love!) Feel free to use this stuffing recipe to either make traditional cabbage rolls or to make a cabbage roll casserole! Either way you will not be sorry, well maybe when it is all gone.



Cabbage Rolls:

1lbs Ground Beef - I use 93/7
1/2C Rice
1C Water
1tsp Cinnamon
1tsp Allspice
2tsp Dried Mint Flakes
2tsp Onion Powder
2 Cloves Garlic - Minced
2 Carrots - Shredded
1 Onion - Diced
1 Can Diced Tomatoes (15oz)
2 Cans Tomato Sauce (15oz Each)
Juice of 2 Lemons
1 Cabbage

Okay first decision - cabbage roll or cabbage roll casserole.... I'm going to give you the instructions for cabbage roll casserole, but if you want to do traditional rolls just core a green cabbage and boil it in a large pot of salted water until the leaves are soft and pliable, then stuff, roll and place in the casserole dish.

To make cabbage roll casserole you need to roast the cabbage.

While the cabbage is roasting, place the water and rice in a small sauce pot and bring to a boil, stir once, reduce to a simmer, cover and cook until all the water has evaporated, remove from the heat and set to the side.

While the rice is cooking place the ground beef, onions, garlic, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint, 1tsp onion powder and some salt and pepper in a large saute pan and cook over medium heat until the beef is cooked completely through. Drain the beef and return the mixture to the pan. Add the rice, shredded carrots and tomatoes to the beef mixture.

Give a quick rinse to the rice pot then place it back on the stove and add the tomato sauce, lemon juice, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint and 1tsp of onion powder to the sauce, bring up to a boil, stir and reduce to a simmer, cook for a few minutes then remove from the heat.

Once everything is cooked we can assemble! In a 13x9 place half the sauce and spread evenly on the bottom, then layer half of the cabbage leaves on top of the sauce, now spread the beef mixture all over the cabbage, top with the remaining cabbage then the remaining sauce and toss in a 350° oven for 30-45 minutes until nice and bubbly. (For Cabbage Rolls you will still place sauce on bottom, then place rolls on top of sauce, then top with the remaining sauce!)

This is great the first day but even better the second day after it has a chance to marry all the flavors together! Serve & Enjoy.

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WW: 3 Points Plus / Serving @ 8 servings
5 Points Plus / serving @ 6 servings
7 Points Plus / serving @ 4 servings

Cheesy Roasted Potatoes & Beef Casserole

When I got home from vacation I was chilling out on the couch (you have to relax after a vacation right??) and I caught an episode of Trisha Yearwood's new Food Network Show - Trisha's Southern Kitchen where she made an old family favorite "Gwen's Old-Fashioned Potato-Beef Casserole" I didn't really pay attention to the recipe other than to hear "potatoes with ground beef and cheese layered on top". I thought it was fate that I happened to have a huge 1lbs Russet Potato in the fridge, a pound of beef and I had just gotten a bag of cheddar cheese at the grocery store, from there this wonderful tasty, healthy and filling meal was born.



Cheesy Roasted Potatoes & Beef Casserole: Serves 4-6

1lbs Potatoes - Chopped into 1/2" Cubes
2tsp Olive Oil
Salt
Pepper
1/2tsp Paprika
1/4tsp Garlic Powder
1/4tsp Onion Powder
1lbs Ground Beef - I use 93/7 Lean
1 Large Onion - Diced
2 Garlic Cloves - Minced
1lbs Frozen Broccoli - Thawed
1TB Butter
1TB Flour
1/2C Chicken Stock - I use Fat Free
4oz Shredded Cheddar Cheese

First you need to chop the potatoes, I like to then rinse them in cold water to remove excess starch then pat dry with a dish towel. Toss your cut and rinsed potatoes into a bowl and toss with 1tsp of the olive oil, salt, pepper, paprika, garlic powder and onion powder. Place into a greased casserole dish (I used a 10x8" pan) and put in a 400° oven for approximately 45 minutes - tossing every 15 minutes until the potatoes are fork tender.

