Posted in Casserole, Easy, Main Courses, Poultry, Sauces

Chicken & Broccoli Casserole


It’s been too long since I have given you a new exciting recipe to try.  I hope to be posting more often again.  Here is a very tasty dish from tonight that the family really enjoyed.  The best thing is that it is a complete meal with veggies already included.

Enjoy!!

Chicken & Broccoli Casserole

Serve 6

Preheat oven 375o

Estimated Values per serving:

Calories = 300                                              Fat = 8 grams

Ingredients:

1 ½ broccoli

1 ½ pounds cooked skinless/boneless chicken breast – cut into bite sized pieces

1 tablespoon canola oil

¼ cup onion – chopped

2 cloves garlic

¼ cup sherry

3 – 4 dashes Worcestershire sauce

¼ cup flour

1 cup skim milk

6 ounces grated low fat cheddar cheese

Salt and pepper to taste

¼ cup bread crumbs

¼ cup parmesan cheese

Directions:

  1. Bring a large saucepan of water to boil.  Add broccoli and cook for about 3 minutes.  Drain and rinse with cold water.  Add to a large bowl with cooked chicken and toss.
  2. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
  3. Heat a skillet on medium heat, coat with cooking spray, add oil and chopped onion.  Cooke 3 – 5 minutes until tender.  Add garlic and cook for an additional 1 minute.  Add sherry, scraping any pieces from the pan an cook until almost all the liquid has evaporated.
  4. In a small bowl, whisk together milk, broth and flour then add to skillet.  Cook for 3 minutes, stirring constantly until mixture is bubbly and has thickened.  Remove from heat and add Swiss cheese, stirring until all the cheese has melted.
  5. Pour cheese sauce into mixing bowl with chicken and broccoli, adding salt and pepper to taste and toss until well coated.
  6. Spoon mixture into prepared baking dish.
  7. Mix the bread crumbs and parmesan cheese together then sprinkle on top.
  8. Bake for 30 minutes or until browned on top.
Posted in Appetizers, Bake, Poultry, Vegetables

Stuffed Breads


Hey Everyone! It has been one of those weeks and although I have been making dinner every night, I just have not had the chance to do any filming. I will get a few videos done this weekend and we will get back on track.

In the mean time, we are going to a friends house this weekend to watch football for a game day. With that theme in mind we are all cooking some kind of Game. We will have venison, wild turkey, doves and probably a few other surprises. It should be fun!

Now you may not have access to any Game for game day so I am re-posting this classic from 2011. I do not have a video for it but if you are going to a party this weekend and bringing something, this one is a winner!

Enjoy!!!

Roasted Red Pepper and Cheese Stuffed Bread

Preheat oven 400o

Prep Time: 10 minutes

Bake Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 240                        Fat: 7 grams

Ingredients:

½ cup fat free ricotta cheese

¼ cup grated parmesan cheese

½ cup grated low fat mozzarella cheese

½ teaspoon granulated onion powder

½ teaspoon granulated garlic powder

½ teaspoon dried basil

1 package refrigerated thin crust pizza dough

1 jar (12.3 ounces) roasted red peppers

Directions:

  1. Coat a baking pan with cooking spray and set aside.
  2. In a small bowl mix together ricotta, parmesan, mozzarella,  onion, powder, garlic powder and basil.
  3. Rinse and dry roasted peppers with paper towels.
  4. Roll out pizza dough and place half of the peppers in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  5. Spoon cheese mixture on top of the peppers and spread over the peppers.  Top with the remaining peppers.
  6. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  7. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.

Ham & Cheese Stuffed Bread

Preheat oven 400o

Prep Time: 10 minutes

Bake Time: 20 -25 minutes

Estimated Values per Serving:

Calories: 260                        Fat: 8 grams

Ingredients:

½ cup fat free ricotta cheese

¼ cup grated parmesan cheese

½ cup grated low fat mozzarella cheese

½ teaspoon granulated onion powder

½ teaspoon granulated garlic powder

½ teaspoon dried basil

1 package refrigerated thin crust pizza dough

6 slices Italian deli meat ham

Directions:

  1. Coat a baking pan with cooking spray and set aside.
  2. In a small bowl mix together ricotta, parmesan, mozzarella, onion, powder, garlic powder and basil.
  3. Roll out pizza dough and place 3 slices of ham in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  4. Spoon cheese mixture on top of the ham and spread over the ham.  Top with the last 3 slices of ham.
  5. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  6. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.

