Noodle and Ham Cast Iron Skillet Casserole

Noodle and Ham Cast Iron Skillet Casserole

Serves 4

Preheat oven 375^o

Estimated Calories/serving: 332

Fat Grams: 7 grams

Ingredients:

1 pound smoked ham, diced

1 onion, chopped

1 can condensed cheese soup

2/3 cup skim milk

2 teaspoons Worcestershire sauce

Pepper to taste

6 ounces partially cooked noodles (cook for 5 minutes) or al dente

Directions:

1. Heat a cast iron skillet on medium heat and coat with cooking spray.  Add chopped onion and cook 3 -4 minutes until onion is soft.
2. Add diced ham and cook for an additional 3 – 5 minutes until ham and onions are slightly browned. Turn off heat and set aside.
3. In a bowl, mix cheese soup, milk, Worcestershire sauce and pepper.  Stir in cooked noodles
4. Gently fold noodle mixture into to ham and onions.
5. Bake 20 minutes until browned.

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Braised Beef and Mushrooms

Braised Beef with Mushrooms

Serves 4 – 6

Estimated Calories per serving: 530

Fat grams: 10

Ingredients:

1 – 1 ½ pounds sirloin steak

Salt

Pepper

½ cup flour

1 Tablespoon canola oil

16 ounces mushrooms, sliced

1 large onion, chopped

2 cloves garlic, minced

¾ cup red wine

28 ounces chopped tomatoes

1 Tablespoon fresh thyme

1 Tablespoon red wine vinegar

Directions:

1. Cut beef into 1 ½ inch steaks.  Sprinkle both sides with salt and pepper then dredge in flour, shaking off excess.
2. In a 12-inch cast iron skillet, heat oil and add steaks.  Cook until browned, 3 – 4 minutes on each side.  Remove from skillet and set aside.
3. Add mushrooms to skillet and cook until the liquid evaporates, about 8 minutes.  Add onion and cook until soften, about 3 minutes.
4. Add garlic and cook for about 1 minute then add wine, tomatoes, thyme and any additional salt and pepper for flavor.  Bring to a boil and then add steaks.
5. *Allow to simmer for a minimum of 20 minutes (see note below).  Stir in vinegar and serve

*Note: Simmering longer will make the beef tender.

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 375^o

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.

Southwest Chicken Casserole

I am always looking for light twists on typical dishes.  I will get inspiration from friends, cook books, magazines and TV shows and it is fun to take an otherwise fattening dish and make it light enough that I don’t feel bad about feeding it to my family.  The trick of course is to figure out a way to make it taste the same or better than the original dish.

Then there are those nights where I have nothing in mind and I jut start cooking with what I have.  Sometimes the dishes come out great and other times I am reluctant to feed it to my dog.  That is the fun and beauty of cooking….sometimes you never know what you are going to get!

Tonight’s dish was one of those dinners where I really didn’t have a plan, just some ingredients.  Looking back now I could have made this dish a little “lighter” but it was close enough and it was delicious.  I even had some Pillsbury Pizza dough which I formed and baked into little cups.  I then serve Nick and my portions in the cup.  Funny thing is they were gone so fast I didn’t take a picture!  Oh well next time.  Enjoy.

Southwest Chicken Casserole

Preheat oven 375^o

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated values per serving:

Calories =   257                           Fat = 7 grams

Serves 6

Ingredients:

4 ounces low fat cream cheese – softened

1 tablespoon taco seasoning

1 ½ cups salsa

1 cup diced tomatoes from a can – drained

2 pounds boneless cooked chicken breast – cut into ½ inch pieces

1 cup low fat grated Mexican cheese mix

1 15-ounce can black beans – drained and rinsed

Directions:

1.    Beat cream cheese and taco seasoning on high speed until whipped.

2.    Fold in salsa, tomatoes, chicken, cheese and black beans.

3.    Coat a 12 by 8 inch casserole baking pan with cooking spray.  Spoon chicken mixture into casserole pan.

4.    Bake, covered, for 30 minutes then uncover and bake for an additional 15 minutes.

5.    Serve hot.

Bacon Wrapped Meatloaf

This is a recipe that my family loves….actually anything with bacon is a big hit, but this recipe delivers great flavor with less fat and calories. Enjoy!