While the potatoes are cooking you can make the beef mixture. Place the remaining teaspoon of olive oil in a large skillet over medium heat, add the garlic and let it cook for 30-40 seconds then add the onions with some salt and pepper. Cook the onions for about 2 minutes then add the ground beef to the skillet with generous salt and pepper. Break up the beef and continue to brown it. While the beef is browning take the thawed broccoli and squeeze out as much liquid as you can (Hint: I just ripped a hole in the top of the bag then turned it upside down and squeezed) This will make sure you don't have a runny casserole. Toss the broccoli in with the beef - it doesn't need to cook long as it comes partially cooked in the bag. Once the beef is completely browned dump the whole mixture into a large colander and stir it around to drain the grease from the mixture.

Once the potatoes are fork tender pour the beef & broccoli mixture over them and place back in the oven while you make the cheese sauce. In a small sauce pot melt the butter over medium heat, once melted add the flour and whisk together for a minute or two. Add the chicken stock and continue to whisk, bring up to a boil which will thicken the sauce quickly. Once the sauce is the consistency of gravy add the cheese and remove from the heat, continue to stir until melted through. Pull the casserole out of the oven and pour the sauce over the top. Place back in the oven for 5-10 minutes. Remove, serve & enjoy!

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

Twice Roasted Cheesy Potatoes

Dear Sister....this recipe is for you. She told me I needed more potato recipes because she didn't want to eat any of the ones I already had again. So I just started to make stuff up and what came out is pretty good! This is a good side dish for any meal but does take some time! I particularly liked it because it warmed my cold apartment up.



Twice Roasted Cheesy Potatoes: Serves 4-8

1.5lbs Red Potatoes (small ones!)
1C Cottage Cheese - Low Fat (I used Daisy Brand)
2oz Shredded Cheddar
1TB Butter
1tsp Olive Oil
Salt & Pepper

At my grocery store they sell bags of small red potatoes that are about 2" around and all the same size, I like using these because the potatoes will cook at the same rate. First scrub your potatoes - leave the skins on! Dry them, toss with the olive oil, salt and pepper and place on a greased cookie sheet. Place in a 450° oven for approximately 30 minutes until the potatoes are easily pierced with a fork - note cooking time can vary depending on the size of your potatoes.

Once they are cooked through add to a stand mixer and on low gently beat until the potatoes are all broken up. Add the remaining ingredients, taste test to see if you need some more salt and pepper, mix again until nicely incorporated. Scoop into a greased casserole dish, rake with a fork to make ridges and put back in the oven for an additional 30 minutes until the top is nice and golden. Serve and Enjoy!

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WW: 7 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 6 servings
3 Points Plus / serving @ 8 servings

Baked Shells with Meatballs

Sometimes I really want stuffed shells but am way too lazy to do all that assembling, this recipe smashes together a couple different recipes of mine to make a great combo. Now I'm just sad that I finished my bowl already!



Baked Shells with Meatballs: Serves 6

1 Batch Italian Meatballs
12oz Pasta - I used Shells - you can use any fun shape you want

Tomato Sauce:
30oz Tomato Sauce
15oz Diced Tomatoes - Drained
2TB Tomato Paste
1tsp Oregano
1/2tsp Basil
1/4tsp Garlic Powder - or 1tsp Minced Garlic (I was out)
Salt & Pepper

Cheese Mix:
1C Part Skim Ricotta
1/3C Shredded Parmesan Cheese
1/4tsp Basil
1/4tsp Oregano
1/4tsp Garlic Powder

First make the Italian Meatballs - instead of frying in a pan I scooped the meat into 1/2TB balls and placed on a greased cookie sheet and baked at 400° for 10 minutes, removed from the pan and set to the side.

While the meatballs are cooking bring a large pot of salted water to a boil and cook the pasta until al dente. At the same time in a medium sauce pot mix together all the sauce ingredients, bring up to a simmer, reduce heat to low and continue to simmer lightly stirring occasionally as the pasta cooks. Once the pasta has finished cooking, drain it, return it to the pot, then add the sauce to the pasta and add the meatballs as well. Stir to toss it all together.

While the sauce and pasta are cooking mix together the cheeses and seasonings and set to the side.

Once all the parts are ready pour the pasta and meatball mixture into a 13x9 casserole dish, then drop rounded spoonfuls of the cheese mix on top of the pasta. Place the casserole dish into the 400° oven and bake for 15-20 minutes until the sauce is bubbling and the cheese has melted slightly.

