Simple Chicken Breasts

I saw this easy simple way to cook chicken and thought I would share it.  I added salt, pepper, rosemary (fresh from my garden), garlic powder, amd onion powder.  I also had to transfer the chicken to a baking dish because I don’t have an oven pan.  It was delicious.  Enjoy!

Thanks Dave Beaulieu!!

Princess Coloring Pages

Chicken Enchiladas

This is one of our favorite recipes.  I love it because it is super easy to make.  I can’t remember where I got this recipe from.  I saw it on TV and  copied it down super fast.  I know I have changed it over the past few years and like I said we love it.

Ingredients: 

• 2 cups of rotisserie chicken
• 2 cans of enchiladas sauce(white or red)
• 1 1/2 cups low fat Mexican or cheddar shredded cheese
• 5 to 7 flour tortillas or (corn tortillas)
• sour cream (optional)

Directions:

• Preheat oven to 350°
• Spray a casserole dish (I use 13X9) with cooking spray.
• Take 1-spoonful of the enchilada sauce and spread it on the bottom of the pan. (just a little bit)
• Cut up or shred the chicken.  Put the chicken, 1 can of enchilada sauce and about 1/2 to 3/4 cup of cheese in a bowl and mix together.
• Take the tortillas and add a spoonful of the mixture on the tortilla, roll it up and place it in the pan. Continue until pan is full and mixture is gone.
• Take 1-can of enchilada sauce and pour it over the tortillas.
• Sprinkle the rest of the cheese on top.
• Cover pan with tin foil and cook for about 20 minutes, take foil off and continue to cook until cheese is melted.  About 5 minutes.
• You can add sour cream to the plate.  Enjoy!!

Skillet Lasagna Florentine

This is a really good and easy lasagna recipe that you cook on the stove.  I picked up the recipe from Publix and of course I made changes.  Here is the recipe and below the recipe I will post the changes I made.

Ingredients:

• 1 lb lean ground beef
• 4 oz fresh pre-sliced baby portabellas
• 1/3 cup fresh pre-diced onions
• 1/3 cup fresh pre-diced bell peppers
• 1 (24oz) jar onion/garlic pasta sauce
• 1 cup water
• 1 (9oz) box no-boil lasagna pasta
• 3 cups fresh baby spinach leaves
• 1 3/4 cups shredded Italian-blend cheese

Directions:

• Crumble ground beef into microwave-safe bowl.  Stir in mushrooms, onions, and peppers.  Cover and microwave high 8 minutes, stirring once, or until most of meat is cooked.  Stir in pasta sauce and water until well blended.
• Spread 2 1/2 cups of the meat sauce in bottom of large skillet.  Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle 1/4 cup cheese over spinach.  Repeat layers two more time.  Add remaining 1 cup of cheese.
• Cover and cook 3-4 minutes on medium-high heat or until sauce begins to boil.  Reduce heat to medium, simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted.  Serve.
• Makes 6 servings

Calories-480      Fat-17g      Chol-70mg      Sodium-750mg      Carb-51g       Fiber-4g       Protein-31g      Vit A-40%    Vit C-20%     Calc-30%     Iron-20%

Changes: (and mistakes)

• Ok so I didn’t use the portabellas or the bell peppers.
• I accidentally bought the lasagna noodles that you have to cook first.  I believe the water was for the noodles so the dish had more liquid in it than it should have.  (I shouldn’t have added the water this time)

Problems:  I ran into a few problems- The noodles were too long for the pan I used so I had to cut the ends off.  Also I didn’t use all of the noodles, I ran out of the sauce, spinach, & cheese so I wasn’t able to make 3 layers.  I even measured the sauce.

Next time:  I will use the no-boil noodles but I will not cook so many.  I will only put the spinach on 1/2 of the pan.  (Hubby did not like the spinach in it.)

I will definitely make this again.

I used myfitnesspal.com to figure out the calorie count.

Calories-329       Fat- 12     Sodium-650      Carbs-30      Protein-26        Sugar-8

Steak & Wine Sauce with Rice

This is a recipe that I grew up with.  I have never actually written the recipe down.  I would just watch my mom make it.  It’s super easy.

Ingredients:

• 1 lb. steak
• 1 tsp. butter (optional)
• 1 can of cream of mushroom soup
• 1 can of red wine (Taylor Lake Country Red Wine)
• Rice (white or brown)

Directions:

• Spray a medium sauce pan with cooking spray, add 1 tsp. of butter.  Once butter is melted add just a little bit of the wine (less than 1/4 cup).
• Cut the steak into small cubes, add to pan and cook until no longer pink.
• Add the cream of mushroom soup.
• Fill the empty soup can with the red wine and add to pan.
• Stir and cook until it starts to boil.
• Cover and simmer for about 30 minutes. Continue to stir
• Serve over rice.

This is a really low cost and easy recipe.  I didn’t put how much rice to use cause that is up to you.  I prefer a little bit of rice and lots of the sauce.  It makes is lower calorie that way.

The past few times I have made it I have used grilled steak that was leftover from the previous night.  I also use low fat soup.  I hope you try this it is really good!!

Baked Fettuccine Alfredo

I made this a few nights ago and I really liked it!  It was also very good for leftovers.

