Cheesy Chicken Pot Pie Cups

This was another recipe I found thanks to Pinterest! I am in LOVE with cupcake recipes because it makes serving sizes easier to calculate since I'm trying to lose baby weight and they're less messy for an entire meal! I hope you enjoy as much as I did...

- 1 can of reduced fat biscuits (I actually was able to use TWO cans at a total of 16 biscuits)

- 1 cup cooked chicken breast, diced (I used a *large* canned chicken - no cooking!)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies
- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

*Original recipe found here

Parmesan-Crusted Fish

I'll be totally honest, this didn't go over too well with my family (their not big lemon fans), but I LOVED it! Definitely go easy on the lemon peel (a little bit goes a long way). This is such a quick and easy recipe for those busy days.

1	lb cod, cut into serving pieces
2	tablespoons reduced-fat mayonnaise (I used Olive Oil Mayo)
1/2	teaspoon finely grated lemon peel (this much was almost too much for me, and I love lemon)
1/8	teaspoon pepper
2	tablespoons Italian style bread crumbs
2	tablespoons grated Parmesan cheese
	Lemon wedges, if desired

1.	Heat oven to 450°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Place fish fillets in pan.
2.	In small bowl, stir mayonnaise, lemon peel and pepper until blended. Spread over top of each fillet. In small bowl, mix bread crumbs and Parmesan cheese. Spoon evenly over mayonnaise mixture; pat crumb mixture lightly into mayonnaise.
3.	Bake 12 to 15 minutes or until fish flakes easily with fork. Serve with lemon wedges. *Recipe and picture found here: http://www.eatbetteramerica.com/recipes/featured-brands/parmesan-crusted-fish.aspx

Healthified Lasagna

Holy yummo! This healthified recipe does not sacrifice taste! My family pretty much downed the entire thing. I think I definitely found a winner lasagna recipe to use for years to come!

9	uncooked lasagna noodles (I used whole wheat lasagna noodles)
1	lb extra-lean ground beef
2	cloves garlic, finely chopped
1	jar pasta sauce
1/8	teaspoon cayenne pepper
1 1/2	teaspoons dried basil leaves
1	egg
1	container (15 oz) reduced-fat ricotta cheese
2	cups shredded mozzarella cheese (8 oz)
1/3	cup shredded Parmesan cheese

1.	Spray 13x9-inch glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
2.	Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
3.	Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
4.	Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving. *recipe found here: http://www.eatbetteramerica.com/recipes/healthified/healthified-lasagna.aspx

Philly Cheese Steak Casserole

This recipe was absolutely out of this world! Everyone enjoyed it (including my picky eaters!). The only thing my husband said he would change would be more seasoning. I would definitely have to agree. Next time I'll try some salt-free seasoning.

3	cups uncooked wide egg noodles (I used whole wheat)
1	lb beef boneless sirloin steak, about 3/4 inch thick
1/4	teaspoon pepper
2	medium onions, chopped (1 cup)
1	small green bell pepper, chopped (1/2 cup)
1 3/4	cups beef broth
1/4	cup all-purpose flour
1/2	cup fat-free half-and-half
1	tablespoon Dijon mustard
3/4	cup shredded Cheddar cheese

1.	Heat oven to 350°F. Spray a casserole dish with cooking spray. Cook and drain noodles as directed on package.
2.	Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3.	In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4.	Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly (next time I plan to let everyone sprinkle a little cheese on their plates). Recipe found here:

http://www.eatbetteramerica.com/recipes/global-flavors/philly-cheese-steak-casserole.aspx