Remove from the oven and let it cool for approximately 5 minutes, serve and enjoy!

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WW: 11 Points Plus / serving

Cheesy Chicken, Broccoli and Bacon

I am always on Pinterest checking out new recipes, seeing crazy things to do with your hair, and more DIY home improvements than I can imagine actually trying...that site can be a dangerous occupier of my time! I am glad to say that it has led me to a few gems and one of them is this great recipe from Kevin and Amanda for Cheesy Chicken Bacon Broccoli & Rice. I have tried a few recipes from them and with some small modifications have made them just a little more weight watchers point friendly for me without sacrificing any taste. I have made this recipe twice in the last week, the first time using the Rotel and the second using just diced tomatoes, both were delicious and both had passing coworkers asking me "what are you eating? that smells absolutely delicious!" as I chowed down at lunch the next day. This is a recipe sure to make your whole family happy.



Cheesy Chicken, Broccoli & Bacon: Serves 6-8

1C Rice
2C Water
8 Slices Bacon
2tsp Olive Oil
1/2lbs Chicken Breast - Cubed
1 Onion - Chopped
1 Large Head of Broccoli - Approx 6-7C Chopped
2 Garlic Cloves - Minced
20oz Rotel Tomatoes & Green Chiles OR Diced Tomatoes
1C Chicken Stock - Fat Free
2TB Flour
2TB Butter
8oz Sharp Cheddar Cheese - Shredded

First get your rice cooking, place the water and rice in a sauce pot, bring to a boil, reduce to a simmer and let it do its thing - covered, until the water is completely absorbed into the rice. Fluff with a fork, set to the side covered to keep warm.

While the rice is cooking, cook your bacon! I like to chop my bacon up before tossing it into the pan to cook, it makes it easier to cook and fit in and seems to splatter less. Once the bacon is nice and crisp, remove it to a paper towel and let it absorb the excess oil. Drain the fat from the pan and return the pan to the stove over medium heat, add a teaspoon of olive oil and the chicken. Salt and pepper the chicken while in the pan and cook for 6-7 minutes until it is completely cooked through. Remove to a bowl and add the bacon in with it and leave it to the side. Add the remaining olive oil to the pan with the broccoli and onions with some salt & pepper. Cook for 8-10 minutes allowing both the broccoli and onions to cook and start to get some color to them. Once they have both cooked, add the garlic to the pan and cook it with the broccoli & onions for a minute or two. Now add the chicken, bacon, rotel (or tomatoes) and rice to the pan, stir to incorporate everything. Reduce the heat to low and let it do its thing while you make the cheese sauce.

If you really want to cut back on points you can stop here and eat and enjoy, the flavors are great but the cheese sauce really takes this to another level.

I used the same pot I cooked the rice in because I didn't want to do any more dishes than necessary.... Melt your butter over medium heat, add the flour and whisk it together and cook for a minute or two to let the flour taste cook out, continue to whisk so it doesn't burn! Add the chicken stock and whisk to incorporate the flour mixture into it. Bring up to a boil while continuing to whisk and you will notice the stock turns thick. Once it has reached a gravy consistency remove from the heat and immediately add the cheese and continue to stir to melt the cheese. Try not to drool as you pour the cheese sauce over the skillet of rice and veggies. Stir to incorporate it all, serve and enjoy!

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

Chicken & Broccoli Alfredo Lasagna Rolls

It has been a while since I may lasagna and I felt the need the other day. While I love my traditional cheese, beef and veggies, I decided to use my alfredo sauce to make a fun chicken lasagna. In an effort to not eat the whole pan and have some sense of portion control I decided to make this into individual rolls, but you could make in a traditional stacked lasagna if you wanted!



