Mom-Style Creamy Chicken 'N Veggies

Mmm...imagine chicken pot pie without the crust. This Hungry Girl recipe as usual is delicious and super easy! If you want to make sure to get all the delicious cream, serve it over mashed potatoes. Thank you Hungry Girl!

Mom-Style Creamy Chicken 'N Veggie
Adapted from Hungry Girl 1-2-3 Cookbook

Ingredients
1 cup canned 98% fat-free cream of mushroom condensed soup
1 cup fat-free sour cream
2 teaspoons chopped garlic
1/4 teaspoon salt, or more to taste
4 cups frozen cauliflower florets
2 cups frozen bite-sized mixed vegetables
1 cup canned sliced mushrooms, drained
20 ounces raw lean skinless boneless chicken breast
Salt, black pepper, and additional spices, to taste

Directions

Preheat oven to 375 degrees.
In a large bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, black pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture.
Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for about 1 hour, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with pepper and additional salt. Now dig in!

Rosemary, Garlic and Goat Cheese Smashed Potatoes

I love potatoes...so many possibilities and a side dish that keeps on giving through at least two meals!

Rosemary, Garlic, and Goat Cheese Smashed Potatoes
Adapted from Weight Watchers 5 Ingredient 15 Minute Cookbook Winter 2008

Ingredients

1 pound small red potatoes, quartered
1/2 cup goat cheese, softened
1/4 cup fat free milk
2 t chopped fresh rosemary
2 garlic cloves, minced
1/4 t salt
1/4 t freshly ground black pepper

1. Place potatoes in a large Dutch oven with water to cover; bring to a boil. Cover, reduce heat, and simmer 8-10 minutes or until tender; drain
2. Combine cooked potatoes, goat cheese, and remaining ingredients in a large bowl. Mash with a potato masher to desired consistency

Chicken, Artichoke and Mushroom Fettuccine

This is simple, healthy and quick enough to do for a week night meal! DH hates artichokes but wouldn't you know...I once again made a dish with an ingredient he didn't like he didn't complain a bit!

Chicken Artichoke and Mushroom Fettuccine
Adapted from Weight Watchers 20 Minute Recipes Spring Fall 2008

Ingredients
1 (9-ounce) package fresh fettuccine
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.

Cheesy Buffalo Crab Potato Skins

Feeling a bit inspired on game day I remembered that we had some cooked chicken tenders that I had used for another dish. I was suddenly bummed that someone else in the house had eaten them as a snack. Then I decided I would try this idea with canned crab that we had. As you probably know by now...we have a major obsession with anything buffalo. It was that moment that the "Cheesy Buffalo Crab Potato Skins" were born. YUM!


Ingredients

Basting Oil for Potatoes:
2 T olive oil
1/8 t salt
1/4 t pepper
1/4 t garlic powder
dash of paprika
*Combine all these ingredients into a small bowl*

4 Large Baking Potatoes
1 can lump crab meat, drained
1/4 cup Buffalo Sauce (I use Frank's Buffalo Wing Sauce)
1 Garlic Clove, minced
1/2 cup part-skim mozzarella cheese
1/3 cup reduced-fat blue cheese crumbles
1/3 cup Real Bacon Pieces

Directions

1. Bake potatoes at 400 degrees until tender (typically around 45-50 minutes)
2. While potatoes are baking, prepare your Basting Oil Mixture; set aside. Combine crab, buffalo sauce, garlic, bacon pieces; set aside
3. Set potatoes out to cool and cut in half length wise (Don't turn off the oven!)
4. Scoop out insides of potatoes leaving around a 1/4-inch around the skin...this will help keep them together
5. Using your Basting Oil mixture, baste the potatoes both inside and out. Place on a baking sheet scoop side up for 7 minutes. Turn over and bake for another 7 minutes to get a nice crisp shell.
6. Flip potatoes back over and sprinkle mozzarella cheese in the bottom of each potato shell. Spoon crab mixture into each half. Spinkle with blue cheese (Use as much or as little as you prefer)
7. Place back into the oven for about 3-4 minutes giving your cheese a chance to soften and melt

Vanilla Crème Pumpkin Cheesecake

So...I was cruising through all of my recipes when I realized that I hadn't posted very many desserts! A few afternoons ago I decided I was going to do a little baking. While it was very time consuming (and gave me a HEAP of dirty dishes!) it was definitely worth the work. I decided to try out Hungry Girl's Pumpkin Cheesecake and I must say...Hungry Girl has won me over once again!

Vanilla Crème Pumpkin Cheesecake
Adapted from the Hungry Girl 200 under 200 Cookbook

Ingredients:

For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

Snappy Smothered Chicken

I had absolutely NO idea that this would have ever tasted so excellent in a million years. DH even said "This tastes like Chicken Marsala from Carrabas!". So there you have it...its a new winner in the house. This was super simple and well...just simply tasty!

Snappy Smothered Chicken
Adapted from Southern Living Quick and Easy "145 Simple Recipes You'll Love"

1 (8-oz.) package wide egg noodles (whole wheat!)
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic (I used 3 regular garlic cloves, pressed)
1 (10 3/4-oz.) can cream of mushroom soup (Heart Healthy Campbells as usual)
1 cup milk (Add 1/3 cup if not using wine, we used skim here!)
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces (We just grilled some chicken breasts since we had some to use)
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.

2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently.

4. Place hot noodles in bottom of bowl, top with your chicken breast and pour sauce over chicken to your taste. Sprinkle with parsley and enjoy!

Smoky Potato Rounds

Normal potato skin...meet the potato round! These certainly didn't last long around the men watching football. You may want to quadruple this recipe!

Smoky Potato Rounds
Adapted from Taste of Home "Potlucks and Parties"

Ingredients
2 large baking potatoes
1/3 cup barbecue sauce
1/2 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled (I used Real Bacon pieces to save some time)
1/2 cup sour cream (Fat Free as usual)
3 green onions thinly sliced

1. Scrub and pierce potatoes. Bake at 375 for 45 minutes or until almost tender.

2. When cool enough to handle, cut each potato width wise into 1/2 inch slices (Honestly, I thought this was waaayyy too large. 1/4 inch is probably your perfect size). Place on a greased baking sheet. Brush with the barbecue sauce; sprinkle with cheese and bacon

3. Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top with sour cream and green onions