Serves 8

Preheat Oven 375^o

Estimated Calories per serving: 300

Grams of fat: 10

Ingredients

10 slices center cut bacon

2 pounds 93% lean ground beef

½ cup egg substitute

2 cloves garlic, minced

1 large jalapenos, seeded and chopped

½ cup breadcrumbs

½ cup chopped green onion

2 Tablespoons ketchup

2 Tablespoons pepper sauce

6 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup brown sugar                 

Directions:

1. In a large bowl, stir together beef, eggs, garlic, chopped jalapenos, bread crumbs, green onion, ketchup, pepper sauce, Worcestershire sauce, mustard, salt and pepper until combined.
2. Shape mixture into a rectangle.
3. Weave bacon into a square, going crosswise and lengthwise then place meatloaf on the end.
4. Roll bacon around meatloaf.
5. Bake 30 minutes covered, then uncover and bake an additional 15 minutes or until the center reaches 165^o
6. Let stand 5 – 10 minutes before serving

Lowfat Beef Chili

It is winter time and what goes better on a cold, snowy night than a nice hot bowl of chili?  I put this recipe together with the idea of really enjoying a hearty meal that is light on the mid-section.  I did serve this with brown rice and although the rice adds calories, brown rice is much healthier then white rice so you can enjoy.  Stay warm and enjoy!

Low Fat Beef Chili

Serves 8

Prep Time: 15 minutes

Cook Time: 6 hours slow cooker or 2 hours stovetop cooking

Estimated values per serving:

Calories =   350 Fat =  6 grams

Ingredients:

1 onion – chopped

2 cloves garlic

1/4 cup Jack Daniels

2 – 2 ½ pounds London broil, cubbed

1 – 2 jalapenos peppers, seeded and minced

2 (12 ounce) jars chili sauce

1 can (28 ounces ) crushed tomatoes

2 – 3 dashes Tabasco sauce (optional)

1 tablespoon paprika

2 tablespoons chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon hickory smoke salt

1/2 teaspoon liquid smoke

1 teaspoon dried oregano

1 (15.5 ounces) can of red kidney beans or black beans

Directions:

1.    Heat a large pot on medium and coat with cooking spray.  Add beef and sauté for 5 minutes until browned. 

2. Add onions and saute for 5 minutes more then add garlic to sauté for 1 minute.  Add Jack Daniels and cook until liquid is absorbed.

3.    Add jalapenos, chili sauce, tomatoes, Tabasco sauce, paprika, chili powder, onion powder, garlic powder, hickory smoke salt, liquid smoke and oregano and stir.

4.    Once the mixture comes to a boil, you can lower the heat and keep on the stove to simmer for 2 hours, stirring occasionally, or transfer to a crock pot and set on high for 4 hours and low for an additional 2 hours.

5.    Stir in beans ½ hour before the chili will be served.  Serve hot.

Asian Style Chicken and Broccoli

Serves 4

Estimated Calories per serving: 285

Fat Grams: 5

Ingredients:

4 cups broccoli, cut into pieces

4 split boneless, skinless chicken breasts, cut into bite sized pieces

1 teaspoon oil

2 cloves garlic, minced

½ cup teriyaki sauce

¼ cup hoisin sauce

1 Tablespoon hot chili sauce

Directions:

1. Add a couple of tablespoons of water to the broccoli in a microwave safe bowl and microwave for 2 – 3 minutes.  Strain water out of broccoli and set aside.
2. Heat pan on medium hit heat, add oil to pan and sauté chicken until browned and cooked through.  Add cooked chicken to broccoli, cover and set aside.
3. Add garlic to pan and cook for 1 minutes.  Add teriyaki sauce, hoisin sauce and chili sauce and cook until bubbly.
4. Add chicken and broccoli and stir until heated through.
5. Remove from pan and serve hot with rice, rice noodles or riced cauliflower.

Braised Pork Tenderloin with Guinness BBQ Sauce

This is an Asian style BBQ that reads a little strange when you see it but it’s worth trying.  My family thought it was really good and has a flavor that is very similar to the BBQ ribs you would get at a Chinese restaurant.

Braised Pork Tenderloin with Guinness BBQ Sauce

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 270                      Fat = 4 grams                        Points: 5

Ingredients:

1 pound bones pork tenderloin

Salt and pepper

2 cloves garlic – minced

1 12-ounce bottle of Guinness stout

¼ cup brown sugar

1 cup diced canned tomatoes

¼ cup hoisin sauce (in the Asian section of grocery stores)

1 tablespoon corn starch

2 tablespoons water

Directions:

1. Heat a skillet on medium high heat and coat with cooking spray.  Season pork with salt and pepper and add to skillet.  Brown for about 5 minutes on each side.  Remove pork and cover.
2. Add garlic to skillet and sauté for 1 minute.  Add Guinness, brown sugar, tomatoes and hoisin sauce.  Cook until mixture reaches a boil then lower the heat and add back the pork.  Cover and simmer for 20 minutes.
3. Remove pork from skillet and cut into thick slices; cover and set aside.
4. In a small bowl, combine corn starch and water then add to skillet with sauce.  Cook until mixture is thick and bubbly, stirring constantly.
5. Add pork back to skillet to coat with sauce.  Spoon pork and sauce onto a platter and serve.