Chicken & Broccoli Alfredo Lasagna Rolls: 12 Rolls

Rolls:
12 Lasagna Noodles
1/2lbs Chicken Breast
2 Bay Leaves
1 Small Onion - quartered
Chicken Stock
15oz Part Skim Ricotta Cheese
3oz Parmesan Cheese - Shredded
1/2tsp Basil
Salt & Pepper
1lbs Bag Frozen Broccoli

Sauce:
2/3C Milk
1/2C Chicken Stock
6TB Cream Cheese (1/3 Less Fat)
2/3C Shredded Parmesan Cheese
1TB Corn Starch

First we need to get everything cooked....Bring a large pot of salted water to a boil and add the lasagna noodles (I like to add a splash of olive oil, I find it helps the noodles to not stick together). Cook until they are al dente then fish them out of the water and drop the broccoli into the pasta water for 3-4 minutes to get them slightly tender. Remove from the water and set to the side.

While the pasta and broccoli is cooking lets make the chicken. Place the chicken in a sauce pot, cover with chicken stock, add the bay leaves and the onion and cook until the chicken is completely cooked through and can be pulled apart with a fork. Once it hits that point remove it from the stock and shred.

In a large bowl mix the ricotta, 3oz of parmesan, basil, salt and pepper together. Add the chicken & broccoli (if the broccoli has a bunch of large chunks then cut them down into smaller more equal size pieces). Stir everything together and just let it sit to the side for a minute.

Place all the items for the sauce in a blender and pulse it until the corn starch blends into the liquid. Pour into a sauce pan and cook over medium heat whisking constantly until the sauce thickens to a nice gravy like consistency, add about 1/2C of sauce to the cheese mixture and stir. Now you have all the parts ready to assemble. Turn the oven onto 350° and start assembling!

I laid all 12 of my noodles out onto a sheet of wax paper then evenly distributed the cheese & chicken mixture onto the noodles then rolled them as tightly as I could. Pam a casserole dish and lay the rolls in a single layer. Cover with tin foil and bake for 20-30 minutes. Remove from the oven, uncover and pour the remainder of the alfredo sauce over the rolls, place back in the oven uncovered for 10-15 minutes until bubbly. Remove, serve and enjoy!

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WW: 6 Points Plus / roll

Goat Cheese Rice with Garlic Chicken

After having the Beef & Spinach Risotto skillet the other day I decided that I really liked the creamy rice and wanted to experiment some more with it. This recipe is very versatile, you can use any creamy cheese, any good stir fry veggie and make your own combination of deliciousness.



Goat Cheese Rice with Garlic Chicken: Serves 4

1C Rice
1TB Olive Oil
1C Milk
1C Chicken Stock
2 Garlic Cloves - Minced
1/2lbs Chicken Breast - Cubed
1lbs Green Beans - Chopped
4oz Goat Cheese
Salt & Pepper

In a sauce pot place 1tsp of olive oil over medium heat and add the rice, toast for 4-5 minutes until the rice has started to brown then add the milk and chicken stock with some salt and pepper, bring to a boil and reduce to a simmer and cover, stir once every 5-6 minutes until all liquid has been absorbed into the rice.

While the rice is cooking place another teaspoon of olive oil in a large saute pan with the garlic over medium heat for a minute. Then add the chicken with some salt and pepper and cook for 5-10 minutes until the chicken is cooked through (cooking time will vary depending on the size of your chicken pieces). Remove to a bowl and cover. In the same skillet add the remaining teaspoon of olive oil and add the green beans (cut into bite size pieces) into the skillet with salt and pepper. Stir Fry for 5-6 minutes until vibrant green. You want the beans to have a crunch to them still so make sure to not over cook.

Once the rice has absorbed all of the liquid add the cooked chicken and green beans to the pot with the goat cheese and stir it all together to melt the goat cheese. Serve & Enjoy!

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WW: 10 Points Plus / serving

Beef & Spinach Risotto Skillet

Last year I did a product review of Lundberg Creamy Parmesan Risotto and I continue to use it as a quick and easy side dish but today I decided to use it as a base for a larger meal. This meal is very easy to put together and makes a great filling and nutrient filled dish.