Ingredients: 

• 10 oz. fettuccine
• 3 Tbsp flour
• 3 cups low-fat milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 3 cups broccoli florets
• 1/4 pound reduced-sodium ham, diced
• 3/4 cup grated Parmesan cheese
• 3 Tbsp reduced-fat cream cheese

Directions: 

• Preheat oven to 400°.  Spray 4 individual 2-cup gratin dishes with nonstick cooking spray.  Heat a large pot of water to boiling, and cook the fettuccine until just tender.  Drain well.  Transfer to a large bowl.
• Meanwhile, place the flour in a large saucepan over medium heat, and gradually whisk in the milk.  Bring to a boil and whisk in the salt, pepper, and nutmeg.  Stir in the broccoli, reduce to a simmer, and cook, stirring frequently, until the broccoli is crisp-tender and the mixture is slightly thickened, about 5 minutes.  Stir in the ham, all but 2 tablespoons of the Parmesan, and the cream cheese until blended.  Add the broccoli mixture to the fettuccine and toss well to combine.
• Spoon the fettuccine mixture into the prepared gratin dishes, sprinkle the remaining 2 tablespoons Parmesan on top, and bake for 20 minutes, or until the tops are crusty and golden brown.

Serves: 4          Calories: 528        Fat: 13G        Saturated Fat: 6.6G       Carbohydrate: 71G      Protein: 32G    Cholesterol: 108MG      Sodium: 960MG

Changes I made:

• I did not add the ham at all.
• I don’t have the gratin dishes so I used a 2-quart casserole dish.

Next time I will cook the broccoli separately.  The broccoli was a little too mushy/soft for me and my husband (not a big broccoli fan) said the broccoli overpowered the dish.

I may also add chicken next time.  I’ll let you know what changes I make and how it turns out next time.

Here is a GREAT low-fat Shepherd’s pie recipe.

Below the video I have the ingredients and directions.

Ingredients:

• 1 Tbsp canola oil
• 1 medium chopped onion
• 2 large chopped carrots
• 1 lb extra lean ground beef
• 2 Tbsp worcestershire sauce
• 2 Tbsp no salt added tomato paste
• 2 tsp dried mixed herbs
• 1 cup fat free reduced sodium beef broth
• 2 lbs yukon gold potatoes
• 1/2 cup fat free milk
• 1 Tbsp light butter
• 1/3 cup reduced fat cheese (optional)

Directions:

• Heat oil on med-low and saute the carrots and onions until soft.
• Add beef – cook until done – no longer pink.
• Add sauce, paste, herbs and broth.
• Reduce heat and simmer uncovered for 15 minutes.
• Bring a large pot of water to boil.
• Add potatoes, reduce heat and cook until tender – about 15 to 20 minutes.
• Then drain the water.
• Add milk and butter to potatoes.
• Mash them with a potato masher or use a hand mixer until smooth.  Season if you like.
• Use 11X7 inch pan and pour the meat mixture in.
• Put the potatoes on top of meat mixture.
• You can also add the 1/3 cup of the cheese on top.

Put in oven at 400° for 20 to 25 minutes.

Side Note:  I made this last night but I made a few changes.

• I added 1-cup of corn (frozen)
• I also added minced garlic ( 3-shakes)
• I didn’t have the worcestershire, tomato paste and potatoes- so I used…
• 2 Tbsp of soy sauce instead of the worcestershire sauce.
• 3 ketchup packets instead of the tomato paste.
• 1- pouch of Betty Crocker butter & herb mashed potatoes - I used 1% milk, no butter and I added little bit of water to make the potatoes less thick & easier to spread.

It was really really good.

I figure it is about 323 calories a serving and serves about 6.

Enjoy!!

Easy Breakfast Wrap

Really good, really easy, low fat, low cost breakfast recipe.  This is one of my favorites.

Breakfast Wrap

Ingredients:

• 1- whole egg
• 2- egg whites
• 1- low fat flour tortilla
• 1-Tbsp reduced fat shredded cheese
• salt & pepper to taste

Directions:

• Spray pan with cooking spray.
• Mix eggs, salt & pepper in the pan.
• Cook them.
• Put eggs on the tortilla & add the cheese.
• Roll the tortilla up & microwave 10-15 seconds.

It’s that easy.

Calories – 235
My Notes:  I usually only use 2 eggs- (1-whole egg & 1-egg white.)  Sometimes I add spinach.

Low-Fat Chicken Casserole

Here is an easy low fat chicken casserole recipe.

I usually make this when I have leftover grilled chicken or if the rotisserie chickens are on sale at the store.  Also the recipe calls for brown rice but my family doesn’t like brown rice so I use white rice.

Ingredients:

• 2 cups cooked chicken (cut up)
• 1/2 cup low fat shredded mozzarella cheese
• 2 cups cooked brown rice
• 3 cups vegetables fresh or frozen (thaw if frozen)
• 2 cups low sodium chicken broth
• 1 can low fat cream of mushroom soup
• 2 Tbsp low or no fat sour cream
• 5 to 10 whole wheat crackers
• 1/4 to 1/2 tsp salt & pepper
• 1/4 to 1/2 tsp italian seasoning
• 1/4 to 1/2 tsp garlic powder

Directions:

Preheat oven to 350°  In a bowl add chicken, veggies, (thaw if frozen) 1/4 c of the cheese, rice, chicken broth, soup, sour cream, salt, pepper, italian seasoning and garlic powder. Mix all together.  Spray pan with cooking spray and pour the mixture into the pan.  Bake 10 to 15 minutes, stirring a few times so rice won’t dry out.  Pull pan out of oven, crush/break up the crackers and sprinkle on top of casserole with the rest of the cheese.  Put back in the oven for 5 minutes or until the cheese melts.  Enjoy!!

My Notes:  Usually when I make this dish I put it together in the morning, cover it with tin foil and leave in the fridge until it is time to cook it.  When I do this I have to cook it longer than 15 minutes but I still stir it often.  Also I use whole wheat Ritz crackers.

I just made this a few days ago and completely forgot to take a picture when I got it out of the oven.  So I took the leftovers out of the pan and took a picture.