Chicken Cordon Bleu

YouTube: https://youtu.be/D96jxf5sqS0

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Chicken, Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried and baked. This recipe is made with a simple to make cheese sauce, which really compliments the chicken. Enjoy!!!

Serves 4

Preheat oven 375^o

Prep time: 20 minutes

Cook time: 30 – 45 minutes

Estimated Values per Serving:

Calories: 490                        Fat: 10 grams                   

Sauce Ingredients:

3 tablespoons flour

2 cups skim milk

¼ cup grated parmesan cheese

2 ounces thinly sliced reduced fat Swiss cheese

¼ teaspoon white pepper

Sauce Directions:

1. Whisk four and milk in a saucepan on medium heat for 5 – 7 minutes until thick and bubbly.
2. Remove from heat, add cheeses and pepper and stir until cheese is melted.  Cover and set aside.

Chicken Ingredients:

4 chicken cutlets (total of 1 ½ pounds or 24 ounces)

1 cup Italian bread crumbs

1 cup egg substitute

8 thinly sliced reduced fat Swiss cheese (3 ounces)

8 thinly sliced deli ham slices (6 ounces)

Directions:

1. Make sauce and cover to keep warm.
2. Pound each chicken cutlet until it is about ¼ inch thin (thinner is easier to roll).  Cut each in half for a total of 8 cutlets.
3. Cut deli ham meat into 8 slices and Swiss cheese into 8 slices.
4. Place a ham slice inside the chicken cutlet and then a slice of cheese.  Roll up each breast tightly.  Continue until all chicken cutlets are rolled with the cheese and ham inside.
5. Dip each in egg then roll in bread crumbs.
6. Heat a large non-stick skillet on medium high heat and spray with cooking spray.  Cook the rolled chicken cutlets for about 5 minutes on each side until browned.
7. Pour 2/3 sauce into an oven safe baking dish.  Place cutlets in a single layer on top of sauce then spoon remaining sauce on top.
8. Bake for 30 minutes covered then 5 – 10 minutes uncovered until bubbly and browned.
9. Serve hot.

TIPS FOR ROLLING CHICKEN CUTLETS:

1. You can use plastic wrap on the outside of the chicken cutlets when rolling to get a tight roll.  This will help from the chicken falling away from the ham and cheese center.
2. You can secure with toothpicks and remove after cooking in the skillet.

Chicken Paprika

YouTube: https://youtu.be/e8ZyJpqvUMA

Serves 6

Estimated Values per serving:

Calories = 480                                              Fat = 4 grams

Ingredients:

Cooking Spray

1 T. olive oil

6 skinless/boneless chicken breasts

¼ cup flour

4 cups onions – thinly sliced

4 cloves minced garlic

2 tablespoons balsamic vinegar

1 cup dry white wine

2 cups fat free chicken broth

2 tablespoons tomato paste

1 cup chopped tomato

2 tablespoons paprika

1 teaspoon minced thyme leaves

1 bay leaf

1/4 cup fat free half and half

1 Tablespoon corn starch

1 package of yolk free noodles

Directions:

1. Season chicken with salt and pepper and lightly coat with flour.
2. Heat a sauté pan on medium high heat and spray with cooking spray. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
3. Add onions to the pan and sauté, covered, for 15 minutes on medium heat until golden brown, stirring often.
4. Add the garlic and cook 1 more minute.
5. Add the vinegar and wine and scrape any pieces from bottom of skillet. Add chicken stock. Season with salt and pepper. Bring to a boil.
6. Add the tomato paste, tomato, and paprika. Stir until well blended. Add the thyme and bay leaf.
7. Add the reserved chicken pieces and cover. Simmer for 20 minutes.
8. Whisk half and half and corn starch in a small bowl and then add to pan.  Continue to simmer another 10 minutes or until the chicken is tender.
9. While simmering, cook egg noodles according to package directions.  Drain, rinse and transfer to a serving platter
10. Transfer chicken to the serving platter.
11. Pour sauce over chicken.