Beef & Spinach Risotto Skillet: serves 4

1 Box Lundberg Creamy Parmesan Risotto
1lbs Ground Beef 93/7 Fat Content
1lbs Fresh Spinach
1tsp Olive Oil
1/4C Grated Parmesan

Prepare the Risotto per the instructions on the box (toasting the rice in 1tsp of Olive Oil, then adding water & spice mix and slowly cooking). While the risotto is cooking brown the beef with some salt and pepper, once browned drain the excess fat and place the beef to the side. In the same skillet that you browned the beef add the spinach with salt and pepper and a splash of water (literally a tablespoon or two is more than enough). Cover the skillet and let the spinach wilt - you may need to do this in 2-3 batches depending on the size of your pan. Once all the spinach is cooked move it to a colander and push out all excess liquid and place it with the beef.

Now the risotto should be done, beef and spinach cooked, so toss them all together, serve and top with the parmesan cheese and enjoy!

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WW: 9 Points Plus / serving

Polish Shepherds Pie

Yes you read that right....Polish Shepherds Pie, yes I did totally make it up. But that is okay because it is tasty, delicious and has the qualities of a traditional shepherds pie with the tastes of a cabbage roll and pierogie all rolled into one!



Polish Shepherds Pie: Serves 6-8

1lbs Ground Beef (I use 93/7)
2lbs Red Potatoes - 1/2" Chunks
2TB Butter
1/2C Sour Cream (I use Daisy's Light)
1TB Olive Oil
1/4C Apple Cider Vinegar
2-3 Carrots - Shredded
1 Onion - Diced
1 Red Cabbage - Sliced
1/2lbs Frozen Cauliflower
15oz Canned Tomato Sauce
1tsp Distilled Vinegar
1/2tsp Parsley
1/2tsp Paprika

First we need to get all the parts made starting with the mashed potatoes. Rinse the potatoes with cold water then place in a pot of cold, salted water and bring to a boil (note I leave the skins on my potatoes, if you don't like mashed potatoes with skins then by all means peel your potatoes!). Cook the potatoes until they are easily broken by a fork. While the potatoes are cooking steam the cauliflower in a steam basket or in a sauce pot with about 1/2" of water in the bottom until the cauliflower is also easily pierced with a fork. Once both are done cooking you can toss them in a large bowl with the butter and sour cream and add salt and pepper to taste then mash with a potato masher or a mixer until nice and smooth. Now set to the side while we make the other parts.

In a small sauce pot mix the tomato sauce with the distilled vinegar, parsley and paprika and put over low heat to lowly simmer while everything else is being prepared.

In a large (and I mean large) pot heat the olive oil over medium heat and add the sliced cabbage, onions and carrots together with some salt and pepper and saute for 10-15 minutes allowing the cabbage to soften and start to caramelize. Now add the apple cider vinegar to the pot and allow it to simmer in the vegetables.

Finally....in a greased saute pan brown the ground beef over medium heat with some salt and pepper until cooked through. Drain the grease from the meat and add the beef to the vegetable pot and pour the tomato sauce over the mixture and give it a few good stirs to mix it all together.

Now we can assemble! In a 13x9 pan pour the meat and vegetable mixture in and pat it down evenly. Next place the mashed potato mixture on top and with a fork rake it evenly over the mixture and place in a 400° oven for 35-40 minutes until the potatoes have started to brown. Remove from the oven and let it cool for a minute or two then serve and enjoy!

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WW: 7 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings

Tuna Helper JK Style

In the past I have shown you Chicken and Hamburger Helper and today we have Tuna Helper! You all know I am all about fresh ingredients and being as healthy as we can be in our food choices but some days I am just short on time and resort to processed foods to help me get dinner on the table quicker. Today's meal is one of those, it utilizes a box of Kraft Mac-n-Cheese but makes it a healthier entree by adding a good protein, lots of vegetables and prepares the cheese sauce using healthier options than the traditional preparation.



Tuna Helper, JK Style: Serves 3

(1) Box Kraft 3 Cheese Mac-n-Cheese
1TB Butter - melted
1/4C Sour Cream (I use Daisy's Light)
5oz Canned Tuna (packed in water, drained)
1tsp Olive Oil
1lbs Asparagus

Bring a 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 melted butter, sour cream and cheese packet together and set to the side.

Now you can cook the asparagus! First you need to trim the hard ends from the stalks and discard. Then cut the remaining asparagus into 2-3" segments and toss with the olive oil and some salt and pepper. Place in a large skillet over medium heat and saute until the asparagus is vibrant green, still crunchy but cooked through.

