Skinny Chicken Spaghetti!

Okay y’all it’s been a bit since my last blog post ( I will do better I promise…soon as finals is over) so here is one if my favorites to cook for my kiddos. Bryce loves this and asks for seconds(this is super rare) also it’s super easy and fewer calories than the version I originally found on pioneer
woman.

Enjoy!

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Ingredients
-3 oz. 100% whole wheat noodles
-1 10 oz. can of Rotel ( you can sub and use fresh tomatoes, peppers, blah blah- Rotel is quicker for me)
-1 10 oz. can of 98% fat free Cream of Mushroom
-1 10 oz. can of 98% fat free Cream of Chicken (yes, you can make your own Cream of Whatevers.. I’m lazy, and I don’t care that much)
-6 oz. frozen grilled chicken breast strips (you can use rotisserie chicken or any kind of chicken, this is what I had on hand)
-1 cup reduced fat shredded cheese (fat free cheese makes me want to poke my eyeballs out. sick)
-3 oz. whipped cream cheese (about 1/4 of the tub)
-pepper to taste

DIRECTIONS:
Preheat your oven to 350 degrees.
Grill the chicken breast strips. If by grill I mean put them in a frying pan and add some PAM and heat them up.
While you’re doing that, boil the wheat noodles. In water. Please don’t tell me I needed to clarify that.
When you’re done with the chicken, cut up the breasts into tiny bite size pieces. Like this

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Drain the noodles and add them and the chicken to a 9×13 pan.
Add in the cream of mushroom, Rotel, and cream of chicken.

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Then add in 1/2 cup of the reduced fat cheese and the whipped cream cheese and stir it all together.
It will not look very appeasing, trust me, IT IS.
Pepper to taste.
When it’s all mixed up sprinkle the remaining 1/2 cup of cheese on top and put it in the oven at 350 degrees for 40 minutes.
Super easy.

Oven baked tacos!!!!

A favorite meal of my children is tacos, they enjoy Taco Tuesdays and since tacos can be a bit messy with little ones I thought of this recipe with my 4 year old in mind. By baking them and allowing the cheese to melt in the shell helps to keep everything in the shell and minimizes the mess….enjoy!

Xoxo
Dee

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

The Best Damn Chicken Enchiladas Ever!

Okay, so since I’ve been getting great responses from my previous food post I’m adding another to the collection for y’all to try! Now I’m such an enchilada fan, I looooooooove the sour cream sauce at Gringo’s for the longest I’ve been tweaking my sauce recipe and I’veImage finally perfected it, now time to share with the masses. I made a big batch on Tuesday (18) and the pan was cleared by kids and nieces and nephew;i hope all of you love it as much as they did.

 

xoxo

Dee

 

3 Tbl. unsalted butter

 

3 Tbl. flour

 

1 (14.5 oz.) can low-sodium chicken broth

 

1 c. sour cream

 

1/4 – 1/2 c. green salsa, depending on how spicy you want it

 

    or 1 (4 oz.) can diced green chiles

 

 

 

rotisserie chicken, shredded

 

    or season a few chicken breasts with taco seasoning

 

    and bake until done, then shred

 

2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas

 

chopped cilantro, onions

 

 

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9×13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown. 

 

If you don’t have a taco seasoning pack on hand use salt, pepper, chili powder and fresh garlic.

Breakfast! Green Chile Egg Casserole

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This awesome concoction was created by me this morning and my kids loved it! I thought I’d share with all of you…enjoy!

Xoxo

Dee

Here’s the recipe:

-6 eggs

-1/2 small container of sour cream (we used the Light kind)

-1 small can of diced green chiles

-1 cup shredded cheese of your choice (I had raw organic cheddar on hand so I threw that in there)

-garlic powder, salt and pepper

1. Spray a small casserole dish with nonstick spray and preheat the oven 350*.

2. Beat eggs in a bowl and mix in the sour cream mixture

3. Evenly spread out the green chiles on the dish and then top with the cheese. Pour egg and cheese mixture on top.

4. Bake for 30 minutes until cooked through and lightly browned.

Vegan Pancakes!!

So my kids are pancake addicts; however whatever that can be put in a pancake will be put in that batter for them. Not long ago I found this recipe and they loved it! I gave them vegan pancakes and they didn’t even know it (insert Rick Ross grunt lol).  Whether you’re a long-time vegan or just someone looking to cut a few calories, this genius recipe for vegan pancakes has you covered. Kids with gluten allergies can eat these, too, since you can choose whatever kind of flour you like. Courtesy of Food.com.

Ingredients
1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

Directions
1. Set out all your ingredients.
2. Set a stove element with a pan to medium heat.
3. Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
4. Add the soy milk and vegetable oil to your mixture.
5. Mix until smooth.
6. Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
8. Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Enjoy!

xoxo

Dee

Yummylicious! Yogurt filled cantaloupe

 

Take advantage of the fresh fruit summer has to offer and turn it into a protein-filled breakfast. We love this cantaloupe idea for a quick breakfast. Best of all, there are no dishes to wash. Courtesy of Fit Sugar.

 

 

 

Ingredients

 

1/2 medium cantaloupe

 

6 ounces vanilla Greek yogurt

 

1/4 cup Bear Naked Vanilla Almond Crunch Granola

 

5 raspberries

 

 

 

 

 

Directions

 

1. Cut a cantaloupe in half and scoop out the seeds.

 

2. Fill the hole with six ounces of nonfat Greek vanilla yogurt.

 

3. Sprinkle with 1/4 cup of granola and five fresh raspberries.

 

4. Use a spoon to scoop bites right out of the cantaloupe peel.

 

 

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I stumbled across this recipie a few weeks ago and I decided to try it this morning. If you are not a fan of Greek yogurt like me then you can sub with low fat regular yogurt.

 

 

 

 

 

 

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Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

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