Sausage Stuffed Bread

Preheat oven 400o

Prep Time: 15 minutes

Bake Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 8 grams

Ingredients:

2 Italian style chicken sausages

2 cloves garlic – crushed

1/3 cup fat free ricotta cheese

¼ cup grated parmesan cheese

¼ cup mozzarella cheese

1 teaspoon dried basil

1 refrigerated pizza dough

Directions:

  1. Coat a baking sheet with cooking spray and set aside.
  2. Remove casings from sausages and chop.  Heat a skillet on medium high heat and coat with cooking spray.  Sauté sausage for 3 – 5 minutes until browned.  Add crushed garlic and cook for 1 minute.
  3. Spoon sausage mixture into a small mixing bowl.  Stir in ricotta, parmesan and mozzarella cheeses and basil.
  4. Roll out pizza dough and spread the sausage mixture in the middle of the pizza dough making sure you leave about a 1” border on the edges.
  5. Roll pizza dough once toward the middle then fold both sides toward the middle.  Roll the remaining dough until you have one large roll.  Place the dough, seam side down onto a baking sheet.
  6. Bake for 20 – 25 minutes or until golden brown.  Remove from oven, let stand for at least 5 minutes.  Slice and serve.
Posted in Easy, Salads, Vegetables

Southwest Corn Salad


Original Post 2011: Here’s a great summer BBQ side to try this holiday weekend.  It’s easy, quick & delicious.

Southwest Corn Salad

Serves 10

Prep Time: 10 minutes

Cook Time:  5 – 10 minutes

Refrigerate: 1 to 2 hours or overnight

Estimated Values per Serving:

Calories: 130                        Fat: 4 grams

Ingredients:

6 slices turkey or center cut (low fat) bacon

3 cups corn kernels

1 can (15.5 ounces) black beans – rinsed and drained

½ cup minced red onion

½ cup red or green bell peppers

1 can (4 ounces) chopped green chili peppers

¼ cup fresh cilantro – finely chopped

¼ cup canola oil

2 tablespoons lime juice

Few drops of Tabasco (optional)

Directions:

  1. Heat a skillet on medium high heat, coat with cooking spray and fry bacon for 5 – 7 minutes until browned.  Remove from heat and cool on paper towels.
  2. Crumble cooled bacon.
  3. In a small pot, boil ¼ cup water and add corn.  Cook until tender for about 5 minutes.  Rinse, drain and cool.
  4. In a large mixing bowl, combine corn, black beans, onions, bell peppers, chili peppers, cilantro  and bacon.
  5. In a small bowl, whisk together the oil, lime juice and Tabasco.  Pour on top of corn mixture and toss well.
  6. Cover and refrigerate for 1 to 2 hours.
Posted in Easy, Salads, Vegetables

Easy Italian Pasta Salad


Original Post September 2010: We had a family BBQ over the weekend and with our crazy schedule, I had to make a menu that takes minimal effort.  The night before I threw this together and it worked out really well.  Instead of trying to come up with a homemade salad dressing, I figured it’s easier to buy the salad dressing and just “jazz” it up a little with fresh basil & garlic.

If there are some ingredients that do not appeal to you, feel free to substitute.  Here are some ideas:

– grated parmesan instead of mozzerella

– Minced onion instead of garlic

– Chopped celery

– chopped tomatoes

Have fun with it because that’s what it’s all about…

Easy Italian Pasta Salad

Serves 16

Prep Time: 10 minutes

Cook Time: 8 minutes

Refrigerator: 2 hours

Ingredients:

8 ounces pasta

8 ounces Italian ham

1 can artichoke hearts – rinsed and drained

8 ounces roasted red peppers – drained and rinsed

¼ cup pitted calamata olives

1 cup low fat Italian salad dressing

2 cloves garlic – minced

½ cup low fat grated mozzarella cheese

¼ cup fresh basil – chopped

Directions:

  1. Bring a large pot of water up to a boil and add pasta.  Cook according to package directions then drain and rinse under cold water until the pasta is cool to the touch.
  2. While the pasta is cooking, chop the ham, artichoke hearts, red peppers and olives and spoon into a large mixing bowl.
  3. Add pasta, salad dressing, garlic and cheese.  Toss all ingredients together and refrigerate for at least 2 hours.
  4. Right before serving, chop fresh basil and toss.
Posted in Roasted, Side Dishes, Vegetables

Roasted Brussels Sprouts with Smoked Ham


These poor vegetables get such a bad wrap and I think it’s because of the way they are usually prepared.  Even if you know you don’t like Brussels sprouts, try this recipe, it may just change your mind.  I served this for 5 people tonight and had no leftovers.

Enjoy your veggies!