Everything should be cooked now and we can assemble! First mix the pasta with the cheese sauce then add the asparagus and drained tuna to the pot and stir it all together. Serve and Enjoy!

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WW: 9 Points Plus / serving

Sausage Egg Noodle Lasagna

I was so excited last year when my friend told me about her Egg Noodle Lasagna and since then I have experimented with making it with Chicken and now with Sausage. I love it, I can't get enough of it, I can cook it so much faster than regular lasagna and it makes lasagna a weeknight meal.



Sausage Egg Noodle Lasagna: Serves 8

4 Hot Italian Turkey Sausage - Chopped into bite size pieces (I like Shadybrook brand)
12oz Egg Noodles
1-1-1/2C Zucchini – Chopped
1tsp Olive Oil
2 Garlic Cloves – Minced
1/2C Onion – Diced
1 Bell Pepper – Chopped
1C Ricotta (I use Part Skim)
4oz Mozzarella (Park Skim Shredded)
1/2C Parmesan Cheese – Shredded

Tomato Sauce:
(2)15oz Cans Tomato Sauce
15oz Canned Diced Tomatoes - Drained
3oz Canned Tomato Paste
1/4tsp Garlic Powder
1/4tsp Onion Powder
2tsp Dried Basil
1TB Dried Oregano
1 Bay Leaf

First I like to make my tomato sauce, if you want to do this faster you can just buy pre-made sauce but I promise this can be done and simmering on the back burner while you make everything else with little to no fuss. Just put all of the sauce ingredients in a sauce pot, stir to incorporate and bring up to a low simmer. Stir once every few minutes and before using in the lasagna remove the bay leaf and discard.

While your sauce is warming up bring a pot of salted water to a boil and add the egg noodles, cook until al dente, you do not want the noodles super soft as they are going to continue cooking in the oven. Once cooked drain and return to the pot.

Mix the ricotta and Parmesan together and put to the side - I like to add a dash of basil and oregano to the mix to make it just a little more tasty.

Okay...sauce is doing its thing, pasta is cooking, cheese is mixed, now you can make the rest! Place a large skillet over medium heat, add the olive oil and garlic and after a minute or so the garlic should be nice and fragrant, add the sausage, bell pepper, onion and zucchini with some salt and pepper and saute until the vegetables and sausage are cooked through - approximately 8-10 minutes. Remove from the heat.

Okay now that everything is cooked we can assemble! Preheat your oven to 375 & grease a large casserole dish. Mix the noodles and sauce together, then in a large casserole dish place 1/3 of the noodles then half of the cheese mix and half of the sausage mix - spread it around evenly (I like to drop spoonfuls of the cheese then smush it around with a large spoon or spatula). Repeat noodles, cheese and sausage and then top with the remaining noodles. Place in the oven and cook for 30 minutes, remove and add the mozzarella cheese to the top and return to the oven for another 10 minutes until the cheese is completely melted.

Remove from the oven and let it sit for 5-10 minutes, slice and scoop then enjoy!

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WW: 9 Points Plus / serving

Vegetable & Cheese Lasagna with Basil Pasta

Today I decided that I had no big plans and I wanted to make some fresh pasta. My herb planters have been growing like crazy and today I picked a colander full of basil leaves and decided to put them to good use in my pasta and sauce. This was a nice fresh lasagna and it was easy to assemble as the noodles were almost as wide as my pan!



Vegetable & Cheese Lasagna with Basil Pasta: Serves 6-9

1C White Flour
3/4C Semolina Flour
3 Eggs
4tsp Olive Oil
1tsp Salt
1TB Water
2 Bell Peppers - Finely Chopped
1 Onion - Finely Chopped
2C Part Skim Ricotta
1/2C Shredded Parmesan
1tsp Garlic - Minced
2 - 15oz Tomato Sauce Cans
1 - 15oz Canned Diced Tomato - drained
2TB Tomato Paste
1tsp Sugar
1C Chopped Basil
1TB Oregano
1oz Shredded Mozzarella
1oz Shredded Cheddar

Mix together the white flour and semolina with the salt in a stand mixer then add 2 of the eggs, 1TB of olive oil, water and 3/4C of the basil together and mix until a ball forms. Remove from the mixer and form into a pattie and wrap in saran wrap and place in the refrigerator for 30-40 minutes. Split into 4 chunks and run through your pasta machine rolling into sheets. I rolled mine down to a level 4 thickness. Cut into 8" long sheets and set to the side.

