Creamy Mexican Chicken

Ingredients:

• 4 boneless skinless chicken breast


• 1 pack or taco seasoning


• 1 can of cream of mushroom soup


• 1 cup of salsa


• 1 cup of sour cream


• 1/2 can of black beans (optional)

Directions:

1. Put everything (except the sour cream) in to a slow cooker. Cook on low for 6 hours.


2. With about 30 minutes left, add the sour cream.


3. This next step is optional. Because I like my creams, etc. to be thicker, I removed the chicken and added corn starch to the salsa, soup, bean mixture to thinken it up.


4. EAT! There are also two ways this recipe can be eaten (there may actually be more, but these are the two I use. #1: Just place one of the whole chicken breasts on a plate and spoon sauce on top.#2: Shred on of the chicken breasts and scatter it on top of tortilla chips. Cover with sauce and extra black beans, if desired.
   

Hubby's

YUM-O-METER

8-(although he said it would have been a 10 had I made him the nachos too, HA!!)

(on a scale of 1-10, 10 being the highest)

*I did not do the nutritional value of this since there would have been extra calories added if you made the nachos versus just the chicken breast and if you chose to add the black beans or not. I'm also not sure why this is spacing so weirdly, but I can't seem to figure it out so, sorry!

Smothered Turkey Burger Steaks and Gravy

Ingredients

• 2 containers of 93/7 ground turkey meat


• 1/2 container of mushrooms (whole = about 8-10 mushrooms)


• 1 large egg


• 1 small onion


• 1 can reduced fat or reduced sodium French Onion Soup


• 1 can of vegetable broth


• 1 can 98% fat free cream of mushroom soup


• 1/4 cup of whole wheat flour


• 2 teaspoons of Worcestershire sauce


• black pepper


• seasoning salt or reduced sodium salt


• optional: 2 teaspoons of minced garlic

Directions:

1. Diced half of the mushrooms and 1/3 of the onion and place them in a mixing bowl.


2. Wisk in Worcestershire sauce, egg, garlic, salt and pepper. Add the ground turkey and mix in the veggie-egg mixture, and form in to 8 patties.


3. Heat a large skillet over medium high heat, and cook the patties until they are browned and the meat is no longer pink in the center. About 8 minutes per side. Set the patties aside.


4. Slice the remaining onions and mushrooms and add them to the empty skillet. Let them brown for a couple of minutes and then wisk in cream of mushroom, french onion soup and vegetable broth until smooth.


5. Place patties back in to the mixture and spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors are blended, about 20 minutes.


6. If you like your sauce thicker then it is after the 20 minutes, add in the whole wheat flour until it reaches your desired thickness.

Hubby's Yum-O Meter
(scale of 1-10)
9

Nutritional Value per serving (1 patty with 2 Tablespoons of gravy):
Calories: 364
Fat: 16g
Carbs: 15g
Protein: 42g
Sodium: 899mg Fiber: 2g
Sugar: 2g

This is a SUPER easy recipe and is the combination of several that I pulled from. You can substitute and leave out as you wish. The nutritional values listed are for all of the ingredients listed at the top. Note that if you substitute or leave out an item, it will change the values. *I have NO idea why this posts is spacing so crazy, it is all lined correctly when you go in to edit it, but want post right. Ah well...

Garlicky Baked Butternut Squash

Ingredients:

• 2 tablespoons minced parsley
• 2 tablespoons sugar free apple sauce
• 2 garlic cloves, minced (or Spice Worlds minced garlic)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

Directions:

1. In a large bowl, combine the parsley, apple sauce, garlic, salt and pepper and parmesan cheese. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Hubby's Yum-O Meter

(scale of 1-10)

8.5

Nutritional Value Per Serving (1/6 of recipe):
Calories: 67
Fat: 1g
Carbs: 13g
Protein: 2g
Sodium: 306mg
Fiber: 2g
Sugar: 2g

This is one of my new favorites! It was so good. I had been wanting to try a butternut squash recipe and this one was easy and super yummy! The original recipe, pre my tweeks, came from allrecipes.com I may try this with sweet potatoes too!

Teriyaki Salmon

Ingredients:

• 4 (6 oz) salmon fillets
• 2 Tbsp EVOO (extra virgin olive oil)
• 1/2 cup sugar free apple sauce
• 1/4 cup lemon juice
• 1/4 cup low sodium soy sauce
• 1 teaspoon whole grain mustard
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 (6 ounce) salmon steaks

Directions:

1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well.
2. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once.
3. Drain and discard marinade.
4. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork.
5. Brush with marinade.

Hubby' s Yum-O Meter

(on a scale of 1-10)

5

Nutritional Value per Serving:
(1- 3 oz piece (1/2 fillet) of salmon with sauce)
Cal: 262
Fat: 16g
Carbs: 7g
Protein: 23g
Sodium: 612mg
Fiber: 1g
Sugar: 1g

I will have say, this was not one of my favorites. I got the original recipe from allrecipes.com and changed it up just a little bit. It seemed to be bitter or something, I think it was the combination of the ginger and mustard. If you like ginger, youll like the recipe. So needless to say I was a little disappointed, because they looked SO good!

