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)