Bring a pot of salted water to a boil and cook the noodles for 4-5 minutes until they are al dente. Drain and set to the side.

While the pasta is cooking place the diced tomato, tomato sauce, tomato paste, 2TB basil, oregano, sugar, and salt and pepper in a sauce pot and bring up to a simmer and continue to cook while the pasta cooks.

In a saute pan heat up the remaining teaspoon of olive oil with the garlic and add the bell pepper and onion with some salt and pepper and saute until tender. Remove to a bowl and add the ricotta and Parmesan cheese with 1 egg and the remaining 2TB of basil and a pinch of salt and pepper. Mix it all together and set to the side.

Now that all the parts are cooked we can assemble. Place a big scoop of sauce on the bottom of a 9x9 pan and spread it all around and up the sides of the pan, layer noodles on the bottom then add 1/3 of the cheese mixture across the noodles. Add another layer of noodles, spread a layer of sauce, another noodle, 1/3 of the cheese, noodle, sauce, noodle, remainder of the cheese mix, noodle and sauce. Place in a 375° oven for 30 minutes, remove and add the mozzarella and cheddar to the top and return to the oven for another 15 minutes. Remove from the oven, serve and enjoy!

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WW: 7 Points Plus / serving @ 9 servings
11 Points Plus / serving @ 6 servings

Sausage & Spinach Lasagna

I love lasagna. Plain and simple. Pasta, Cheese, whats not to love? Traditionally my family does lasagna with layers of meat sauce, cheese and noodles and I decided to play off that today in a little bit healthier fashion. This tastes decadant and guilt worthy but the beauty is it is filled with a fresh simple tomato sauce, utilizes part skim cheese - that still melts, and fresh veggies. Make this and prepare to have your family ask you "I thought you were on a diet?" little will they know they are eating healthy!



Sausage & Spinach Lasagna: Serves 8-12

12 Lasagna Noodles
1 Batch Simple Tomato Sauce
4 Hot Italian Turkey Sausages (approx 3-4oz Each) - Chopped
1lbs Fresh Spinach
2tsp Olive Oil
1 Egg
2TB Fresh Basil (or 2tsp dried)
16oz Part Skim Ricotta
Salt & Pepper
1/2C Parmesan Cheese - Shredded

Make your sauce - you can do this ahead of time and freeze it, or have it cooking all day in the crock pot. So sauce is cooking...Bring a large pot of salted water to a boil and add 1tsp of olive oil and the lasagna noodles to the pot. Stir often to make sure the noodles don't stick together. Cook the noodles until al dente, you want them to still have a bit of a bite to them as they will be cooking in the oven for a bit.

In a large saute pan heat the other tsp of olive oil and add the sausage. Cook until the sausage is completely cooked through. Remove to a bowl and set to the side. Add half the spinach to the pan, cover and let it wilt, remove to a colander and repeat this process with the other half of the spinach. Now this is really really important - push as much liquid as physically possible from the spinach - no one wants soupy lasagna.

Mix together the ricotta, egg, drained spinach, sausage, basil and a pinch of salt and pepper.

Now lets layer! Grease a 13x9 pan, place a couple ladle fulls of sauce in the bottom of the pan and add 3 noodles to cover the bottom. Place half of the cheese & sausage mix evenly over the noodles. Finish the layering as such: another 3 noodles, sauce, 3 noodles, remaining cheese & sausage mix, 3 noodles then remaining sauce. Now place in a 375° oven for 30 minutes, remove and sprinkle with the Parmesan Cheese and return to the oven for another 15 minutes.

Once the cooking time is up remove from the oven and let it sit for 5-10 minutes before slicing and serving.

Enjoy!

