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

Sweet & Sour Meatballs with Fried Rice

These meatballs are so good. I've tired quite a few different recipes and none of them seem to hold together even after cooked. These have the perfect flavor as well. Not too sweet and not too sour. Hope you will enjoy them as much as we did.

1 to 1-1/2 lbs. lean ground beef
3/4 cup oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
1 tsp Worcestershire sauce

Mix ingredients and form into 12 2-inch balls. Place in casserole dish, cover with sauce (recipe follows) and bake uncovered at 350 degrees for 30 minutes.

Sauce for meatballs

1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbecue sauce
1 tsp Worcestershire sauce

Fried Rice

1/4 lb. bacon1 cup diced onion
3/4 cup diced celery
1 bell pepper, diced {I used a red pepper. We aren't fans of green}
3 T soy sauce
3 cups COLD, cooked rice

Cook bacon until crisp. Remove from pan and Sauté vegetables in bacon fat. Add rice and soy sauce until heated through. Add bacon.

*I wish I could remember where I got this recipe. I wrote it on a recipe card from the website and never wrote down the original owner. I do know that the meat balls recipe is originally from the Lion House cook book.

Cream of Cauliflower Cheese Soup

I got this recipe idea from a friend. I couldn't remember the exact ingredients so I found this online at food.com. We will be eating this at least once a week this winter. It's so amazingly good and even better as leftovers. Seriously try it!



Ingredients:

1 head cauliflower, washed and broken into flowerets {I had some fresh broccoli on hand that I also added...I think it made it better}
1/4 cup chopped onions
1/2 garlic cloves, minced
1/2 cup water
1 1/2 vegetable bouillon cubes {I used 1 can of vegetable broth}
2 ounces reduced-fat cream cheese, softened {or use regular}
1/2 cup evaporated milk {you could use half and half but I suggest the milk}
1/8-1/4 tsp salt, to taste
1/4 tsp pepper
1/4 tsp paprika
1 tsp parsley
1 cup shredded cheddar cheese or 1 cup shredded American cheese

1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor {I left mine with chunks}. Serve.

Ranch House Crock Pot Pork Chops & Parmesan Mashed Potatoes

Another find from Pinterest! Delicious and easy to make... my favorite combo!

What you need:

4-6 Pork Chops

1 packet dry Ranch seasoning mix

10 oz can cream of chicken soup (I used cream of mushroom since I had it on hand)

4 lbs peeled and diced potatoes

5 TBSP real butter

1 cup shredded parmesan cheese

6 cloves roasted garlic (see instructions below)

1 to 1 1/2 cups of warm milk

Salt & Pepper to taste

What to do:

Place pork chops, ranch seasoning and soup in medium crock pot on low for six hours (or high for four).

To roast garlic, preheat oven to 350. Wrap garlic bulb with skins lightly in tin foil and bake for one hour. Remove from foil and let cool for about fifteen minutes. Once cool enough to touch, remove skins from 6 cloves and mash completely in a bowl. Set aside.

Place peeled and chopped potatoes in a pot of cold water on stove top over high heat and bring to boil. Once water is boiling, cook for 10-12 minutes or until fork-tender. Drain and transfer potatoes to the bowl you will be mixing/mashing them in. Mix on low until potatoes are completely mashed; add remaining ingredients including the mashed roasted garlic. Season to taste. If you desire thinner mashed potatoes, add more milk.

Serve potatoes with pork chops and "gravy"... enjoy!

*Original recipe found here

Fruit Salsa and Baked Cinnamon Sugar Chips

I've never heard of fruit salsa and was intrigued when I came across this recipe. It. Was. Fantastic. If you're looking for something to take a party or a pot luck, this is it!

What you need:

2 kiwis, peeled and diced

2 golden delicious apples, peeled, cored and diced

6-8 ounces raspberries, cut in half

1 (16 oz) carton strawberries, diced

1-2 TBSP white sugar (to taste)

1 TBSP brown sugar (to taste)

3 TBSP fruit preserves (I used seedless raspberry)

For Chips:

10 (10 inch) flour tortillas

Melted butter or butter flavored cooking spray

1 cup white sugar

2 TBSP cinnamon

What to do:

In a large bowl, mix all the fruit, sugars and fruit preserves thoroughly and chill for at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with butter or cooking spray. Sprinkle each tortilla with desired amount of cinnamon-sugar mixture. Cut into wedges and arrange on a baking sheet. If you used cooking spray, spray the tortillas once more. If you used butter, it's not necessary to coat any further. Bake for 8-10 minutes or until crispy. Allow to cool for about 15 minutes and serve with fruit salsa the same day (otherwise the natural juices can make mixture runny). This can also be eaten with graham crackers or cinnamon-sugar pita chips. Enjoy!

*Original recipe found here

Guacamole Bruschetta

If you love guacamole, you will love this. A perfect match of creamy and crunchy... it was delicious!