Roasted Brussels Sprouts with Smoked Ham

Serves 6

Preheat oven 425o

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 93                        Fat = .5 grams                       Points: 2

Ingredients:

2 pounds Brussels sprouts – cleaned of outer leaves and cut in half

6 ounces smoked ham steak – diced

2 tablespoons apple jelly

2 tablespoons maple syrup

Directions:

  1. Boil water in a large skillet and add brussel sprouts.  Boil for 1 minute, drain and spread onto a baking pan coated with cooking spray.
  2. Roast Brussels sprouts in the oven for 25 – 30 minutes until browned.
  3. While Brussels sprouts are roasting.  Heat skillet on medium heat and spray with cooking spray.  Add ham and sauté for 5 – 7 minutes until browned.  Remove from heat and place in serving bowl.
  4. Remove Brussels sprouts from the oven and add to ham.
  5. In a small bowl, combine apple jelly and maple syrup and microwave for about 30 seconds until apple jelly has melted.  Add to cooked ham and brussel sprouts and toss.
Posted in Beef, Easy, Main Courses, Slow Cook, Vegetables

Beef Stew


This is a super easy recipe with loads of flavor.

If you enjoy cooking meals in a slow cooker, you can modify it to do so by browning the meat and onion then transferring that to the slow cooker adding the remaining ingredients except the vegetables and cook on high for about 4 hours.  About 30 minutes before you are ready to eat, add the vegetables.  I started this too late to do in the slow cooker and have written the directions on how I prepared it earlier today.

Note: If you do not have beef broth in the house, you can use chicken broth instead.  Also, if you don’t have gravy master, GET IT!!  It enhances so many meals, adds so much flavor and is worth keeping in your spice rack.

Enjoy!!

Beef
Stew

Servings 4

Beef Stew

Estimated Values Per Serving:

Calories: 300                                                            Fat: 7 grams

Ingredients:

1 pound lean beef (London broil or sirloin) – cut into 1-inch cubes

¼ cup flour

Salt and pepper

2 small onions or 1 large – cut up

½ cup red wine

1 cup beef broth

½ teaspoon gravy master

½ teaspoon thyme

½ teaspoon garlic powder

1 bag (16 ounces) frozen mixed vegetables

Directions:

  1. Combine flour, salt and pepper in a mixing bowl.
    Dredge beef in flour mixture.
  2. Heat a large skillet on high and coat with cooking spray.  Add beef and cook until browned (about 5
    minutes), stirring frequently.
  3. Add cut up onions and cook for another 5 – 7 minutes until onions are browned.
  4. Add wine and scrape the bottom of the skillet with a wooden spoon to get up
    anything stuck to the bottom.
  5. Bring the heat down to simmer and add chicken broth, gravy master, thyme and garlic
    powder.
  6. Simmer meat for 1 -2 hours.
  7. Add mixed vegetables and simmer for another 10 minutes.
  8. Serve hot.
Posted in Bake, Casserole, Easy, Poultry, Vegetables

Savory Chicken Cobbler


I love this time of year for a lot of reasonsincluding all the delicious comfort food recipes.  Here’s a great low calorie/low fat take on the traditional Chicken Pot Pie.  Sorry I didn’t have the time to caculate the estimated values but will update it soon.

NOTE: I rarely use brand names but “Best Life Buttery Spread” works really well for the cobbler because it needs to be firm.

In the meantime…Enjoy!

Savory Chicken Cobbler

Preheat oven to 400o

Savory Chicken Cobbler

Serves 8

Estimated Values per Serving:

Calories: 325                                                            Fat: 3 grams

Chicken filling Ingredients:

1 onion – chopped

8 ounces sliced mushrooms

¼ cup sherry

2 cups chicken broth

¼ cup flour

1 package (12 ounces) frozen mixed vegetables – thawed

1 teaspoon thyme

1 pound bones/skinless cooked chicken breast – cubed

Salt & pepper

Cobbler Ingredients:

1 cup flour

1 teaspoon baking powder

1 teaspoon thyme

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons low fat butter spread

¼ cup egg substitute

3 tablespoons skim milk

Directions:

Make the chicken filling:

  1. Heat a large skillet on medium low and coat with cooking spray.  Add the mushrooms and sauté for about 10 – 12
    minutes, turning occasionally, until browned.
  2. Add onion, cover and sauté for about 5 – 7 minutes until the onions are soft and slightly browned.
  3. Increase heat to medium high and add sherry.  Cook until all the liquid has absorbed.  In a
    small bowl, combine the chicken stock and flour then pour into the skillet and
    stir until slightly thickened.
  4. Add the vegetables, chicken and season with thyme, salt and pepper.
  5. Lower heat and simmer for about 10 minutes.

Make the cobbler:

  1. Whisk
    together the flour, baking powder, thyme, salt and pepper.  With a pastry knife, cut the butter spread
    into the flour mixture until it resembles small peas.
  2. Mix in the egg substitute and milk until moistened.

Assembly:

  1. Coat a large oven safe baking dish with cooking spray.  Spoon chicken filling into the bottom and
    then spoon cobbler on top, making mounds with the dough.
  2. Bake for 20 – 25 minutes until the cobbler is slightly browned and cooked through.
  3. Serve hot.