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WW: 6 Points Plus / serving @ 12 servings
9 Points Plus / serving @ 8 servings

Chicken Taco Muffins

I saw a great idea on Pinterest to use a bisquick base to make any mini muffin of your choice: Taco, Pot Pie, Chicken and Broccoli, the options are endless. The idea comes from Betty Crocker and I used their base for the bisquick, however I chose what to put in my taco muffins and you can add what you want in yours! I love when I get to make a dish that has built in servings and can also easily be adapted to make only 2-3 servings or 20-30 (that's right think how great something like this would be at a BBQ this summer!)

And I have to say I am proud of myself for remembering tomorrow is Cinco De Mayo and to post this recipe so you would have it for the Holiday!



Chicken Taco Muffins: Makes 16 Muffins

1/2C Bisquick
1/2C Milk
2 Eggs
1lbs Chicken Breast
1C Onion - Chopped
1 Can Summer Crisp Corn
2C Salsa
2oz Cheddar - Shredded
2tsp Olive Oil
Taco Seasoning

Mix together the Bisquick, milk and eggs and set to the side, it is okay that this is completely runny (I added about 1/4tsp of taco seasoning to the mix too for an extra punch)!

Place the chicken in a sauce pot and cover with chicken stock, bring to a boil and cook until completely cooked through. Once cooked take two forks and shred the chicken, or place in a stand mixer and turn on medium until it breaks up into even shredded pieces. Put the onions and olive oil in a pan over medium heat and cook through until browned. Mix the chicken with the salsa, cheese, onions and corn and approximately 2-3 TB of taco seasoning.

Now for the fun part. Grease a muffin tin, pour approximately 1TB of the Bisquick mixture into each muffin tin, then separate the chicken mixture into each tin and place in a 375° oven for approximately 25-35 minutes until the Bisquick has set and browned in the pans, as all of the other ingredients are cooked you are just waiting for the Bisquick to set.

Remove from the pans, serve with your favorite taco toppings: salsa, guacamole, sour cream, lettuce, etc. and enjoy!!

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WW: 2 Points Plus / muffin (does not include PP for toppings: guac, sour cream, etc)
5 Points Plus / 2 muffins (does not include PP for toppings: salsa, guac, sour cream, etc)
7 Points Plus / 3 muffins (does not include PP for toppings: salsa, guac, sour cream, etc)
9 Points Plus / 4 muffins (does not include PP for toppings: salsa, guac, sour cream, etc)

Brown Rice Bake

I loved this recipe, I know I have some vegetarian readers and it made me happy to find a great recipe that was tasty and both a wonderful meal or side dish to a meal. I found the original recipe of this on Pinterest from Annie-Eats! Personally I felt it was a little bland as written so I decided to spice it up with some cayenne pepper and bay leaves. If you are having mexican with it or prefer those flavors some cumin and chili powder would be delicious as well!



Brown Rice Bake: Serves 6-12

1-1/2C Brown Rice
2.5C Chicken Stock
2C Water
15oz Can Black Beans - Drained & Rinsed
12oz Can Summercrisp Corn
2tsp Olive Oil
1 Bell Pepper - Chopped
1 Onion - Chopped
1 Bay Leaf
3 Garlic Cloves - Minced
1tsp Salt
Cayenne Pepper (optional)

In a large dutch oven or a dish that can go from the stove top to the oven heat the olive oil with the onions and bell peppers until nice and soft. Add the chicken stock and water to the pan with salt, pepper and bay leaf and bring up to a boil. Add the rice, stir, cover and place in a 375° oven and set an alarm for 30 minutes. When the buzzer goes off give it a stir and see how much liquid is left in the pan. If still a lot put back in for another 15 minutes, if most of it has been absorbed then add the drained beans and drained corn to the pot and return for another 15 minutes (if you are waiting for more liquid to absorb then add the beans and corn after the 15 minutes are up and return to the oven for another 15 minutes) Depending on the size of your baking dish and the speed that your oven cooks you will need to bake this between 45-60 minutes total.

Once all liquid has been absorbed remove from the oven, discard the bay leaf and scoop into bowls. I added a healthy pinch of cayenne pepper to my bowl which gave it a lovely kick! I had this as both a meal and a side dish and it was very filling

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WW: 7 Points Plus / serving @ 6 servings
5 Points Plus / serving @ 8 servings
4 Points Plus / serving @ 10 servings
3 Points Plus / serving @ 12 servings

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