What you need:

A loaf of french bread (I used a long, skinny one found in the bakery section)

1 clove of garlic

2 TBSP olive oil

2 tomatoes, chopped

2 avocados, chopped

1/3 cup red onion, chopped

1/3 cup cilantro, finely chopped

2 TBSP fresh lime juice

1/2 tsp salt

1/4 tsp pepper

What you do:

Preheat your oven to 400 degrees. Slice the french bread at a diagonal into 1/2" rounds and place on baking sheet. Toast the bread in the oven for 3 minutes, then remove and flip over and toast for another 3 minutes on the other sides. Remove the toasted bread and immediately rub with the clove of garlic. It's almost as though you're grating the clove against the bread. Brush the tops of the garlic-rubbed bread with olive oil and set aside. Now mix all the remaining ingredients in a bowl and spoon on to bread and serve!

*Original recipe found here

Cheddar Bacon Ranch Pull-apart Bread

If you haven't been on Pinterest yet, I highly suggest you go there immediately. I've found SEVERAL amazing recipes on there lately that I had to try. This bread was apart of a munch-fest some friends and I had and it was AMAZING!!!!

What you need:

1 loaf of unsliced sourdough bread (round is preferable)

8-12 ounces of sliced cheddar cheese

3 oz bag of real bacon bits

1/2 cup of butter, melted

1 TBSP ranch dressing mix (we used regular ranch dressing and it still worked)

What to do:

Preheat oven to 350 degrees. Using a sharp bread knife, cut bread going both directions without cutting all the way through the crust. Place cheese slices between all of the cuts. Sprinkle bacon bits all over the bread, making sure they get between the cuts as well. Mix together butter and ranch dressing and pour over bread. Wrap the entire loaf in foil and place on baking sheet. Bake for 15 minutes; unwrap and bake for 10 minutes more or until cheese is melted. ENJOY!

*Original recipe found here

Sweet Onion Pork Chops

picture from http://mysisterscucina.blogspot.com.

Before having baby number three I stocked my freezer up with freezer meals. This recipe froze beautifully and was simply delicious, even after being in the freezer for over a month. I've also made it and served it the same day. My kids and husband guy love this!

8 boneless pork loin chops
2 tbsp canola oil
1/2 cup brown sugar, packed
1/2 cup chopped sweet onion
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in a large skillet and brown pork chops on both sides. You will need to do them in batches. Once all are browned, put all pork chops back into the skillet. In a small bowl combine sugar, onion, ketchup, barbecue sauce, dressing and honey, stirring well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. Cool completely and place in freezer container. Split into two if desired, ensuring equal amount of sauce goes in each.

On cooking day:
Thaw pork chops overnight. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer for 5-8 minutes, or until pork chops are thoroughly heated. Serve.

*I served this with brown rice and mixed vegetables

recipe found at: www.momsbudget.com

Crispy Chicken Roll Ups

picture from kraftrecipes.com

Holy freakin' yummo! This will rock your taste buds to the max! You know a recipe is good when the kiddos beg for more!!

6 boneless skinless chicken breast halves

12 slices smoked ham

6 extra thin Swiss cheese slices

2 eggs, beaten

15 saltine crackers, finely crushed (about 2/3 cup)

3 tbsp. butter, melted

Heat oven to 350 degrees.

Place chicken, top sides down, on cutting board; cover with ham and cheese.

Starting at one short end of each, roll up tightly. Secure with toothpicks.

Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides.

Place in 13x9 glass baking dish coated with cooking spray, drizzle with the melted butter.

Bake for 40 minutes or until chicken is done and juices run clear. Remove and discard toothpicks before serving.

*I served this with brown rice and steamed broccoli.

http://www.kraftrecipes.com/recipes/crispy-chicken-roll-ups-55081.aspx

Cajun Alfredo Skillet

This was a huge hit with my kiddos! With a new little guy in the house I've been making more easy, hearty recipes. This definitely made it to the recipe book!

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tbsp. Cajun seasoning, divided (I used Emeril's Cerole Essence)

2 tsp. oil

1 cup each halved green and red pepper strips

1 onion, slivered

1/2 lb. smoked sausage, sliced, then halved (I used Oscar Mayer turkey sausage)

1 tub (10 oz.) PHILADELPHIA original Cooking Creme

1/4 cup milk

2 cups hot cooked penne pasta

Toss chicken with 1 tsp. Cajun seasoning.

Heat oil in large skillet on medium heat.

Add chicken and vegetables; cook 6 to 7 minutes or until chicken is done and vegetables are crisp-tender, stirring frequently.

Add sausage; cook 3 minutes, stirring frequently.

Add cooking creme, milk and remaining seasoning; cook and stir 2 to 3 minutes or until heated through.

Stir in pasta.

http://www.kraftrecipes.com/recipes/cajun-alfredo-skillet-122136.aspx