If you eat an entire fillet, note that it is usually 6 ounces and the nutritional value is for 3. Your values would change to the following: cal-432, fat-25, protein-45, sodium-662. The values not listed would remain the same.

Parmesan Crusted Tilapia

Ingredients:

• 6 4-ounce Tilapia fillet
• 1/4 cup reduced fat grated parmesan cheese (12 tsp)
• 3 Tbsp lo-cal butter spread (like Brummel & Brown)
• 1.5 tsp light Miracle Whip dressing
• 1 Tbsp lemon juice
• 1/4 tsp celery seed
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp ground basil

Directions:

1. Preheat your oven's broiler. Grease a broiler pan or line a baking sheet with aluminum foil
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3 to 4 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Hubby's Yum-O Meter
(on a scale of 1-10)
10
(although when I asked, he said 20! ha!)

Makes 6 Servings.

Nutritional Value Per Serving (1 Parmesan covered fish fillet)

Calories: 149

Fat: 5

Carbs: 3

Sodium: 339

Protein: 24

Sugar: 0

Fiber: 1

I wanted some sort of cheesy fish one night and played around in my recipe calculator until I came up with this one. It turned out SO good! It is currently one of my favorits and is super easy to make. I was inspired by a combination of several recipes I found on allrecipes.com Hope you enjoy!

Easy Lo-Cal Chicken Pot Pie

Ingredients:

• 1 cup Heart Smart Bisquick
• 1 cup garden blend vegetable mix
• 2/3 cup frozen english peas and carrots
• 1 large can of low fat chicken breast (like Hormel 98% fat free chicken) (or you can use regular cooked chicken, but I was lazy when I made this and usually am, so I use the canned kind)
• 1 can 98% fat free cream of chicken soup
• 1/2 cup unsweetened almond milk (you can use other milks, but the nutritional value will be different from what I post)
• 1/4 cup egg substitute

Directions:

1. Heat oven to 400 degrees.
2. In an ungreased 9-inch pie plate, stir vegetables, chicken and soup. (I actually used a small square casserole dish.)
3. In a medium bowl, stil remaining ingredients until blended. Pour into pie plate. (or casserole dish! =))
4. Bake uncovered for about 30 minutes or until crust is golden brown.

Hubby's Yum-O Meter

(scale from 1 to 10)

8

Makes 6 servings.

Nutritional Value per serving

Calories: 178

Fat: 4g

Carbs: 23g

Sodium: 773mg

Protein: 14g

Sugar: 3g

Fiber: 3g

I made this recipe my own by making a few changes to the original recipe that I found here. Next time I may use a little less of the crust to see if that will help make it a little more crispy or possibly leave it in the oven a little longer next time. The husband only gave it an 8, because he's not a huge chicken pot pie fan anyway. Hope you enjoy!

Gooey Cinnamon Rolls with Cream Cheese Icing

Ingredients:

For Dough

• 1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
• 16 sprays of zero calorie spray butter

For Filling

• 1/4 cup dark brown sugar (not packed)
• 1/4 cup Splenda No Calorie Sweetener (granulated)
• 1/2 tablespoon light whipped butter or light buttery spread, room temperature
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon salt

For Icing

• 1/4 cup Cool Whip Free, thawed
• 3 tablespoons fat-free cream cheese, room temperature
• 1 tablespoon Splenda No Calorie Sweetener (granulated)

Directions:

1. Preheat oven to 375 degrees.
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set. (Dont hate on my lumpy mixture, this was before I got the hand mixer out because my manual mix just wasnt cutting it!)
4. Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking. Remove dough from package and knead into a ball.
5. Using a rolling pin dusted with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter.
6. Spread filling out evenly over dough, leaving 1/2-inch border around the edges.
7. Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
8. Turn the log over so that the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
9. Spray a baking pan with non-stick spray and arrage pieces of dough in the pan with swirl sides facing up. Use yours hands to firmly press down on the tops of the pieces. Pinch the side seams to seal- MAKE SURE YOU DO THIS!
10. Cover the pan with aluminum foil. Bake in the oven for 8 minutes.
11. Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.
12. Evenly distribute icing over cinnamon rolls and then enjoy!

Hubby's Yum-O Meter
(on a scale of 1-10)
9.5

Makes 8 Servings.
Nutritional Value Per Serving (1 iced roll)
Calories: 126
Fat: 5g
Carbs: 18.5g
Sodium: 308 mg
Protien: 3g
Sugar: 6.5g
Fiber: 0.5g

These were pretty darn good. Ill have to say they were better the next day for some reason and were even good cold. I know sounds weird. Make sure you press the crease together before sticking the rolls in the oven. I didnt do this well enough and had a bit of a mess! I also didnt use but 1/3 of the icing mixture. This is a Hungry Girl original, from her 200 Under 200 Cookbook.